Oh maple-pecan, you classically scrumptious combo. What’s not so scrumptious is the refined flour and sugar that you’re often paired with. Not today! I have you mixed with some healthy fats, blood sugar balancing spices, and gluten-free flours to yield the most delectable little cookies.
So make up a batch of these to get your maple-pecan fix, without all the problems of white wheat flours and nutrient-void sweeteners. These praline-esque palate pleasers also freeze well, so don’t feel like you need to eat them all in one go…in fact I wouldn’t recommend it. Even though they’re definitely better for you than their overly refined cousins, they’re still a treat and should be “treated” as such.
Gluten-Free Maple Pecan Cookies
Prep time: 5 minutes
Bake time: 10 minutes
Makes about a dozen medium-sized cookies
- 1 egg
- 1/2 cup maple syrup
- 1/2 cup melted butter (unsalted), ghee, or coconut oil
- 2 tsp vanilla
- 1/4 cup almond butter
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup sorghum flour (or tapioca flour if you’re grain-free)
- 2 tsp cinnamon
- 1/4 tsp clove
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 - 1 cup roughy chopped pecans
- Preheat your oven to 350F and line a baking sheet with parchment paper.
- In a food processor, electric mixer, or by hand, combine the egg, maple syrup, butter, vanilla, and almond butter until smooth.
- In a separate bowl, mix together the almond flour, coconut flour, sorghum flour, cinnamon, clove, sea salt, baking powder and baking soda.
- Add the dry ingredients to the wet until well combined.
- Fold in the chopped pecans, and form 12-15 equally sized balls, spaced evenly on the baking sheet.
- Gently press down the balls with your thumb or a fork, and bake for about 10 minutes, until the bottom of the cookies are starting to get golden brown.
- Remove from the oven, allow to cool slightly on the baking sheet for a few minutes before transferring to a cooling rack to cool completely before enjoying.
- Store leftovers in fridge or freezer.