Gluten Free Maple Pecan Chocolate Chip Cookies

Everyone's a fan of the classic chocolate chip cookie, right? I decided to up the ante with these gluten free maple pecan chocolate chip cookies! Made with maple sugar and chopped pecans, they're a sweet little spin on the basics.

Like most of my gluten free dessert recipes, these paleo cookies aren't too sweet, so if you find standard desserts are a sugar overload, you've come to the right place.

Christmas is only a few days away, and I have to admit that holiday baking almost didn't happen this year. Financially, we've been just barely getting by, since I've been unemployed since September and finding a replacement has been...challenging, to say the least.

We decided to really simplify our approach to the holidays as a result. We have enough stress seeping into our lives; we don't need another dose due to holiday shopping and racking up credit card debt. So we told our families that we're opting out of gifts this year. We never expect gifts, but we flat-out told our families not to get us anything, since we can't afford to reciprocate. Not ideal, but it's where we're at. The husband and I aren't even exchanging gifts this year.

But without gifts to think about, "holiday cheer" just hasn't crept in this year. So baking Christmas cookies? Super low on my list of priorities. Not to mention paleo baking ingredients are typically a little pricey.

Then more and more cookie recipes started popping up in my Pinterest feed, and I made a whole board to devote to Christmas cookie recipes. And even though cookies are definitely not my treat of choice, all these ideas started popping into my head. Most notably, maple pecan chocolate chip cookies. And I noticed that I had pretty much everything I needed to make them in my pantry.

So why not make them?

I use cassava flour for these cookies. Cassava flour can be a challenge to work with, because it soaks up more liquid that yeast flour. So regardless of what the package might tell you, it's often not a 1:1 substitute for wheat flour. It's easy to overdo it on the cassava flour and end up with crumbly baked goods. NOT good.

It took me a few tries, but I finally crafted my recipe into a cookie I'm happy with! I brought the extras to the gym and everyone gave me good feedback (although let's face it, after a tough WOD I think even the worst cookies would taste fantastic), so I knew the recipe was ready to share on the blog.

Before we get to the recipe, I have one last note about the holidays. I know, we hear this all the time from marketing campaigns, bloggers, friends, and family...but regardless of what or how you celebrate, remember to be good to each other. Kindness is free. Your loved ones would rather have you be present than get presents. Just remember that!

Did you try Gluten Free Maple Pecan Chocolate Chip Cookies? I'd love to hear what you think! Please leave a comment and rating or tag me on Instagram - I appreciate your feedback.

📖 Recipe

Gluten Free Maple Pecan Chocolate Chip Cookies

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• Author: Chelsea Joy
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 1.5 dozen larger cookies or 2 dozen smaller cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

Everyone's a fan of the classic chocolate chip cookie, right? I decided to up the ante with these gluten free maple pecan chocolate chip cookies! Made with maple sugar and chopped pecans, they're a sweet little spin on the basics.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup cassava flour
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• ½ cup maple sugar
• 2 eggs
• ½ cup ghee, softened
• 1 teaspoon pure vanilla extract
• ¾ cup chopped pecans
• ¾ cup chocolate chips (I use Enjoy Life)

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Instructions

1. Preheat oven to 375 degrees F.
2. In a medium bowl, add the cassava flour, baking soda, and sea salt, stirring to combine. In a separate bowl, mix the ghee, vanilla extract, and maple sugar until completely wet. Add the eggs and mix completely.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips and pecans.
4. Line a baking sheet with parchment paper. Drop rounded spoonfuls of dough onto the parchment paper with at least 1 inch between cookies. These don't spread much, so I suggest gently flattening the piles of dough with the heel of your hand or the back of the spoon.
5. Bake for 10 minutes. Transfer to a cooling rack to let the cookies cool completely.

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Notes

You can sub coconut sugar for the maple sugar. Just keep in mind that they won't be "maple" pecan chocolate chip cookies anymore, though!