A cross between a pecan sandy and maple pecan pie
I’ve never been really serious about New Year’s Resolutions, I mean I make ’em, but then nothing really happens (except that one time I resolved to floss my teeth everyday – that one worked – TMI?) This year (2015,) I came up with a list of resolutions. I decided I should evaluate a few of these – cause you totally need to know if I was successful, right? Some of them will be making it on the 2016 list, too – the changes have to be made, but have yet to make it to the “habit changed list.”
So, first up – “Develop and Blog 52 Recipes for TEB.” Well, I had a pretty good stretch from January 1st to June 1st. I picked back up, but it still wasn’t what I expected. For the coming year, I’ll modify this resolution – “Develop and Blog 40 Recipes for TEB.” I already have lots of ideas in my head, so I should also resolve to plan ahead – keep a calendar and be prepared for busy weeks.
Next – “Let Injuries Heal and Listen to Body.” This resolution was created for the slowest healing stress fracture ever. Although, it’s been hard, I do think I’ve been pretty successful. I think I sustained a second stress fracture and instead of denying it – I stopped running and haven’t tried to run in 3+ months – completely unlike how I handled the first injury. However, if I ever completely heal, I’m sure I could fall into the same pattern. Therefore, I must always be mindful and “Let Injuries Heal and Listen to Body.”
Finally, “Be an Informed Citizen.” For this resolution, the goal was to read a newspaper everyday. At first, I was reading regularly, but then with so many other things to do, this was pushed to the side. For the coming year, I resolve to read at least one article a day. You never know what you might learn.
Now, for the easiest resolution for 2016 – eat more cookies! These cookies make that resolution super easy – you’ll want to eat the whole batch!
Do you make resolutions? Do you keep them?
Ingredients
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 2 tbsp cashew milk
- 1.5 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup chopped pecans
- Glaze:
- 1/2 cup powdered sugar
- 1/2 tbsp maple syrup
- 1 tbsp cashew milk
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or Silpat.
- In large bowl, combine sugar, brown sugar, canola oil and vanilla extract with fork.
- In small bowl, combine 2 tbsp maple syrup and 2 tbsp cashew milk. Add to other liquids.
- In measuring cup, combine flour, baking soda, baking powder and salt. Fold in pecans.
- Divide dough into 24 equal pieces. Roll into balls and flatten with palm of hand.
- Bake for 8 minutes. Allow to cool for 5 minutes, then transfer to wire racks.
- Make Glaze: Combine powdered sugar, cashew milk and maple syrup. Drizzle onto cooled cookies and top with extra pecans if desired.
These cookies look and sound delicious, Megan! I love that they taste like maple pecan pie! Yum! 🙂
Thanks Jess! Happy New Year!
I’ve never really been one to make resolutions either. I prefer to call them goals, which means I stick to them a lot better! 🙂 These cookies sound delicious, Megan! I love the maple glaze on top!
That’s a great idea, Gayle! Thank you 🙂
Yum! Those cookies look amazing! I’ve never made cookies with maple syrup in them but I love maple syrup! I really want to try making your recipe soon, I know I will love it!
Hope your all healed up & can start running again sometime in the new year!
Aww – thank you, Katie! If you do try them, please let me know!