These soft dreamy Paleo sugar cookies are packed with both maple sugar and maple syrup, vanilla and crunchy toasty walnuts. An easy maple glaze makes them over the top delicious! They’re also totally gluten free and grain free with a dairy free option, and refined sugar free.
I’m about to introduce you to my new favorite cookies! Well, at least my new favorite non-chocolate cookies 😉
But seriously, if you’re a fan of maple flavor and easy to make cookies, you are in for a serious treat here! They’re like soft drop sugar cookies packed with lots of maple, crunchy walnuts and yup – I had to do a maple icing, too.
My older daughter actually told me these were her favorite cookies to date, which is saying a lot. I mean, she’s 12 and still eats things like Oreos on occasion, so her opinion is highly valued.
What You Need to Make Maple Walnut Paleo Sugar Cookies
The best part about these cookies might just be how simple they are to throw together! Here’s what you’ll need to make them:
- Ghee, or coconut oil
- Maple Sugar
- Maple Syrup (yes, we use both!)
- Vanilla Extract
- Egg
- Blanched Almond Flour
- Baking Soda
- Salt
- Walnuts
Why Use Maple Sugar + Maple Syrup?
I promise I’m not just using both of these to be difficult! I’ve found over time that my favorite paleo cookies involve both a liquid and granulated sweetener.
In this case, since I wanted the cookies to be extra maple-y, I used maple sugar (which is sort of the equivalent to light brown sugar) and maple syrup.
Both are necessary to get the great soft – but not too soft – texture that makes these sugar cookies extra awesome! If you have a tough time finding maple sugar, you can swap in coconut sugar or organic cane sugar for a similar result.
How to Make Your Own Paleo Powdered Sugar From Maple Sugar
A traditional icing or glaze always uses powdered sugar, which is obviously not paleo friendly. But, I’ve found that you can make your own powdered sugar that works JUST as well as traditional confectioners sugar to create drizzly icings and glazes for cookies and cakes.
All you need it a blender, believe it or not! I’ve used either coconut sugar or maple sugar – typically maple sugar to get a lighter color. I also like the flavor of the icing better when I use maple sugar.
I typically use a Nutribullet since it’s small (I’m usually making less than a cup) and powerful enough to get the sugar very fine. Depending on your blender, you might need 30 seconds to a minute to get the sugar to reach a powdery consistency.
How to Store Maple Walnut Paleo Sugar Cookies
These sugar cookies will last for days – as long as they aren’t all eaten! Which will be tough, let me tell you.
I found that they were great just loosely covered on the countertop for the first two days. They’re definitely softer at room temperature and get a lot firmer after refrigerating.
If you’re keeping them for longer than 2 days, I recommend storing them in a sealed container in the refrigerator. They’ll last up to a week stored this way, and can also be frozen to keep even longer – for up to a month. Simply thaw in the refrigerator when you’re ready to dig in.
I hope you’re ready for some REALLY dreamy and soft Paleo sugar cookies! Preheat your oven, grab your ingredients and let’s go!
Maple Walnut Sugar Cookies {Paleo, Gluten-Free}
Maple Walnut Sugar Cookies {Paleo}
Ingredients
Cookie Dough:
- 1/4 cup ghee melted, or coconut oil
- 1/4 pure maple syrup
- 1/4 cup pure maple sugar or coconut sugar
- 1 tsp pure vanilla extract
- 1 large egg at room temperature
- 2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/2 tsp fine grain sea salt
- 3/4 cup chopped walnuts
Maple Glaze:
- 1/2 cup powdered maple sugar*
- 2 tsp almond milk
- 1/2 tsp Vanilla
Instructions
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Preheat your oven to 350° F and line a large baking sheet with parchment paper.
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In a large bowl, whisk together the ghee or coconut oil with the maple syrup, maple sugar, vanilla, and egg until smooth. In a separate bowl, combine the almond flour, baking soda, and salt. Stir the dry mixture into the wet until a sticky dough forms, then stir in the chopped walnuts.
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Chill the dough in the refrigerator for 10-20 minutes. Scoop the dough using a medium cookie scoop (about 1.5 Tbsp) onto the prepared baking sheet, about 2” apart. Very gently press down on the top of each mound - the cookies will still spread but this helps them out.
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Bake in the preheated oven for 10-12 minutes or until golden brown. Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes, then carefully transfer to wire racks to cool completely.
Maple Glaze:
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While the cookies cool, make the glaze. Mix together the powdered maple sugar*, almond milk and vanilla to get a drizzly consistency. Add just a drop more almond milk if the mixture is too thick.
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Drizzle the glaze over the cooled cookies as desired. Allow the glaze to set for about 20 minutes, then serve. Enjoy! Store leftover cookies loosely covered at room temperature for the first 2 days, or cover and refrigerate for up to a week. These cookies can also be frozen to keep longer.
