Maple-Pecan White Chip Cookies

Maple-Pecan White Chocolate Chip Cookies

Yield: 7 large cookies
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Cooling Time: 30 minutes
  • Total Time: 55 minutes


  • ¾ cup Bake Believe® White Baking Chips
  • 1 stick unsalted butter, softened
  • ½ cup Brown Swerve, firmly packed
  • 1 egg, room temperature
  • ½ teaspoon vanilla
  • 1 teaspoon maple extract
  • ½ teaspoon xanthan gum
  • 1 ½ cups almond flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chopped pecans


  1. Preheat the oven to 350°F.  Line 2 cookie sheets with parchment paper.
  2. Place the softened butter in a large bowl.
  3. Add the Brown Swerve to the butter and beat with an electric mixer until fully mixed and fluffy, about 3 minutes.
  4. Add the egg, vanilla, and maple extract and beat until incorporated.
  5. Sprinkle on the xanthan gum and mix fully.
  6. Stir in the almond flour, baking powder, and salt.
  7. Fold in the white chips and chopped pecans.
  8. Using a 3-tablespoon scoop, drop the dough onto the lined cookie sheets.
  9. Be sure to place them at least 3 inches apart.
  10. Press the dough down slightly to flatten.
  11. Bake until the cookies become browned around the edges, about 10 minutes.
  12. Allow to cool fully, about 30 minutes.  The cookies will firm up as they cool.
  13. Enjoy right away or store in an airtight container at room temperature for up to 4 days.