Quebec Maple Pecan Drop Cookies


1 stick (1/2 cup) unsalted butter, softened

3 tablespoons unsweetened applesauce

½ cup granulated sugar

3 tablespoons pure maple syrup

1 cup unbleached all-purpose flour campaign

½ teaspoon baking soda

¼ teaspoon sea salt

1 cup old-fashioned oatmeal, uncooked

½ cup chopped pecans, toasted

Maple Pecan Icing

2 ounces cream cheese, softened

2 tablespoons unsalted butter, softened

2 tablespoons maple syrup

1½ cups powdered sugar

⅓ cup chopped pecans, toasted

Preheat the oven to 350°F.

Toast the pecans while you are mixing the cookies if they have not already been toasted. Beat the butter, applesauce and sugar in a large bowl with an electric mixer at medium speed until creamy.

Pour the syrup into the mixture, and beat until incorporated.

In another large bowl, combine the flour, baking soda, and salt, then gradually beat this into the butter mixture. On a low sweet, mix in the oats and chopped pecans until just mixed.

Drop the dough in rounded tablespoonfuls onto a parchment paper-lined baking sheet.

Bake 22 minutes or until cookies are golden brown.

While the cookies are baking, combine the cream cheese and butter for the frosting, creaming them together. Then add the maple syrup. Sprinkle in the powdered sugar, stirring until well-mixed.

Top the icing with pecans, and set aside until the cookies have cooled completely. Once the cookies have finished baking, transfer to a wire rack and cool completely, then top with the Maple Pecan Icing and enjoy!

Makes 2 dozen cookies. You can find the original recipe at