Pipe Dream #295: To Produce Something from Nothing, Revisited – Whole Wheat Maple Pecan Cookies


Another angle on this whole “I’m too good at baking” problem (excuse my vanity, another issue):

I have an overabundance of ideas in my head for new recipes made with existing leftover ingredients.

In the case of these bored baking cookies, this was not too sad a problem, because my mind has been awhirl with the toasty flavors of fall lately, and I love it. The maple/pecan/whole wheat combo hearty and warm, and paired with a maple glaze? Well, I’ll be making these again sooner than later.


They are kind of the cookie version of these maple pecan cupcakes that stay impossibly moist and have a super authentic maple flavor. It’s because of the GRADE A GRADE B PURE WISCONSIN MN maple syrup. I don’t know what kind of syrup I used. I think it was from Trader Joe’s.


And speaking of maple syrup, I also have a tiny bottle of this in my cupboard right now. Tonic, how appropriate. I didn’t even know it was such a hot, trendy, hipster item until after I bought it. I couldn’t resist the idea of maple bourbon pancakes. I’ll let you know how that turns out.


Sayonara, sweethearts,


Whole Wheat Maple Pecan Cookies

An LH Original

3/4 cup whole wheat flour

1/2 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup grapeseed oil (or other oil)

1/4 cup pure maple syrup

1 tablespoon flaxseed meal

1/4 cup white sugar

1/4 teaspoon maple extract

1 teaspoon molasses

2 ounces chopped pecans

Whisk together the syrup and oil in a medium bowl, then whisk in the flax seed until everything is well combined. Let this sit.

Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper.

In another medium bowl, whisk together the flour, baking powder and salt. Whisk in the white sugar, maple extract and molasses into the syrup/oil mixture, then stir in the flour mixture until a dough forms. If the dough is super dry, you may need to add a tablespoon or two of milk. The dough should be thick. Stir in the pecans.

Drop by tablespoons onto the prepared baking sheet. Bake for maybe 4-5 minutes, remove the baking sheet from the oven, and flatten each cookie slightly by pressing with a fork. Return to the oven and bake for another few minutes until the cookies look just set.

Remove from the oven and let cool. If desired, glaze with a maple glaze. I melted a 1/2 tablespoon butter, stirred in maybe a quarter cup of powdered sugar, then added 1/4 teaspoon maple extract and milk (a teaspoon at a time, until the glaze reaches your desired consistency.

0 Responses to “Pipe Dream #295: To Produce Something from Nothing, Revisited – Whole Wheat Maple Pecan Cookies”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,945 other followers

Lane Cake

Chocolate Clementine Marquise

Spicy Chai Biscotti

Red Wine Pear Trifles

Coconut Oat Chocolate Chip Cookies

Peach Cobbler

Clementine Ginger Tequila Sunrise

S’mores Cake with Malted PB Frosting

Lemon Mousse Crepe Cake

Strawberry Shortcake

Nectarine Brown Butter Upside Down Cake

Raspberry Espresso Fudge Cake

Cherry Clafoutis

Fluffy Buttermilk Biscuits

Banoffee Pie

Blueberry Bourbon Bread Pudding

Pink Sprinkle Cupcakes

Grapefruit Yogurt Loaf

No-Bake Nests

Butter Pecan Shortbread

Black Garlic Herb Bread

Pumpkin Chiffon Torte

Maple Pecan Brown Butter Cupcakes

%d bloggers like this: