Vegan Maple Pecan Cookies Recipe (Gluten-free) | Yup, it's Vegan (2024)

5 from 1 vote

For the vegan maple pecan cookies:

• 2 cup raw pecans (8 oz. / 227g)
• 1 cup rolled oats (83g)
• 3/4 cup + 2 tablespoons Bob's Red Mill Gluten Free 1-to-1 Baking Flour (124g)
• 1/2 cup coconut sugar (77g)
• 1 tsp baking soda (6g)
• 3/8 tsp salt (4g)
• 1/2 tsp cinnamon (2g) heaped
• 1/2 cup maple syrup (137g)
• 2 tbsp plain, unsweetened nondairy milk (16g)
• 2 tbsp coconut oil (31g) warm or room temperature
• 2 tsp vanilla extract (80g)

For the maple-candied pecans:

• 1 tbsp maple syrup (17g)
• 1/2 tbsp coconut oil (8g)
• 1/2 cup whole pecans (57g)
• pinch of salt

For the maple-candied pecans:

• Add the maple syrup, coconut oil, pecans, and salt to a pan. Turn the heat to medium-low and cook the pecans, stirring frequently but not constantly, until the maple syrup is thickened onto the pecans, about 5 to 7 minutes.

• Immediately remove the candied pecans from the pan and transfer them to a plate or bowl to cool. Once cool enough to handle, roughly chop the candied pecans and set aside.

For the vegan maple pecan cookies:

• In a dry skillet, toast the pecans over medium heat, stirring or tossing them frequently. Toast for 4-5 minutes or until they start to turn golden brown and become fragrant. Remove the pecans from the pan immediately and transfer them into a food processor. Pulse the food processor until the pecans form a fine crumb. (Warning: it will smell amazing).

• In a mixing bowl, stir together the oats, gluten-free flour, coconut sugar, baking soda, salt, and cinnamon. Transfer the dry mixture to the food processor and pulse to combine.

• Add the maple syrup, nondairy milk, coconut oil, and vanilla extract, and blend until very smooth. Scrape the mixture out of the food processor and return it to the mixing bowl. Fold in the chopped candied pecans.

• Set the dough in the fridge to chill for 10 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit and lightly grease two baking sheets.

• Take about 1 and 1/2 tablespoons of dough at a time (or more or less, depending on what size you want your cookies to be), roll into a ball, then flatten slightly as you place it on the baking sheet. These cookies only tend to spread a little bit, so the actual size will not be a whole lot larger. This dough can be very sticky. You may need to stop to clean your hands partway through.

• Bake for 9-11 minutes or until the edges of the cookies are just starting to lightly brown. Take care not to overcook - they can dry out easily. If using two baking sheets, switch their positions halfway through baking.

• For slightly flatter, chewier cookies, press down on each of the cookies with a fork right when they come out of the oven. Let the cookies cool for a couple of minutes before carefully removing them with a spatula, and transferring them to a cooling rack to cool completely.

• Leftover cookies keep in an airtight container at room temperature for a couple of days. Unused raw cookie dough can be kept in the refrigerator or freezer and used later. Bring to room temperature before baking.