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Get the Recipe: Paleo Maple Pecan Cookies

These Paleo Maple Pecan Cookies are crunchy, chewy and sweetened perfectly. They are filled with crunchy pecans, sweet pure maple syrup and drizzled with a homemade maple cream sauce. Perfect with a tall glass of almond milk!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 cookies
Calories: 279 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/4 cups almond flour
  • 1/4 cup coconut flour
  • 2 eggs room temperature
  • 1/4 cup grass fed butter or ghee room temperature
  • 1/4 cup coconut oil softened
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/4 cup coconut sugar
  • 1/4 cup maple cream or maple syrup
  • 1 cup Chopped Pecans
Maple Glaze
  • 2 tbsp coconut butter
  • 2 tbsp maple cream or maple syrup
  • 1/2 tsp coconut oil

Instructions

    Cup of Yum
  1. First, add ghee, coconut oil, and coconut sugar to a large mixing bowl or KitchenAid.  Once combined, add all remaining ingredients except pecans.
  2. Once mixed, fold in chopped pecans.
  3. Add dough to an airtight container and refrigerate at least 20 minutes.  Alternatively, cover mixing bowl with foil and place in fridge.
  4. When it’s time to bake, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  5. Then, use a cookie scoop to scoop dough.  Use your hands to roll dough into balls that are 1.5 inches in diameter.  Place balls of dough at least 2 inches apart on parchment lined baking sheet.
  6. Next, bake for 10 minutes total; after 5 minutes, carefully remove cookies from oven and using your fingers, gently press down on each cookie.  Cookies should still be 1/2 inch thick.  After, place back in oven and cook for the last 5 minutes.
  7. Remove from oven and let cookies cool for 3 minutes on pan before removing to a wire rack to cool.
  8. To make the glaze, combine ingredients in a small microwave safe dish.  Microwave in 20 second increments, stopping to stir between each.  Microwave until melted.
  9. Lastly, drizzle glaze over cooled cookies.  Glaze will harden after sitting at room temperature.

Notes

  • These cookies do not spread much while baking.
  • I highly recommend taking them out of the oven after 5 minutes and gently pressing down on each cookie, as written in the recipe.
  • Store cookies covered at room temperature for up to 3 days or in the fridge for up to 4 days.
  • The glaze is optional but highly recommended.

Nutrition Information

Calories 279kcal (14%) Carbohydrates 15g (5%) Protein 5g (10%) Fat 23g (35%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 37mg (12%) Sodium 149mg (6%) Potassium 72mg (2%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 163IU (3%) Vitamin C 1mg (1%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cookies

Amount Per Serving

Calories 279

% Daily Value*

Calories 279kcal 14%
Carbohydrates 15g 5%
Protein 5g 10%
Fat 23g 35%
Saturated Fat 8g 40%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 37mg 12%
Sodium 149mg 6%
Potassium 72mg 2%
Fiber 3g 12%
Sugar 9g 18%
Vitamin A 163IU 3%
Vitamin C 1mg 1%
Calcium 48mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.