Chewy Maple Pecan Cookies(dairy-free)
Incredibly chewy maple and pecan cookies, finished with a maple glaze and roasted pecan! Totally dairy free and made all in one bowl.
Ingredients
Cookie Batter
- 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)
Glaze
- 1/2 cup confectioners sugar
- 1 Tbs pure maple syrup
- 1/2 Tbs water
- 1/2 tsp canola oil
Instructions
Batter
- 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.
Bake
- 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.
Glaze
- 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!
