I bring you more cookies because I love cookies, and I know you do too. When I bake for other people, cookies are always the biggest hit. They are a portable dessert you don’t have to share. I mean sharing is caring, but when it comes to cookies … maybe not.
Cookies can be packed with any flavor you can possibly imagine. These cookies are inspired by Momofuku, as were the carob ones I shared not too long ago. But these are inspired by a different Milk Bar cookie: the peanut butter cookie.
There’s no peanut butter in these.
But they are only inspired by those cookies. From there, I got a little crazy, not just because I wanted to make them paleo, but also because I wanted to change up the flavors but keep the nutty general idea and the texture contrast in the originals.
The cookie itself has a pretty standard base: flours (almond, coconut, tapioca), fat (coconut and olive oil), and sweetener (maple goodness), plus an egg, and a bunch of vanilla. Salted pecan butter (from Georgia Grinders if you’re wondering where I get some of my favorite nut butter) takes these cookies over the top.
And if that wasn’t enough, maple candied pecans add crunch and texture and deep caramel complexity that these cookies totally need.
Crispy edges, insanely chewy center, crunchy nuts, not too sweet – oh man these cookies have it all.
And if pecans aren’t your jam, I have also made these with salted almond butter and candied almond. Walnuts are totally next. Pistachios, too. Maybe even macadamia nuts. Anything that gets more of these cookies in my oven and then my mouth 😉Print
2 cups raw pecans
¼ cup olive oil
¼ cup pure maple syrup
1 teaspoon vanilla extract
½ teaspoon sea salt
½ cup coconut oil, room temperature
¼ cup olive oil
¾ cup maple sugar
2 tablespoons pure maple syrup
1 cup salted pecan butter
2 large eggs
2 teaspoons vanilla bean powder
1 1/3 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca flour, ¾ cup coconut flour)
½ teaspoon baking powder
1/8 teaspoon baking soda
1 cup chopped candied pecans
Make the candied pecans. Preheat oven to 325 degrees F. Line a rimmed cookie sheet with parchment.
In a large bowl, stir together pecans, syrup, oil, vanilla, and salt. Spread into a single layer on the baking sheet and bake 15 minutes. Stir and continue baking, stirring every five minutes, until the pecans are caramelized and most of the liquid has thickened and is clinging to them, about 20 more minutes. Cool completely on the pan, and then place in an airtight container. Pecans may be stored at room temperature for up to 2 weeks.
Make the cookie dough. In a large bowl, cream the oils and sugar until combined and lightened in texture, about 5 minutes. A whisk, hand, or stand mixer will all do the job. Beat in the maple syrup, followed by the eggs one at a time. Beat in the vanilla, followed by the flour, and baking soda and powder. Once the dough comes together, stir in the pecans.
Form the dough into a ball, cover the bowl with plastic, and refrigerate at least 1 day and up to 3 days. When ready to bake the cookies, preheat the oven to 375 degrees F. Line a cookie sheet with parchment. Form the dough into golf ball sized portions, flatten slightly, and place on the tray well spaced. Bake for 10-12 minutes until cookies have spread and are golden brown. Serve warm or cool completely on the tray before storing in an airtight container for up to 5 days. Cookies may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature an hour or in the microwave one minute.
Recipe adapted from Momofuku Milk Bar
- Prep Time: 20 minutes
- Cook Time: 40 minutes