Maple Pecan Cookies – Gluten Free
Buttery, nutty, soft, fat and temptingly delicious gluten free Maple Pecan Cookies… An easy-to-make recipe packed with flavour, that can be dough-frozen, ready to bake fresh.
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To say I’ve become a little obsessed with these gluten free Maple Pecan Cookies is an understatement. They may just be my favourite cookies ever. Every time I eat one, I can be heard muttering ‘damn, these are good!’. They’re soft and comfortingly chewy, buttery, packed with nutty pecans and rich with the delicate sweetness of maple syrup. They’re THAT good, I’ve been baking them on repeat.
The quest for perfect gluten free Maple Pecan Cookies
There is something about the rich, earthy flavour of pecans combined with the natural caramel-sweetness of maple syrup that is pure heaven. A partnership that was meant to be… An unbreakable bond, mingling in perfect culinary harmony. Yet finding a recipe for a great gluten free Maple Pecan Cookie has been a dead-end search…
There was only one thing to do… Create the perfect recipe myself that ticked all the boxes for cookie and flavour perfection… That would be so temptingly delicious, it would keep me (and everyone else) coming back to the cookie tin over and over again.
Actually, it was harder than I anticipated… Creating a dough that properly incorporated maple syrup alongside an ample ratio of pecans was a tricky textural balance. But with several tweaks and plenty of ‘fails’ scoffed down alongside coffee ice cream, the final cookie is incredible… Buttery, nutty, soft yet robust, naturally ‘mapley’ without being over-sweet, and ridiculously moreish.
Why you’ll love my Maple Pecan Cookies
- They’re packed with Pecans… both ground and chopped for optimum nuttiness.
- The texture is comfortingly soft and chewy.
- Maple syrup is infused throughout the dough for the full maple experience…
- Yet they’re not over-sweet.
- They’re gluten free and safe for Coeliacs.
- Can be made dairy free too.
- The recipe is easy.
- And… the dough can be frozen as balls, ready to ‘bake to order’.
Ingredients for gluten free Maple Pecan Cookies
I’ve kept my gluten free Maple Pecan Cookies as simple as possible while packing in the flavour credits to ensure they meet all the expectations of their name. This is what you need to make them…
Gluten free flour blend
The recipe was tested using my Gluten Free Alchemist white baking blend A. This is a balanced blend that contains rice flour, so is compatible to be subbed with most standard shop-bought gluten free flour blends (such as Dove’s Freee plain white). However, if you want to make my A blend at home, the recipe can be found here. It has also be tested with Rice Free Blend B.
To the base flour blend, add a little extra tapioca starch for the perfect textural softness and chew. If you don’t have any tapioca, add the same additional weight gluten free flour blend.
Pecan nuts
Maple Pecan Cookies require pecans… lots of them! The recipe has been created with both ground pecan ‘flour’ and extra chopped nuts for ultimate pecan flavour and texture.
Although not essential, the pecans can be lightly toasted before being ground and chopped for extra intensity of flavour.
Xanthan gum
For structure and robustness, the cookie dough contains a very small amount of xanthan gum. This prevents the cookies crumbling while also supporting their chewy texture. If you are unable to tolerate xanthan gum, it should be subbed with whatever alternative suits you best. My guide to Xanthan Gum in Gluten Free Baking may be helpful here.
You can also leave it out, but the cookies may not be as robust.
Baking powder and bicarbonate of soda (baking soda)
My Maple Pecan Cookies are soft and gently risen with a chewy texture… For this, we add a careful combination of baking powder + bicarbonate of soda (baking soda)… Just enough to provide rise without excessive airiness.
Melted butter
Butter is melted before being whisked into the sugar. This helps give the cookies their lovely chewy texture. Natural block butter is best for stability and flavour. However, it can be switched for a like-for-like vegan/dairy free block alternative as needed. I recommend Flora Plant B+tter or Stork or Naturli vegan baking blocks if in the UK.
Maple syrup in Pecan Cookies
Maple Pecan Cookies need maple syrup… The genuine Canadian stuff for the best flavour!
It’s notable that many Pecan-Maple Cookie recipes add maple via an ‘extra’ topping. This recipe, however, incorporates the maple syrup IN the dough, balanced to add flavour without compromising texture and shape. Let’s be honest… If a cookie is called ‘Maple Pecan’ then it should CONTAIN maple syrup!
Brown sugar
While you could use white sugar (granulated or caster) to make these cookies, in my view, light brown sugar is the 100% preferred option. It offers a divine caramel-sweetness that sits in harmony with the maple syrup. It also ensures increased moisture in the dough, to give a chewier, fudgier texture.
Egg
For fat, fudgy cookies, my Maple Pecan Cookies contain a whole egg and an extra egg yolk. The additional yolk makes all the difference! It gives the dough structure, binding, richness and moisture. The result? Fatter, fudgier, chewier Maple Pecan Cookies!
Vanilla and salt (optional)
A spoon of vanilla (preferably paste) and a little sea salt is entirely optional. But I’m a huge fan of vanilla and in my view, it enhances the cookie’s decadence and flavour. And a very little salt makes everything taste better.
Tips for making PERFECT Gluten Free Maple Pecan Cookies
- Toast the pecans before grinding for a more intense flavour.
- Use genuine 100% Canadian Maple Syrup.
- Grind the pecan nuts (cold) in a blender, pulsing just enough for a rough-ground texture. To avoid too much ‘clumping’, grind small handfuls at a time.
- Because pecans contain natural oils, they don’t grind into a powder. Expect more of a grainy paste!
- Weigh ingredients (preferably in grams) using digital scales for accuracy.
