I created my Maple Cookies using pure maple syrup with chopped pecans, cinnamon, and nutmeg so the maple flavor comes directly from the syrup rather than from extract, and the small twist in technique is worth a read.
I never set out to make anything fancy, but these Maple Cookies surprised me. Made with pure maple syrup and plenty of chopped pecans, they come out chewy in the middle with a little crunchy edge, and honestly I cant explain why they disappear so fast.
Every batch teaches me something new, like how just a splash of that real maple changes the whole thing, or how toasting the pecans makes them pop. If you like a cookie that feels slightly unexpected, these Pecan Cookies might be the one you keep coming back to, even when you swear you wont.
Ingredients
- All purpose flour: gives structure and chew, mostly carbs, some protein, neutral flavor.
- Butter adds rich fat, tenderness and flavor, helps browning, keeps cookies soft.
- Brown sugar give moisture and caramel notes, sweet, adds chew and color.
- Pure maple syrup: floral caramel sweetness, trace minerals, more complex than sugar.
- Chopped pecans add crunch they bring healthy monounsaturated fats, fiber and nutty flavor.
- Egg binds the dough, adds protein and moisture, helps rise and brown.
- Warm spices bring aroma, tiny antioxidants, mingle with maple for cozy flavor.
Ingredient Quantities
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/3 cup pure maple syrup not imitation
- 1 teaspoon vanilla extract
- 1 to 1 1/2 cups chopped pecans
How to Make this
1. Preheat oven to 350 F and toast 1 to 1 1/2 cups chopped pecans on a sheet for 6 to 8 minutes or in a skillet 3 to 5 minutes, let cool.
2. Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg in a medium bowl.
3. In a large bowl beat 1/2 cup softened unsalted butter, 3/4 cup packed light brown sugar and 1/4 cup granulated sugar until light and slightly fluffy, about 2 to 3 minutes with a mixer or vigorous by hand.
4. Add 1 large room temperature egg and beat until combined, then stir in 1/3 cup pure maple syrup (warm it a few seconds if it’s thick so it mixes easier) and 1 teaspoon vanilla extract.
5. Gradually add the dry ingredients to the wet, mixing just until you dont see streaks of flour, overmixing will make them tough.
6. Fold in the cooled chopped pecans, reserving a few for sprinkling on top if you want the cookies to look nice.
7. Chill the dough 30 to 60 minutes in the fridge, maple syrup makes the dough sticky so chilling helps control spread and keeps them chewy.
8. Scoop dough by rounded tablespoons or 2 tablespoon cookie scoop onto parchment or silicone lined baking sheets, spacing about 2 inches apart; press each mound down slightly if you prefer flatter cookies.
9. Bake one sheet at a time on the middle rack 9 to 12 minutes at 350 F, until edges are set and centers still look a bit soft, rotate the pan halfway if your oven is uneven.
10. Let cookies cool on the baking sheet 5 to 10 minutes then transfer to a wire rack to finish cooling, they firm up but stay chewy; store in an airtight container for up to 4 days.
Equipment Needed
1. Oven (set to 350 F)
2. Baking sheets (at least one) and/or a skillet for toasting pecans
3. Parchment paper or silicone baking mats
4. Medium bowl and large mixing bowl
5. Electric mixer or a whisk and some elbow grease
6. Measuring cups and measuring spoons
7. Rubber spatula and wooden spoon
8. Cookie scoop (or a tablespoon) for portioning
9. Wire cooling rack
FAQ
Maple Pecan Cookies Recipe Substitutions and Variations
- All purpose flour: Whole wheat pastry flour 1:1, gives a nuttier denser cookie; cake flour can be used 1:1 for a lighter more tender crumb; gluten free all purpose blend 1:1 if it has xanthan gum, chill dough cause texture differs; or swap up to 1 cup with almond flour but add a binder (egg) and expect a moister crumb.
- Unsalted butter: Salted butter works fine, just cut the recipe salt to about 1/8 tsp; solid coconut oil 1:1 for a slight coconut note and crisper edges; vegetable shortening 1:1 for less spread and a chewier center; stick margarine 1:1 if you need a dairy free option but flavor will be milder.
