Paleo Maple Pecan Cookies

Paleo
Dairy-Free
Gluten-Free

It’s mid November and I cannot believe it! Last weekend it was warm and sunny and now we are back to seasonal temperatures again! While I did enjoy the nice weather, I’m actually okay with the colder weather starting up. Who wants it to be hot and sunny for Christmas anyway? I’m finishing up my fall recipes over the next few weeks and prepping some Christmas recipes, and I couldn’t be more excited about it! I couldn’t let the holiday season start without sharing this delicious and easy recipe first, though!

  • pinterest

This recipe is SUPER simple! It has the perfect blend of maple and pecan flavor, in a soft and fluffy cookie! You’ll want to give these a try before you get into your Christmas baking, which is right around the corner!

We wait until after Remberence Day before starting to put any holiday decorations up. So far all I have out is some sparkly pinecones in a glass vase and I swapped our fall wreath for a holday one. I’m going to start to transition our fall decor to holiday decorations over the next couple of weeks!

  • pinterest

What do i need to make these paleo maple pecan cookies?

  • pinterest

Servings:

10-12 cookies

Prep Time:

10 minutes

Cook Time:

10-12 minutes

Total Time:

20-22 minutes

Ingredients:

  • 1/4 ghee or coconut oil (refined if you don’t want any coconut flavor) *room temperature, but solid
  • 1 egg
  • 1/3 cup of maple syrup
  • 2 tablespoons of maple sugar* see notes
  • 1 teaspoon vanilla
  • 1 1/2 cups of almond flour
  • 1/4 tapioca flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup chopped pecans + more for the tops of your cookie (optional)

Instructions:

Step 1

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside

Step 2

In a medium sized bowl, combine almond flour, tapioca flour, baking soda, sea salt, and cinnamon. Set aside

Step 3

In a large bowl, cream together the ghee with maple sugar until well combined. Whisk in the egg and vanilla. Stir in the maple syrup

Step 4

Gradually mix your dry ingredients into your wet ingredients until just combined. Fold in the chopped pecans

Step 5

Scoop cookie dough into 10-12 equally sized balls and place on prepared cookie sheet. Be sure to leave about 2 inches between cookies as they will spread a bit while baking. You can top your cookies with 1-2 whole pecans like I did if you like, by lightly pressing them into the dough

Step 6

Bake cookies for 10-12 minutes, until they are golden brown on the edges and tops. Allow cookies to cool on the baking sheet for 5 minutes before carefully moving to a wire cooling rack to cool to room temperature

Step 7

Store cookies at room temperature (or in the refrigerator if you want a chewier cookie) for up to 5 days. Enjoy!

Notes:
  1. Feel free to use either maple sugar or coconut sugar. You’ll get a stronger maple flavor from the maple sugar, but I’ve tried both and they will both turn out great! Plus, with the maple syrup, you’ll still have that great maple flavor
  2. Either ghee, coconut oil or butter (if you aren’t dairy sensitive) are fine for this recipe
  • pinterest

Disclaimer: This post may contain Amazon Affiliate links which aid as a means for me to keep this blog up and running. Links within this post are at no added cost to you, but help support this blog.

New Recipes

Let’s start

talking!

Let me know if you’ve tried any of my recipes or if you’ve made any substitutions that have had good results!

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Hi! I’m Melissa

I create recipes made with good and good for you ingredients. I can’t wait to share with you!

Pin It on Pinterest