These maple walnut cookies have crispy edges, chewy centres, and the right balance of sweet with just a hint of salty. They’re paleo diet friendly, vegan, gluten-free, and refined sugar-free.
These cookies are so easy to make. They’re perfect for baking with kids (and feeding kids because they’re quite nutrient dense).
One of the star ingredients in these cookies is chopped walnuts. The walnuts add richness, a satisfying crunch, and a slightly tannic flavour that balances the sweetness of these paleo and vegan cookies.
I used maple syrup as the sweetener in these refined sugar free cookies. It’s both paleo diet compliant and vegan. I didn’t want these cookies to be overly sweet. For me the sweetness is perfect, but if you have a particularly sweet tooth you can increase the amount of maple syrup to 1/2 cup instead of 1/3 cup.
Maple syrup and walnuts are a classic combination. The astringency of the walnuts and the complex sweetness of the maple syrup make these two ingredients the perfect pair.
I opted for coconut flour as the grain-free flour in these paleo cookies. I haven’t tried any substitutions yet, so I recommend sticking with coconut flour for optimal results in this recipe.
Almond butter is the fat in this recipe. I opted for almond butter because it has a relatively neutral flavour that allows the maple syrup and walnuts to really shine. You could substitute peanut butter or even tahini, but just be aware that the maple walnut flavour won’t be as noticeable if you do that.
These maple walnut cookies are so easy to make. Start by stirring the wet ingredients together with the salt, then stir in the coconut flour. Once the coconut flour is thoroughly incorporated into the wet ingredients, you can stir in the walnuts and then you’re ready to form the dough into cookies.
The trick to making uniform looking paleo cookies is to roll the dough into balls in your hands, then press them down into flatter cookie shapes. Start by scooping out a heaping teaspoon of dough, then use your hands to roll it into a ball before placing it on a parchment paper lined baking tray.
Then press the dough ball down into a flat, cookie like shape. You can use your fingers to do this. Repeat that process with the rest of the dough (you should have enough dough for 11 cookies, but go ahead and double the recipe if you need more).
The last step is to bake the cookies in a preheated oven for 10 minutes. Be sure to let them cool for a few minutes before removing from the pan and serving.
You can store these in an airtight container for a few days or pop them in the freezer to keep them fresh for longer, then thaw them out at room temperature (or in a microwave or toaster oven if you’re in a hurry) when you’re craving a treat.
More gluten-free cookie recipes
- These mouth-watering coconut oil cookies taste like shortbread but they’re made with coconut oil instead of butter.
- These buckwheat chocolate cookies are sweet and delicious.
- These coconut flour peanut butter cookies are sweet with a hint of saltiness.
- These cookies made with chickpea flour are soft and chewy.
Maple Walnut Cookies
- Baking tray
- Parchment paper
- 1/2 cup creamy almond butter
- 1/3 cup maple syrup
- 1/2 cup coconut flour
- 1/2 cup chopped walnuts
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Preheat the oven to 375 degrees Fahrenheit.
- Add the almond butter, maple syrup, vanilla extract, and salt, then mix well.
- Add the coconut flour and mix well.
- Stir in the chopped walnuts.
- Scoop out a heaping teaspoon of dough into your hands, then roll it into a ball shape and place it on a parchment paper lined baking tray.
- Use your fingers to flatten the dough ball into a round cookie shape.
- Repeat with the rest of the dough.
- Bake in a preheated 375 degree Fahrenheit oven for 10 minutes.
- Let cool before serving.
- Makes 11 maple walnut cookies.
- Store the maple walnut cookies in an airtight container for a few days or freeze them for longer term storage.
- This recipe only makes 11 cookies, so go ahead and double the recipe if you need more.