2 Ingredient Pecan Cookies
These pecan cookies are crispy and chewy. They only need 2 ingredients and don't require any flour, eggs, refined sugar, dairy, butter or oil. The cookies are easy to prepare and store well.
Ingredients
- 2 cups (209g) raw pecan halves
- 1/4 cup (2 fl oz/59ml) maple syrup, or more to taste
Instructions
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
- Add pecans to a food processor and pulse until they become the consistency of small crumbs. See photo in post for reference. You should hear the change in sound in the food processor when the nuts are ready (there will no longer be clanging sounds of large nut pieces hitting the blades or the sides of the food processor). Be careful not to pulse too long or the nuts will start to become pecan butter. You will not be able to get the pecans to be fine crumbs/flour-like without them starting to get oily and paste-like, so once they are small crumbs, then they are ready.
- Transfer pecans to a large mixing bowl. Add in the maple syrup. Stir until the pecan crumbs are evenly coated in the syrup. When you pinch some of the mixture together, it should stick. If the mixture is too dry, you can add a little more syrup. You can also add more syrup if you feel like the mixture isn't sweet enough.
- Use a 1.5 tbsp cookie scoop to scoop the dough and release it onto your prepared baking sheet, spacing the dough about 2 inches apart. Lightly wet your hands and press down on each dough ball with the palm of your hand so that it forms a thick round disk (between 1/4 and 1/2 inch thick). Lightly wet the back of a metal spoon and use it to smooth and round the edges as needed to form perfectly round disks. The cookies do not change shape when they bake, so shape them how you want the final outcome to be.
- Bake for 12-15 minutes, or until the cookies are lightly golden around the edges and on top. Let the cookies cool and set completely on the baking sheet before removing. If you try to move them before they are cooled and set, they will break apart.
- Cookies can be enjoyed right after they are cooled and set. If not eating right away, make sure to store cookies in an airtight container. If they are left out too long, they may absorb too much moisture and become soft. Store any uneaten cookies in an airtight container for 1-2 days at room temperature, around 3-4 days in the fridge or about 1-2 weeks in the freezer.
Notes
- The pecan cup measurement is for pecan halves before they are pulsed in food processor. You should be able to process the nuts to become small crumbs but they will not be fine crumbs. If you've made my walnut version, the crumbs will not be as fine as the walnut version. I did try using a Vitamix and Nutribullet to make the crumbs finer, but it just started to turn into butter as soon as the crumbs got finer. I used Kirkland Pecan Halves.
- This recipe works best with maple syrup and not honey. Honey makes the cookies soft and crumbly. I used Kirkland maple syrup.
Serving: 1cookie, Calories: 128kcal, Carbohydrates: 6g, Protein: 1g, Fat: 12g, Saturated Fat: 1g, Fiber: 2g, Sugar: 4g, NET CARBS: 4
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.
Did you make this recipe?Please leave a star rating and review below!