Savor the essence of autumn with Maple Pecan Cookies Vegan, a plant-based delight bursting with rich maple sweetness and toasty pecan crunch. These Vegan Fall Treat cookies are ready in under an hour, filling your kitchen with warm, cozy aromas. Bake these Maple Pecan Cookies Vegan for a wholesome treat that’s perfect for crisp fall days or any time you crave a sweet escape!
Ingredients for Maple Pecan Cookies Vegan
Here’s what you’ll need for Maple Pecan Cookies Vegan (makes 18 cookies, serves 6–9):
- 2 tbsp (14g) ground flaxseed
- 6 tbsp (90ml) water
- 1 ¼ cups (150g) gluten-free flour
- 1 cup (200g) maple crystals
- 1 tsp (5g) baking soda
- ½ cup (60g) chopped pecans
- ⅔ cup (150g) coconut butter, room temperature
- ¼ cup (60ml) pure maple syrup
- 1 tsp (5ml) vanilla extract
Equipment
- Small mixing bowl
- Large mixing bowl
- Whisk or electric mixer
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Wire rack
Ingredient Tips
- Pecans: Use fresh, raw pecans (chopped to ¼-inch pieces) for Maple Pecan Cookies Vegan; toast lightly for extra flavor.
- Maple Crystals: Substitute with brown sugar or coconut sugar if unavailable.
- Coconut Butter: Must be room temperature for smooth mixing; sub with vegan butter if needed.
- Flaxseed: Ground flax forms the egg replacer; chia seeds work as a substitute.
- Flour: Gluten-free blend is ideal; all-purpose flour works for non-gluten-free diets.
Directions for Maple Pecan Cookies Vegan
Let’s bake these irresistible Maple Pecan Cookies Vegan !
Make Flax Egg
I mix 2 tbsp ground flaxseed with 6 tbsp water in a small bowl, stirring well, and let it sit for 10 minutes to thicken into a flax egg.
Mix Dry Ingredients
In a large bowl, I combine 1 ¼ cups gluten-free flour, 1 cup maple crystals, and 1 tsp baking soda, whisking until evenly mixed.
Combine Wet Ingredients and Form Dough
I add ⅔ cup coconut butter, ¼ cup maple syrup, 1 tsp vanilla extract, and the flax egg to the dry ingredients, mixing until a dough forms. I fold in ½ cup chopped pecans, cover, and chill for 20 minutes to firm up.
Preheat Oven
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Shape and Bake
Using a cookie scoop, I form dough balls and place them on the sheet. I bake for 12–15 minutes until golden on top, slightly underbaking for a chewy center.
Cool Cookies
I transfer the cookies to a wire rack and let them cool for 15 minutes to set the texture perfectly.
Nutrition
- Prep Time: 30–40 minutes
- Cook Time: 12–15 minutes
- Total Time: 42–55 minutes
- Servings: 6–9 (2–3 cookies per serving)
- Calories: ~240–260 kcal per serving (2 cookies)
- Macros per Serving: 22g carbs, 3g protein, 16g fat, 2g fiber
- Nutrition Highlights: High in healthy fats from pecans, naturally sweetened with maple.
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Maple Pecan Cookies Vegan
Try these twists for a fun Vegan Fall Treat:
- Nutty Swap: Replace pecans with walnuts or almonds in Maple Pecan Cookies Vegan, inspired by Layla Cooks’ Pumpkin Muffins with Streusel Topping.
- Choco Boost: Add ¼ cup dairy-free chocolate chips for a sweet twist, per Layla Cooks’ White Chocolate Caramel Drizzle Cookies.
- Spiced Up: Mix ½ tsp nutmeg into the dough for extra warmth, per Layla Cooks’ Pumpkin Cinnamon Rolls.
- Gluten-Friendly: Use all-purpose flour instead of gluten-free, per Layla Cooks’ Cinnamon Cream Cheese Cookies.
- Coconut-Free: Swap coconut butter with vegan margarine for a different texture.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a cozy sip.
- Serve with Layla Cooks’ Easy Peanut Butter Cookies for a vegan platter.
- Enjoy with Layla Cooks’ Cucumber Blueberry Feta Salad for balance.
Storage
I store Maple Pecan Cookies Vegan in an airtight container at room temperature for up to 1 week, adding a slice of bread to keep them soft. For freezing, I place them in a freezer-safe bag for up to 3 months; thaw at room temperature for 30 minutes. For make-ahead, I chill dough in the fridge for 2 days or freeze scooped balls, baking from frozen with an extra 1–2 minutes. Pro tip: Cool completely before storing to avoid stickiness!
Serving Tips
- Presentation: Arrange on a rustic tray with a sprinkle of chopped pecans for charm.
- Pairings: Serve with oat milk, coffee, or Layla Cooks’ Coconut Cooler for a vegan vibe.
- Toppings: Drizzle with extra maple syrup for sweetness.
- Portion Size: 2–3 cookies per serving; perfect for snacks or dessert.
- Occasions: Ideal for fall gatherings, tea time, or cozy Vegan Fall Treat moments with Maple Pecan Cookies.
FAQs About Maple Pecan Cookies
Here are answers to common questions about making Maple Pecan Cookies Vegan:
Can I use different nuts?
Yes, walnuts or almonds work well; chop to ¼-inch pieces for even texture.
What if I don’t have maple crystals?
Use brown sugar or coconut sugar as a substitute, though maple flavor will lessen.
How do I keep cookies chewy?
Avoid overbaking—remove when edges are set but centers are soft, and cool on the sheet.
Can I skip the chill time?
Chilling for 20 minutes helps shape and texture, but you can bake right away if needed.
Will kids enjoy this Vegan Fall Treat?
My 7-year-old loves the maple-pecan combo! Add sprinkles for extra kid appeal.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Maple Pecan Cookies are the ultimate Vegan Fall Treat, blending rich maple sweetness with crunchy pecans in a gluten-free delight. They’re quick, wholesome, and perfect for any occasion. Try Maple Pecan Cookies and share your favorite variations in the comments—I’m always up for new ideas!
Maple Pecan Cookies
Ingredients
- 2 tbsp 14g ground flaxseed
- 6 tbsp 90ml water
- 1 ¼ cups 150g gluten-free flour
- 1 cup 200g maple crystals
- 1 tsp 5g baking soda
- ½ cup 60g chopped pecans
- ⅔ cup 150g coconut butter, room temperature
- ¼ cup 60ml pure maple syrup
- 1 tsp 5ml vanilla extract
Instructions
Make Flax Egg
- I mix 2 tbsp ground flaxseed with 6 tbsp water in a small bowl, stirring well, and let it sit for 10 minutes to thicken into a flax egg.
Mix Dry Ingredients
- In a large bowl, I combine 1 ¼ cups gluten-free flour, 1 cup maple crystals, and 1 tsp baking soda, whisking until evenly mixed.
Combine Wet Ingredients and Form Dough
- I add ⅔ cup coconut butter, ¼ cup maple syrup, 1 tsp vanilla extract, and the flax egg to the dry ingredients, mixing until a dough forms. I fold in ½ cup chopped pecans, cover, and chill for 20 minutes to firm up.
Preheat Oven
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Shape and Bake
- Using a cookie scoop, I form dough balls and place them on the sheet. I bake for 12–15 minutes until golden on top, slightly underbaking for a chewy center.
Cool Cookies
- I transfer the cookies to a wire rack and let them cool for 15 minutes to set the texture perfectly.
Notes
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