Print

Chewy Cinnamon Apple Pecan Cookies Recipe

Chewy Cinnamon Apple Pecan Cookies Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, chewy, and packed with cozy flavors, these Chewy Cinnamon Apple Pecan Cookies will make your kitchen smell like a crisp autumn day. Think cinnamon, apples, and pecans all wrapped in a tender cookie topped with a silky maple cinnamon icing. They’re paleo, vegan, and oh-so-perfect for cozy afternoons, holiday parties, or just because you deserve a treat.

Ingredients

Scale

For the Cookies

  • 1 ½ cups almond flour (blanched)
  • ¼ cup tapioca or arrowroot flour
  • 2 tsp apple pie spice
  • 2 tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 Tbsp flaxseed + 2.5 Tbsp water (flax egg)
  • ¼ cup almond butter (smooth)
  • ¼ cup coconut oil (softened, refined if preferred)
  • ¼ cup applesauce (unsweetened)
  • 3 Tbsp maple syrup (pure!)
  • 3 Tbsp coconut sugar
  • 1 tsp vanilla extract
  • ½ cup dried apples (chopped small)
  • ⅓ cup pecans (chopped)

For the Icing

  • ½ cup powdered sugar
  • ¼ tsp cinnamon
  • 2 tsp maple syrup
  • 2 tsp coconut milk
  • ¼ tsp vanilla extract

Instructions

Step 1: Get Prepped

  • Make your flax egg: Mix 1 Tbsp flaxseed with 2.5 Tbsp water. Let it sit for 15 minutes to thicken.
  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together almond flour, tapioca flour, apple pie spice, cinnamon, baking soda, and salt. Set aside.

Step 3: Cream the Wet Ingredients

In a large bowl, blend almond butter and softened coconut oil until smooth (use an electric mixer if you have one). Add in applesauce, maple syrup, coconut sugar, vanilla, and your flax egg. Mix until creamy.

Step 4: Combine Wet & Dry

Slowly add the dry ingredients to the wet mixture. Stir until everything is combined into a sticky dough. Fold in the dried apples and pecans.

Pro Tip: If the dough seems too sticky, chill it in the fridge for 5–10 minutes. It’ll be easier to handle.

Step 5: Scoop & Bake

Scoop out the dough using a tablespoon or cookie scoop. Place each scoop about 2 inches apart on your prepared baking sheet. Gently flatten with your fingers or the back of a spoon.

Bake for 12–14 minutes, or until the edges are lightly golden. The centers will look soft—that’s exactly how you want them!

Step 6: Cool & Ice

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. While they cool completely, whisk together the icing ingredients in a small bowl. Drizzle the icing over the cookies and let it set for about 15 minutes before serving.

Notes

Tips & Tricks

  • Keep Them Chewy: Don’t overbake! Pull them out as soon as the centers look set.
  • No Mixer? Use a sturdy whisk or spatula to mix the wet ingredients.
  • Substitutions: If you’re not vegan, swap the flax egg for one regular egg. Prefer a nut-free version? Use sunflower seed flour in place of almond flour and tahini instead of almond butter.

Serving Suggestions

  • Serve these with a steaming cup of apple cider or chai tea for maximum cozy vibes.
  • They’re also great on a holiday dessert tray—drizzle some extra icing for a festive touch!

Storage Tips

  • Room Temp: Store in an airtight container for up to 3 days.
  • Fridge: Keep them in the fridge for a week—just bring to room temp before serving.
  • Freeze: Freeze baked cookies in a freezer-safe bag for up to 3 months. Let them thaw, then warm in a 300°F oven for 5 minutes to bring back the chewiness.
  • Unbaked Dough: Freeze scooped dough balls on a tray. Bake straight from frozen, adding 1–2 minutes to the bake time.

Find it online: https://paleo.recipes/chewy-cinnamon-apple-pecan-cookies/