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Top view of a pile of vegan maple cookies on a plate with a napkin

Maple Cookies

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.

Course Dessert
Cuisine American, Holiday
Keyword christmas cookie recipe, christmas cookies with nuts, maple cookies
Prep Time 10 minutes
Cook Time 12 minutes
Servings 9 cookies
Calories 128 kcal
Author Kelly


  • 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





  1. Line a large baking sheet with parchment paper and set aside.
  2. 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.

  3. STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, cinnamon and salt then stir well until combined.
  4. 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.

  5. PREHEAT OVEN: Meanwhile preheat oven and mix together the maple sugar coating in a small bowl

  6. 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. 

    Top view of 9 unbaked low carb snickerdoodle cookie dough on parchment paper on a baking sheet
  7. Place on baking sheet about 2.5 inches apart. Gently flatten.

    Top view of 9 keto snickerdoodles on parchment paper on a baking sheet
  8. 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.


  1. 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.

  2. Store cooled cookies in an airtight container for up to 4 days or in the freezer for 2 months.

Nutrition Facts
Maple Cookies
Amount Per Serving (1 cookie)
Calories 128 Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.