Maple Pecan is the theme of this Thanksgiving week and I’m not mad about it at all! These Maple Pecan Chocolate Chunk Cookies are the perfect combination of soft and crispy, sweet and salty, nutty and bitter from the dark chocolate. When I first made these, I swear my dad ate every single one! He really loved them and honestly he is hard to please. I wasn’t too mad about it though because each cookie he ate was one less cookie I reached for!
For a person who is super obsessed with chocolate, I only added two chunks to each cookie. This cookie isn’t about the chocolate, people! It’s about the maple flavor and the crunch of the pecan, so why overpower that with chocolate? Am I right? Then again if you want to add more chocolate when you’re making these, who am I to stop you?!
This recipe is perfect to bring to your Thanksgiving dessert table. When everyone is showing up with some sort of pie, something with pumpkin or apple flavored… rock their world with these Maple Pecan Cookies!
These cookies would be the perfect cookies for an ICE-CREAM SANDWICH!!! That may be next on my “to-blog” list… These cookies with some butter pecan ice-cream would be phenomenal. These cookies do great in the freezer. If you don’t plan on eating them all within the week, pop them in the freezer and remove them as you want a treat!Print
Maple Pecan is such a distinct and delicious flavor combination and honestly I think it gets way too overlooked! This Thanksgiving season we’re bringing it to the forefront, starting with these Maple Pecan Chocolate Chunk Cookies. Pro Tip: Store these in the freezer and pop in the toaster oven when you’re craving something sweet!
2C almond flour
1/4C tapioca flour
1/2C pecan butter
1/2C maple syrup
1/4C coconut sugar
1 tsp vanilla
1 tsp maple flavoring
1/2C coconut oil melted
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
Chocolate chips (I used a broken bar of Eating Evolved 85% dark chocolate)
- Pre-heat your oven to 350 degrees
- Mix all ingredients in a bowl and scoop cookie dough balls on to a cookie sheet with parchment paper
- Top your cookie dough balls with your chocolate chunks or chips
- Bake for 15 minutes or until golden brown