Maple Pecan Shortbread Cookies
Dec 13, 2018 • Updated Nov 22, 2024
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These maple pecan shortbread cookies might just be the best cookie I’ve made all month – no joke! Growing up, pecan cookies (or sandies) were my favorite cookies thanks to their buttery, melt-in-your-mouth texture.
Table of Contents
- Why You’ll Love these Maple Shortbread Cookies
- Ingredient Notes & Substitutions
- How to Make these Shortbread Cookies
- Secrets to Success
- Decoration Options to Make Them Extra Special
- Serving Tips
- Storage Tips
- Recipe FAQs
- Perfect for Holiday Platters, Gift Boxes, and More
- More Cookie Recipes
- Vegan Maple Pecan Shortbread Cookies Recipe
Why You’ll Love these Maple Shortbread Cookies
Whether vegan or not, I think most of us can agree: pecan shortbread cookies are not exactly made with the healthiest ingredients. So, I set out to create a version that’s not only vegan but also gluten-free, naturally sweetened, and just as delicious as the original! If you’re into cookies with a similar warm, nutty flavour, you’ll love these maple tahini cookies, which are simple, sweet, and made with only 5 main ingredients.
These maple shortbread cookies are everything I adore: crispy on the edges, soft in the middle, and packed with the best flavour. They come together quickly with simple pantry staples and make the perfect treat for a cozy afternoon at home, a holiday baking session, or just when you’re craving a buttery cookie – without the butter! Whether you’re vegan or not, these cookies are a little healthier, a lot tastier, and dangerously easy to love. And if you’re in the mood for something a bit playful, try my hedgehog almond cookies, which are just as wholesome, gluten-free, and vegan.
Ingredient Notes & Substitutions
- Oat flour: This flour adds a soft texture and mild nuttiness. Swap with almond flour for a richer taste if you prefer. You can also use any all-purpose flour if you want! King Arthur makes a great 1:1 gluten-free all-purpose flour blend.
- Pecan butter: The secret to a buttery cookie without dairy! Almond or cashew butter would also work.
- Maple syrup: Gives the cookies that maple flavoring. Real maple syrup provides a natural sweetness with a deep flavour.
- Flax egg: Helps bind everything together. A chia egg works just as well.
- Baking powder: Lightens the texture for just the right amount of fluff.
- Cinnamon: A warm spice to complement the pecans. Feel free to adjust to taste!
- Vanilla
- Salt
- Chopped pecans
- Whole pecans: Garnish that makes them look bakery-level fancy.
How to Make these Shortbread Cookies
- Step 1: Set your oven to 350F. While it heats, start preparing the cookie dough.
- Step 2: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes until it thickens to an egg-like consistency.
- Step 3: On a clean work surface, measure out your ingredients. In a large mixing bowl, whisk together oat flour, baking powder, cinnamon, and salt. Make sure everything is well incorporated for even baking.
- Step 4: Add the prepared flax egg, maple syrup, pecan butter, vanilla extract, and chopped pecans to the dry mixture. Stir until a dough forms – it’ll be soft but easy to work with.
- Step 5: On a lightly floured surface, scoop out about 1.5 tablespoons of dough and roll it into balls. Place them evenly spaced on a lined baking sheet to avoid sticking.
- Step 6: Press a whole pecan on top of each dough ball for garnish.
- Step 7: Using the bottom of a glass or a flat surface, gently press each dough ball to flatten it. The cookies won’t spread much, so this helps shape them before baking.
- Step 8: Bake for 10 – 12 minutes until the edges are golden brown and the cookies are firm. If you like a crisper shortbread, leave them in the oven for an extra minute or two.
- Step 9: Let the cookies cool completely to firm up. Enjoy!
Secrets to Success
- Use room-temperature pecan butter. Cold nut butter can make the dough difficult to mix.
- Store cookies in an airtight container at room temperature for 3 – 4 days or freeze them for up to a month.
- Try folding in some dairy-free chocolate chips or dried cranberries to your shortbread dough.
