Delightful Gluten-Free Maple Pecan Cookies with Easy Maple Glaze

Indulge in the rich, comforting flavors of autumn with these exquisite gluten-free maple pecan cookies. Boasting delightful notes of brown sugar, pure maple, and perfectly toasted pecans, these cookies are a true masterpiece of texture—soft, wonderfully chewy, and utterly delicious. Crowned with an easy-to-make maple glaze, they’re guaranteed to become a new favorite in your baking repertoire.

Maple is a flavor that truly evokes the spirit of the cooler months, transforming ordinary baked goods into something extraordinary. While some find its distinct taste polarizing, for many, myself included, it’s an essential part of fall and winter indulgence. It lends a wonderful depth to recipes like our Gluten-Free Pumpkin Streusel Bread and Gluten-Free Pumpkin Crisp, but nowhere does it shine quite as brightly as in these incredible gluten-free maple pecan cookies.

Every bite of these cookies delivers an explosion of flavor and a truly satisfying texture. They are generously packed with a double dose of rich maple goodness, complemented by plenty of toasted, buttery pecans that add a delightful crunch. The warm, caramelly notes of brown sugar and a touch of vanilla round out the flavor profile, creating a symphony of tastes that’s both familiar and wonderfully unique. The sweet, glossy maple glaze isn’t just an afterthought; it’s the literal crowning glory, adding an extra layer of moisture and irresistible maple sweetness that ties everything together beautifully.

Despite their sophisticated flavor and impressive appearance, these gluten-free maple pecan cookies are surprisingly easy to make. They achieve a perfectly soft, chewy texture that lingers pleasantly, and the maple glaze is applied in just the right amount to enhance, not overwhelm. Best of all, they begin with a handful of simple, readily available ingredients, making them accessible to home bakers of all skill levels. Whether you’re a seasoned gluten-free baker or just starting out, you’ll find joy in creating these delightful treats.

Simple Ingredients for Perfect Gluten-Free Maple Pecan Cookies

Crafting these soft and chewy gluten-free maple pecan cookies begins with selecting the right ingredients. Most are likely already in your pantry, with perhaps one or two items you might need to pick up from the grocery store. Let’s delve into what you’ll need and why each component is essential for achieving cookie perfection:

• Pecans: Perhaps the star nut of this recipe! Toasting pecans before adding them to the dough is a crucial step that enhances their natural, rich, and buttery flavor, adding a fantastic depth and a satisfying crunch. It truly gives these cookies a delightful pecan pie-like quality. Always start with pecan halves, as chopped pecans are more prone to burning during the toasting process. After toasting, you can chop them to your desired size.
• Gluten-Free Flour: The foundation of any successful gluten-free baked good. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for its consistent results. When using a different 1:1 gluten-free flour blend, ensure it contains xanthan gum, which provides necessary structure and elasticity to the dough, preventing crumbly cookies. Precise measurement is key in gluten-free baking; we’ll discuss the best method shortly! Avoid substituting with almond flour, coconut flour, or oat flour, as these have different absorption properties and will drastically alter the cookie’s texture.
• Baking Soda & Baking Powder: These leavening agents work in harmony to give your cookies the perfect lift and spread. Baking soda reacts with acidic ingredients (like brown sugar), while baking powder provides additional aeration, ensuring a soft, pillowy interior with just the right amount of edge crispness.
• Salt & Cinnamon: More than just seasonings, these ingredients are flavor enhancers. A touch of salt balances the sweetness and highlights the other flavors, while cinnamon adds a beautiful warmth and spice that perfectly complements the maple and pecan. Don’t underestimate their impact!
• Butter: Softened butter is essential for creaming with the sugars, creating a light, airy base for your cookie dough. This process incorporates air, which contributes to the cookies’ delicious flavor and tender texture. For those seeking a dairy-free option, good quality vegan butter (such as Earth Balance sticks) can be substituted; though not personally tested, it should yield good results.
• Brown Sugar & Granulated Sugar: The combination of these two sugars is carefully balanced for optimal flavor and texture. Brown sugar, with its molasses content, provides moisture and a wonderfully chewy interior, along with those deep, caramelly notes. Granulated sugar, on the other hand, contributes to the delicate crispness of the cookie edges.
• Egg: A single large egg binds the ingredients together, adds richness, and helps with structure. Ensure your egg is at room temperature before mixing. A room temperature egg emulsifies better with the butter and sugar, leading to a smoother, more uniform dough. If you forget to take it out, a quick trick is to place it in a bowl of warm water for a few minutes.
• Pure Maple Syrup: This recipe boasts a double dose of maple, and it all starts with genuine, pure maple syrup. The natural sweetness and distinct flavor of real maple syrup infuse the cookies from within, and its liquid form contributes to the unique texture. This is not the place for pancake syrup—its artificial flavor and thinner consistency will not deliver the same delicious results.
• Vanilla & Maple Extract: To truly elevate the maple flavor, we use both vanilla extract and pure maple extract (sometimes labeled as maple flavoring). Vanilla adds a classic warmth, while maple extract intensifies and deepens the natural maple notes, making them truly stand out. Skipping the maple extract will result in a much milder maple flavor, so we highly recommend including it for the ultimate experience.
• Powdered Sugar & Cream: These are the base for our irresistible maple glaze. Powdered sugar provides a fine, smooth consistency, while heavy cream (or coconut cream for a dairy-free alternative) adds richness and helps achieve the perfect drizzling texture. More maple syrup, vanilla, maple extract, and a pinch of salt complete this delightful topping.

