Maple Mango Pecan Cookies (V/GF)

What’s better than a homeĀ filled with the delicious smell of freshly baked cookies?!

The taste of freshly baked cookies, that’s what!

Especially these Maple Mango Pecan Cookies. My taste buds have never been so satisfied!

They’re thick, chewy and filled with fresh, juicy mango pieces and bits of candied pecans. They’re topped with a giant candied pecan too because why not?!

They’re naturally sweetened with maple syrup and coconut sugar and spiced with warm, sweet cinnamon. Perfect flavors to make the mango and pecans really pop!

Now excuse me while I devour two or four of these….


Maple Mango Pecan Cookies (V/GF)

Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 12 cookies
Author Bunny


  • 1 cup pecan halves
  • 1 tbsp pure maple syrup
  • 1 tbsp coconut sugar
  • 2 tsp ground cinnamon , divided
  • 1 cup gluten free all purpose flour
  • 1 cup gluten free old fashioned oats
  • 1/2 cup almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup coconut oil , melted
  • 1/2 cup coconut sugar
  • 1/4 cup applesauce , unsweetened
  • 1 tbsp vanilla extract
  • 1 mango, chopped (skin and pit removed)


  1. Preheat oven to 350 degrees F.

  2.  Line two baking sheets with parchment paper and set aside.

  3. In a small bowl, mix the pecans, maple syrup, coconut sugar and 1 tsp of cinnamon together. Make sure all of the pecans are coated. Spread the pecans into an even layer on one of the prepared pans. Bake for 5 minutes. Remove from oven and set aside to cool.

  4. Mix the all purpose flour,  old fashioned oats, almond flour, baking soda, salt and the remaining teaspoon of cinnamon together thoroughly.

  5. Mix wet ingredients together thoroughly.

  6. Gradually add flour mixture to wet ingredients. Mix until completely combined.

  7. Fold in the chopped mango.

  8. With your hands, break up the pecans into little pieces but leave 12 remaining pecans to top your cookies with! 

  9. Stir in pecan pieces into the cookie dough. 

  10. Let cookie dough chill covered in the refrigerator for 30 minutes. 

  11. With an ice cream scoop, scoop cookie dough onto a parchment lined baking sheet creating about 12 equal sized cookies. Gently press a pecan onto the top of each cookie. Don't flatten the cookies too much. 

  12. Bake until golden brown and firm, about 15 minutes.

  13. Let cool slightly before serving and enjoy!!

Still hungry? Check out my Chocolate Chip Protein Cookies, Soft and Chewy Ginger Molasses Cookies and my Double Chocolate Matcha Cream filled Cookie Sandwiches!

What do ya think?! Let me know! Drop a comment, rate the recipe and share you photos with me on Instagram and Facebook!

Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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