Gluten-Free Maple Walnut Chocolate Chip Cookies

Updated on November 25, 2019
Amanda Buck profile image

Amanda has been eating gluten free for over 5 years. Her gluten sensitivity causes body-wide inflammation that settles in her joints.

Gluten-Free Maple Walnut Chocolate Chip Cookies
Gluten-Free Maple Walnut Chocolate Chip Cookies

I love these soft cookies on a cold winter day. They are wonderfully comforting served warm with a tall glass of milk and eaten in front of the woodstove. Pure maple syrup and walnuts, combined with chocolate chips, results in a hybrid cookie with unique character. No worries for those with gluten sensitivities—these cookies are gluten free!



  • 1 cup butter, melted
  • 1 cup pure maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 3 cups gluten-free flour (see flour variations below)
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon powdered ginger
  • 1 cup mini chocolate chips
  • 1 cup walnuts, chopped
  • 1 1/2 teaspoons baking powder (only if you are not using a baking mix; see flour variations for more info)


  1. Use a wire whisk to beat butter, syrup, vanilla extract, and egg until creamy.
  2. Combine flour, salt, spices, and baking powder (if necessary) in a separate bowl.
  3. Use a spoon or spatula to mix dry and wet ingredients together.
  4. Fold in nuts and chocolate chips.
  5. Spoon cookie dough onto baking sheets.
  6. Bake in 375 degree oven for 10 minutes or until edges start to brown.
  7. This recipe makes 5 1/2 dozen 2 1/2" cookies.
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Spoon cookie dough into baking sheets.Allow cookies to cool slightly before removing them from baking sheets.
Spoon cookie dough into baking sheets.
Spoon cookie dough into baking sheets.
Allow cookies to cool slightly before removing them from baking sheets.
Allow cookies to cool slightly before removing them from baking sheets.

Gluten-Free Flour Variations

In this recipe I used Pamela's Gluten-Free Baking and Pancake Mix because it is what I had on hand. I have used this mix for years as a flour substitute in all sorts of recipes. It makes a soft, light and fluffy cookie that is reminiscent of a biscuit or pancake.

If you do not have Pamela's, here are some gluten-free flour variations to use in this recipe. It is important to note that if you do not use a baking mix that contains baking powder, you will need to add 1 1/2 teaspoons of baking powder to the dry ingredients in the recipe.

  • Use any gluten-free baking mix. Baking mixes are quick and easy to use. Check to see if your mix contains baking powder and add it if needed.
  • Make your own flour mix. Oat flour and almond flour make excellent cookies. I have used a mix of spelt four and oat flour in the past. Rice flour is a bit grainy, but can be mixed with a softer flour to balance it out. I have not tried coconut flour, but I think it would taste great in this recipe. Feel free to use a mix of any of these flours. I recommend using 1/4 cup of tapioca or arrowroot flour in your mix to help it stick together. For example: 1 1/2 cups oat flour + 1 1/4 cups almond flour + 1/4 cup tapioca flour. Be sure to add the baking powder if you make your own flour mix.

Gluten-free maple walnut chocolate chip cookies, served warm with a glass of milk.
Gluten-free maple walnut chocolate chip cookies, served warm with a glass of milk.

My Gluten Story

Everyone has a different story to tell. I'm including mine here because it is slightly different than most. My gluten sensitivity symptoms were not common and I hope that my story might help others realize that gluten is the cause of their suffering.

Generally, when I think of gluten sensitivity, digestive symptoms come to mind. I did not have digestive issues when I ate gluten. Instead, I experienced body-wide muscle aches and joint pain. The joint pain became acute in my wrists and I was unable to lift a gallon of milk, take something out of the oven, or turn off the water hydrant. My wrists felt broken, swollen, stiff, painful and weak. I noticed similar pain in my knees, hips and other joints, but my wrists were the worst.

I stopped eating gluten and in three days, my symptoms were totally gone and I felt normal again. I have repeated this test a few times, with the same results. I know it is gluten that causes my body-wide inflammation which settles in my joints. I had other symptoms such as fatigue, brain fog, and sluggish digestion as well. Since I do not have a severe allergy, I can get away with eating a little gluten every now and then without feeling too poorly. But for the most part, I have been gluten free for over five years.

When I was having so much trouble with my wrists, my first thought was not that I might have a gluten sensitivity. I thought I might have rheumatoid arthritis or fibromyalgia. I was relieved to find that going gluten free eliminated my symptoms. I wonder how many people have symptoms similar to mine and have been diagnosed with one disease or another, when simply choosing a gluten-free diet may relieve their symptoms entirely. If you are feeling like I was feeling, try going gluten free. It can't hurt, and eating gluten-free cookies is a great way to start!

© 2019 Amanda Buck


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