How To Make Gluten-Free Maple Pecan Cookies, Step By Step

For precise ingredient measurements, detailed instructions, and helpful tips, please refer to the comprehensive recipe card below.

First, Prepare The Cookie Dough

The foundation of these delightful cookies lies in a well-prepared dough. Take your time with each step to ensure the best possible texture and flavor.

1. Toast Pecans: Begin by spreading your pecan halves evenly on a baking sheet. Roast them in a preheated oven at 350°F (175°C) for 8-10 minutes. Keep a close eye on them; they are done when they become fragrant and lightly golden brown. Toasting enhances their natural oils and deepens their flavor. Allow the toasted pecans to cool slightly, then roughly chop them to your preferred size. Set aside.
2. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon. Ensure these ingredients are thoroughly blended to guarantee even distribution throughout the dough, preventing pockets of leavening or seasoning. Set this mixture aside.
3. Cream Butter & Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with an electric hand mixer), combine the softened butter, light brown sugar, and granulated sugar. Cream these ingredients together for 2-3 minutes on medium speed until the mixture is light, fluffy, and pale in color. This process incorporates air, which is vital for the cookies’ soft and chewy texture.
4. Add Wet Ingredients: Scrape down the sides of the bowl to ensure all ingredients are incorporated. Add the room temperature egg, pure maple syrup, vanilla extract, and maple extract. Mix until just combined. Don’t be alarmed if the mixture appears slightly separated or curdled at this stage; it will come together once the dry ingredients are added.
5. Incorporate Dry Ingredients & Pecans: Gradually add the whisked dry ingredients to the wet mixture, mixing on low speed until only a few streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies. Fold in the chopped toasted pecans until they are evenly distributed throughout the dough. The dough will have a soft consistency at this point.
6. Chill Cookie Dough (Crucial Step!): Cover the cookie dough tightly with plastic wrap and refrigerate for a minimum of 2 hours. This chilling period is absolutely essential! Do NOT skip this step, as it allows the gluten-free flour to fully hydrate and the butter to firm up, preventing the cookies from spreading too much during baking and ensuring that desirable soft and chewy texture.
7. Preheat Oven & Prep Baking Sheets: Once the dough is adequately chilled and you’re ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Using two sheets allows you to alternate between batches, ensuring that cold dough is never placed on a hot baking sheet, which can also cause excessive spreading.
8. Scoop & Roll Dough: Use a medium cookie scoop (approximately 1.5 Tablespoons) to portion out uniform balls of dough. Roll each scoop smoothly between your palms to create perfectly round cookies. Place them about 2 inches apart on the prepared baking sheets.
9. Bake to Golden Perfection: Bake the cookies for 10-12 minutes, or until the edges are lightly set and just golden brown, while the centers still look slightly soft. Remember that cookies continue to cook and set as they cool. For perfectly round cookies, immediately after removing them from the oven, use a large round cookie cutter (slightly larger than your cookies) to gently “coax” the warm cookies into a neat circular shape by swirling the cutter around them. Allow the cookies to rest on the baking sheet for 1-2 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from breaking and helps them firm up.

Make The Glaze & Finish The Cookies

Once your cookies are completely cooled, it’s time for the crowning touch—the exquisite maple glaze!