- Beat the sugar with the hot melted butter preferably with an electric whisk… BUT use a firm mixing spoon to beat in the eggs. This combination adds the necessary density for the fudgiest cookies.
- Want equal size cookies? Weigh the dough balls! Mine worked out at about 69 to 72g each… to make 13 large cookies.
- CHILL the dough thoroughly (1 to 3 hours) BEFORE rolling into balls… Otherwise the dough is too soft and sticky to shape.
- For best fudgy fatness, FREEZE the cookie dough balls (topped with nuts and separated on a tray) BEFORE BAKING. Because my gluten free Maple Pecan Cookies contain liquid maple syrup, this process supports their ability to set in the oven before melting into a flat cookie. Not that there’s anything wrong with a flat cookie… and if you prefer them that way, feel free to ad lib… But remember that unfrozen, they need less time to bake.
- Leave plenty of room between cookie balls on the baking tray to spread.
- Don’t over-bake. The edges should be crisp and golden, with soft, fat middles.
Add-ins and extras
Personally, I prefer Maple Pecan Cookies just as they are… No add-ins, and just a sprinkle of extra pecans on the top. This lets the maple and pecan flavours shine as they should. However, there are plenty of options for variation…
- Add chocolate chips (milk, dark or white)
- Top with a sprinkle of sea salt
- Use brown butter for extra flavour depth
- Add a teaspoon of cinnamon or ginger for a Christmas version
- Brush the top with extra maple syrup (either before or after baking) as a glaze
- Drizzle with icing or chocolate to decorate
How to store gluten free Maple Pecan Cookies
Once baked, these gluten free Maple Pecan Cookies remain soft and chewy for 3 to 5 days. Be sure however, to store them in an airtight container at room temperature.
Alternatively, freeze and store uncooked cookie dough balls, ready to cook fresh in small batches when you want them. Freeze the balls separated on a tray (so they don’t stick together). Once frozen, store in an airtight container, ready to bake.
(Note: I have not tried freezing the cookies after baking)
Ready to bake gluten free Maple Pecan Cookies?
The recipe for my gluten free Maple Pecan Cookies is just below. I hope you enjoy them and thank you for reading. If you have any questions, feel free to contact me. You can do this with a comment at the bottom, through social media message (Facebook, Instagram and Pinterest) or via email at kate@glutenfreealchemist.com
For lots more cookie inspiration, my index has a whole dedicated catalogue… the Gluten Free Biscuits and Cookies Index (with 70+ recipes) to browse and choose.
And for everything else, my main Gluten Free Recipe Index has hundreds of recipes ready and waiting. All shared with my love ♥️
Gluten Free Maple Pecan Cookies
Key equipment
- Oven
- fridge/freezer
Ingredients
- 250 g plain gluten free flour blend (tested with GFA blends A and B)
- 30 g tapioca starch (if unavailable, use the same weight additional GF flour blend)
- ¼ tsp xanthan gum
- ¾ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- ¼ tsp fine sea salt
- 100 g ground pecans (preferably toasted before grinding) Pulse in a blender.
- 115 g block butter – melted (or dairy free like-for-like block alternative)
- 180 g soft light brown sugar
- 40 g maple syrup
- 1 tsp vanilla paste (optional)
- 1 large egg (UK large: liquid weight approx. 57g)
- 1 large egg yolk
- 75 g chopped toasted pecan nuts
- To decorate: additional whole pecans, chopped pecans and/or ground pecans (optional)
- Add-in optional 80 to 100g chocolate chips (dark/milk/white)
Instructions
- Weigh and mix together the gluten free flour blend, tapioca starch, xanthan gum, baking powder, bicarbonate of soda and salt and set aside. *TIP: Weigh into an airtight container and shake vigorously to mix.
- Add the ground pecans and mix well, breaking up any clumps with the back of a spoon until evenly blended.
- In a large bowl, beat the sugar, maple syrup and vanilla paste with the hot melted butter until well-blended and even. This is best done with an electric whisk.
- Add and beat through the egg, and egg yolk by hand, using a wooden/firm silicone spoon until well combined.
- Add the flour mix to the bowl a little at a time and stir through until evenly combined.
- Lastly add and stir through the chopped pecan nuts (and chocolate chips if using).
- Chill the dough until firm enough to shape (1 to 3 hours, or overnight).
- Shape the dough into 13 balls (each around 69 to 72 grams). * To make rolling easier, wear food-safe vinyl gloves.
- If adding extra decorative nuts, roll the top half of each ball in chopped/ground nuts, (so they stick to the surface) and press a pecan centrally on each ball. Re-shape as needed.
- Place the balls (separated) on a lined tray in the freezer for at least 2 to 3 hours, until frozen and hard. *Do NOT skip this step.
- Pre-heat the oven to 180 C/170 Fan/350 F.
- Line a couple of large baking sheets with baking paper and set aside (*Note: Because the cookies need room to spread, they need to be batch-baked).
- When ready to bake, arrange a maximum of 4 cookie balls on each large tray with plenty of space around them to spread (including at the sides of the tray). Return the remaining dough balls to the freezer until ready to bake.
- Bake for 14 to 17 minutes, rotating the trays part-way through to ensure an even bake. The cookies should be starting to crisp on the outside, but otherwise are soft (they will firm on cooling).
- Remove from the oven and leave to cool on the trays for 10 to 15 minutes, or until firm enough to transfer to a wire rack.
- Allow the metal trays to cool completely before arranging and baking the remaining cookie dough balls.
- Once cold, store in an airtight container at room temperature for up to 5 days.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Maple Pecan Cookies shared with
- Fiesta Friday with Angie
- Full Plate Thursday with Miz Helen’s Country Cottage
