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Maple Glazed Pecan Cookies

Is there a more beaut combo than pecan and maple? I find it hard to believe so. If you agree, you need to make these soft-baked, cookies, they're truly delicious!

(makes 16 cookies)


1 c tapioca flour

1 c almond flour

1/8 tsp pink salt

1/2 c coconut sugar

1 tsp baking soda

1/2 c ghee or butter

1 tsp vanilla extract

1 small egg

1 tbsp water

1/2 c + toasted pecans, chopped

maple glaze

1/4 c melted and cooled coconut butter

2.5 tbsp maple syrup

1 tbsp + milk of choice

Preheat fan oven to 200°C/ 390°F (180°C fan) and line a couple baking sheets with parchment paper.

For the cookies, combine all the dry ingredients (except pecans) in a large bowl and set aside. Whisk the wet ingredients in another bowl then add to the dry and slowly fold with a spatula until combined, then fold in the pecans. Use a medium-size cookie scoop to scoop the dough onto the baking sheets (or roll into balls with your hands).

Place in the oven to bake for 8-12 minutes or until golden.

Allow the cookies to cool then make the maple glaze by mixing all the ingredients together in a small bowl - you may need more milk if it’s too thick, alternatively if it’s too runny, put it in the fridge for 5 minutes, take out and stir. Drizzle over the cookies and sprinkle extra pecans on top. Enjoy!

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