Maple Pecan Cookies (2 Ingredients)
on Dec 19, 2024
This post may contain affiliate links. Please read our disclosure policy.
Two ingredients are all you need for these easy maple pecan cookies! They’re egg-free, dairy-free, and gluten-free for the perfect allergy-friendly snack. They’re light and crispy, come together in minutes, and are the perfect treat to satisfy your sweet tooth!
Dare I say these might be one of the easiest cookies I’ve ever made?! If you’re in the mood for some cookies that don’t require much effort, this recipe is calling your name! These cookies are like biting into little crunchy bits of toffee with their caramelized flavor and rich amber taste. I promise they won’t last long!
If you love these maple pecan cookies and are looking for more fun easy cookie recipes to make with your little ones, be sure to try out these healthy brownie cookies, these 2-ingredient almond flour maple syrup cookies, or these mini gingerbread cookies, perfect for the holidays!
Table of Contents
What You’ll Need
Here is what you’ll need to make these easy maple pecan cookies:
- Pecans: The star ingredient for these cookies. The pecans are lightly crushed for the perfect crunchy, nutty cookie.
- Maple Syrup: The source of sweetness for these cookies. Maple syrup adds a nice caramelized, crunchy flavor when baked with the pecans.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Pecans: The pecans may be replaced with a different type of nut like peanuts or walnuts, but note that the overall taste of the cookies will be different. Pecans have a subtle sweetness and texture that is unique to this recipe.
- Maple Syrup: I have not tested these cookies with anything other than maple syrup but I believe honey should work. Honey would definitely give the cookies a different flavor profile, so I highly recommend maple syrup for that rich, amber, caramelized taste.
Step By Step Instructions
STEP 1: Line a baking sheet with parchment paper and set aside. Place the pecans into a food processor on the pulse setting and pulse it until they become semi-course crumbs (Images 1 & 2). Make sure the pieces aren’t too large so that the mixture will bind together, yet not too small to form a flour-like texture.
STEP 2: Transfer the pecan crumbs to a bowl and add in the maple syrup. Mix in the maple syrup until well combined and all. of the pecan pieces are evenly coated (Images 3 & 4).
STEP 3: Scoop out packed 1 tablespoon-sized portions onto the prepared baking pan lined with parchment paper leaving at least 1 inch of space in between each cookie (Image 5). Use a spatula or the back of a spoon to press down on the cookies and shape them into thin, circular, cookie shapes, about 1/4 to 1/2 of an inch thick (Image 6). Try your best to shape the crumbs into a cookie shape. They may seem a little loose at first but will firm up and stick together once baked.
STEP 4: Bake the cookies for 10 minutes or until the edges are slightly brown and caramelized. Keep a close eye on them so that they do not burn. Let the cookies cool completely (for at least 10 minutes) before removing them from the pan. They will be very soft-textured at first and will crisp up and harden as they cool.
Storage Instructions
These cookies can be stored in an airtight container at room temperature for up to 3 days or in an airtight container in the fridge for up to 5 days. They will soften in texture when stored, but will still have the same taste.
Tips For Success
- The cookies will be very soft-textured at first and will firm and crisp up as they cool.
- Make sure your food processor is on the pulse setting and not the puree setting so that the pecans do not crumble up too much. You’ll want them to be semi-course crumbs and not a flour-like consistency. I love using this mini kitchen aid food chopper, but any food processor will do!
- These cookies remind me of the flavor of toffee candy, but less crunchy and more manageable for little ones to eat. Maple syrup adds the perfect deep flavor and caramelization when combined with the pecans. Be sure to use pure maple syrup for these cookies (not pancake syrup).
- I used a tablespoon-sized cookie scoop to easily scoop out the cookie mixture, but feel free to use a measuring tablespoon as well.
Recipe FAQs
These cookies are crunchy in texture once fully cooked. Make sure to flatten and shape the cookies before baking so that they crisp up well. Also, be sure to scoop out tablespoon-sized portions of batter so that the cookies are small in size when baked and not flimsy when held.
Feel free to add a little vanilla or a pinch of cinnamon for some added texture! Once the cookies are baked, you can drizzle some melted chocolate on top for added sweetness.
Other Cookie Recipes You’ll Love
Maple Syrup Chocolate Chip Cookies (Egg-Free)
Almond Flour Thumbprint Cookies
Maple Oatmeal Cookies
Maple Sugar Cookies (Refined Sugar Free)
If you tried these Maple Pecan Cookies please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Maple Pecan Cookies
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Line a baking sheet with parchment paper and set aside. Place the pecans into a food processor on the pulse setting and pulse it until they become semi-course crumbs. Make sure the pieces aren't too large so that the mixture will bind together, yet not too small to form a flour-like texture.
- Transfer the pecan crumbs to a bowl and add in the maple syrup. Mix in the maple syrup until well combined and all. of the pecan pieces are evenly coated
- Scoop out packed 1 tablespoon-sized portions onto the prepared baking pan lined with parchment paper leaving at least 1 inch of space in between each cookie. Use a spatula or the back of a spoon to press down on the cookies and shape them into thin, circular, cookie shapes, about 1/4 to 1/2 of an inch thick. Try your best to shape the crumbs into a cookie shape. They may seem a little loose at first but will firm up and stick together once baked.
- Bake the cookies for 10 minutes or until the edges are slightly brown and caramelized. Keep a close eye on them so that they do not burn. Let the cookies cool completely (for at least 10 minutes) before removing them from the pan. They will be very soft-textured at first and will crisp up and harden as they cool.
Notes
- The cookies will be very soft-textured at first and will firm and crisp up as they cool.
- Make sure your food processor is on the pulse setting and not the puree setting so that the pecans do not crumble up too much. You’ll want them to be semi-course crumbs and not a flour-like consistency. I love using this mini kitchen aid food chopper, but any food processor will do!
- These cookies remind me of the flavor of toffee candy, but less crunchy and more manageable for little ones to eat. Maple syrup adds the perfect deep flavor and caramelization when combined with the pecans. Be sure to use pure maple syrup for these cookies (not pancake syrup).
- I used a tablespoon-sized cookie scoop to easily scoop out the cookie mixture, but feel free to use a measuring tablespoon as well.
