Vermont Maple Pecan Cookies

maple pecan cookies
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 2 1/2
  • Prep: 20 mins
  • Cook: 20 mins

These addictive cookies are certain to be the hit of any bake sale or cookie swap. Hearty oats and shredded coconut provide a chewy texture while toasted pecans add crunch. Tightly covered, these cookies will keep one week, although they seldom last that long.


3cups old-fashioned oats
1cup shredded unsweetened coconut
2 2/3cups all-purpose flour
1teaspoon salt
1teaspoon cinnamon
2cups light brown sugar, packed
1cup unsalted butter (2 sticks)
1/2cup maple syrup
2tablespoons light corn syrup
2teaspoons baking soda
1/4cup boiling water
1teaspoon maple or vanilla extract
2cups chopped toasted pecans


  1. Preheat oven to 300F and position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
  2. Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl; whisk to blend.
  3. Combine butter, maple syrup and corn syrup in a medium saucepan. Heat over medium heat until butter melts, stirring occasionally; remove from heat.
  4. Combine baking soda and boiling water, stirring to dissolve. Add to maple syrup mixture, stirring well. Add maple extract. Stir into dry ingredients. Add pecans; stir well.
  5. Place 1/4-cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
  6. Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process. Cool on the baking sheets 5 minutes; transfer to a wire rack to cool completely.

Recipe by Julie Hession.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 270
  • Fat 14g
  • Saturated Fat 6g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 5g
  • Cholesterol 15mg
  • Sodium 170mg
  • Potassium 125mg
  • Carbohydrate 35g
  • Fiber 2g
  • Sugars 18g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 8%