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
Units
Scale
- 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