These 4-ingredient Pecan Cookies are perfectly nutty, lightly sweet, and couldn't be easier to make! The rich flavor of pecans marries with maple and vanilla, and the crisp edges and chewy centers make them totally irresistible. Vegan with a gluten-free option, these wholesome cookies are proof that often the simplest recipes taste best!
If you've been a regular follower of MQK, then you may have noticed that there are a decent number of pecan recipes on the blog, including three different vegan pecan pie recipes and these new pecan pie bars.
I mean, I am from the South, so being a huge big fan of pecans is a given.
Here's a fun fact: Grown predominantly in the southern United States, pecans are the only tree nut that's native to North America.
Did you also know pecans are rich in antioxidants and contain a variety of vitamins and minerals? (source)
What's also pretty cool is how easy these pecan cookies are to make! All you need are a few basic ingredients and about 10 minutes of prep time.
Inspired by these reader-favorite 3-Ingredient Almond Flour Cookies and my gluten-free Vegan Pecan Sandies, this tasty treat is sure to become one of your new favorite cookies!
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Why You'll Love These Cookies
- Easy to Make: After toasting the pecans, the cookie dough comes together quickly in a food processor.
- Simple Ingredients: You only need 4 easy-to-find, basic ingredients for this recipe (5 if you like your cookies just a bit sweeter).
- Perfect for a Variety of Dietary Needs: These pecan flour cookies are oil-free, vegan, and refined sugar-free (without the additional sweetener). Even with the added sugar, you can still keep them refined sugar-free by using date or coconut sugar. They're also easily made gluten-free by using gluten-free flour in place of the all-purpose flour. So these are a great option for all types of eaters!
Ingredients & Substitutions
Here's a look at the main ingredients you'll need to make pecan flour cookies. See the recipe card below for the full list and measurements.
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- Raw Pecan Halves: Toasted and then ground into pecan flour which serves as the base for the cookie dough. Pecans provide a nutty, buttery rich flavor.
- All-Purpose Flour: We just need a bit of extra flour for binding and structure, so the cookies hold their shape and have the right texture. I've tested the recipe with both King Arthur's Gluten Free Measure for Measure and regular all-purpose flour.
- Maple Syrup: Provides sweetness and a flavor that complements the nutty pecans. It also helps create a moist and chewy center.
- Granulated Sugar: This is optional if you want to add a touch more sweetness. Feel free to use organic cane sugar, coconut sugar, or your favorite granulated sweetener.
How to Make Pecan Cookies
First, preheat the oven to 325°F. Spread the pecan halves on a large baking sheet. Bake for 7-8 minutes, and then set aside to cool.
In a large food processor, pulse the cooled pecans just 8-10 times or until they have the texture of coarse crumbs.
Add the flour and salt, and pulse 2-3 times to combine. Drizzle in the maple syrup, vanilla, and sugar, if using, and pulse 3-4 more times or until you have a moist dough.
Use one barely rounded tablespoon of dough per cookie, and roll between your palms into a smooth ball. Place on the cookie sheet about 3 inches apart. Use a flat-bottom glass or ramekin to flatten the cookies, with a square of parchment paper in between to prevent sticking. Press down firmly so the cookies are quite thin.
Bake for 13 to 15 minutes or until the edges and bottoms are golden.
Serving Suggestions
- Enjoy a cookie (or two) as a snack with a glass of Homemade Oat Milk or a cup of coffee with Oat Milk Creamer. Yum!
- Crumble them on top of Coconut Milk Ice Cream or Cheesecake Pudding.
- Serve pecan cookies as part of a cookie platter for a party along with other varieties like my Easy Pistachio Cookies, Cashew Butter Cookies, and Vegan Double Chocolate Chip Cookies.
Variations
- Less sweet: Even with the optional tablespoon of sugar, these cookies aren't super sweet. However, if you tend to prefer desserts on the less-sweet side, skip the sugar and reduce the maple syrup to 3.5 tablespoons. We actually really enjoyed the test batch made that way because the pecans and maple really shine!
- Gluten-free: To make these cookies gluten-free, use a certified 1:1 all-purpose gluten-free flour blend.
- With spices: Add different spices to change up the flavor, such as cinnamon, nutmeg, ground ginger, cardamom, or pumpkin spice.
Equipment
You'll need a food processor and a baking sheet for this recipe. I also recommend a silicone baking mat, but parchment paper is fine too.
I find the silicone mat to be better at preventing burning, and it also promotes more even baking.
If using parchment and a dark metal baking sheet, you may want to reduce the temperature by 10-15 degrees for your first batch, just to be safe.
FAQs
When testing, I tried making them without flour, but they were a bit too fragile. So for the best texture I don't recommend omitting the flour.
After cooling, the cookies can be stored in an airtight container at room temperature for a few days or in the refrigerator for up to a week. They can also be frozen.
Helpful Tips
- When pulsing the pecans and cookie dough in the food processor, it's important to pulse as little as possible so that the pecans don't start to release their oils. It can happen quickly, so be careful not to overprocess. Otherwise, you can end up with pecan butter instead of flour.
- After processing, the cookie dough should look fairly moist, with some texture remaining from the pecans.
- The cookies will be soft out of the oven. Be sure to allow them to cool on the baking sheet.
More Vegan Pecan Recipes
I hope you enjoy these easy pecan flour cookies. If you try them, be sure to comment below and let us know!
Recipe
Easy Pecan Flour Cookies
Ingredients
- 2 cups raw pecan halves
- 3 Tablespoons all purpose flour - regular or gluten-free
- ¼ teaspoon fine sea salt
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 Tablespoon granulated sugar of choice, optional
Instructions
- Preheat oven to 325°F and spread pecan halves on a large baking sheet. Bake for 7-8 minutes then remove from oven and let cool on the pan.
- Increase oven temp to 350°F and line the baking sheet with a silicone baking mat (preferred) or parchment paper. Note that if using parchment and a dark metal baking sheet, you may want to reduce the oven temp to 335 degrees.
- In a large food processor, pulse the cooled pecans just 8-10 times or until the texture of coarse crumbs. It's very important not to over-process the nuts since the high fat content of pecans causes them to turn to butter very quickly.
- Add the flour and salt, and pulse 2-3 times to combine. Drizzle in the maple syrup, vanilla, and sugar, if using, and pulse 3-4 times. The cookie dough should look fairly moist, with some texture remaining from the pecans. Refer to photos above if needed.
- Scoop up one barely rounded tablespoon of dough per cookie, and roll between your palms into a smooth ball. Place on the cookie sheet about 3 inches apart. Cut a small square of parchment paper, and locate a flat-bottomed glass or ramekin. Place the square of parchment on top of one dough ball, and use the glass to flatten into shape. Press down firmly and evenly so the cookies are quite thin.
- Bake for 13 to 15 minutes or until the edges and bottoms are golden. The cookies will be soft straight from the oven. Let cool on the baking sheet.
Notes
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Marie says
Thank you for answering a prayer! My husband and I try not to eat cookies or anything with baking powder or baking soda to keep our brains healthy (we are 72 and 70). He loves cookies and there are very few recipes that taste great and do not have leavening. These are great! Hugs to you!
Martha says
OMG! These are so good! I made them tonight and everyone loved them. Thank you for a wonderful recipe.