Maple Pecan Cookies

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www.theconsciousplantkitchen.com

These Maple Pecan Cookies are simple 3-ingredient gluten-free cookies ready in less than 25 minutes. They are egg-free, dairy-free, and grain-free.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/maple-pecan-cookies/ or scan the QR code here ➡️

Prep Time10

Total Time22

Servings: cookies

Calories: 126.8kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Pecan Ground I make my own from about 2 cups of pecan halves
5 tablespoons Maple Syrup
½ teaspoon Almond Extract or 1 teaspoon of vanilla extract
12 Pecan Halves unsalted

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper lightly oiled with cooking oil. Set aside.
Add the pecans to a food processor (not a blender!), and using the S-blade attachment, blend on medium-high speed until the pecan halves turn into fine ground with no more large pieces of pecans. It takes under 30 seconds to make it.
Use a spoon to fill your measuring cups with the ground. Don't overpack the ground; it's a fatty meal of nuts, and if you pack it too much, you will easily fit 1/4 cup of extra ground pecan meal, making the dough dry.
If you have extra ground pecans, set it aside for up to 3 months in an airtight box in the pantry. Add it to smoothies or cookies.
Pour the ground pecans into a mixing bowl with maple syrup and almond extract.
Stir with a silicone spatula until it forms a sticky cookie dough that you can easily roll into balls. If it is too wet and loose, add more grounded pecans, or if you run out, almond meal also works.
Oil your hands generously because the dough is sticky. Grab a tablespoon of cookie dough, roll it into a ball, and release it on the baking sheet. Press a pecan half on top of each cookie dough ball.
Repeat with the remaining cookie dough, placing the cookies a thumb apart from each other on the baking sheet as they slightly expand.
Bake the cookies for 12-14 minutes at 350 °F (180 °C) until just golden brown on the sides and pecan is roasted in the middle.
Let the cookies cool on the baking sheet at room temperature for 5 minutes, then transfer them to a cooling rack. The cookies firm up as they cool.

Notes

Note 1: I make my pecan meal (ground pecans) in a food processor rather than a blender. Blenders are narrow, and pecans are high in fat. If you use a blender, the nuts won't blend all at the same time, and it gets hard to form a consistent fine meal. If you really want to use a blender, add small amounts of pecan at a time, like 1/2 cup, blend, and scrape the sides of the jug with a spatula to ensure an even texture. Do not blend too much. It will quickly turn into a nut butter. Remove and repeat until you have ground the amount needed by the recipe.

Ground Pecan vs. Pecan Flour: You can buy pecan flour in the store. It has a finer texture. You will need less pecan flour than grounded pecan. For this recipe, decrease to 1 1/4 cup of pecan flour.

Note 2: Any liquid sweetener, like agave syrup or date syrup, can be used.

Note 3: You can swap almond extract for vanilla extract.

Storage: You can store it in an airtight container in the fridge for up to one week or freeze it for later.

Nutrition