Maple Pecan Cookies

These Maple Pecan Cookies come with big 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 as a snack by itself!

Course Dessert, Snack

Cuisine American

Keyword cookies, maple syrup, pecans, snack, vegan desserts

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 223kcal

Author Sireesha A.

Equipment

1 Baking Sheet
1 Mixing Bowl(s)
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

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: Use the finest maple syrup you can find. Don't skimp on the maple syrup by substituting with pancake syrup. Pure maple syrup will make or break your recipe. I like to use the Crown Maple Syrup that packs in loads of maple flavor in this dark syrup.

Nutrition