You ever make something “for the kids”… but then you eat half the batch before anyone else gets a taste? That’s me with these gluten free maple walnut cookies. No shame in it either. These little chewy-sweet rounds are dangerously snackable, and once you’ve had them fresh out the oven — still warm, still soft — it’s hard to stop.
I started making these a few years back when one of my closest friends went gluten free. I didn’t want her feeling left out when we baked during the holidays. But here’s the kicker — everyone else started asking for them instead of the regular cookies. That’s how you know you’ve hit the sweet spot.
These are crispy on the edges, tender in the center, and full of maple-kissed walnuts that add just the right crunch. I don’t use anything fancy or hard to find either — we’re talking pantry staples you can grab at any decent grocery store in the States.
You don’t need xanthan gum. You don’t need a stand mixer. You don’t need to be some expert baker. What you need is a big bowl, a sturdy spoon, and an appetite for cookies that don’t taste like cardboard.
Now let me walk you through how to make a batch that’ll probably be gone before they’re even cool.
TOASTING YOUR WALNUTS
Here’s where folks mess up — they throw raw walnuts straight into the batter. But when you toast them first, that nutty flavor gets cranked up like crazy.
Toss your chopped walnuts on a dry skillet over medium heat for about 3 to 4 minutes, stirring often. You’ll start to smell that buttery aroma… as soon as they smell amazing, they’re done. Pull them off quick so they don’t burn.
Let them cool before folding them into your dough later. That way they keep their crunch and don’t get soggy. This one little step is worth every second.
📝 RECIPE NOTES & SWAPS (approx. 200 words)
Egg-Free Option: Sub with a flax egg — 1 tablespoon ground flax + 3 tablespoons warm water, mixed and rested for 5 minutes.
Dairy-Free? Swap butter for coconut oil. It gives a slightly different texture but still tastes great.
Maple Syrup Tip: Use pure maple syrup, not pancake syrup. You want that real, earthy maple depth — not just sugar.
Want a crispier cookie? Bake for closer to 13–14 minutes.
Chewier? Stick with the 10–11 minute mark and let them rest on the tray.
These cookies freeze great too. Roll the dough into balls, freeze on a tray, then store in a zip bag. When the craving hits, bake straight from frozen — just add 2 extra minutes.
🍪 HOW TO SERVE (approx. 150 words)
These cookies don’t need much. But here’s how I like them best:
Warm, with a cup of coffee or hot tea.
Crumbled over vanilla ice cream (trust me).
Packed into lunchboxes or for a quick snack in the afternoon.
They also make a great little gift. Wrap them in wax paper with twine and tuck a few into a mason jar — folks will think you’re some Pinterest-level baking genius. And you are, honestly.
💡 FINAL THOUGHTS (approx. 200 words)
These gluten free maple walnut cookies are proof that “gluten free” doesn’t mean “taste free.” They’re buttery, nutty, just sweet enough… and ridiculously easy to throw together with real ingredients that don’t need a specialty store.
I’ve had so many people ask for the recipe after one bite. You’ll be amazed how many folks who don’t eat gluten free will fall in love with these. They’ve become a family favorite in our house — and I promise they’ll be one in yours too.
So grab that maple syrup, toast those walnuts, and treat yourself. You deserve a cookie that tastes homemade because it is.
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Gluten Free Maple Walnut Cookies
- Total Time: 21 minutes
- Yield: 20–24 cookies 1x
- Diet: Gluten Free
Description
These chewy gluten free maple walnut cookies are packed with toasted nuts, real maple syrup, and cozy flavor in every bite. Made with simple, fresh ingredients and no weird aftertaste, they’re a guaranteed win for both gluten-free and non-gluten-free eaters.
Ingredients
1½ cups gluten-free all-purpose flour (King Arthur or Bob’s Red Mill both work great)
½ teaspoon baking soda
¼ teaspoon fine sea salt
½ cup unsalted butter, softened (or use coconut oil for dairy-free)
½ cup pure maple syrup (get the real kind, Grade A or B — not pancake syrup)
⅓ cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
¾ cup chopped walnuts, lightly toasted
Optional but delicious:
Pinch of cinnamon
Extra walnuts for pressing on top
Use fresh, local eggs and good butter if you can — it truly makes a difference in taste and texture.
Instructions
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Mix your dry stuff
In a medium bowl, whisk together your gluten free flour, baking soda, and salt. Set it aside.
Step 3: Cream the butter and sweeteners
In a larger bowl, beat your softened butter, maple syrup, and brown sugar together. You want it smooth, creamy, and slightly fluffy — about 2 to 3 minutes of solid mixing with a hand mixer or a wooden spoon.
Step 4: Add in the egg and vanilla
Crack in your egg, pour in the vanilla, and mix until it’s all fully incorporated. It’ll smell like cookie dough heaven already.
Step 5: Add your dry mix
Slowly add your dry ingredients into the wet, stirring gently until everything comes together. Don’t overmix — you want it just combined.
Step 6: Fold in toasted walnuts
Add your cooled, toasted walnuts and give it a final stir. Dough will be sticky — that’s normal.
Step 7: Chill (the dough, not you)
This step is optional, but chilling for 30 minutes makes the dough easier to work with and helps keep the cookies thick and chewy.
Step 8: Scoop and shape
Scoop the dough into tablespoon-sized balls and space them 2 inches apart on your lined baking sheets. If you like flatter cookies, give them a light press. Want them puffier? Leave them as-is.
Optional tip: Add a walnut piece on top of each cookie — just press it in lightly.
Step 9: Bake
Bake for 10–12 minutes, until the edges are golden but the centers still look slightly underbaked. They’ll firm up as they cool.
Step 10: Cool… a little
Let them cool on the sheet for 5 minutes, then transfer to a wire rack. Or just eat one warm… no judgment.
Notes
Chill the dough for thicker cookies
Use real maple syrup, not artificial syrup
Toasting the walnuts makes a huge difference in flavor
To freeze: scoop dough into balls, freeze on a tray, then store in a bag
Bake straight from frozen by adding 2 extra minutes
Can be made dairy-free with coconut oil
Can be made egg-free with a flax egg
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
