Maple pecan cookies (vegan)

Butter is becoming a rare find in our house these days. Instead, I scour the shops for offers on the best organic coconut oil I can find because as the basis for most baking, coconut oil is amazing. And these pecan maple cookies are the perfect example – they’re nicely rich from the coconut oil and without the heaviness of dairy products.

They’re also nutty, crunchy, and just the right amount of sweet – seriously good with a cup of tea. They last ages too (if you can manage not to eat them) in an airtight container – my only problem is that the cookies disappear so fast in our house I always regret not doubling the recipe.

Maple pecan cookies (vegan)


  • 70g | ¾ cup oats (gluten free optional)
  • 110g | 1 cup spelt flour
  • 75g | ¾ cup pecans, roughly chopped
  • 60g | 1/3 cup soft dates, chopped into pieces
  • 60g | 3 tablespoons coconut oil
  • 4 tablespoons maple syrup
  • ½ teaspoon bicarbonate of soda
  • 1 tablespoon boiling water


Makes about 8 chunky cookies

  1. Pre-heat the oven to 170C| Gas mark 3.
  2. In a large bowl mix the oats, spelt flour, chopped pecans and dates.
  3. Place the coconut oil and maple syrup in a small pan and warm on a low heat until melted, then set aside
  4. Separately mix the bicarbonate of soda and boiling water.
  5. Add this bicarbonate of soda mix to the maple syrup mix and stir (the mix will fizz).
  6. Pour over the oat mixture and stir to combine.
  7. Press the dough mixture into cookie shapes and bake on a tray for 15 minutes or until golden.
  8. Leave to stand for a couple of minutes then transfer to a wire rack to cool.