These Maple Pecan Cookies come with big fall taste in a small bite! Topped with maple frosting, this cookie flavor pairs really well with the pecans and the syrup that makes these cookies so chewy and delicious! Best of all, these cookies are dairy-free, vegan and can be made gluten free as well. Pair with coffee or indulge as a snack by itself!
It's a crisp cool afternoon and all you can think about is a warm snack waiting at home.
That’s exactly the feeling these maple pecan cookies bring. They’re soft, chewy, and packed with the nutty crunch of pecans. Plus, add frosting or maple glaze on top? Pure magic.
Whether you’re sharing them with friends, or nibbling on these as a midnight snack, these cookies make your moments special. So grab your mixing bowl and let's get started!
Table of contents
Ingredients
See recipe card for quantities and notes.
For the Cookies:
- Butter (Vegan or regular) softened
- Coconut Sugar or Brown Sugar
- Maple Syrup
- Vanilla extract
- All-purpose flour or Gluten Free Flour (if making a gluten free version)
- Baking powder
- Salt
- Chopped pecans
For the Maple Frosting:
- Powdered Sugar
- Butter (Vegan or Regular) softened
- Maple syrup
- Vanilla extract
- Unsweetened almond milk (or any plant-based milk), as needed
Equipment Needed
Step-By-Step Instructions
How to Make the Maple Pecan Cookies
Step 1: Cream together the softened vegan butter and coconut sugar until light and fluffy. Add the maple syrup and vanilla extract, and mix until well combined.
Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Step 3: Fold in the chopped pecans until evenly distributed. Scoop out tablespoon-sized portions of dough and roll them into balls.
Step 4: Place them on the prepared baking sheet. Flatten each cookie slightly with the back of a fork or your fingers.
Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden brown.
How to Make the Maple Frosting
Step 1: In a small bowl, beat together the powdered sugar, softened vegan butter, maple syrup, and vanilla extract until smooth and creamy.
Step 2: Add almond milk, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.
Step 3: Once the cookies are completely cooled, spread a generous amount of maple frosting on top of each cookie using a butter knife or offset spatula. Optionally, sprinkle additional chopped pecans on top of the frosting for decoration.
Let the maple frosted cookies set for a few minutes to allow the frosting to firm up slightly. Serve and enjoy these delicious maple frosted cookies with pecans!
You can also make a maple glaze to top these cookies - check out our easy microwave maple glaze that can be done in 5 minutes as another alternative!
Top Tips
Tip 1: Let the butter soften or come to room temperature. This will help mix batter in properly and avoid clumping when mixing.
Tip 2: Pure maple syrup will make or break your recipe. Use the finest maple syrup you can find. Don't skimp on the maple syrup by substituting with pancake syrup. I like to use the Crown Maple Syrup that packs in loads of maple flavor in this dark syrup.
How to Store
Store them in an airtight container for up to 1 week. You can also freeze a batch of these cookies (without the maple frosting) for up to 3 months.
When you are ready to serve, let them defrost fully before adding the frosting or glaze.
Other Cookie Recipes You'll Love
If you liked these cookies, check out some of our other delicious sweet snacks that you'll love!
Conclusion
If you have leftover pecans, check out our oven roasted maple pecans recipe that you can make in just 15 minutes, with just 4 ingredients.
If you made this recipe, let us know how it turned out by leaving a comment below!
Rating and sharing recipes is one of the best ways you can support your favorite food bloggers!
Recipe Card
Equipment
- 1 Cookie Scooper Large
- 1 set Measuring Spoons and Cups
- 1 Hand Mixer
- 1 Whisk
- 1 Spatula
Ingredients
- ½ cup butter Vegan or Regular
- ½ cup coconut sugar or brown sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chopped pecans
- 1 cup powdered sugar
- 2 tablespoon butter softened, vegan or regular for frosting
- 2 tablespoon maple syrup for frosting
- ½ teaspoon vanilla extract for frosting
- 1-2 tablespoon unsweetened almond milk or any plant-based milk, as needed for frosting
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened vegan butter and coconut sugar until light and fluffy. Add the maple syrup and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Fold in the chopped pecans until evenly distributed.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving space between each cookie. Flatten each cookie slightly with the back of a fork or your fingers.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- In a small bowl, beat together the powdered sugar, softened vegan butter, maple syrup, and vanilla extract until smooth and creamy. Add almond milk, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.
- Once the cookies are completely cooled, spread a generous amount of maple frosting on top of each cookie using a butter knife or offset spatula. Optionally, sprinkle additional chopped pecans on top of the frosting for decoration.
- Let the maple frosted cookies set for a few minutes to allow the frosting to firm up slightly. Serve and enjoy these delicious maple frosted cookies with pecans!
Notes
Nutrition
©Watch Learn Eat. All content and images are copyright protected, and are not to be used or republished without prior permission.
Leave a Reply