Maple Walnut Cookies - Cook For Your Life- anti-cancer recipes

Maple Walnut Cookies

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.25 out of 5)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 5 ingredients

These soft little Maple Walnut Cookies are not only delicious, they are also gluten-free. They are quick to put together, and can turn poached fruit or simple compote into a world-class dessert. And let’s...


  • 3 cups walnut halves, loosely packed
  • ½ cup plus 1 tablespoon maple sugar
  • 2 egg whites
  • 1 pinch cream of tartar (optional – see Chef Tips)
  • 1 cup powdered sugar

Nutrition Facts


143 cals


1 g

Saturated Fat

0 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

0 g


33 g


31 g


0 g


1 g


17 mg


  1. Preheat the oven to 325 degrees. Line 2 cookie sheets with parchment paper.
  2. Combine the walnuts and ½ cup of maple sugar into a food processor. Pulse until you have a fine meal. Processing the nuts with the maple sugar will stop the nuts from forming a paste and keep them mealy, which is the texture these cookies need. Pour into a large bowl. Set aside.
  3. In a separate bowl, beat the egg whites together with the cream of tartar until they are in soft peaks. Gradually sift in the powdered sugar and whisk until it is completely combined. The egg whites will turn into to a thick glossy, creamy consistency.
  4. Make a well in the nut mixture and tip in the egg whites. Mix together with a spatula to form a soft sticky dough. Wet your hands and using a tablespoon measure, scoop out a little of the dough and roll it into a ball between your hands. Place the ball on a baking sheet and flatten the top slightly. Repeat until all the dough is used up. Leave space around each cookie.
  5. Sprinkle the cookies with the remaining tablespoon of maple sugar. Bake on a middle shelf for about 12 to 15 minutes. The cookies will be pale with a slightly cracked surface, and golden only underneath.
  6. Place the sheet on a rack and leave to cool for 10 minutes. Move the cookies from the sheet onto the rack to finish cooling. Eat immediately or store in an airtight tin for up to 3 days.

Chef Tips

Egg whites rise easily if everything is very clean, they can separate if not. Adding a pinch of acidic cream of tartar to the egg whites will stabilize them, so if either the bowl or whisk is a little damp or greasy from other uses, your egg whites will still be perfect.

These cookies come out better baked on parchment paper than on my usual silicone cookie sheet.

Instead of whole walnuts, walnut meal or flour are another options, if available.

Eat all sweets in moderation.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

Leave a Review