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….
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Soft Maple Pecan Cookies
- Total Time: 52 minutes
- Yield: 24 cookies
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 (240 g) almond butter
- 1/2 cup (120 ml) coconut oil
- 1 whole egg
- 1 egg yolk
- 1/2 tsp sea salt
- 1 scoop (38g) high quality grass-fed whey protein powder
- 3/4 cup (85 g) chopped pecans, plus extra for topping
- 1/2 cup (120 ml) 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 tbsp 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?
These cookies are made with almond butter, not almond flour, so there’s no almond flour to substitute. If you need a dairy-free version, swap the whey protein powder for a plant-based one.
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?
Maple syrup is already the maple ingredient in these cookies — there’s no maple extract to swap out, so no adjustment is needed there.
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- Filled Maple Cookies
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