Maple Cinnamon Pecan Cookies

by Susan on January 10, 2011

I am still cleaning out from the holidays. My sugar cravings are subsiding for the most part but today I wanted to create a raw food recipe for a tasty sweet treat. I have had maple and pecan on the brain. I decided to throw together a little cookie that would satisfy my sweet tooth, and also my cravings for maple and pecan.

These cookies come together quickly, and are super tasty with the maple cinnamon glaze that goes on top. It is a great recipe for your raw food recipe collection!


Maple Cinnamon Pecan Cookies

  • 2 cups cashews, soaked at least 6 hours and drained
  • 1/2 cup maple syrup*
  • 3/4 cup water
  • 1 cup coconut, dried and unsweetened
  • 1/2 cup pecans, coarsely chopped

1. Place all ingredients except chopped pecans in the food processor.
2. Process until smooth.
3. Stir in the chopped pecans, by hand.
4. Place by teaspoon full onto a non-stick dehydrator sheet. Dehydrate at 140 for the first 1/2 hour (don’t worry, the food temperature will never get above 116), reduce heat to 115 and dehydrate for 6 hours.
5. Remove from sheet onto screens. Continue to dehydrate for another 4-6 hours.
6. Top with Maple Cinnamon Glaze

Maple Cinnamon Glaze

  • 1/4 cup coconut oil, melted
  • 2 tablespoons agave syrup (or liquid sweetener of your choice)
  • 1 teaspoon cinnamon

1. Stir all ingredients together.
2. Let cool until the mixture just starts to thicken.
3. Spoon on top of cookies and let cool

Makes 2 1/2 dozen

*Maple Syrup is not raw but used frequently in raw food recipes.

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{ 25 comments… read them below or add one }

Jennifer and Jaclyn @ sketch-free vegan January 10, 2011 at 8:19 pm

We made almost these exact cookies a couple weeks ago! http://sketch-freeveganeating.blogspot.com/2010/12/raw-maple-cinnamon-coconut-cookies.html
weird… These look so yum! Ours didn’t involve a dehydrator, but we just got one recently and love it! Thanks for the lovely post:)

Susan January 10, 2011 at 8:26 pm

Maple, cinnamon and pecan…timeless combination. I see our recipes are quite different, though. :-)

pure2raw twins January 10, 2011 at 9:22 pm

Nothing beats a little maple along with some cinnamon and pecans. Pure heaven!!

Brenda January 11, 2011 at 2:17 am

Mmmmm, these sound delicious.

Ashley January 11, 2011 at 8:53 am

These look wonderful!

Ronn January 11, 2011 at 11:02 am

Can’t wait to make these – the recipe looks so easy and uncomplicated for such a fantastic-looking cookie! Two questions … why is there an asterisk after maple syrup? I couldn’t find another one that it referred to. And I noticed there is no maple syrup or flavoring in the Maple Cinnamon Glaze — could we sub maple syrup for the agave nectar, or would that not be necessary since there’s maple syrup in the cookies? Thank you!

Kim Arkusinski January 11, 2011 at 11:11 am

Thanks Susan! I am going to start soaking my cashews now. Will make these tonight. I just love your recipes!

Susan January 11, 2011 at 11:14 am

You could use either the maple syrup or the agave. :-)

Dee January 11, 2011 at 12:40 pm

awesome! these look amazing, can’t wait to try them…. no doubt they will be fantastic as are all of rawmazings’ other recipes !!!!

Stacy L January 11, 2011 at 12:58 pm

Looks amazing!!! Any opinion on using coconut nectar instead of maple syrup? I think it has a similar taste and is the same syrupy consistency…

S

Jessica January 11, 2011 at 3:04 pm

Oh yum! These look awesome! I too have been struggling with sugar cravings the past few days and I am sure these will hit the spot. ;)

Beth January 12, 2011 at 10:12 am

hi Susan,
is there a way to easily print your recipes? I try to print from the website and end up wasting paper b/c it prints all the notes… thanks!

Susan January 12, 2011 at 10:15 am

You could copy and paste…

Mary January 12, 2011 at 11:39 am

I love the combo of maple and pecans! Thank you for coming up such a delicious recipe.

Carrie L Carree January 12, 2011 at 4:22 pm

I just made these and boy are they ever good, love the pecan & coconut taste!

Marci January 12, 2011 at 4:42 pm

I can’t wait to try this! I usually use this gluten free flour mix, should I incorporate it?

Susan January 12, 2011 at 4:48 pm

No need to…it works beautifully as it is written.

Barbara January 17, 2011 at 9:19 am

awesome! i have a big bag of pecans that were given to me for christmas. i actually have everything available to make this recipe. quick question, do you have recommendation for a coconut substitution? i generally don’t like coconut but i didn’t want to omit it if it was an essential part of the recipe.

marla February 10, 2011 at 10:23 pm

These raw cookies look fabulous!

Kamism July 24, 2011 at 9:39 am

These are great except the glaze never thickened, just stayed oily. Does it need to go in the fridge perhaps?

Susan July 24, 2011 at 11:19 am

I did not have trouble with the glaze thickening. But I also made them in the winter. If it is warm where you are, you can certainly put them in the fridge.

Eleni August 5, 2011 at 10:44 am

Susan, how long would these last? I am looking for some raw snacks to take on a camping trip that would last a week non refrigerated.

Susan August 5, 2011 at 4:33 pm

These do not dehydrate fully dry so would have a shelf life of the ingredients in the cookies.

Juniper Rain November 19, 2011 at 12:44 am

do you need to dehydrate these? do you think they would hold up without dehydrating? maybe refridgerating? or is there something i can add to the recipe to make it hold up better?
maybe like adding some home made coconut butter so that when it cools down it hardens.. what do you think?

Stephanie H December 23, 2011 at 9:16 pm

Absolutely delicious!! I made these cookies for a group of friends to introduce my RAW conversion and what a hit! Everyone was surprised that RAW taste so good. I will be adding this recipe to my list of delectable deserts. Thank you!

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