Chewy Cinnamon Apple Pecan Cookies Recipe

Imagine this: warm cinnamon, tangy apples, and crunchy pecans all wrapped up in a soft, chewy cookie. Sounds like fall, right? These Chewy Cinnamon Apple Pecan Cookies combine the cozy flavors of apple pie with the nuttiness of pecans to create the perfect autumn treat.

The best part? They’re both paleo and vegan! That means you can share them with just about anyone. Oh, and the maple cinnamon icing? Game changer. Let’s dig into how you can whip up a batch of these goodies in no time.

What to Expect

Prep & Cook Time

• Prep: 20 minutes (flax egg included)
• Bake: 12–14 minutes
• Icing & Cooling: 20 minutes
  Total: Around 50 minutes start to finish.

Makes

16 cookies—enough to share or keep all to yourself.

Skill Level

Beginner-friendly. No fancy gadgets or techniques required.

Tools You’ll Need

• Mixing bowls (a large one and a smaller one)
• A whisk or electric mixer
• Cookie scoop or a plain tablespoon
• Baking sheet + parchment or a silicone mat
• Wire rack for cooling

Don’t have a mixer? No problem. Grab a sturdy whisk or spatula—it works just as well.

What You’ll Need

Cookie Dough

• 1.5 cups almond flour (blanched)
• 1/4 cup tapioca or arrowroot flour
• 2 tsp apple pie spice
• 2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 Tbsp ground flaxseed + 2.5 Tbsp water (flax egg)
• 1/4 cup almond butter (smooth)
• 1/4 cup coconut oil (softened—refined for no coconut flavor)
• 1/4 cup unsweetened applesauce
• 3 Tbsp maple syrup (pure)
• 3 Tbsp coconut sugar
• 1 tsp vanilla extract
• 1/2 cup dried apples (chopped small)
• 1/3 cup pecans (chopped)

Icing

• 1/2 cup powdered sugar (store-bought or make your own with maple sugar)
• 1/4 tsp cinnamon
• 2 tsp maple syrup
• 2 tsp coconut milk
• 1/4 tsp vanilla extract

Ingredient Insights

• Almond Flour: Look for finely ground almond flour—it’s what keeps the cookies soft. Skip almond meal unless you’re okay with a rougher texture.
• Tapioca Flour: Arrowroot’s a great swap.
• Flax Egg: Not vegan? One regular egg works just fine.
• Dried Apples & Pecans: Don’t skimp on these; they’re the stars of the show.

Fun Twist: Want a summer version? Try swapping the dried apples for fresh peaches.

How to Make Them

Step 1: Prep Your Ingredients

First, make your flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, then let it sit for 15 minutes. It’ll thicken up like magic.

Preheat your oven to 350°F. Line a baking sheet with parchment or a silicone mat.

Step 2: Dry Ingredients First

In a medium bowl, whisk together almond flour, tapioca flour, apple pie spice, cinnamon, baking soda, and salt. Got lumps? Sift them out for a smoother dough.

Step 3: Cream the Wet Ingredients

Grab a bigger bowl. Use your mixer (or elbow grease!) to blend the almond butter and softened coconut oil until smooth. Add the applesauce, maple syrup, coconut sugar, vanilla, and flax egg. Mix until creamy.

Quick Check: No streaks of oil or applesauce should remain.

Step 4: Combine & Fold

Slowly stir the dry ingredients into the wet mixture. You’ll end up with sticky dough. Fold in the chopped dried apples and pecans gently. Avoid overmixing—you don’t want tough cookies!

Too sticky? Chill the dough in the fridge for 5–10 minutes.

Step 5: Scoop & Bake

Scoop the dough onto your prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with your fingers or the back of a spoon.

Bake for 12–14 minutes. The edges should look golden, but the centers will stay soft.

Pro Tip: Don’t overbake. Take them out when they’re just set—the chewy texture depends on it!

Step 6: Cool & Drizzle

Let the cookies cool for 5 minutes on the baking sheet. Then transfer them to a wire rack to cool completely.

For the icing, simply whisk all the ingredients together. Drizzle it over the cooled cookies and give it about 15 minutes to harden before digging in.

Make It Your Own

Dietary Swaps:

• Nut-Free? Use sunflower seed flour instead of almond flour and swap almond butter for tahini.
• Feeling indulgent? Toss in some white chocolate chips or drizzle melted dark chocolate instead of icing.

Seasonal Spins:

• Holiday twist? Add dried cranberries for a festive flavor.
• Summer vibes? Swap those dried apples with fresh fruit like peaches or berries.

Serving & Storing

How to Serve

Pair these cookies with a steaming cup of chai tea or hot apple cider. Perfect for cozy couch sessions.

How to Store

• Room temp: Keep them in an airtight container for up to 3 days.
• Fridge: Stays good for a week.
• Freezer: Freeze unbaked dough balls and bake straight from frozen. Just add an extra minute or two to the bake time.

Want to refresh baked cookies? Warm them in a 300°F oven for 5 minutes.

These cookies are like a hug in dessert form—sweet, spiced, and satisfying. Whether you’re making them for a party or just for yourself (we won’t judge!), they’re bound to become a favorite in your kitchen.

Ready to bake your new go-to cookie? Let’s get started!

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