Monday, October 25, 2010

Maple Pecan Chewy Cookies

Are you already planning your Christmas cookie tins and plates for your friends and neighbors? Here is a new cookie to add to your assortment. These guys are great because they are sturdy, chewy, and last for quite a few days before going stale. Oh, and they just happen to be gluten free! They are simple to make, and easy to bake. I found the basic idea for this cookie at the Wednesday Chef blog, I changed it up by toasting the nuts and then tossing them with some maple syrup. I also cut the recipe down because it called for so many pecans...which I didn't have.

Maple Pecan Chewy Cookies

Place 1 1/2 cups of chopped pecans into a dry saute pan and stir over medium high heat for 4-5 minutes until slightly toasted. Remove from heat and mix in 2 TBS of maple syrup. Place nuts onto a plate to cool.

In stand mixer mix the following until combined:

1/2 cup + 1/8 cup brown sugar
1/4 tsp salt
1/4 tsp vanilla
Cooled pecans/maple syrup from above

With mixer running slowly drizzle in 1 XL egg white, then crank up the speed to medium high and mix for 4-5 minutes.

Spoon onto parchment paper and flatten slightly. Bake in 350 degree oven for 15-17 minutes until browned. Remove from cookie sheet immediately and cool on cookie cooling rack.


  1. These look great! I'm always on the hunt for substantial looking cookies.. nom nom nom...

  2. They are great! My Mom and I ate all of them on our sharing when it comes to good cookies : )