There is something about soft cookies that just get me.
Literally I am a sucker for cookies in general but those soft pillowy ones just hit da SPOT every single time, and these Super Soft Paleo Maple Pecan Cookies do just that.
There are very few cookies I enjoy that don’t have chocolate in them. And I have to say, this may be the first cookie I really enjoyed for dessert that satisfied my sweet tooth craving without chocolate in it. But that just shows you how dreamy these maple pecan cookies really are.I was inspired to make these when I discovered maple sugar a couple months ago. Basically it is the same taste as maple syrup but in a sugar form. I don’t keep white sugar in the house unless it is in a specific product and usually bake with coconut sugar, maple syrup, dates or honey. Maple syrup is just the new item to add to my list.
Maple sugar does indeed add a maple-y taste though so prepare yourself for a little pancake meets waffle reminder when you use it. It is also lighter in color unlike coconut sugar so the cookies aren’t as dark as when we use it.
I brought some of the leftovers to my Flybarre instructor last week and they LOVED. After giving two away though, I was done letting everyone try these gems. That is until my parents got a hold of my stash and my dad couldn’t stop raving about them. I feel a sense of accomplishment when the king of desserts, my dad, enjoys my clean-treats.
These soft cookies are paleo, grain-free, gluten-free AND are vegan. I promise that still taste amazing though 🙂
WHAT YOU NEED
- I do not recommend subbing another flour for almond and arrowroot flour, these compliment each other really well in the recipe!
- You can sub coconut sugar for maple if you prefer but the taste will be a bit different
- These cookies stay well in an airtight container for about a week or you can freeze for longer
- If pecans aren’t your thing, sub any nut you prefer!
- Chia egg or regular egg will work as well
- 2 cups almond flour
- 1/2 cup arrowroot flour/starch
- 1 teaspoon baking powder
- 3/4 cup maple sugar (can sub coconut sugar too)
- 1/3 cup coconut oil, melted and cooled
- 1/2 cup creamy almond butter
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
- 2 teaspoon vanilla extract
- 1/3 cup chopped pecans
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper
- Make flax eggs first by combing the ground flax seed with the water in a glass or small bowl and let sit for at least five minutes
- Add the almond flour, arrowroot flour and baking powder to a large mixing bowl and mix until combined
- Mix together the coconut sugar, melted coconut oil, almond butter, flax eggs, and vanilla in another mixing bowl
- Then add the wet mixture to the dry ingredients and mix together until well combined
- Mix the walnuts into the dough
- Use a small scoop to place 12 cookies on each baking sheet
- Bake for 12-14 minutes in oven