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Honey Maple Cookies

Honey and maple syrup make these chocolate chip cookies a little different. The maple flavor is light and subtle. —Barbara Kuder, Tribune, Kansas
  • Total Time
    Prep: 20 min. Bake: 10 min./batch
  • Makes
    5 dozen


  • 1 cup shortening
  • 3/4 cup honey
  • 3/4 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped pecans


  • In a large bowl, beat shortening until light and fluffy. Add honey and syrup, a little at a time, beating well after each addition. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking soda and salt. Gradually add to honey mixture and mix just until moistened. Stir in the chocolate chips and pecans.
  • Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks.
Nutrition Facts
1 each: 115 calories, 7g fat (2g saturated fat), 7mg cholesterol, 64mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 1g protein.
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  • Anonymous
    Apr 12, 2019

    Awesome! Was wondering how they would turn out with no white or brown sugar. I did add a little more flour cause the dough seemed too soft. This recipe goes in my favorites!

  • Hannah
    Jan 17, 2018

    OMG!!! So good! I made them for my family and everyone loved them! Would definitely make them again. Just be sure to spread out the cookies. They spread a lot!

  • nhtrisha2
    May 15, 2013

    unless I had a free supply of honey and maple syrup I would not make them again. Regular choc chip cookies taste just as good.

  • AngieMM
    Nov 21, 2012

    One of my family members liked these, but the rest of us not so much. Bland and too much work.

  • cindermaker
    Nov 14, 2012

    Really great! We didn't have enough shortening so substituted butter and the turned out really good! We also substituted our vacancy in recommended pecans for walnuts, delicious! Great recipie!

  • Roxyfox
    Nov 7, 2012

    I used Agave nectar instead of maple syrup, which proved to be pretty tasty. The Pecans were kind of overpowering though. If I make them again I will use less Pecans and more chocolate chips.

  • Charmedgirl
    Nov 15, 2011

    I made this for our annual family beach trip along with two other cookies and these went pretty quick. My family loved them as did my husband. His co-workers also enjoyed them. I used sugar-free maple syrup as well as sugar-free honey. I'll definitely be making them again. They are now one of my favorite cookies.

  • nickisix
    Sep 25, 2011

    These cookies are very moist and have great flavor! I like the fact that they don't have sugar, yet are sweet and delicious. My cookies didn't have the same pretty appearance as the photo, but the children won't complain. Be sure to grease your cookie sheets! I forgot and they really stick!

  • pcortez
    Nov 20, 2010

    I made these cookies for a gathering we went to last night and they were a big hit. They did not turn out flat as some people have stated, but were plump and moist and looked just like the photo above (I heeded the advice of not over working the dough). Although they were delicious with the chocolate chips (and I DO love chocolate!), next time I'm going to try them with butterscotch chips, which I think will go nicely with the honey and maple flavor.SUBSTITUTIONS: My husband is allergic to pecans so I used walnuts instead. And I didn't have shortening on hand so I used unsalted butter.This recipe is a keeper and I've already got it filed away in my recipe box.

  • The Mad Baker!
    Sep 20, 2010

    I made these cookies with Spelt flour for my friend who can't have gluten or sugar. It was a hit! I substituted the chocolate chips for raisins. They came out very crumbly but yummy!