Decoration Options to Make Them Extra Special
To take these cookies up a notch, try adding a few decorative touches. Use holiday cookie cutters to create fun shapes, or dust them with powdered sugar for a festive look that’s easy but elegant. For my maple lovers, drizzle the cookies with a simple maple glaze for extra sweetness and shine. For even more maple goodness, check out my Maple Tahini Cookies – another delicious way to enjoy this rich, comforting flavour.
Making the glaze is easy: just whisk 1/2 cup powdered sugar with 2-3 tablespoons of maple syrup until smooth. This glossy finish adds a deeper maple note to the cookies. You can also sprinkle coarse sugar on top before baking for a little sparkle or press candied pecans onto each cookie for extra crunch and visual appeal. These small upgrades make the cookies perfect for gatherings or thoughtful additions to gift boxes for loved ones.
Serving Tips
Serve these shortbread cookies on a cookie platter with my version of Taylor Swift’s Chai Cookies, and my Vegan Peanut Butter Blossoms.
Put a scoop of vegan vanilla or maple-flavoured ice cream between two cookies for a sweet dessert.
Add a side of fresh berries or a spoonful of fig or apricot jam to balance the richness of the pecans and maple.
Storage Tips
Room temperature: Store in an airtight container or plastic wrap for up to 4 days.
Fridge: If you prefer them slightly firmer, store them in the fridge. Let them come to room temperature before serving!
Freezing: Place cookies in a freezer-safe container with parchment paper between layers. Thaw at room temperature for about 20 minutes before enjoying.
Recipe FAQs
Yes! The dough can be prepared a day in advance and stored in the fridge. When ready to bake, let it come to room temperature so it’s easier to roll into balls!
Yes, as long as your oat flour is certified gluten-free. Oats can sometimes be processed in facilities that handle wheat, so it’s always good to double-check.
Almond or sunflower seed butter makes a great replacement, though the flavour will change slightly. If you can’t find pecan butter, try blending raw pecans into a smooth paste in a food processor.
Perfect for Holiday Platters, Gift Boxes, and More
These maple pecan shortbread cookies are versatile treats that are perfect for any setting. They’re ideal for holiday cookie platters, or gift boxes – wrap a few in parchment and tie with a cute ribbon for a thoughtful, homemade present. Whether you’re celebrating the holidays or simply spreading joy, these cookies are the perfect addition!
More Cookie Recipes
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The BEST Healthy Chocolate Chip Cookies (Vegan)
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If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Vegan Maple Pecan Shortbread Cookies
Ingredients
- 1 1/2 cup oat flour
- 1/2 cup pecan butter
- 1/3 cup maple syrup
- 1 flax egg 1 tbsp ground flax + 3 tbsp water
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 tsp vanilla
- pinch of salt
- 1/2 cup chopped raw pecan pieces
- 1/4 cup whole raw pecans
Instructions
- Preheat oven to 350F while you prepare the batter.
- Prepare your flax egg by combining 1 tbsp flax meal with 3 tbsp water and allow to sit until thick.
- In a large bowl, combine oat flour, baking powder, cinnamon and salt. Whisk until smooth.
- Next add flax egg, maple syrup, pecan butter, chopped pecan pieces, vanilla extract, and mix until a dough forms.
- Roll dough into balls, about 1.5 tablespoons in size, and space out evenly on a lined baking sheet.
- Top with additional whole raw pecans for garnish.
- Using the bottom of a drinking glass (or other flat surface), press down on the cookie dough balls to flatten out a little bit. Create cookie like shapes, because the dough won’t spread too much in the oven.
- Bake cookies for about 10-12 minutes, or until firm and slightly golden brown around the edges. If you prefer a crispier shortbread, feel free to bake for an additional 1-2 minutes.
- Let cookies cool and firm up and enjoy!
Notes
- Use room-temperature pecan butter. Cold nut butter can make the dough difficult to mix.
- Store cookies in an airtight container at room temperature for 3 – 4 days or freeze them for up to a month.
- Try folding in some dairy-free chocolate chips or dried cranberries to your shortbread dough.
Nutrition information is automatically calculated, so should only be used as an approximation.
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