If you love maple, oatmeal, coconut, and pecan flavors you are going to love these maple pecan cookies!
I am pretty obsessed with this recipe that I’m sharing today you guys. I’m a big fan of dessert in general, but these Peanut Butter Cookies and Perfect Chocolate No Bake Cookies are some of my favorites.
Anyway, have you ever had a breakfast cookie? That’s kind of what these are – except you can have them for dessert or any time you want. These babies are packed with organic ingredients and I feel 100% good about having one or two of these for breakfast!
Maple Pecan Cookies
When I came up with this recipe I was thinking about some maple pecan cookies that I had a few years ago. We all loved them so much. I decided to take that recipe and add oatmeal and coconut to really take them to the next level! I’m so happy with how they turned out.
I couldn’t stop eating them, so I gave some away to a friend and froze a bunch too. They are really easy to defrost so I just pull a couple out each morning and enjoy it about five minutes later!
The brown sugar, oats, maple syrup and pecan halves I used are all organic! I’m not an exclusively organic eater but I do prefer it when I have the choice.
And aren’t they so cute with the pecan halves on top? Maple pecan cookies feel a little bit fancy when they really couldn’t be easier to make.
If you like this recipe, we’d love if you would leave us a comment and positive review!
Maple Pecan Cookies
Ingredients
- 3 cups oats
- 1 cup shredded
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups light brown sugar packed
- 1 cup unsalted butter 2 sticks
- 1/2 cup maple syrup
- 2 tablespoons light corn syrup
- 2 teaspoons baking soda
- 1/4 cup boiling water
- 1 teaspoon maple or vanilla extract
- 2 cups chopped toasted pecans
- 1/2 cup pecan halves for garnish optional
Instructions
- Preheat oven to 300 F. Line two baking sheets with parchment paper.
- Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl and mix well.
- Combine butter, maple syrup and corn syrup in a medium saucepan. Heat over medium heat until butter melts, stirring occasionally. Remove from heat.
- Combine baking soda and boiling water, stir to dissolve. Add to maple syrup mixture, and mix well. Add maple extract. Stir all of that into dry ingredients. Add pecans; mix well.
- Place 2" balls of dough on baking sheets, 3 inches apart. Flatten slightly.
- Bake 18 to 20 minutes, until golden brown and set. If you want to add pecan halves to the top as a garnish, add them now.
- Cool on the baking sheets 5 minutes; transfer to a wire rack to cool completely.
Nutrition
Maple and pecans? You can never go wrong!
Yes! Thank you so much!
Second ingredient is missing full description I’m assuming it’s coconut?
Oh shoot! I don’t know how that happened but thank you, I’ll fix it! It is coconut!