- Pure maple syrup: Honey or light agave nectar 1:1 (theyre sweeter and change browning a bit, so maybe shave a tbsp sugar); dark corn syrup plus 1/4 tsp maple extract mimics texture and flavor if you dont have real maple; or use 2 tbsp molasses plus 2 tbsp water for a richer molassy maple-ish note, but use sparingly it can be strong.
- Chopped pecans: Walnuts are the closest 1:1 swap; chopped almonds or hazelnuts 1:1 give different but tasty crunch; pumpkin or sunflower seeds 1:1 work for nut free option; or skip nuts and add 3/4 to 1 cup chocolate chips or old fashioned oats for texture.
Pro Tips
1. Toast the pecans but watch them closely, they go from perfect to burnt way faster than you think; once you smell them pull them off and spread them out to cool so they stop cooking.
2. Warm the maple syrup just a few seconds so it pours and blends better, if it’s cold the dough gets gummy and hard to scoop, dont overheat or you’ll dull the maple aroma.
3. Chill the dough 30 to 60 minutes to control spread and keep the centers chewy, if you want flatter cookies press each scoop down a bit right before baking.
4. Right after they come out of the oven sprinkle a little flaky sea salt on top it really makes the maple and pecans pop, and always bake one sheet at a time on the middle rack rotating halfway so they brown evenly.
Maple Pecan Cookies Recipe
I created my Maple Cookies using pure maple syrup with chopped pecans, cinnamon, and nutmeg so the maple flavor comes directly from the syrup rather than from extract, and the small twist in technique is worth a read.
24
servings
160
kcal
Equipment: 1. Oven (set to 350 F)
2. Baking sheets (at least one) and/or a skillet for toasting pecans
3. Parchment paper or silicone baking mats
4. Medium bowl and large mixing bowl
5. Electric mixer or a whisk and some elbow grease
6. Measuring cups and measuring spoons
7. Rubber spatula and wooden spoon
8. Cookie scoop (or a tablespoon) for portioning
9. Wire cooling rack
Ingredients
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, room temperature
1/3 cup pure maple syrup not imitation
1 teaspoon vanilla extract
1 to 1 1/2 cups chopped pecans
Directions
- Preheat oven to 350 F and toast 1 to 1 1/2 cups chopped pecans on a sheet for 6 to 8 minutes or in a skillet 3 to 5 minutes, let cool.
- Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg in a medium bowl.
- In a large bowl beat 1/2 cup softened unsalted butter, 3/4 cup packed light brown sugar and 1/4 cup granulated sugar until light and slightly fluffy, about 2 to 3 minutes with a mixer or vigorous by hand.
- Add 1 large room temperature egg and beat until combined, then stir in 1/3 cup pure maple syrup (warm it a few seconds if it's thick so it mixes easier) and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet, mixing just until you dont see streaks of flour, overmixing will make them tough.
- Fold in the cooled chopped pecans, reserving a few for sprinkling on top if you want the cookies to look nice.
- Chill the dough 30 to 60 minutes in the fridge, maple syrup makes the dough sticky so chilling helps control spread and keeps them chewy.
- Scoop dough by rounded tablespoons or 2 tablespoon cookie scoop onto parchment or silicone lined baking sheets, spacing about 2 inches apart; press each mound down slightly if you prefer flatter cookies.
- Bake one sheet at a time on the middle rack 9 to 12 minutes at 350 F, until edges are set and centers still look a bit soft, rotate the pan halfway if your oven is uneven.
- Let cookies cool on the baking sheet 5 to 10 minutes then transfer to a wire rack to finish cooling, they firm up but stay chewy; store in an airtight container for up to 4 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 36g
- Total number of serves: 24
- Calories: 160kcal
- Fat: 7.9g
- Saturated Fat: 2.8g
- Trans Fat: 0.05g
- Polyunsaturated: 0.33g
- Monounsaturated: 3.1g
- Cholesterol: 18mg
- Sodium: 104mg
- Potassium: 46mg
- Carbohydrates: 20.8g
- Fiber: 0.8g
- Sugar: 11.2g
- Protein: 1.9g
- Vitamin A: 40IU
- Vitamin C: 0mg
- Calcium: 12mg
- Iron: 0.73mg
