I have had it on my mind to make these maple pecan cookies for a while now and I finally got around to it. These maple pecan cookies 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
Yields 20 Cookies
10 minPrep Time
13 minCook Time
25 minTotal Time
- 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 flax egg
- 2 tsp ground vanilla beans or extract would work too
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 T coconut oil
- 1 T 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!