Maple Pecan Cookies
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!
Servings: 12 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.
Nutrition
Calories: 89kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1mg | Potassium: 57mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.3mg
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