There’s something about the smell of maple and toasting walnuts that instantly makes my kitchen feel like the heart of the home. I created these healthy maple walnut cookies to be just that—a warm, wholesome hug in cookie form. They’re my go-to when I want a treat that feels both nourishing and indulgent, with cozy sweetness from pure maple syrup and a satisfying crunch in every bite. If you’re looking for straightforward Christmas baking ideas, this recipe is a fantastic place to start, perfect for your holiday baking plans.
What I love most is how simple they are. As a one-bowl recipe, they come together quickly, leaving you more time to enjoy the season. They’ve become a staple on my tray of holiday treats, offering a heartier, wholesome option that stands out as one of my favorite unique Christmas cookies. Whether you’re packing boxes for friends or need a batch of easy Christmas treats for a last-minute gathering, these cookies deliver.
So, if you’re dreaming of holiday cookies and Christmas celebrations filled with genuine comfort, I hope you’ll bake these. To me, they’re the essence of a comfort food recipe—simple, heartfelt, and made for sharing.
Nothing beats a great Healthy Maple Walnut Cookies. Whether you're a fan of Christmas Cookie or want to try something from our Chicken Recipes selection, keep scrolling!
Why You’ll Love This Healthy Maple Walnut Cookies
- Secretly wholesome: Made with whole wheat flour, maple syrup, and walnuts.
- Perfect texture: Soft and chewy centers with slightly crisp edges.
- Magic flavor combo: Deep maple pairs beautifully with toasty walnuts.
- Incredibly simple: One-bowl dough ready in under ten minutes.
Ingredients & Tools
- 1 ¾ cups whole wheat pastry flour
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup coconut oil, softened but not melted
- ¾ cup pure maple syrup (the darker the grade, the better the flavor)
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 1 cup walnuts, roughly chopped
Tools: A large mixing bowl, a whisk or spatula, a baking sheet, and parchment paper.
Notes: Use high-quality maple syrup for best flavor. Softened coconut oil creates chewy texture. Toasting walnuts is highly recommended.
Nutrition (per serving)
| Calories: | 145 kcal |
| Protein: | 3 g |
| Fat: | 8 g |
| Carbs: | 17 g |
| Fiber: | 2 g |
Serves: 18 | Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins
Before You Start: Tips & Ingredient Notes
- What kind of maple syrup should I use? Go for the real stuff. Imitation pancake syrup won’t give you the same deep, complex flavor. Grade A Dark Amber or even Grade B will provide a much richer, more caramel-like taste that truly makes these cookies special.
- Why is my coconut oil texture so important? You want it softened, like the consistency of room-temperature butter. If it’s melted, your cookies will spread too much and become greasy. If it’s too solid, it won’t cream properly with the maple syrup.
- Do I really need to toast the walnuts? I highly, highly recommend it. Toasting transforms walnuts from slightly bitter and soft to incredibly fragrant, crunchy, and nutty. It only takes a few minutes in the oven and makes a world of difference.
- Can I use a different flour? Whole wheat pastry flour is ideal, but you can use a 50/50 blend of all-purpose and regular whole wheat flour if that’s what you have. Using only all-purpose will make a lighter, less nutritious cookie, while only regular whole wheat can make them a bit dense.
How to Make Healthy Maple Walnut Cookies
Step 1: First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Now, let’s toast those walnuts. Spread the chopped walnuts on a dry baking sheet and toast them in the preheating oven for 5-7 minutes. You’ll know they’re done when they become fragrant and take on a slightly darker color. Keep a close eye on them—they can burn quickly! Set them aside to cool.
Step 2: In your large mixing bowl, whisk together the whole wheat pastry flour, baking soda, and sea salt. This isn’t just about combining; you’re ensuring the leavening agent is evenly distributed so every cookie rises uniformly. Give it a good 20-second whisk until everything looks homogenous.
Step 3: In a separate, smaller bowl, combine the softened coconut oil and maple syrup. If your coconut oil is too solid, you can gently warm the bowl over another bowl of hot water. Use a whisk to beat them together until they’re well combined and look slightly creamy. It won’t get super fluffy like butter and sugar, but it should be smooth.
Step 4: Whisk the egg and vanilla extract into the coconut oil and maple syrup mixture. Beat it for a good minute until the mixture is smooth and the egg is fully incorporated. You’ll notice the texture thicken just a bit, which is exactly what you want.
