nut, maple and vanilla cookies

Author Jessica Cox 13th August 2012

These cookies are deliciously moist and chewy. This moist texture comes from the fact that they are free from grains and filled with lovely ground nuts. If you choose to make these nut cookies with added seeds instead of the dried fruit option, you will have extremely low in sugar and natural high in protein cookies. The perfect sweet snack!

10-12 cookies
preparation time
10 minutes
cooking time
7-9 minutes


  • 2 cups freshly ground nuts (almonds, macadamia and walnuts used here)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/3 cup grape seed oil (or rice bran oil for low salicylate)
  • 1/3 cup maple syrup
  • 1tsp vanilla extract
  • 1 cup sunflower seeds or organic dried fruit, finely chopped


Combine all dry ingredients in a mixing bowl. Add wet ingredients and mix to a wet batter. Form into small 2-3cm balls and place on baking tray lined with baking paper. Push down to flatten cookies with a fork.

Bake in a moderate oven for 7-9 minutes. Allow to cool once removed from the oven as cookies are quite moist when hot. Transfer to wire wrack to cool. Store in the fridge in an air tight container. 

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nutritional information

  • The ground nuts in these nut cookies provide ample essentially fatty acids and fat soluble vitamins such as vitamin E.
  • Seeds can be substituted with the nuts to make a nut free version of these maple cookies. Use seeds such as pumpkin seeds (peptitas), sunflowers and flaxseeds.
  • Maple syrup can be substituted with honey or even molasses for a richer, malt flavoured finish.