Desserts

Gluten Free Maple Cookies

These Gluten Free Maple Cookies are crispy on the edges, but soft and chewy in the center. They're made with almond flour making them grain free and are filled with maple flavors and crunchy candied pecans.

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a hand holding one of the gluten free maple cookies with a bite taken out of it

Why You’ll Love This Recipe

  • Gluten Free Maple Cookies are soft, chewy and crispy on the edges.
  • This recipe is made with almond flour, making them gluten and grain free.
  • A small batch recipe that is perfect for when you have a sweet tooth.
  • Loaded with maple flavored marshmallows and candied pecans.
  • This recipe is great for Thanksgiving and the Holiday season.
  • You only need five pantry staple ingredients.
  • Be sure to check out my Brown Butter Maple Pecan Cookies for another delicious idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Gluten Free Maple Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.

These cookies are made with tahini which is blended sesame seeds, they give a nutty flavor that pairs so lovely with maple syrup. Alternatively you can use almond butter or cashew butter, just make sure it’s texture is runny and smooth.

Use Pure Maple syrup and not pancake syrup.

Vanilla bean paste adds so much flavor, but you can also use vanilla extract.

Almond flour gives these cookies the best texture, I have not tested with any other flour subsitute.

A blend of baking soda and baking powder will help these cookies rise and have a great texture.

I used candied pecans for this recipe which gives them an even sweeter taste, if you don’t have candied pecans you can just use regular.

Trader Joe’s has a seasonal maple marshmallows which are so delicious, but regular will suffice as well.

all the ingredients you need to make these maple cookies in individual containers

How To Make

ONE: In a large mixing bowl, add in the tahini, maple syrup, vanilla bean paste and vanilla extract.

TWO: Once, fully combined add in the almond flour, baking soda and baking powder.

THREE: Fold in chopped candied pecans and maple marshmallows. Mix well and then use a cookie scoop to add dough to a baking sheet. Flatten slightly and bake.

FOUR: Let cool for 2-3 minutes and enjoy warm!

Tips And Tricks

Fully mix together all the wet ingredients before adding in the almond flour and dry ingredients.

I used a double cookie scoop to make nice and large cookies, but you can also use a regular cookie scoop. Just reduce the time to 8 minutes baking.

Add more candied pecans and marshmallows on top before baking if desired.

Don’t over-bake these cookies, you want to take them out at the 10-11 minute mark. They will continue to bake slightly after being removed from the oven.

How To Serve And Store

Serve these Gluten Free Maple Cookies once they have cooled for a few minutes. Enjoy warm with a glass of milk or a cup of pumpkin cream cold brew.

Store in an airtight container on the counter and enjoy up to 3 days.

the cookie broken in half

Taste And Texture

These Gluten Free Maple Cookies are filled with a lovely maple flavor and have a really nice balance of sweet and savory due to the tahini.

The texture is incredibly crispy on the edges, but soft and chewy in the center. Each bite is filled with melted marshmallows and candied pecans.

baked gluten free cookies in a linen towel

Frequently Asked Questions

How many cookies does this recipe make?

5 large cookies, or 10 small ones!

Is this recipe vegan too?

As long as you use vegan marshmallows, yes!

How do I know when they are done baking?

They should puff up and slightly crack on the tops, gently touch the cookie to see if it’s firm. Remove and let sit on the baking sheet to finish cooking.

Other Recipes You May Like

If you make these Gluten Free Maple Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Gluten Free Maple Cookies

These Gluten Free Maple Cookies are crispy on the edges, but soft and chewy in the center. They're made with almond flour making them grain free and are filled with maple flavors and crunchy candied pecans.
5 based on 1 reviews
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
10 minutes
TOTAL TIME:
20 minutes
Author - Hannah

Ingredients

  • 1/3 cup tahini, I prefer Soom Foods
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla bean paste, or vanilla extract
  • 2/3 cup almond flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 cup chopped pecans, for the batter and more for topping
  • 1/4 cup maple marshmallows, plus more for topping

SCALE:

1X

YIELDS:

5 large cookies

Directions

  1. Start by preheating the oven to 350F. Prepare a baking sheet by lining it with parchment paper or a silicon baking mat.
  2. In a large bowl, combine tahini, maple syrup and vanilla extract. Mix with a whisk until ingredients are well incorporated.
  3. Add in almond flour, salt and baking powder next and mix with a spatula until a dough is formed.
  4. Fold in chopped pecans and maple marshmallows last.
  5. Use a double cookie scoop, scoop dough and roll into a large ball. Then, place it on the baking sheet and flatten slightly with the palm of your hands. Add on more toppings if desired.
  6. Bake for 10-11 minutes. Remove from the oven and let cool slightly and enjoy!

Notes

  • Fully mix together all the wet ingredients before adding in the almond flour and dry ingredients.
  • I used a double cookie scoop to make nice and large cookies, but you can also use a regular cookie scoop. Just reduce the time to 8 minutes baking.
  • Add more candied pecans and marshmallows on top before baking if desired.
  • Don't over-bake these cookies, you want to take them out at the 10-11 minute mark. They will continue to bake slightly after being removed from the oven.

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Leave A Comment And Rate This Recipe!

Rating:

Hi Trish, yes you can. All substitutions are also on the top of the blog post! You can use almond butter, cashew butter, or any other seed butter. Although, to achieve the same texture as pictured you will need to use one that is runny and thin.