Gluten Free Maple Cookies
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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.
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.
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.
Frequently Asked Questions
5 large cookies, or 10 small ones!
As long as you use vegan marshmallows, yes!
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
- Dairy Free Pumpkin Cold Foam
- Maple Pecan Cookies
- Small Batch Maple Cookies
- S’mores Cookies
- Vegan Tahini Chocolate Chip
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 Instagram, Tiktok or Pinterest!