These healthy maple pecan cookies are made with almond flour and chopped pecans, sweetened with maple syrup and dipped in white chocolate. They're crisp and crunchy with a nutty maple and pecan flavor. These maple pecan cookies are not only gluten free, but paleo and vegan too!
It shouldn't come as a surprise, but cut-out cookies are my absolute favorite! I love everything from chocolate chip cut out cookies, to paleo gingerbread men, cassava flour sugar cookies and more! So, I'm adding to my collection of cut-out cookies with these healthy maple pecan cookies.
These cookies are made with almond flour and chopped pecans, sweetened with maple syrup and dipped in white chocolate. They have a crispy texture and nutty pecan and maple flavor. Plus, you only need a handful of ingredients and the dough is no-chill. So easy!
Why You'll Love these Maple Pecan Cookies
- gluten free and grain free - made with almond flour, chopped pecans and tapioca starch
- paleo and vegan friendly - made with healthy, wholesome ingredients
- easy to make - combine ingredients, roll dough, cut and bake!
- no -chill dough
- refined sugar free - sweetened with maple syrup
Ingredients
Less than 10 ingredients are needed to make these gluten free maple pecan cookies. The full recipe can be found in the recipe card below, but here's a list of what you'll need:
- blanched almond flour - if you can't do almonds, try tigernut flour instead
- pecans - you'll need finely chopped pecans for the cookie dough, plus a few extra as a topping/decoration
- tapioca starch - necessary for the proper cookie texture. You may sub arrowroot starch in it's place.
- salt - to enhance the flavors
- maple syrup - to sweeten the cookies
- palm shortening - this is a great paleo and vegan alternative to butter, but if you aren't sensitive to dairy, then butter will work as a replacement. However, with this swap you may need to chill the dough.
- vanilla extract - for flavor
- white chocolate - I like Pascha white chocolate chips, which are dairy free and vegan. If you're strict paleo, then omit the white chocolate or swap it with a dark chocolate.
How to Make Maple Pecan Cookies
The dough for these cookies is made in one bowl, rolled between parchment paper, shaped with cookie cutters and then baked in the oven. No chill, no fuss and so easy!
- First, preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the dry cookie ingredients.
- Mix in the wet ingredients.
- Dust a sheet of parchment paper with tapioca starch and press the cookie dough on top. Roll the dough between 2 sheets of parchment to about ⅛ inch thick.
- Peel off the top layer of parchment and cut out circles using a cookie cutter. I used a 3 inch diameter cookie cutter, but any size will work.
- Place the cut out cookies on your lined baking sheet. Then pop in the oven and bake at 350 degrees for 10-12 minutes, or until cookies just start to brown.
- After baking, remove the cookies from the oven and cool for 5 minutes on the baking sheet. Then transfer them to a wire cooling rack.
- Once the cookies have cooled to room temperature, dip them in melted white chocolate and top with extra chopped pecans.
Tips and Tricks
- Finely chop the pecans: finely chop the pecans using a large knife. You don't want large pieces or else you may have a hard time rolling and cutting out the dough.
- Use simple shapes for cutting out the cookies: intricate cookie cutters may not work well with this cookie dough recipe. Your best bet is to use basic shapes. They can, however, vary in size.
- Dust with tapioca starch: if your cookie dough is sticking to the parchment paper, dust the top and bottom of the dough with tapioca to prevent sticking.
Storage
These cookies should be stored in an airtight container or baggie. They are best stored at room temperature for up to one week, in the fridge up to two weeks, or the freezer up to three months.
FAQ
No, you can decorate these cookies any way you would like. They can be frosted, dipped in dark chocolate, drizzled with chocolate instead of dipped or enjoyed plain.
Butter is the best alternative for palm shortening. However, with this swap you may need to chill the dough.
The white chocolate I used is not paleo, but you can use another brand (like Evolved chocolate), make your own or swap the white chocolate for dark chocolate.
More Healthy Gluten Free Cookie Recipes
Healthy Maple Pecan Cookies (Gluten Free)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: about 15 cookies 1x
Description
These healthy maple pecan cookies are made with almond flour and chopped pecans. They are gluten free, dairy free, paleo and vegan.
Ingredients
- 1 ¼ cup blanched almond flour (118g)
- ½ cup pecans, finely chopped (55g)
- ¼ cup tapioca starch (30g)
- ¼ tsp salt
- 3 Tbsp maple syrup
- 2 Tbsp palm shortening, room temperature (21g)
- 1 tsp vanilla extract
- ⅓ cup white chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, chopped pecans, tapioca starch and salt.
- Mix in the maple syrup, palm shortening and vanilla. First use a spatula or fork, then use your hands to knead the dough.
- Dust a sheet of parchment paper with tapioca starch and press the cookie dough on top. Place another sheet of parchment on top of the cookie dough and roll the dough between the 2 sheets using a rolling pin. Roll the dough to about ⅛ inch thick.
- Peel off the top layer of parchment. Then, use a 3 inch diameter cookie cutter to cut out circles.
- Place the cut out cookies on your lined baking sheet.
- Place the cookies in the oven and bake at 350 degrees for 10-12 minutes, or until the cookies just start to brown.
- After baking, remove the cookies from the oven and cool for 5 minutes on the baking sheet. Then transfer them to a wire cooling rack.
- Once the cookies have cooled to room temperature, dip them in melted white chocolate* Place them on a lined baking sheet to set, then top with extra chopped pecans.
Notes
For best results, measure ingredients by weight (when given)
*Melting the white chocolate: place the chocolate in a small bowl, just barely bigger than the diameter of the cookies. Melt the chocolate in your microwave at 10-15 second intervals, stirring between each heating. Do not overheat or the chocolate will burn and clump.
Katie
We love these maple pecan cookies! Enjoy!
Margo Perriello
Can you replace shortening with butter?