Your whole food, plant-based life.

Maple Cinnamon Pecan Cookies

I am still cleaning out from the holidays. My sugar cravings are subsiding for the most part but today I wanted to create a raw food recipe for a tasty sweet treat. I have had maple and pecan on the brain. I decided to throw together a little cookie that would satisfy my sweet tooth, and also my cravings for maple and pecan.



These cookies come together quickly, and are super tasty with the maple cinnamon glaze that goes on top. It is a great recipe for your raw food recipe collection!


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  1. Rachel wrote on December 6, 2014

    how would I make these in the oven instead of a dehydrator?

    • Susan wrote on December 10, 2014

      Please see the FAQ page for information on baking vs dehydration. Cheers!

  2. Barbara wrote on September 10, 2014

    am allergic to cashews; wondering if there is a suitable substitute?

  3. Stephanie H wrote on December 23, 2011

    Absolutely delicious!! I made these cookies for a group of friends to introduce my RAW conversion and what a hit! Everyone was surprised that RAW taste so good. I will be adding this recipe to my list of delectable deserts. Thank you!

  4. Juniper Rain wrote on November 19, 2011

    do you need to dehydrate these? do you think they would hold up without dehydrating? maybe refridgerating? or is there something i can add to the recipe to make it hold up better?
    maybe like adding some home made coconut butter so that when it cools down it hardens.. what do you think?

  5. Eleni wrote on August 5, 2011

    Susan, how long would these last? I am looking for some raw snacks to take on a camping trip that would last a week non refrigerated.

    • Susan wrote on August 5, 2011

      These do not dehydrate fully dry so would have a shelf life of the ingredients in the cookies.

  6. Kamism wrote on July 24, 2011

    These are great except the glaze never thickened, just stayed oily. Does it need to go in the fridge perhaps?

    • Susan wrote on July 24, 2011

      I did not have trouble with the glaze thickening. But I also made them in the winter. If it is warm where you are, you can certainly put them in the fridge.


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