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.
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.
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.