These maple pecan cookies are the best eggless cookie around. The maple flavor with the crunch is the best! YUM! You’ll want to add these to your recipe book.
These are one of my most favorite cookie recipe to make! I love maple syrup so this one is on top of my list. I love everything about these crunchy maple cookies. They are easy to make and quick to bake. I’m allergic to eggs and these are one of the best eggless cookies that I’ve EVER made!
Eggless Maple Cookies
Since I’m allergic to eggs, there is so much I can’t eat. I love adding nuts to recipes because of the different tastes they add. Pecans are so delicious in this and they make the cookie look so pretty.
You can have your kids drop the pecans on top. My kids love to help and this is an easy task, even for little ones.
My family went up to New England last summer and we bought about 3 gallons of maple syrup from all the different states. I add maple syrup to all kinds of recipes and this pumpkin spice coffee creamer is one of my favorites.
We ate all the syrup and were back up in Massachusetts for a lacrosse tournament again this summer. During one of the practices, I scoured the area and found a little farmer’s market with local syrup and stocked up for the year again.
The maple flavor in these makes these cookies perfect for fall and through Christmas. Make sure to save this recipe so you can make it over and over.
More Eggless Cookies
Here are some more of my eggless cookies that you need to save.
- Chocolate Chip Cookies (My most popular recipe!)
- Apple Pie Pizza
- Praline Chews
- Oatmeal Cookies
- Chocolate Cookie Bites
- Iced Pumpkin Cookies
- Peanut Butter Kiss Cookies
Ingredients on Maple Cookies
Butter– I use salted butter. Make sure it’s room temperature.
Maple syrup– Make sure to use real maple syrup!
Brown sugar– Brown sugar gives this recipe an even more fall flavor and has more moisture than granulated sugar.
Salt– Salt ties all the ingredients together. Never leave it out.
Flour– All purpose flour will work great.
Baking powder– This is what makes these cookies spread out so they’re extra crunchy.
How to make Maple Pecan Cookies
Preheat oven and add butter, maple syrup and brown sugar to a bowl and mix using an electric mixer.
Add your dry ingredients together- flour, salt and baking powder and continue mixing.
Roll cookie dough into balls, add to baking sheet, flatten and add pecan halves. Cook for 8-10 minutes. Let your baked cookies cool completely before storing in an airtight container.
The cookies spread out a lot. When you add your three pecans on top before baking, they will barely fit. This is the way it will look. You may even need to overlap them a bit. See below.
Here’s my trick to flatten the cookies and add the sugar at the same time. Using a glass jar or glass, gently press down on one of the unbaked cookie dough balls to cover the bottom of the glass with the grease from the butter. Place the glass into the sugar. A little sugar should stick to the bottom of the glass. Gently press down on the cookie and a little sugar should stick to the dough. Repeat.
Where to find more eggless dessert recipes
If you are coming to this recipe because it’s egg free, then you’re in luck! I have an egg free desserts Pinterest board. If you like searching for things on Pinterest, make sure to follow that board to get all kinds of dessert recipes. I have over 1000 items pinned now.
I also started and an Egg Free Dessert Facebook page. If you are more of a Facebook person, make sure to like and follow it. I started it about a year ago and there are already over 1000 followers.
Maple Pecan Cookies
- 1/2 cup butter room temperature
- 1 cup packed brown sugar
- 1/3 cup maple syrup
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups flour
- pecans halved
- Preheat oven to 375° F.
- Combine all ingredients, except pecan halves, and mix until soft dough is formed.
- Roll into 1-inch balls and place on a parchment line baking sheet.
- Flatten each ball with the bottom of a glass dipped in sugar.
- Place 3 pecan halves on each cookie.
- Cook for about 8-10 minutes.