gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Maple Sugar Pecan Cookies
This is fall wrapped up in a cookie.
Before I lose those of you who can’t stand anything pumpkin spice, you can rest easy because there’s no pumpkin or spice in this cookie just a whole lot of amazing maple goodness. When we lived in New Hampshire I discovered maple sugar. I had no idea there was even such a thing! Yes, it tastes and smells as wonderful as you would think it would. Pure maple syrup in the form of granulated sugar. And then there’s the sugared nuts on top which are a special treat themselves…oh my.
(photo ilovemaple.ca)
Maple Sugar Pecan Cookies
For the sugared pecans:
About 1 1/2 Cups of pecans, roughly chopped (You will also need another 1/2 cup of pecans for the cookie dough)
1/2 Cup of Maple Sugar
1/4 Cup of Dark Brown Sugar, packed
1 teaspoon of Pure Vanilla Extract
2 Tablespoons of Dairy Free Butter
Pinch of Kosher Salt
Measure all ingredients into a medium frying pan (non stick!). Cook on medium stirring regularly until sugar is melted (but thick), and nuts are coated, about 7 minutes. Pour out onto a couple of sheets of parchment and immediately separate with two spoons. Allow to cool completely and then break apart the larger pieces. Set aside.
For the cookies:
(Makes about 32 cookies)
1 Cup of Dairy Free Butter
1/2 Cup of Maple Sugar
1/2 Cup of Packed Brown Sugar
1 Large Egg
1 teaspoon of Pure Vanilla Extract
2 1/2 Cups of Mamas Almond Flour Blend
1/2 teaspoon of Baking Soda
1/4 teaspoon of Kosher Salt
1 teaspoon of Xanthan Gum
1/2 Cup of Finely Chopped Pecans
In a stand mixer, beat the butter and sugars until light and fluffy scraping down sides once or twice. Add the egg and vanilla and beat. Add the dry in ingredients and finely chopped pecans and mix until thoroughly combined. Chill for 45 minutes (or longer).
Preheat the oven to 350 degrees and line three baking sheets with parchment. Shape into about 1″ balls and place a couple of inches apart. Bake for 10 minutes or until set and very lightly browned on the edges. (Don’t overcook or they’ll become too crispy.) Cool on baking sheets for 5 minutes before transferring to cooling racks.
For The Frosting:
For the frosting I just used a basic powdered sugar mix with dairy free butter and powdered sugar. About 3 Cups of powdered sugar and about 1/4 Cup of melted dairy free butter. Stir that together and to thin it, instead of adding a little water, I added Pure Maple syrup to get it to the consistency I liked for spreading on top of the cookies. Sprinkle each cookie with a generous amount of the sugared pecans.
2 Comments on “Maple Sugar Pecan Cookies”
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gluten free zen 
Thank you for this recipe! I made them for Thanksgiving last week and they were quite a hit. My husband even proclaimed them “the best gluten free thing” I have ever made. I’m sending my mom the link so she can make them, too 🙂
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You are very welcome, so happy everyone liked them!
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