1. Combine Glaze Ingredients: In a medium bowl, combine the powdered sugar, heavy cream, pure maple syrup, vanilla extract, maple extract, and a tiny pinch of salt (about 1/8 teaspoon).
2. Whisk Until Smooth: Whisk all the ingredients together until the glaze is completely smooth and free of lumps. You’re aiming for a consistency that is thick enough to be opaque and cling to the cookies, but still thin enough to be easily drizzled. If your glaze is too thick, add additional heavy cream, half a teaspoon at a time, mixing well after each addition until you reach your desired consistency. Conversely, if the glaze is too thin, gradually add more powdered sugar, one tablespoon at a time, until it thickens sufficiently.
3. Drizzle Glaze Over Cookies: Using a spoon or a fork, artfully drizzle the prepared maple glaze over the tops of your completely cooled gluten-free maple pecan cookies. Allow the glaze ample time to set completely at room temperature, which can take anywhere from 30 minutes to an hour, depending on the thickness of your glaze and ambient humidity.
4. Serve & Store: Once the glaze has fully set, your irresistible cookies are ready to be enjoyed! For storing leftovers, place them in an airtight container at room temperature for 2-3 days. For longer storage, these cookies freeze beautifully for up to 2 months. If freezing, arrange them in a single layer or separate layers with parchment or waxed paper to protect the delicate glaze from sticking.

Expert Tips for The Best Gluten-Free Maple Pecan Cookies

Now that you’re equipped with the step-by-step process for making these gluten-free maple pecan cookies, let’s refine your technique with a few expert tips to ensure every batch is perfect.

• Measure Flour Correctly: Accurate flour measurement is paramount, especially in gluten-free baking. Using too much flour can lead to dry, crumbly cookies, while too little can make them spread excessively. We highly recommend weighing your gluten-free flour with a kitchen scale for the most precise results. If you don’t have a scale, use the “Scoop & Level” method: lightly spoon the flour into your measuring cup until it overflows, then level it off with the back of a knife. Never scoop directly from the bag, as this compacts the flour and results in using too much.
• Room Temperature Ingredients: Always ensure your butter and egg are at room temperature. This allows them to emulsify properly, creating a smoother, more uniform dough that bakes more evenly. If you forgot to take your eggs out, learn how to get eggs to room temperature fast with our quick tricks.
• Softening Brown Sugar: Is your brown sugar hard as a rock? Don’t fret! Hardened brown sugar can be difficult to work with and won’t blend as smoothly into your dough. Discover 5 easy ways to soften brown sugar quickly so you can proceed with your delicious cookie making.
• Perfectly Toasted Pecans: Toasting pecans is a simple step that yields significant flavor benefits. It brings out their nutty essence and adds a delightful crunch. Our guide on how to toast pecans offers an in-depth look at achieving the perfect toast, whether on the stovetop or in the oven, ensuring they enhance your cookies without burning.
• The Right Tools Make a Difference: While not strictly necessary, having the right baking tools can significantly improve your cookie-making experience and results. From reliable baking sheets to accurate measuring cups, check out our top 8 cookie tools that every home baker should consider.
• Don’t Skip The Chill Time!: This cannot be stressed enough. While it’s tempting to rush, the 2-hour chilling period for the cookie dough is absolutely vital. It allows the gluten-free flour to fully absorb the liquids, preventing excessive spreading during baking, and helps the butter firm up, contributing to that desired soft and chewy texture. The extra wait is truly worth the exceptional end result.
• Embrace Maple Extract for Deep Flavor: While pure maple syrup provides wonderful natural flavor, the addition of maple extract elevates these cookies to another level. It intensifies the maple notes, giving them a richer, more pronounced taste that makes them truly special. For the most profound maple experience, we highly recommend including it.

More Gluten-Free Cookie Recipes to Satisfy Your Sweet Tooth

If you’ve fallen in love with these maple pecan delights, you’ll be thrilled to discover more gluten-free cookie recipes that are equally delicious and satisfying. Here are some other favorites from our kitchen:

Gluten-Free Maple Pecan Cookies

These soft, chewy gluten-free maple pecan cookies have notes of brown sugar, maple, and toasted pecans, plus a sweet maple glaze you’ll LOVE!

