Chewy Maple Pecan Cookies are totally dairy free, made in one bowl, and taste just as delicious as they look! Sweetened with maple syrup, spiced with cinnamon, and dotted with crunchy pecans, these cookies just get better with each bite.
Made with a secret ingredient that brought our Dairy Free Chocolate Chip Cookies to fame, you really will be surprised at just how soft and chewy these cookies are, with no butter or margarine involved.
Hello fall! And hello delicious warm cozy mornings. Cinnamon, sweaters, and cookies basically spells the season in our house!
You know I am on a quest to make every cookie out there dairy free, and these are one for the books. (your recipe book, that is!). I still love my Gingerbread Spice Cookies, and Chewy Oatmeal Cookies(both dairy free), but it was time for something a little fancier to bring in the holidays. Enter: maple glaze and roasted pecans!
Seriously perfect for serving at the end of a Thanksgiving meal, or really any holiday meal, these cookies have it all.
Dairy Free Maple and Brown Sugar Cookies
Pure maple syrup and dark brown sugar are used to sweeten these cookies and give them a delicious deep flavor. Cinnamon adds some warmth and spice, and roasted pecans give the perfect crunchy addition.
The Secret Ingredient for chewy cookies:
With a quick look at the recipe ingredients, you’ll notice these cookies have no butter or butter substitutes(margarine, vegan butter etc.. Instead, we use canola oil for a chewy texture and the secret ingredient: Pudding Mix!
Just one Tablespoon of dry pudding mix in the batter ensures an incredible cookie that is super soft and chewy. The texture of these maple pecan cookies is amazing.
So many people have told me: “my dairy free cookies were never chewy and now I know the secret! Thank you!!!”
All you Need: One Bowl
If there’s anything I love, its eating something delicious and not having a sink load of dishes afterward! For this easy recipe you simply add everything, first wet ingredients, then dry, into one mixing bowl, giving a stir after each addition.
With one bowl recipes, I always like to make sure to sprinkle the dry ingredients(flour, baking soda and salt), evenly over the batter. Pouring it all in one pile can lead to uneven baking.
This recipe calls for pecans in the batter and one pecan(or a piece of one) on top of each cookie. If you only have regular pecans on hand(which is usually the case in my house), do not fret!
I have included instructions for roasting your own pecans. Guys, it’s so simple. Use regular chopped pecans in the batter, as those will be baked anyway, and then spread the remaining pecans out on a baking tray. Bake along with the cookies for 7 minutes. Ta-dah! Everything is done at the same time.
Using a roasted pecan on top ensures the nut stays crunchy, and the roasted flavor adds a lot.
Maple Glaze for Cookies
Our maple glaze is so simple: confectioners sugar, maple syrup, a drop of water, and dash of oil. Simply mix together until smooth.
These ingredients ensure the perfect consistency for glazing cookies and the glaze will harden just the right amount when cooled.
Chewy Maple Pecan Cookies(dairy-free)
- 1/3 cup canola oil
- 3/4 cup brown sugar
- 1 Tbs pudding mix(dry, straight from the package)
- 1 egg
- 1 1/8 cup sifted flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 Tbs pure maple syrup
- 1/8-1/4 cup roasted pecans (plus more for topping)
- 1/2 cup confectioners sugar
- 1 Tbs pure maple syrup
- 1/2 Tbs water
- 1/2 tsp canola oil
- Preheat oven to 350ºF/ 175ºC.
- To a medium sized or large bowl add oil, brown sugar and pudding mix. Give that a good mix.
- Add the egg and mix again until fully combined. Sprinkle over the flour, cinnamon, baking soda, and salt. Try not to dump it all in one spot. Mix until just combined.
- Add maple syrup and pecans and mix until just combined. Dont over mix.
- Using a cookie scooper(my favorite method) or two spoons, scoop Tablespoon sized balls of dough out and arrange on a baking sheet fitted with parchment paper. Give the cookies room to spread.
- Bake in preheated oven for 7-8 minutes. Cookies will look puffed up and deflate as they cool.
- * if you do not have roasted pecans use regular pecans inside the cookies and place remaining pecans on a baking sheet. Roast on their own tray along with the cookies for 7 minutes. Use to top cookies!
- *If you want to freeze the cookies let them cool off and freeze immediately(place squares of parchment paper in between cookies to prevent them from sticking and to the top of the ziplock bag or container add a paper towel to absorb moisture.
- In a small bowl, stir together all ingredients for the glaze until the mixture is smooth. Once the cookies cool, add a dollop of glaze to the centre of each cookie. Add a roasted pecan or a piece of one on top of the glaze. Let set for about 10 minutes. Enjoy!
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