Get the Recipe: Paleo Maple Pecan Cookies
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!
Ingredients
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 2 eggs, room temperature
- 1/4 cup grass fed butter or ghee, room temperature
- 1/4 cup coconut oil, softened
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 cup coconut sugar
- 1/4 cup maple cream, or maple syrup
- 1 cup chopped pecans
Maple Glaze
- 2 tbsp coconut butter
- 2 tbsp maple cream, or maple syrup
- 1/2 tsp coconut oil
Instructions
- 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.
- The glaze is optional but highly recommended.
Calories: 279kcal, Carbohydrates: 15g, Protein: 5g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 149mg, Potassium: 72mg, Fiber: 3g, Sugar: 9g, Vitamin A: 163IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 1mg