Cookies - Chewy Paleo Maple Pecan

These Chewy Paleo Maple Pecan Cookies are the best maple cookies you’ll ever eat, and I will go on the record saying that. To get the perfect cooking texture, you’ll be using a combination of coconut sugar and maple syrup, a tip I learned so many years ago from NYT Cooking. Each cookie is then topped with an easy maple glaze that takes them to a whole new level! They’re also paleo, gluten free, grain free, and refined sugar free. Winning!

Ingredients

Cookies Base

• 2 ¼ cup cup almond flour

• ⅓ cup cup coconut oil, melted

• ⅓ cup maple syrup

• ¼ cup coconut sugar

• 1 egg

• 1 tsp vanilla extract

• 1 tsp baking powder

• ½ cup chopped pecans

• ¼ tsp sea salt

Maple Glaze

• 1 cup powdered sugar

• ½ tsp vanilla extract

• 1 tsp maple syrup

• 2 tbsp almond milk

Instructions

1. Preheat oven to 350.

2. Line a baking sheet with parchment paper and set aside.

3. In a medium bowl, add the melted coconut oil, maple syrup, coconut sugar, vanilla extract, and the egg.

4. Whisk everything together for about one minute until smooth.

5. Next, add the almond flour, baking powder, and sea salt.

6. Mix until just incorporated.

7. Fold in the crushed pecans, making sure to reserve a few to sprinkle on top at the end!

8. Bake for 10-11 minutes.

9. Remove from the oven and let cool completely - you want them to be cool before frosting them!

10. To make the glaze, just add the glaze ingredients to a bowl and mix together until there are no clumps.

11. Use a small spoon and drizzle about 1 teaspoon of glaze onto each cookie.

12. Sprinkle extra chopped pecans on top, if desired.

13. Eat and enjoy!