Easy Pecan Cookies

Name: Easy Pecan Cookies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 cookies
Ingredients: 2 cups raw pecan halves; 3 Tablespoons all purpose flour; ¼ teaspoon fine sea salt; ¼ cup maple syrup; 1 teaspoon vanilla extract; 1 Tablespoon granulated sugar of choice, optional

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
12 cookies
Calories
130 kcal
Course
Dessert
Cuisine
American

Easy Pecan Cookies

Finn Russell

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These Pecan Cookies are perfectly nutty, lightly sweet, and couldn't be easier to make! With crisp edges and chewy centers, these wholesome 4-ingredient cookies are a reminder that often the simplest recipes taste best. Naturally vegan, oil-free, and gluten-free with your favorite GF flour. Include the optional tablespoon of sugar if you like your cookies with a touch more sweetness.

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Ingredients

Servings

2 cups raw pecan halves
3 Tablespoons all purpose flour regular or gluten-free
¼ teaspoon fine sea salt
¼ cup maple syrup
1 teaspoon vanilla extract
1 Tablespoon granulated sugar of choice, optional

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Instructions

Preheat oven to 325°F and spread pecan halves on a large baking sheet. Bake for 7-8 minutes then remove from oven and let cool on the pan.
Increase oven temp to 350°F and line the baking sheet with a silicone baking mat (preferred) or parchment paper. Note that if using parchment and a dark metal baking sheet, you may want to reduce the oven temp to 335 degrees.
In a large food processor, pulse the cooled pecans just 8-10 times or until the texture of coarse crumbs. It's very important not to over-process the nuts since the high fat content of pecans causes them to turn to butter very quickly.
Add the flour and salt, and pulse 2-3 times to combine. Drizzle in the maple syrup, vanilla, and sugar, if using, and pulse 3-4 times. The cookie dough should look fairly moist, with some texture remaining from the pecans. Refer to photos above if needed.
Scoop up one barely rounded tablespoon of dough per cookie, and roll between your palms into a smooth ball. Place on the cookie sheet about 3 inches apart. Cut a small square of parchment paper, and locate a flat-bottomed glass or ramekin. Place the square of parchment on top of one dough ball, and use the glass to flatten into shape. Press down firmly and evenly so the cookies are quite thin.
Bake for 13 to 15 minutes or until the edges and bottoms are golden. The cookies will be soft straight from the oven. Let cool on the baking sheet.

Notes

Optional sugar: Even with the sugar, these cookies aren't super sweet. However, if you tend to prefer desserts on the less-sweet side, skip it and reduce the maple syrup to 3.5 tablespoons. We actually really enjoyed the test batch made that way - the pecans and maple really shine through!
Store: Once cool, store the cookies in an airtight container at room temperature for a few days or in the refrigerator for up to a week. They can also be frozen.