Author: Emily Dixon, Sweets & Thank You

Rating: 5 out of 5 stars (from 1 vote)

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Servings: 26-28 Cookies

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Ingredients

For Maple Pecan Cookie Dough:

• 1 cup pecans
• 1 ¾ cup gluten-free measure-for-measure flour* (210 grams)
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon kosher salt
• ¼ teaspoon cinnamon
• ½ cup butter, softened (113 grams/1 stick)
• ½ cup light brown sugar (100 grams)
• ¼ cup granulated sugar (50 grams)
• 1 large egg, room temperature
• ¼ cup pure maple syrup*
• 1 teaspoon vanilla extract
• 1 teaspoon maple extract* (we love Boyajian brand from King Arthur)

For Maple Glaze:

• 1 cup powdered sugar (120 grams)
• 2 Tablespoons pure maple syrup
• 2 Tablespoons heavy cream
• ¼ teaspoon vanilla extract
• ¼ teaspoon maple extract
• Pinch salt (1/8 teaspoon)

Instructions

First, Make The Cookie Dough

1. Toast Pecans. Spread pecans out on a baking sheet and roast at 350 degrees F (175°C) for 8-10 minutes, until fragrant and toasted. Cool pecans slightly, then roughly chop pecans. Set aside.
2. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, baking soda, baking powder, salt, and cinnamon. Whisk until well blended and set aside.
3. Cream Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl), combine softened butter, brown sugar, and granulated sugar. Cream with the paddle attachment (or a hand mixer) for 2-3 minutes, until smooth and fluffy.
4. Combine Wet Ingredients. Scrape down the sides of the bowl and mix in egg, maple syrup, vanilla, and maple extract. (The mixture may look a little separated. Don’t panic!)
5. Mix In Dry Ingredients. Add the dry ingredients and mix on low speed until just a few floury patches remain. Add chopped pecans and continue mixing until evenly blended. The dough will seem fairly soft.
6. Chill Cookie Dough 2 Hours. Do NOT skip this step, or your cookies will spread far too much.
7. Preheat Oven & Prep Sheets. When you’re ready to bake the cookies, preheat oven to 350 degrees F (175°C). Line two cookie sheets with parchment paper. (This way, you can alternate cookie sheets with each batch and avoid putting cold dough on a hot cookie sheet).
8. Scoop & Roll Dough. Use a medium cookie scoop to measure 1 1/2 Tablespoon scoops of cookie dough. Roll each dough ball smooth with your hands and place on a prepared baking sheet.
9. Bake 10-12 Minutes, or until set around the edges and just golden brown. Keep in mind the cookies will continue to set as they cool. Use a large round cookie cutter to gently coax the warm cookies into perfect circles if desired. Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.

Make The Glaze & Finish The Cookies

1. Combine Glaze Ingredients. In a medium bowl, combine powdered sugar, cream, maple syrup, vanilla, maple extract, and a pinch of salt.
2. Whisk Until Smooth. Ideally, you want the glaze nice and thick so it’s opaque, but thin enough to be drizzled. If the glaze is too thick, add additional cream 1/2 teaspoon at a time, until it thins out to your desired consistency. If the glaze is too thin, add additional powdered sugar 1 Tablespoon at a time until it’s thick enough.
3. Drizzle Glaze Over Cookies. Use a spoon or fork to drizzle the maple glaze over the cooled cookies and allow the glaze to set completely.
4. Serve & Store. Enjoy right away once the glaze sets, or store leftover cookies in an airtight container at room temperature for 2-3 days. Or, freeze cookies for up to 2 months. (If freezing, I recommend separating layers of cookies with a sheet of parchment or waxed paper to protect the glaze).

Notes

• Glaze Amount: This recipe provides a generous amount of glaze. You can easily halve the glaze recipe if you prefer a lighter touch, or if you plan to fully dip the cookie tops (which will use more glaze).
• Gluten-Free Flour Selection: Our top recommendation is King Arthur Measure-For-Measure Gluten-Free Flour. If you opt for another 1:1 gluten-free flour blend, always ensure it contains xanthan gum. Precise measurement is critical; spoon the flour into your measuring cup or, ideally, weigh it with a kitchen scale. Please do not substitute with almond flour, coconut flour, or oat flour, as their unique properties will alter the recipe dramatically.

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: gluten-free maple cookies, gluten-free maple pecan cookies, maple cookies, pecan cookies

Find the recipe: sweetsandthankyou.com/gluten-free-maple-pecan-cookies/