Maple Pecan Caramel Cookies

Because my family are skeptics about anything tasting remotely good that is a vegan product, I decided to cook a lot of maple foods while I was at home to try and appease my mother’s taste buds.  These cookies were delicious, a little messy to make, but overall pretty easy for a homemade cookie recipe.

I got the idea for these cookies at: Fragrant Vanilla Cake

For the cookies:

1 Cup maple or sugar of choice

1/3 Cup coconut oil

1/4 Cup vegan butter (let stand until room temperature for easier mixing)

1/2 Cup unsweetened applesauce

1 Tbsp vanilla extract

2 tsp maple extract

1/2 Cup maple syrup

2 1/2 Cups unbleached flour (the original recipe calls for whole wheat pastry flour, but I had the unbleached on hand)

1 Tbsp baking powder

1 tsp salt

2 Cups pecans chopped (the original recipe called for roasted pecans, I used raw)


1 Cup maple sugar or unbleached granulated sugar

1/4 cup water

2 Tbsp agave nectar

1/3 cup full fat coconut milk

1 Tbsp vegan butter of choice

1/2 Tbsp maple extract

1 tsp salt

In a standing mixer I placed the vegan butter and sugar in and began mixing, slowly adding in the coconut oil and then the rest of the ingredients into the mixing bowl.

Once the batter is mixed let it sit in the fridge for a while so the batter becomes more solid, I left mine in for a few hours.

Pre-heat the oven to 375 and roll cookie dough into balls about 1 1/2 inches, I always tend to make mine a little too big, and they turned out just fine.

Put the cookies in the oven for about 10 minutes, or until they start to puff up and turn a golden brown color around the edge.  Let the cookies cool on a cooling rack over wax paper.  Once the cookies are cooled down drizzle the caramel over the cookies.

(I found it easier to decorate the cookies if I put the pecan topping on the cookie and then drizzled the caramel over the cookie so the caramel served as an adhesive to keep it held down to the cookie)


In a sauce pan bring sugar, water, and agave nectar to a boil, stirring frequently so the sugar all dissolves.  after it is at a boil, lower the heat to low and let boil for 10 minutes stirring on occasion.  After the mixture has turned a deep amber color take the sauce pan off of the heat and slowly add in the rest of the caramel ingredients and stir well.

The original recipe said to place the caramel in the fridge for a while, but because there was so much food already in there for Thanksgiving I made an ice bath in the sink and let it sit in a few inches of cold water with ice until it reached the desired thickness.

Overall, the cookies tasted delicious, but the caramel once at room temperature turned back to a more syrupy substance, so the cookies were fairly messy.  I would make the batter again for sure because I love maple, but maybe add in some chocolate or carob chips and not put the caramel sauce on top just because of the mess.  The nutty flavor of the caramel was really good, but I’m not sure if it was worth the stress of decorating and having to leave in the refrigerator to thicken up.


1 Comment (+add yours?)

  1. Paul
    Nov 30, 2010 @ 16:58:02

    Absolutely, hands down, some of the best cookies I’ve ever eaten!


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