These Maple Cookies are soft, chewy and easy to make in one bowl. Full of real maple syrup and topped with an easy maple icing, these paleo cookies are perfect for your healthy holiday cookie tray. Gluten-free, dairy-free with low carb keto sweetener options.
Easy Maple Cookie Recipe
There’s something about fall and winter that just makes me think of maple. These Maple Cookies are easy to make and full of delicious maple flavor!
The dough is infused with real maple syrup, maple extract and rolled in a maple sugar coating. Maple and walnuts are a match made in heaven and combine that with a rich and sweet maple icing and you’ve got the best maple cookies!
My family loves maple and a few of our favorite maple recipes include Maple Pecan Crepe Cake, Pumpkin Maple Cornbread and Maple Roasted Butternut Squash.
Why we love this healthy cookie recipe
- The cookie dough is easy to make in ONE bowl
- Made with wholesome gluten-free and unrefined ingredients. Also vegan, paleo, dairy-free with low carb and keto sweetener options
- A perfect afternoon snack for fall or to add to your holiday Christmas cookie platter
- Full of real maple flavor in the cookie dough and the icing\
Ingredients you need for frosted maple sugar cookies:
Many maple cookie recipes are typically made with all purpose flour, butter, brown sugarand eggs. For our healthy maple shortbread cookies, you’re going to need:
- Superfine almond flour + Coconut flour: our favorite combination of gluten-free flours to replace wheat flour
- Baking soda
- Salt: just a pinch to balance out the sweetness
- Solid ghee or solid refined organic coconut oil (you want the texture to be similar to softened room temperature butter)
- Cashew butter – you can also use your favorite nut butter or seed butter of your choice but I find cashew butter gives these low carb snickerdoodles the best flavor!
- Pure maple syrup OR Lakanto sugar free maple syrup for low carb / keto
- Maple extract and vanilla extract
- Granulated maple sugar – for rolling the cookies
For the maple icing:
- Coconut butter (coconut manna)
- Pure maple syrup
How to make Maple Cookies
- Line a large baking sheet with parchment paper and set aside.
- MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, maple syrup, maple extract and vanilla extract until smooth.
- STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, cinnamon and salt then stir well until combined.
- CHILL DOUGH: If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes. I do not usually have to chill mine.
- PREHEAT OVEN: Meanwhile preheat oven and place the maple sugar in a small bowl
- FORM INTO COOKIE DOUGH BALLS: Remove the chilled dough and roll into 1.5 Tablespoon-sized balls.
- ROLL the dough balls into the maple sugar and place on baking sheet about 2.5 inches apart.
- BAKE for 9-10 minutes or until slightly brown. Do not overbake. The cookies will continue to cook once you remove them from the oven. Allow to cool for at least 25 minutes, otherwise they will fall apart.
- MAKE THE MAPLE GLAZE: While the cookies cool, make the maple icing. Combine the frosting ingredients together in a small bowl. If the frosting is too thin, chill in the fridge. If the frosting is too thick, stir in more maple syrup or unsweetened almond milk, until desired consistency.
- FROST THE COOKIES: When the cookies have cooled, use a small offset spatula or the back of a butter knife to spread the icing onto the cookies. Top each with chopped or a whole walnut.
- STORE cooled cookies in an airtight container for up to 4 days or in the freezer for 2 months
Maple Cookie Variations
Toppings: Add chocolate chips, butterscotch chips or sprinkles for a festive touch
Coconut oil – use vegan butter, ghee or regular butter if not dairy-free
Granulated maple sugar – use your favorite granulated sweetener or granulated sugar if there are no dietary concerns
Storage and Freezer Instructions
How to store
Store cooled vegan maple walnut cookies in an airtight container on the counter for up to three days. Or keep them stored in the refrigerator for up to 10 days
How to freeze maple cookies
These paleo maple cookies can be kept in the freezer for up to 2 months in a freezer safe bag or container. When you’re ready to enjoy, simply remove from freezer and allow to thaw or bake in a preheated oven at 250F for 5-10 minutes.
Can you make the cookie dough ahead of time?
Absolutely. You can make the vegan maple cookie dough ahead and wrap it in plastic wrap and store in the refrigerator for up to 3 days. When ready to bake, just roll the dough into balls and roll in the cinnamon sugar mixture. You can also roll the dough into balls ahead of time, chill, and before baking roll the balls in the cinnamon sugar.
These Maple Cookies are soft, chewy and easy to make in one bowl. Full of real maple syrup and topped with an easy maple icing, these paleo cookies are perfect for your healthy holiday cookie tray. Gluten-free, dairy-free with low carb keto sweetener options.
- 1/4 cup solid refined organic coconut oil , you want the texture to be similar to softened room temperature butter (you can also sub with vegan butter OR ghee if not dairy-free)
- 3 tablespoons creamy unsalted cashew butter , can also sub with creamy unsalted nut butter or seed butter of choice but cashew butter gives the best flavor profile
- 1/4 cup pure maple syrup , OR may sub with Lakanto sugar-free maple syrup for low carb / keto
- 1/2 teaspoon pure maple extract
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups superfine blanched almond flour
- 3 tablespoons coconut flour , sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1/2 tablespoon granulated pure maple sugar
- 2 tablespoons creamy cashew butter
- 1 teaspoon pure maple syrup
- 4 tablespoons coconut butter (coconut manna) , melted
- 1 teaspoon pure maple syrup
- Line a large baking sheet with parchment paper and set aside.
MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, maple syrup, maple extract and vanilla extract until smooth.
- STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, cinnamon and salt then stir well until combined.
CHILL DOUGH: If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes. I do not usually have to chill mine.
PREHEAT OVEN: Meanwhile preheat oven and mix together the maple sugar coating in a small bowl
FORM INTO COOKIE DOUGH BALLS: Remove the chilled dough and roll into 1.5 Tablespoon-sized balls. Meanwhile preheat oven and place the maple sugar in a small bowl
Roll the dough balls into the maple sugar and place on baking sheet about 2.5 inches apart.
Place on baking sheet about 2.5 inches apart. Gently flatten.
Bake for 9-10 minutes or until slightly brown. Do not overbake. The cookies will continue to cook once you remove them from the oven. Allow to cool for at least 25 minutes, otherwise they will fall apart.
While the cookies cool, make the maple icing. Combine the glaze ingredients together in a small bowl. If the icing is too thin, chill in the fridge. If the icing is too thick, stir in more maple syrup or unsweetened almond milk, until desired consistency.
When the cookies have cooled, use a small offset spatula or the back of a butter knife to spread a dollop of icing onto the cookies
Top each with chopped or a whole walnut.
Store cooled cookies in an airtight container for up to 4 days or in the freezer for 2 months.
Did you try this recipe?
Nelly -
These cookies were amazing! My kids are requesting more!
Emma -
Loved this recipe, maple and walnut are perfect together!
Janice -
What a delicious plate of cookies — loving the maple combo!