🎄🍁 Fresh‑Milled Flour Browned Butter Maple Pecan Cookies (Soft, Chewy, Holiday Perfect!)
These Fresh‑Milled Flour Browned Butter Maple Pecan Cookies are soft, chewy, and full of warm holiday flavor. Rich browned butter, pure maple syrup, and toasted pecans create the perfect festive cookie, while freshly milled soft white wheat adds incredible depth and texture. A cozy, homestead‑style treat ideal for fall baking, Christmas cookie trays, and holiday gifting.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Category: Dessert
- Method: Baking
Ingredients
Scale
1/2 cup butter, browned
2/3 cup brown sugar
1 tsp vanilla
1 egg
1/3 cup pure maple syrup
- 225g soft white wheat berries (to mill into flour)
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup toasted chopped pecans
Instructions
- Brown the butter: In a small saucepan, melt the butter over medium heat. Stir continuously until it turns golden brown and smells nutty. Remove from heat and let cool completely.
- Mill the flour: Weigh out 225g soft white wheat berries and mill them fresh.
- Mix wet ingredients: In a large bowl, combine the cooled browned butter, brown sugar, maple syrup, egg, and vanilla. Whisk until smooth.
- Add dry ingredients: Add the fresh‑milled flour, baking soda, baking powder, and salt. Stir until just combined.
- Fold in pecans: Add the toasted chopped pecans and gently mix.
- Scoop: Scoop dough into 1–2 tablespoon portions and place on a parchment‑lined baking sheet.
- Bake: Bake at 350°F for 9–11 minutes, or until edges are set and centers look slightly soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a rack.