Glazed Maple Walnut Cookies. Tender maple-flavored cookies with oodles of walnuts, a hint of cinnamon, and a rich maple glaze.
These remind me of visiting family in New Hampshire and honeymooning in Quebec with every bite.
Yesterday we celebrated Christmas with my extended family. I was full after dinner so I only snagged one cookie from the cookie tray. One of these Glazed Maple Walnut Cookies was my choice.
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How to Make Maple Walnut Cookies
1. Finely chop walnuts in your food processor.
2. Add in the other ingredients.
3. Process until the dough comes together in a ball. This takes 1-2 minutes. It starts out looking crumbly and dry but will come together into a thick dough.
4. Make balls of dough and flatten them on a parchment-lined cookie sheet.
5. Bake your walnut cookies.
6. Make the glaze and brush the cookies with it. Place them back on the parchment and chill in the refrigerator so the glaze hardens.
7. Enjoy!
Ingredients in Maple Walnut Cookies
Walnuts - Walnuts are the star of the show in this recipe. You can sub in any freshly ground nut of your choice. You want it to be the consistency of a meal, not a flour.
Almond Flour - I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour - Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Sugar-Free Sweetener - I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Gelatin - this crust does not have eggs so the gelatin acts as a binder and helps it hold together.
Butter - I don't think this one needs an intro. I always use salted butter and normally just buy the regular kind from Wal-Mart or Costco.
Maple Extract Tips
Maple is one of my favorite flavors. It is hard to duplicate in healthy recipes without using real maple syrup. To my taste buds, most of the extracts have a yucky aftertaste.
Playing around with this recipe I realized that adding cinnamon enhances the flavor of the maple extract and covers the aftertaste. You can barely taste the cinnamon and the maple flavor is the star.
More Maple Keto Recipes:
Maple Ice Cream with Candied Walnuts
Keto Starbucks Maple Nut Scones
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📖 Recipe
Ingredients
Cookie Ingredients:
- 1 cup walnuts
- 4 oz cold salted butter (1 stick) cut into pieces
- ½ cup almond flour
- ⅓ cup coconut flour
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 teaspoon gelatin
- 1 teaspoon maple extract
- 1 teaspoon cinnamon
Glaze Ingredients:
- ½ cup powdered sweetener
- 1 tablespoon half and half
- 1 teaspoon cinnamon
- ½ teaspoon maple extract
Instructions
- Preheat oven to 350. Line a large cookie sheet with parchment paper.
- Pulse the walnuts in a food processor until they are finely chopped. Add the butter, almond flour, coconut flour, sweetener, gelatin, maple extract, and cinnamon. Pulse until wet crumbs form.
- Divide the dough into 16 pieces. Roll each piece into a ball. Put on the prepared baking sheet and press down gently.
- Bake for 18-22 minutes or until the edges are golden. Cool completely.
- Stir together the ingredients for the glaze. Brush it on top of the cookies with a pastry brush. Put the cookies in the refrigerator to chill. The glaze will harden in the refrigerator so you can stack the cookies.
Notes
Nutrition
More in the mood for chocolate? Try these Keto Chewy Double Chocolate Chip Cookies!
Originally Published December 20, 2016. Revised and Republished August 25, 2019.
Jacie says
Disappointed...very dry & no taste if maple.
Taryn says
I'm sorry this recipe didn't work for you. Did you make any substitutions? Did you use maple extract?
BoDee Camacho says
ok I really want to try this recipe but the measurements still seem confusing. I see another comment where there was a question about the amount of sweetener in the cookie part. You indicated you edited it, but now it is a bit more confusing. In the ingredients list, it now says 1/3 c. sweetener and in the directions now it says to mix in the 2/3 c. sweetener. Can you let me know if it is 1/3 or 2/3 cups? Thanks
Taryn says
1/3 is correct. Sorry for that typo!
Julia says
Very good! Can’t tell they are low carb!
Anne says
I don't want to use the xylitol, what do I subsitute it with and what amount of substitution?
Taryn says
You can make my sweetener using all erythritol.
Dianne Slaughter says
What is your copycat sweetener blend. I can't seem to find it. Love your recipes.
Taryn says
https://joyfilledeats.com/sweetener/
Laura Gay says
In the cookie section it says sweetener, 2/3 cup, divided. But when you're adding it in you add 2/3 cup so how much is divided?
Anthony Kastner says
were do you divide the 2/3 cup sweetener?
Taryn says
I edited the instructions to clarify. I'm sorry they were confusing!
Sherri says
This is my new all time favorite cookie on or off plan! Thank you so much for this recipe.
Shari says
For the glaze: you have 1/2 THM Gentle Sweet. 1/2 what? Tbs? Cup? ?
Taryn says
Cup. Sorry! Just edited it. Even when I proofread a dozen times I still miss things. Lol.