Winter cookie comforts are made here. These maple pecan thumbprint cookies are perfectly soft and do a happy dance on your tongue with hints of pecan, almond and maple. Not to mention, the jam adds a delicious pop of sweetness. Heating the jam in the oven really elevates the intensity of natural sweetness in these cookies.
I highly recommend eating these maple pecan thumbprint cookies while still warm! I still get flashbacks to eating strawberry-filled Fig Newtons when I take a bite, but these are like 1000% times better.
I’m not one to give up sweets, cause it’s downright impossible. But I feel good eating cookies made with organic ingredients, nut flours and chia seed jam. Plenty of good ingredients to make my body happy and my taste buds oh so satisfied.
Maple Pecan Thumbprint Cookie Ingredients
There are a trio of flours in this delicious cookie. Pecan, almond and organic all-purpose flour are all necessary in creating that warm, melt in your mouth texture.
Pecan flour can easily be made by simply blending in a high-power blender for no more than 15 seconds. The oils will begin to release and it will become more of a meal than flour. Almond flour is easily accessible in most grocery stores, I buy mine at Costco. However, you can also grind almonds as well in a high-power blender.
I only purchase organic, unbleached AP flour because it’s important to preserve the nutrition of the germ and bran. Plus the quality and taste are worth it.
Pure maple syrup is my go-to sweetener. Be sure to purchase as local or possible or 100% organic pure maple syrup to avoid added sugars and artificial ingredients that are in pancake syrups.
Almond extract is what makes these maple pecan thumbprint cookies really pop. Well, besides the warm jam! But seriously, this flavor is heavenly. You just need to ensure you don’t go overboard as a little goes a long way.
Jam is totally your preference here! I love filling these maple pecan thumbprint cookies with a homemade berry chia seed jam. Recipe will be posted soon!
Since it looks like we are all snowed in this winter, now is the perfect time to warm up that oven and get baking!
Printmaple pecan thumbprint cookies
- Total Time: 32-34 minutes
- Yield: 12 cookies 1x
Description
Maple pecan thumbprint cookies are perfectly soft and do a happy dance on your tongue with hints of pecan, almond and maple. Pairs perfectly with a cup of coffee or a tall glass of milk.
Ingredients
Dry Ingredients:
- 1/2 cup (60 grams) pecans, grind into a flour
- 1/2 cup almond flour (55 grams)
- 1/2 cup plus 2 tablespoons organic, unbleached all-purpose flour (100g)
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
Wet Ingredients
- 5 tablespoons unsalted butter, melted and cooled
- 1/4 cup maple syrup
- 1/4 teaspoon almond extract
Jam
- homemade or organic store-bought, I prefer a raspberry|strawberry jam
Instructions
1. Pre-heat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
2. In a high-power blender, add the pecans and grind into a flour, no more than 15 seconds.
3. In a medium bowl, add the pecan flour, almond flour, all-purpose flour, baking powder, salt.
4. In a small saucepan, melt the butter. Let cool for 5 minutes.
5. In a small bowl, add the cooled butter, maple syrup and almond extract. Whisk to combine.
6. Slowly, add the wet ingredients to the dry ingredients and stir until fully combined. The dough should hold together into a ball, but still be moist.
7. Using a cookie scoop or your hands, roll into 1 1/2 inch balls (30 grams each). Flatten slightly.
8. Using your thumb, press into the center of each cookie about a 1/2 inch. Fill each hole with your favorite jam or try this amazing tripe berry chia seed jam.
9. Bake for 12-14 minutes or until the bottom of the cookie is slightly brown. Let cool and enjoy!
10. Store in an airtight container in the refrigerator for 5-7 days.
Notes
To ensure the best pecan flour consistency, make sure you do not blend them past 15 seconds or the pecan oil will release and clump together.
Make sure the butter is completely cooled, if it’s not, the batter will be too wet.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: sweets
Keywords: thumbprint cookies, maple, pecan, almond extract
