LATE FALL TREAT!

These soft and chewy maple cookies are gluten-free, paleo, and so easy to make! This is actually the same recipe as the Bulgarian Honey Cookies, but with a few tweaks! These cookies are a fall inspiration and are so perfect with a cup of hot coffee in the morning right before your morning work shift! They have a slight maple syrup taste and a tangy lime flavor, and are topped with an almond for that “finishing” touch!

HOW TO MAKE THESE MAPLE COOKIES

The best way to make these would be in a food processor. It’ll take only but a few minutes and will make things run a little bit smoother.

Add all the dry ingredients into the processor first and pulse a few times to combine them. In a separate bowl, mix your wet ingredients together. Egg, coconut oil, vanilla, lime juice, lime zest, and baking soda.  To make them dairy free, I used extra virgin coconut oil, but if you want, you can use any oil you have available.

Slowly add in your wet ingredients into the dry ingredients, and pulse until well mixed. Don’t worry about overworking the batter. There is no gluten in there! Using a cookie scooper, scoop out the balls and place them onto your prepared cookie sheet, add one almond on each cookie and bake for 12 to 14 minutes! The cookies will be soft to the touch, but will harden slightly when they cool.

STORING AND SERVING

Yes, you can freeze these cookies for up to three months in an air tight container. To thaw, thaw on the countertop for a few hours, or in the oven at 250 F. for 5 minutes. You can also leave them out on the counter for up to 3 days, or in the fridge for up to one week! But for me, they lasted well up to two to three weeks!

CAN I USE COCONUT FLOUR?

Yes and no. Yes you can, but you will have to change the quantity of your ingredients to make it work. Flour is very dry and will make the texture very dry and crumbly. So no, I don’t necessarily recommend.

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Prep time:
20 minutes
Cook time:
15 minutes
Chill time:
Total time:
35 minutes
Yield:
20 Cookies
Cuisine:
Category:

Ingredients

Directions

1. Start by gathering all of your ingredients and preheating the oven to 350 F.

2. Whisk together the egg in a bowl and then add in all of your wet ingredients. Mix well.

3. Place the almond flour, cinnamon, salt, and baking soda into a small food processor and pulse a couple times until it mixes in nicely.

4. Then pour in your wet ingredients. Mix for about 30 seconds, or until the dough is smooth. If you don’t have a food processor, you can use a hand held mixer or and electric mixer. Just make sure all the ingredients are well incorporated.

5. Coat your hands with avocado oil or any oil of your choice and using a cookies dough portion scooper or tablespoon, scoop some dough and form it into a nice little ball. Then placing it onto a sheet pan with parchment paper, gently press down on it to slightly flatten the top.

6. Repeat until all the dough is gone. I ended up with 21 cookies. But you could have more or less depending on how big your cookie dough ball are. Taking your almonds, gently press one into every dough ball.

7. Bake at 350 for 12 to 14 minutes. The cookies will be pretty soft when you take them out of the oven.

8.Let them cool for 10 minutes. Enjoy.

Recipe notes

*** For this recipe, I did use coconut oil. Its high in healthy fats that you wouldn’t find in most other oils. It’s incredible for fat burning and provides your brain and body with fast energy. You can also use other oils that you have on hand.

*** When purchasing Maple Syrup, make sure to read the ingredients. It should only contain maple syrup and not all the extra additives.

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!

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