Maple and Pecan cookies

Maple and Pecan Choc Chip Cookies

Who doesn’t love cookies! I don’t mind if there Ben’s, Millie’s, Chickpea or even the good old Sainsbury’s ones – there’s always a time and place for a soft chewy cookie and a warm cup of tea. These ones are made with buttery pecans and rich dark chocolate chips. Pecans are definitely on the expensive side so I’d advise bulk buying on amazon and savouring these as a real treat.


Makes 6 large or 12 small cookies.


  • 100g pecans
  • 3 soft medjool dates
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 45g coconut oil
  • 2-3 tbsps dark chocolate chips or whatever kind you fancy
  • Large pinch salt


Preheat the oven to 160 degrees Celsius and line a baking tray with greaseproof paper.

Soak the pecans in water for 30 minutes to an hour. Once soaked, drain the water and add the pecans to the food processer with the maple syrup, vanilla essence, dates, salt, coconut oil and cinnamon.

Blitz until a sticky cookie dough forms. Place the cookie dough in the fridge for at least 30 minutes.

Stir in the chocolate chips.

Scoop out heaped tablespoonful’s of the mixture on to the baking tray and spread into your desired shape / size. The mixture will be quite sticky so go slow.

Bake in the oven for approximately 25 minutes until golden brown. The cookies should be  soft and chewy in the middle.

Store in an airtight container in the fridge for about a week.

Hope you love them as much as me!

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