Gluten free maple pecan cookies are like a cross between toffee and cookie. Lightly sweetened with pure maple syrup and packed with pecan pieces, you will love these healthy, vegan cookies, even if you’re not gluten free or vegan.
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I know I keep saying this, but I truly can’t believe how fast this year is going. In just a few short weeks it will be Christmas, and then the New Year. It’s a time for all things “F”: family, friends, festivities, food. And while I love my family and friends, I think we can all agree we really look forward to the last “F” the most…food. ??
At any friends or family event I attend, I always volunteer the dessert. There’s just something about knowing that everyone is finishing their meal with something I’ve made that warms my heart.
These gluten free maple pecan {clearly pee-KAHN} cookies are the perfect after dinner treat. I’m willing to bet that that everyone will be coming back for seconds, so make extras.
You’ll be the hit of the party when everyone finds out that these cookies are secretly vegan and healthy. *Gasp* Who would have ever thought that a vegan gluten free maple pecan cookie could actually be healthy? Well, you, because you’re here reading this post.
There are some creative ingredients in these little toffee-like cookies. Including tahini, which is made from ground hulled sesame seeds. It adds a nutty flavor that pairs really well with the almond butter. Then, of course, pure maple syrup which adds natural sweetness to the cookies, and lends the toffee texture.
I also found this little container of Cinnamon Maple Sprinkle from Tone’s that was a perfect maple-sugary addition to the batter.
Next it’s garbanzo bean flour and almond flour, to pair with the almond butter. For these cookies I would highly suggest sifting your almond flour. You’ll remove some of the grittiness, and help to make a smoother batter. And of course, pee-KAHNs.
At this point, I would highly suggest using either a hand mixer or stand mixer to finish out this dough. It might seem dry, which is what the water is for. It will help bind the dough together since there’s no egg.
Form the batter into a ball and refrigerate for 30 minutes. Roll out the dough into a large circle that’s about 1 1/2″ thick. It will seem kind of wet, but that’s okay. This way your cookies will be chewy on the inside, but crispy on the outside. Now comes the fun part. Cut out cookies in whatever shape you would like. Because it’s Christmas time, I went with a gingerbread, star and Christmas tree.
Bake for 18-20 minutes. This is important to not over-bake these little maple beauties. They’ll be only lightly browned on the edges. Pull them out now! Over-baking makes them too toffee-like. And you don’t want your friends and family breaking a tooth. Although I’m sure it would make for a funny Holiday story down the road. Just not today.
Now the final step, and what I think really makes these cookies what they are: the maple glaze. This glaze just takes the cookies over the top, so don’t skip out on it.
Now go forth and spread holiday {or any season} cheer with your healthy vegan, gluten free maple pecan cookies.
- ½ cup tahini
- ½ cup almond butter
- ½ cup pure maple syrup
- ¼ cup pure cane sugar
- 2 tsp. maple extract
- 1 tsp. vanilla extract
- 1 tsp. cinnamon maple sprinkle
- 2 cups garbanzo bean flour*
- ¾ cup almond flour*
- 2 ½ tsp. xanthan gum*
- ¼ tsp. salt
- ¼ cup water
- ¾ cup chopped pecans
- ¾ cup organic powdered sugar
- 2 Tbsp. pure maple syrup
- 1 Tbsp. unsweetened vanilla almond milk
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In a large bowl, mix together the tahini, almond butter, maple syrup, cane sugar, maple and vanilla extracts and cinnamon maple sprinkle.
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In a separate large bowl, sift together the flours and salt.
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Pour half of the flour mixture into the wet ingredients and stir until just combined. Using a hand mixer, or stand mixer, mix in the remaining flour mixture until combined. If the batter seems too dry, add the ¼ cup water, about 1 Tbsp. at a time, until the dough starts to form.
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Fold in the chopped pecans.
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Form the dough into a ball and wrap in a large piece of plastic wrap. Chill for 30 minutes.
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Preheat oven to 350°F and lightly spray two cookie sheets with cooking spray.
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Roll the dough out to 1 ½” thick round and cut into your prefered shape with a cookie cutter. Keep re-rolling and cutting out shapes until the dough has been used up.
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Place on the greased cookie sheets and bake for 18-20 minutes, just until the edges are lightly browned.**
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Move to a wire rack to cool.
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Meanwhile, in a small bowl, stir together the glaze ingredients.
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Drizzle over the top of slightly cooled cookies and allow the glaze to set.
*Note: garbanzo bean flour, almond flour and xanthan gum can be found in the health foods aisle at your local grocery store. Or it can be found online. **Note: don’t bake too long, or the cookies will harden quickly.
