Pecan & Maple Chia Cookies

Pecan & Maple Chia Cookies

These just might be the best cookies we've ever made! Roasted maple pecans and dark chocolate is such a winning flavour combo. And the chia seeds not only give these a nutritional boost but add the most amazing texture. These are like the Pringles of the cookie world — once you pop you really can't stop!

The addition of chia seeds adds a little fibre to these cookies and with only 20% of people actually getting enough fibre, every little bit helps. They're also a good source of omega-3 fatty acids and protein (containing all 9 essential amino acids). This is why chia seeds are a staple ingredient in our pantry. Pecans help to support your heart health. This is because they contain high levels of the monounsaturated fat called oleic acids and vitamin E. They're also a great source of copper which is vital for red blood cell formation. And thiamin (vitamin B1) which your body needs to metabolise carbohydrates. So stop avoiding nuts just because they're full of calories, they're incredibly nutrient-packed and have so many long-term health benefits. 



  • 150g ground almonds
  • 3 TBSP coconut oil
  • 50g dark chocolate
  • 100g pecans (roughly chopped)
  • 1 tsp baking powder
  • 1 tsp vanilla bean paste/extract
  • 3 TBSP maple syrup
  • 2 TBSP chia seeds

*Makes 8-10 cookies



  • Preheat the oven to 180°C and line a baking tray with parchment paper.
  • If required, melt the coconut oil in a saucepan on a low heat. Once melted, mix in the vanilla and 2 TBSP maple syrup.
  • Combine the ground almonds, baking powder, chia seeds, and 75g pecans.
  • Add the wet ingredients to the dry ingredients and mix well.
  • Press the mixture together into cookie shapes — we like to wet our hands to do this as the mixture is very crumbly and hard to handle (the result is worth it!).
  • Bake for ~12 minutes until golden and leave for at least 10 minutes before moving them to a wire rack. (The cookies will fall apart if you don't give them time to cool before handling)
  • While the cookies are baking, toss the remaining pecans in 1 TBSP maple syrup and add them to a baking tray lined with parchment paper. Bake for ~8 minutes.
  • Melt the dark chocolate.
  • Once the cookies are on the wire rack, drizzle with dark chocolate and top with the maple pecans.