Recipe Notes
*Making powdered sugar from maple sugar is surprisingly easy. Simply blend your maple sugar in a NutriBullet (what I use), high speed blender, or food processor until you have a powdery consistency. You’ll want to measure the sugar after blending to make sure you’re adding the right amount. If you prefer, you can use organic powdered sugar.
Nutrition
Shop Products and Ingredients:
Want More Paleo Cookie Recipes? Try One of These!
Chewy Orange Cranberry Chocolate Chip Cookies
Ultimate Chewy Chocolate Chip Cookies
Almond Butter Chocolate Chip Cookies
Cassava Flour Chocolate Chip Cookies
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I love maple and walnut combined! These cookies look perfect for Fall ♥
do you think this recipe would work with coconut flour/cassava flour mix instead of using almond flour??
Did you try this with the coconut flour?! How did it turn out?
DId you try with the cassava flour? If so, how’d it come out?
Could I lend coconut sugar to make the powdered sugar?
Delicious! I substituted coconut sugar throughout, as that is all I had in the cupboard. Turned out great!
I never comment but I just had too. These cookies are the absolute BOMB!!! They are the best cookies I have ever made and to me, they rival my favorite cookies from Levaine Bakery in NYC. I can not recommend them enough. I followed her directions exactly, I used coconut sugar in the cookie but used Maple sugar for the icing. If you want that great maple syrup taste to the glaze, I recommend buying maple sugar. I know its expensive but one taste of these cookies and you will realize it was totally worth it. Thank you for such an awesome recipe! I can not wait to impress my family over the holidays!
AMAZING! My new favorite cookie.
I made these! They are so good. I have made many different Paleo cookies, and these are the best ones so far.
The recipe states only “3/4 maple syrup.” I took this to be 3/4 cup. My dough, even after being refrigerated for quite some time, was very soft and my cookies ended up spreading out flat. Was that the wrong measurement? They were very tasty nonetheless and I will try the recipe again – hopefully Sith better results.
Sorry, I meant 1/4 not 3/4 c maple syrup. I also used maple sugar.
Mine turned out super flat and gooey as well but the flavor was amazing. Cooked for the full 12 minutes. Used coconut sugar instead of maple sugar in both places.
I made just a single batch of these for Thanksgiving and should have made a double. They were a huge hit in my house and were just amazing!
These were heavenly! Everything about them was amazing. My husband won’t stop asking me to make them!! The icing was perfect!
Hi! For the walnuts in the recipe should they be roasted or raw?
These cookies are FANTASTIC! So soft and flavorful, and easy to make! My daughter has multiple food sensitivities, but these work for her and she LOVES them!
The best paleo cookies I’ve ever made so far and I tried so many! I used coconut oil and coconut sugar. Cooked for 10 mins. Cannot stop eating them. Thank you!
Best paleo cookies ever!! I used coconut sugar and pecans instead of walnuts because that’s what I had and I like pecans better. These were FANTASTIC!
This is my favorite cookie recipe to date.
Came out great. Nice for in the morning with coffee.
These cookies taste amazing! One of our favorites now for sure. I made these last night and we have eaten them all already.
They were so sweet and good I’m shocked that they were healthy lol. I even would eat the batter that wasn’t enough to make a cookie. I only made 9 because I made my thicker but I like it because they stayed soft the next day!
Is it possible to use a vegan egg replacement?
Can I use a flax egg instead of regular?
I didn’t mean to leave a star rating! Sorry!
Very good and chewy. I added white chocolate chips and loved it!
Geez, I’m leaving a five-star review just to counteract the idiot comments leaving 1 star for reasons wholly unrelated to the food. Can’t wait to try these!
These are my new favorite cookies!!!! Delicious & completely satisfying!!!! Love them!!!!
These are DELICIOUS!!! So easy and turned out perfectly. Adding them to my baking on the regular.
I’m giving you a low rating because you have never come back to respond to anyone’s comments or questions. You haven’t even corrected the mistake in your recipe!
Can I freeze this dough like regular cookie dough?
These are amazing. Perfectly sweet, chewy and soft middle, crunchy edges, walnuts. YUM!
These are fantastic! I can’t eat most grains and this recipe has absolutely made my day! Thank you!!
Thank you for sharing this information with us. What you’ve posted on your blog is fantastic. You’ve made a really informative and interesting blog post available to the general public.
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The nutritional value on this is really wrong. My daughter is diabetic and I need to count carbs to input for her insulin dosage. 1/4 cup of maple syrup is 53 carbs. 1/4 coconut sugar is 43 carbs. 96 carbs JUST the sugar. I didn’t count almond flour etc. That’s 7+ carbs just sugars. Then adding the other items.
I was about to choose your recipe since it was the lowest but then I thought this can’t be. Please adjust so that someone doesn’t make a big mistake in terms of their health. Thanks. I understand everyone makes mistakes – it’s just a tough one to make when every carb counts.
Fantastic cookie any time of year, just yummy!
I used toasted hazelnuts as a replacement to walnuts
and loved them with the maple items in this recipe.
Keep on creating Michelle, your great!!