Maple Pecan Cookies
by: claire cary
These maple pecan cookies are the ultimate soft and chewy Fall cookie recipe! You can't even tell they're gluten free and they're packed with fresh maple flavor, cinnamon and finished with a maple glaze.
Equipment
Ingredients
Wet
- ½ cup unsalted butter room temperature
- 6 tablespoons brown sugar
- ½ cup pure maple syrup
- 1 egg
- 2 teaspoons vanilla extract
Dry
- 2 ⅛ cup gluten free all purpose baking flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup chopped pecans
MapleGlaze
- ½ cup powdered sugar
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- 1 tablespoon milk as needed to thin
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a mixing bowl or bowl of a stand mixer, add the softened butter and brown sugar. Beat together with an electric mixer for about 30 seconds.
- Add in all remaining wet ingredients and beat until combined.
- Add in the dry ingredients, aside from the pecans and mix until everything is well incorporated. Fold in the pecans.
- Let the dough set in the fridge for just 15 minutes. If you prefer the cookies spread more than pictured and are thinner, don't chill.
- Line a baking sheet with parchment paper and scoop the dough using a 2 tablespoon scoop. Leave enough space between each cookie for spreading.
- Bake for 11-14 minutes or until the edges are golden brown. They will continue to firm up as they cool.
- Let cool on the baking sheet for 15 minutes, then transfer to a wire rack to finish cooling. To make the glaze, whisk together all ingredients in a small dish, adding the milk only as needed to thin.
- Drizzle the glaze on top once the cookies have cooled and enjoy!
Notes
Be sure you're using pure maple syrup here - the fake stuff won't be as good!
Serving: 1cookie / Calories: 292kcal / Carbohydrates: 39g / Protein: 3g / Fat: 15g / Saturated Fat: 5g / Sodium: 174mg / Fiber: 3g / Sugar: 22g
