These Maple Pecan Cookies are decadent,chewy, paleo and loaded with protein. I love the maple pecan flavor combo, but I had to give them a little extra sustenance. Things like cookies though, lord help me to eat just one nowadays, if these didn’t have the extra protein I could easily eat 6 in a sitting. With some almond milk…mmmmm….
Soft Maple Pecan Cookies
- Total Time: 52 minutes
- Yield: 24 cookies 1x
Description
These decadent, chewy Maple Pecan Cookies are paleo-friendly and packed with protein, making them a perfect autumn treat that satisfies your sweet tooth while providing extra sustenance.
Ingredients
- 1 cup almond butter
- 1/2 cup coconut oil
- 1 whole egg
- 1 egg yolk
- 1/2 teaspoon sea salt
- 1 scoop (38g) high quality grass-fed whey protein powder
- 3/4 cup chopped pecans, plus extra for topping
- 1/2 cup maple syrup
Instructions
- In a stand mixer, combine almond butter, coconut oil, whole egg, egg yolk, sea salt, whey protein powder, chopped pecans, and maple syrup. Mix until the ingredients are well combined and smooth.
- Chill the dough in the refrigerator for 30 minutes to allow it to firm up.
- Preheat your oven to 375°F (190°C).
- Prepare two baking sheets by lining them with parchment paper.
- Drop 1 tablespoon of dough at a time onto the prepared baking sheets, spacing them about an inch apart. Press a few extra pecan pieces on top of each cookie for garnish.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. For a dairy-free version, substitute the whey protein powder with a plant-based protein powder. Serve with a glass of almond milk for a delicious pairing.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5
- Sodium: 60
- Fat: 9
- Carbohydrates: 8
- Fiber: 2
- Protein: 3
- Cholesterol: 10
Frequently Asked Questions
What can I substitute for almond flour in the Maple Pecan Cookies?
You can use cashew flour or sunflower seed flour as a substitute for almond flour, but keep in mind that the texture and flavor may vary slightly.
How can I store leftover Maple Pecan Cookies?
Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Can I use maple syrup instead of maple extract in this recipe?
While you can use maple syrup, it may alter the consistency of the dough, so you might need to adjust the dry ingredients to maintain the right texture.
