Description
You will love these wonderfully soft and chewy maple pecan cookies full of crunchy pecans and dipped in chocolate.
Ingredients
Scale
Pecan Cookie Dough:
- 1/4 cup butter, ghee, or coconut oil, melted (56 grams)
- 2 cups blanched almond flour (224 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 large egg at room temperature
- 1/4 cup pure maple syrup
- 1/2 cup pure maple sugar or coconut sugar ((96 grams)*
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans
Chocolate Glaze:
- 1/2 teaspoon, coconut oil, ghee or butter (I use coconut oil here)
- 3/4 cup dark chocolate chips
Instructions
- Line 2 baking sheets with parchment paper. If you only have one, do the cookies in batches.
- In a small pan, melt the butter, ghee or coconut oil. Set aside.
- In a medium bowl, combine the almond flour, baking soda, and salt. Set aside.
- In a large bowl, whisk together the egg, melted butter ghee or coconut oil with the maple syrup, maple sugar, and vanilla, until smooth.
- Add the almond flour mixture and mix using a fork and silicone spatula until a sticky dough forms, then stir in the chopped pecans.
- Chill the dough in the refrigerator for 20 minutes
- Preheat your oven to 350° F.
- Using a medium cookie scoop (1 ½ tablespoons), or tablespoon, scoop a ball and place onto the prepared baking sheet 2” apart.*
- Wet your fingers with a little water and very gently press down on the top of each mound to flatten the cookies so they are 1 ¾-2” wide. Tuck in any stray edges to get a nice round cookie.
- Bake in the preheated oven for 12-15 minutes or until golden brown. Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes, then carefully transfer to wire racks to cool completely. If the cookies stick to the parchment a little use a spatula to get them up.
- Prepare the chocolate glaze. In a small pan, gently melt the coconut oil and chocolate together on very low heat.* Once it begins to melt remove from the heat and stir until totally melted. Pour the chocolate into a small bowl to make it easy to dip.
- Dip one side of each cookie into the melted chocolate, run the edge of the cookie along the side of the bowl to remove excess drips, set back on the parchment to set.
- Store the cookies at room temperature, loosely covered for up to two days, or keep in a sealed container in the refrigerator for longer. Enjoy!
Notes
Coconut sugar will make the cookies darker. I use maple sugar, it gives more maple flavor but either one is good.
I recommend using a kitchen scale to measure the flour, it’s more accurate. But if you’re measuring flour without a scale, scoop the measuring cups into the flour bag or canister and level them off.
If baking the cookies in batches return the dough to the refrigerator. If it’s too warm the cookies spread too much.
If you want to melt the chocolate in a microwave, use a microwavable bowl to melt the chocolate chips and coconut oil in the microwave on high for 30 second increments, stirring in between until melted.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Bake
- Cuisine: Paleo, Vegetarian, Gluten Free, Grain Free, Dairy Free Option