Maple Pecan Cookies
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.
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.