Keto Maple Walnut Crunch Cookies (Print Version)
Buttery, crispy maple and toasted walnut cookies with almond and coconut flours—low-carb, gluten-free. Ready in 30 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups almond flour
02 - 1/4 cup coconut flour
03 - 1/2 cup granulated erythritol or monk fruit sweetener
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, melted
07 - 1 large egg
08 - 2 teaspoons sugar-free maple extract
09 - 1 teaspoon vanilla extract
→ Mix-Ins
10 - 3/4 cup chopped walnuts, toasted
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt until evenly distributed.
03 - In a separate bowl, whisk together the melted butter, egg, maple extract, and vanilla extract until smooth and well blended.
04 - Pour the wet mixture into the dry ingredients and stir until a uniform dough forms with no dry spots remaining.
05 - Gently fold the toasted chopped walnuts into the dough, distributing them evenly throughout.
06 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. Flatten each ball gently with your fingers or the back of a spoon.
07 - Bake for 13 to 15 minutes, or until the edges are golden brown and the cookies are set.
08 - Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- That maple walnut flavor is so convincing, nobody will guess these are low carb unless you tell them.
- The texture walks a perfect line between crispy edges and a tender center, which is rare for keto baking.
02 -
- Resist the urge to move these cookies while they are still hot, because keto baked goods are more delicate than traditional ones and will crumble if handled too soon.
- Toasting the walnuts in a dry skillet for about five minutes before adding them transforms the entire flavor profile from pleasant to extraordinary.
03 -
- Let your dough rest for ten minutes before scooping, because coconut flour needs time to absorb moisture and the dough will be much easier to handle.
- If your maple extract has been sitting in the pantry for over a year, replace it, because the flavor fades and you will end up adding more than needed without getting the same result.