2 Ingredient Maple Pecan Cookies
Thin and crispy maple pecan cookies that are just 2 ingredients and incredibly easy to make. These cookies are very flavorful despite being just 2 ingredients. They don't contain flour, eggs, refined sugar, butter or oil but they taste just as good as regular cookies.
Ingredients
- 1 1/2 cups (157 g) pecan halves, finely chopped to coarse crumbs
- 4 1/2 tbsp (67 ml) pure maple syrup
Instructions
- Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
- Add pecans to food processor and pulse until they are finely chopped and become coarse crumbs. You do want to make sure the pecan pieces aren't too big because that will prevent the cookies from binding and holding together. See photo in post for reference. Then transfer the finely chopped pecans to a large mixing bowl. Make sure you scrape the sides and bottom of the food processor with a spatula to get all of the pecan crumbs stuck on the sides and bottom of the food processor.
- Drizzle the maple syrup over the pecan pieces. Use a spatula to make sure all of the maple syrup comes off of the sides of your measuring spoon/cup into the bowl. Mix with a spatula until the pecan pieces are all evenly coated in syrup.
- Using a 1.5 tbsp cookie scoop, pack the cookie mixture into your cookie scoop. Do your best to pack the mixture into the scoop to help the mixture hold its form. Release onto your prepared baking sheet. Repeat with remaining mixture, spacing each about 1 inch apart. Use the back of a metal spoon to press and shape each cookie until it becomes a thin round disk (1/4 inch thick). You want the cookies to be thin so that they can crisp up properly. If your mixture is too sticky or you are having difficulty shaping, you can lightly wet the back of the spoon with water before using it to press the cookie mixture. The cookies will not change shape during baking so shape them how you want the final outcome to be. It's important to pack the mixture into the cookie scoop and to use a spoon to flatten and shape the cookies because doing these things also helps to compact the mixture together which will then allow the ingredients to bind together during baking.
- Bake the cookies for about 15 minutes or until the the edges turn a dark golden brown.
- Remove cookies from oven but don't attempt to move them from the baking sheet until they are set. This will take about 20 minutes. They will not yet be crispy when they first come out of the oven. Once they are no longer hot, the cookies should be fully set and crispy. The best way to remove them is to peel them off the parchment paper or silicone mat instead of using a spatula. Once the cookies are ready, enjoy them right away or store them in an airtight container or sealed bag. I recommend storing them within an hour after they are done baking. If you leave them out in the open too long, they will absorb the moisture in the air which will cause them to soften.
Notes
- Pecans can be substituted with walnuts and possibly other nut varieties but the crispiness and flavor and sweetness will vary if you change the nut. I didn't find the walnut version quite as crispy or sweet and I preferred the buttery nutty flavor of the pecans.
- I think the cookies are sweet enough but you can add a little more syrup if you don't find them to be sweet enough.
- If you accidentally leave the cookies out too long and they start turning soft, you can bake them for a few minutes to crisp them up again.
- I used MIU silicone baking mat* to help guide me in shaping and making the cookies round.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Serving: 1cookie, Calories: 121kcal, Carbohydrates: 8g, Protein: 1g, Fat: 10g, Saturated Fat: 1g, Fiber: 1g, Sugar: 5g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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