These Paleo Maple Pecan Cookies are crunchy, chewy and sweetened perfectly. They are filled with crunchy pecans, sweet pure maple syrup and drizzled with a homemade maple cream sauce. Perfect with a tall glass of almond milk!
First, add ghee, coconut oil, and coconut sugar to a large mixing bowl or KitchenAid. Once combined, add all remaining ingredients except pecans.
Once mixed, fold in chopped pecans.
Add dough to an airtight container and refrigerate at least 20 minutes. Alternatively, cover mixing bowl with foil and place in fridge.
When it’s time to bake, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Then, use a cookie scoop to scoop dough. Use your hands to roll dough into balls that are 1.5 inches in diameter. Place balls of dough at least 2 inches apart on parchment lined baking sheet.
Next, bake for 10 minutes total; after 5 minutes, carefully remove cookies from oven and using your fingers, gently press down on each cookie. Cookies should still be 1/2 inch thick. After, place back in oven and cook for the last 5 minutes.
Remove from oven and let cookies cool for 3 minutes on pan before removing to a wire rack to cool.
To make the glaze, combine ingredients in a small microwave safe dish. Microwave in 20 second increments, stopping to stir between each. Microwave until melted.
Lastly, drizzle glaze over cooled cookies. Glaze will harden after sitting at room temperature.
Notes
These cookies do not spread much while baking.
I highly recommend taking them out of the oven after 5 minutes and gently pressing down on each cookie, as written in the recipe.
Store cookies covered at room temperature for up to 3 days or in the fridge for up to 4 days.