Introducing Gluten-Free Maple Cookies: a delightful blend of crispy edges and chewy centers, infused with rich maple flavors and crunchy candied pecans, all without the gluten or grains.
Why You’ll Love This Recipe:
- These cookies strike the perfect balance between soft, chewy centers and crispy edges, giving you the best of both worlds.
- Made with almond flour, they’re completely gluten and grain-free, perfect for those with dietary restrictions.
- Whip up a batch whenever you’re craving something sweet—it’s a quick and easy recipe.
- Packed with the cozy flavors of maple and the satisfying crunch of candied pecans, they’re ideal for Thanksgiving and holiday gatherings.
- With just five pantry staples, you can enjoy homemade goodness in no time.
Tips And Tricks:
- Ensure all the wet ingredients are thoroughly mixed before adding the almond flour and dry ingredients.
- Use a double cookie scoop for larger cookies or a regular one for smaller ones—just adjust the baking time accordingly.
- Feel free to add extra candied pecans and marshmallows for more indulgence.
- Be careful not to over-bake the cookies—aim to remove them from the oven around the 10-11 minute mark as they’ll continue to cook slightly afterward.
Frequently Asked Questions:
- How many cookies does this recipe make?
It yields 5 large cookies or 10 small ones! - Is this recipe vegan-friendly?
Absolutely, just use vegan marshmallows! - How do I know when they’re done baking?
Look for them to puff up and crack slightly on top, and gently touch the cookie to ensure it’s firm. Let them cool on the baking sheet to finish cooking.
Gluten Free Maple Cookies
Ingredients
- 1/3 cup tahini I prefer Soom Foods
- 1/3 cup pure maple syrup
- 1 tsp 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 topping
- 1/4 cup maple marshmallows plus more for topping
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together tahini, maple syrup, and vanilla extract until well combined.
- Add almond flour, salt, and baking powder to the wet mixture, stirring with a spatula until a dough forms.
- Fold in chopped pecans and maple marshmallows.
- Use a double cookie scoop to form dough balls, then flatten them slightly on the baking sheet. Add extra toppings if desired.
- Bake for 10-11 minutes until golden brown. Let them cool slightly before indulging in their maple goodness!
Notes
- Thoroughly mix wet ingredients before adding dry ones.
- Adjust cookie size and baking time based on preference.
- Feel free to customize with extra toppings.
- Avoid over-baking for the perfect texture.