Step 5: Now, pour the wet ingredients into the dry ingredients. Switch to a spatula and fold everything together. Be careful not to overmix! Stop as soon as you no longer see streaks of flour. A few lumps are perfectly fine. Overmixing is the enemy of a tender cookie.
Step 6: Gently fold in the toasted, cooled walnuts. Make sure they’re evenly distributed throughout the dough. The dough will be quite soft and a little sticky—that’s normal and means your cookies will be lovely and moist.
Step 7: Using a tablespoon or a small cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. They don’t spread a huge amount, but they do need a little room to breathe. You can gently flatten the tops just slightly with your fingers or the back of a spoon.
Step 8: Bake for 9-11 minutes. The trick is to pull them out when the edges are just set and lightly golden, but the centers still look a little soft and underdone. They will continue to cook on the hot baking sheet out of the oven. This is the secret to a chewy cookie.
Step 9: Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. I know it’s hard to wait, but this resting period allows them to set up properly. If you try to move them too soon, they might fall apart.
Storage & Freshness Guide
- Fridge: Store in airtight container for 4-5 days at room temperature.
- Freezer: Freeze baked cookies for up to 3 months, or freeze dough balls for fresh-baked cookies anytime.
- Reviving: Thaw frozen cookies at room temperature or warm in oven for a few minutes.
Serving Suggestions
Complementary Dishes
- A bowl of vanilla bean Greek yogurt — The cool, tangy creaminess is a fantastic contrast to the warm, spiced sweetness of the cookies. It turns your snack into a more substantial treat.
- A sharp cheddar cheese plate — The salty, sharp flavor of a good aged cheddar creates an unexpected and delightful pairing with the maple and walnut, playing on that whole sweet-and-salty dynamic.
- A simple apple and kale salad — For a truly balanced snack, the fresh, crisp bitterness of the greens and the sweetness of the apple make these cookies feel like part of a complete, satisfying meal.
Drinks
- Black coffee — The bitterness of a strong brew cuts through the sweetness of the maple and highlights the toasty notes of the walnuts perfectly. It’s a classic for a reason.
- Chai tea latte — The warm spices in chai—cinnamon, cardamom, cloves—are a beautiful echo of the cozy, autumnal flavors in the cookie. It’s a hug in a mug and on a plate.
- A cold glass of oat milk — Its creamy, slightly sweet and neutral flavor complements the cookies without overpowering them, making for a wonderfully simple and satisfying pairing.
Something Sweet
- A small dish of cinnamon-dusted roasted pears — The soft, warm fruit with its own caramelized notes feels like a natural extension of the cookie’s flavor profile, elevating your dessert course.
- A dollop of maple whipped cream — Just a touch of maple syrup folded into softly whipped cream doubles down on the primary flavor and adds a cloud-like, luxurious texture.
- Dark chocolate-dipped strawberries — The rich, bitter dark chocolate and bright, juicy fruit provide a different kind of sweetness that cleanses the palate and makes the maple taste even more pronounced when you go back for another cookie.
Top Mistakes to Avoid
- Mistake: Using melted coconut oil. This is probably the number one error. If your oil is liquid, it won’t hold air and will make the cookies spread excessively, resulting in a greasy, flat cookie. The texture just won’t be right.
- Mistake: Over-baking the cookies. I’ve messed this up before too, thinking a golden top meant they were done. You want to take them out while the centers still look a bit soft. They firm up as they cool, and this is what gives you that dreamy, chewy center.
- Mistake: Skipping the walnut toasting step. Raw walnuts can have a slightly bitter, sometimes bland flavor. Toasting them is a simple step that deepens their taste immensely, making them a star ingredient instead of just a filler.
- Mistake: Overmixing the dough. Once you add the flour, mix just until combined. Overworking the dough develops the gluten in the whole wheat flour, which can lead to tough, dense cookies instead of tender, soft ones.
Expert Tips
- Tip: Chill your dough if it’s a warm day. If your kitchen is particularly warm and the dough feels too soft or sticky, pop it in the fridge for 15-20 minutes. This will firm up the fat and prevent the cookies from spreading too much in the oven.
- Tip: Use a cookie scoop for uniformity. Not only is it less messy, but it ensures all your cookies are the same size, which means they’ll bake at the same rate. No more burnt little ones and undercooked big ones!
- Tip: Add a pinch of flaky sea salt on top. After you take the cookies out of the oven, while they’re still hot, sprinkle a tiny bit of flaky sea salt over the top. It enhances the maple flavor and creates a wonderful sweet-and-salty contrast.
