Maple Walnut Cookies


So I often find myself inspired by ice cream flavors (remember my mint chocolate chocolate chip cookies?) To be honest, I had never tried maple walnut ice cream until a couple of weeks ago. And what a genius flavor it is! You can never go wrong with salty and sweet. So, of course, my mind went straight to imagining that maple walnut goodness in a cookie!


You have to use REAL maple syrup in these cookies, none of that fake stuff. We want good quality, authentically maple-y cookies, right?! I toast the walnuts before adding them to the batter; have you ever tried toasting nuts? It amps up their flavor incredibly.


I’ll be honest with you: this recipe took me a really really long time to perfect. Adding a liquidy, sweet ingredient like maple syrup to a cookie dough throws off the texture, consistency and flavor of the dough. Because maple syrup is liquid, I added more flour to balance it out. And because maple syrup contains natural sugar, I decreased the amount of other sugar in the recipe.


I used white whole wheat flour because I think it contributes to and complements the nuttiness of the cookie. Because whole wheat flour doesn’t have as much gluten, I added an egg yolk so that the cookies would hold together better. The first few times I tried making these, they spread out way too much and were very thin, so I added 1.5 tbsp of cornstarch to keep them from spreading so much. You MUST chill this cookie dough for at least 4 hours and preferably overnight; it is a very liquidy dough that needs to be chilled for quite a while to really come together.

After much experimentation and altering of the recipe, I finally fell upon the perfect balance of ingredients. I hope you enjoy these cookies as much as I do!



  • 3/4 cup butter
  • 1 cup dark brown sugar
  • 1/3 cup pure maple syrup
  • 1 egg plus 1 egg yolk (at room temperature)
  • 1 tsp vanilla extract
  • 2 1/2 cups (282g) white whole wheat flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 1/2 tsp cornstarch
  • 1 cup toasted walnuts


  1. Preheat the oven to 350 degrees.
  2. Spread the walnuts evenly on a cookie sheet lined with parchment paper.
  3. Once the oven is preheated, place the walnuts in the oven for about 10 minutes to toast them.
  4. Meanwhile, cream the butter and sugar using a mixer.
  5. Add the maple syrup, egg and egg yolk, and vanilla and mix until combined.
  6. In a separate bowl, combine the flour, salt, baking soda, and cornstarch.
  7. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
  8. Fold in the cooled walnuts.
  9. Chill the dough for at least 4 hours and up to 3 days. Overnight chilling is preferred.
  10. When ready to bake, preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
  11. Roll about 2 tablespoons of dough into balls and place them on the lined cookie sheets.
  12. Bake for 18-20 minutes (or less if your cookies are smaller) or until golden brown around the edges.
  13. Remove the cookies from the oven and allow to cool on the sheets for 10 minutes before moving them to a rack to cool completely.

Enjoy your maple walnut cookies! (Maybe with a bowl of maple walnut ice cream?!)

Click here to print this recipe!



One thought on “Maple Walnut Cookies

  1. Wow – such an interesting tale of experimentation to make the maple syrup work! I was hoping you used that but couldn’t imagine how you would make it work. But you did it! It’s your patience for — and perseverance of — the chemistry of baking, plus your appreciation for the nuance of tastes that make your blog outstanding, Michelle!

    Liked by 1 person

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