I have had it on my mind to make these maple pecan cookies for a while now and I finally got around to it. They came out really tasty! Maple and pecans are two of my favorite things, so why not throw them together and make a maple and pecan thumbprint cookie.
These are made with whole grains and no refined sugar. I also added extra crushed vanilla bean and cinnamon to make the cookie appear sweeter than it actually is. Did you know that spices can do that? I was pretty surprised to first read that, but now I swear by those vanilla beans. They are amazing! This is a great recipe to do with your kids as well. Since my daughter is only 3 1/2, her job is to push the pecans into the middle of the cookie. I used raw pecans for my recipe, but they would be equally delicious with my Candied Pecans as well.
Maple Pecan Cookies
- 1 3/4 cups white whole wheat flour
- 1/3 cup maple syrup
- 1/2 cup ground pecans + more for garnishing the tops
- 1/2 cup applesauce
- 1 egg (I used a flax egg replacer)
- 2 tsp ground vanilla beans or extract would work too
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 T coconut oil
- 1 T milk (I used almond milk)
- 1 tsp baking powder
- Preheat oven to 350.
- In a food processor, grind up the 1/2 cup pecans (measure before grinding.)
- Add the pecans to a bowl with the rest of the dry ingredients.
- Add all the wet ingredients into another bowl.
- Add dry to wet and mix only until combined. The dough will be a bit thick and sticky.
- Roll into balls and place on a lined baking sheet.
- Press the cookies down flat with the palm of your hand.
- Press a pecan into the middle of each cookie.
- Bake in the oven for about 13 minutes.
They should last at least a week, but you can refrigerate or even freeze to make them last longer. Enjoy!