- Tip: For extra-chewy cookies, slightly under-bake. If you’re a fan of a super soft, almost doughy center, lean towards the lower end of the baking time, around 9 minutes. The residual heat will finish the cooking process, locking in that moisture.
FAQs
Can I make these cookies vegan?
Absolutely! You can try a “flax egg” as an egg substitute. Just mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5-10 minutes until it becomes gelatinous. Use it in place of the egg. The texture might be a tad more delicate, but they will still be delicious. Just ensure your maple syrup is vegan-friendly, as some processed sugars use bone char.
How should I store these cookies?
Once completely cooled, store them in an airtight container at room temperature. They’ll stay soft and fresh for about 4-5 days. If you want to keep them longer, you can freeze the baked cookies for up to 3 months. Just thaw them at room temperature or pop them in a warm oven for a few minutes to refresh them.
Can I use a different type of nut?
Of course! Pecans would be a fantastic substitute, offering a similar buttery, rich flavor. Almonds or hazelnuts would also work well, though they’ll impart their own distinct taste. Just make sure to chop them to a similar size and toast them first to bring out their best flavor.
My cookies didn’t spread much. What happened?
This usually points to the dough being too cold or having too much flour. Did you chill the dough, or was your coconut oil not soft enough? Also, when measuring flour, spoon it into the measuring cup and level it off with a knife instead of scooping directly from the bag, which can pack in too much flour.
Can I freeze the cookie dough?
Yes, and it’s a great trick for having fresh cookies on demand! Scoop the dough into balls and place them on a parchment-lined tray. Freeze until solid, then transfer the frozen dough balls to a zip-top bag. You can bake them straight from the freezer, just add 1-2 minutes to the baking time. No need to thaw!
Healthy Maple Walnut Cookies: An Easy Healthy Dessert
Whip up a batch of Healthy Maple Walnut Cookies, your new favorite maple walnut cookies recipe. These wholesome, cozy treats are perfect for holiday baking and make a uniquely delicious Christmas gift.
Ingredients
For the Ingredients
-
1 ¾ cups whole wheat pastry flour
-
½ tsp baking soda
-
¼ tsp fine sea salt
-
½ cup coconut oil (softened but not melted)
-
¾ cup pure maple syrup (the darker the grade, the better the flavor)
-
1 large egg (at room temperature)
-
2 tsp vanilla extract
-
1 cup walnuts (roughly chopped)
Instructions
-
First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Now, let's toast those walnuts. Spread the chopped walnuts on a dry baking sheet and toast them in the preheating oven for 5-7 minutes. You’ll know they’re done when they become fragrant and take on a slightly darker color. Keep a close eye on them—they can burn quickly! Set them aside to cool.01
-
In your large mixing bowl, whisk together the whole wheat pastry flour, baking soda, and sea salt. This isn't just about combining; you're ensuring the leavening agent is evenly distributed so every cookie rises uniformly. Give it a good 20-second whisk until everything looks homogenous.02
-
In a separate, smaller bowl, combine the softened coconut oil and maple syrup. If your coconut oil is too solid, you can gently warm the bowl over another bowl of hot water. Use a whisk to beat them together until they’re well combined and look slightly creamy. It won’t get super fluffy like butter and sugar, but it should be smooth.03
-
Whisk the egg and vanilla extract into the coconut oil and maple syrup mixture. Beat it for a good minute until the mixture is smooth and the egg is fully incorporated. You’ll notice the texture thicken just a bit, which is exactly what you want.04
-
Now, pour the wet ingredients into the dry ingredients. Switch to a spatula and fold everything together. Be careful not to overmix! Stop as soon as you no longer see streaks of flour. A few lumps are perfectly fine. Overmixing is the enemy of a tender cookie.05
-
Gently fold in the toasted, cooled walnuts. Make sure they’re evenly distributed throughout the dough. The dough will be quite soft and a little sticky—that’s normal and means your cookies will be lovely and moist.06
-
Using a tablespoon or a small cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. They don’t spread a huge amount, but they do need a little room to breathe. You can gently flatten the tops just slightly with your fingers or the back of a spoon.07
-
Bake for 9-11 minutes. The trick is to pull them out when the edges are just set and lightly golden, but the centers still look a little soft and underdone. They will continue to cook on the hot baking sheet out of the oven. This is the secret to a chewy cookie.08
-
Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. I know it’s hard to wait, but this resting period allows them to set up properly. If you try to move them too soon, they might fall apart.09
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