Maple Nut Cookies Recipe

Indulge in these decadent Maple Nut Cookies – completely vegan, gluten-free, and refined sugar-free! Made with wholesome ingredients like coconut flour and quinoa flour, these cookies are surprisingly moist, soft, and nutty. They offer all the deliciousness of a traditional cookie without the guilt. A delightful crumbly texture makes them perfect for enjoying with a glass of plant-based milk. Warning: These are dangerously delicious and may disappear quickly!

Prep Time 15 mins
Cook Time 25 mins
Calories 122.9 kcal
Protein 1g
Rating 3.0 (1 Reviews)
Maple Nut Cookies 52

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Maple Nut Cookies

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How to Make Maple Nut Cookies

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together 1 cup coconut flour, ½ cup quinoa flour, 1 teaspoon baking powder, and ½ teaspoon baking soda.
  3. In a separate bowl, whisk together ½ cup melted coconut oil, 1 teaspoon vanilla extract, ½ cup maple syrup, and ¼ cup plant-based milk (almond or soy recommended).
  4. Gradually add the wet ingredients to the dry ingredients, mixing until a moist, slightly crumbly dough forms. Do not overmix.
  5. Fold in 1 cup chopped almonds.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
  7. Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them as ovens vary.
  8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

31g

Fat

37g

Carbs

3g