Paleo Maple Pecan Cookies
User Reviews
5
Paleo Maple Pecan Cookies
Description
These cookies start by creaming together grass-fed butter (or ghee), coconut oil, and coconut sugar. To this, almond flour, coconut flour, baking soda, vanilla extract, eggs, and maple cream or syrup are added, creating a dense but pliable dough. Chopped pecans are folded in providing crunch and flavor complexity.
Before baking, the dough is chilled to stabilize the fats for better shape retention. Baking at 350°F for 10 minutes, the cookies are removed halfway to be gently pressed down, ensuring a thickness of about half an inch while maintaining a tender crumb once baked. After finishing the bake, the cookies cool briefly on the pan, then are transferred to a rack.
A simple glaze of coconut butter, maple cream, and coconut oil can be brushed on top to enhance moisture and sweetness, though this step is optional. The cookies do not spread much during baking, resulting in a consistent texture throughout.
These cookies keep well covered at room temperature for several days or longer refrigerated. The recipe suggests removal from the oven to press is key for the desired texture.
Ingredients
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 2 egg room temperature
- 1/4 cup grass fed butter room temperature, or ghee
- 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 pecans chopped
Maple Glaze
- 2 tbsp coconut butter
- 2 tbsp maple cream or maple syrup
- 1/2 tsp coconut oil
Instructions
- First, add ghee, coconut oil, and coconut sugar to a large mixing bowl or KitchenAid. Once combined, add all remaining ingredients except pecans.
- Once mixed, fold in chopped pecans.
- Add dough to an airtight container and refrigerate at least 20 minutes. Alternatively, cover mixing bowl with foil and place in fridge.
- When it’s time to bake, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- 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.
- 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.
- Remove from oven and let cookies cool for 3 minutes on pan before removing to a wire rack to cool.
- 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.
- Lastly, drizzle glaze over cooled cookies. Glaze will harden after sitting at room temperature.
Notes
- Cookies do not spread much; pressing down cookies halfway through baking is essential to achieve the ideal thickness.
- Store cookies covered at room temperature for up to 3 days or in the refrigerator for up to 4 days.
- The maple glaze is optional but adds moisture and sweetness to the finished cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 279 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
