These Salty Maple Butter Cookies are in high demand around my house during the fall and winter months. Making them with real maple syrup and almond flour creates a deeply satisfying flavor that plays well off the sprinkle of coarse salt added on top.
Whether Santa is watching his weight or not, he’s going to be happy to find these under your holiday tree.
Feel Good Vibes
- Made with Nutrient-Dense Almond Flour
Unlike refined white flour, almond flour provides protein, fiber, vitamin E, healthy fats, and minerals—all of which help support steady energy instead of a sugar crash. - Sweetened with Maple Sugar & Maple Syrup
These natural sweeteners contain antioxidants and minerals (like zinc and manganese) and are less processed than conventional white sugar, giving you a more nourishing sweetener option. - Healthy Fats Help You Feel Satisfied
The combination of almond flour and butter delivers satiating fats that support blood-sugar balance and help you feel fuller with fewer cookies compared to traditional flour-and-sugar-heavy treats.
Recipe Tips & FAQs
- I use Anthony’s almond flour or Bob’s Red Mill almond flour.
- I always test my baking recipes with Land O’ Lakes unsalted butter.
- Maple sugar can be found in health food stores, or online here.
Serving Suggestions
- Dunk a few in a glass of freshly made Cashew Milk.
- Leave them under the tree along with Coconut, Pecan & Cacao Cookies for your gluten-free Santa.
- They go great on an assorted autumn dessert tray with Sweet Potato Blondies with Pecan Pie Glaze.
Storage and Shelf Life
Make Ahead: The uncooked dough can be made and stored in the refrigerator for (1 week) or freezer (for 1 month) until ready to bake.
Storage: Baked Salty Maple Butter Cookies should be stored at room temperature in an airtight container no longer than 5 days.
Final Thoughts
I was pretty shocked to discover how delicious paleo cookies like these Salty Maple Butter Cookies can be. But now I’m no longer surprised. I find paleo cookies extremely easy to make and adapt.
I also like the fact that these cookies actually have real ingredients that hold a lot of nutrients, so I tend to feel satisfied much faster than I would with traditional sweets. One or two of these cookies and I’m able to walk away feeling content.
It’s also worth mentioning that my husband, who doesn’t always enjoy recipes that have been adapted to be gluten-free, thinks that my paleo cookies are some of my best desserts.
What about you, have you tried these Salty Maple Butter Cookies? Let me know what you think in the comments below! And don’t forget to sign up for my newsletter. You’ll receive one new recipe a week, delivered straight to your inbox.
Salty Maple Butter Cookies
Special Equipment
- KitchenAid mixer or beaters
Ingredients
- 3 ½ cups almond flour
- ½ teaspoon cinnamon
- ½ teaspoon sea salt
- 1 ½ teaspoons baking soda
- ½ cup unsalted butter room temperature
- ¾ cup maple sugar
- 1 egg whisked
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
- Maldon salt, for topping
Instructions
- Prepare the Dough: Combine 3 ½ cups almond flour, ½ teaspoon cinnamon, ½ teaspoon sea salt, and 1 ½ teaspoon baking soda in a bowl.
- In a stand mixer, beat ½ cup room temperature butter, and ¾ cup maple sugar for 3 minutes on high, until light and fluffy.
- Turn down to medium speed and slowly add the egg, a little at a time, scraping down the sides as needed. Next add ⅓ cup maple syrup and 2 teaspoons vanilla extract and mix until combined. If your batter looks a little broken, don’t worry. It will come back together when you add the almond flour.
- Being careful not to overmix, add the dry ingredients. I recommend doing this by hand. Stop when there’s a tiny amount of dry ingredients not incorporated.
- Use a small scoop and scoop the cookies onto a baking sheet. Chill for 30 minutes to 24 hours. If not baking within 24 hours, transfer the chilled dough to a freezer bag and freeze for up to 2 months.
- Bake the Cookies: Preheat the oven to 350˚F. Spread the cookies out, eight cookies to a baking sheet. Sprinkle a small amount of Maldon salt on top of each cookie. Bake for 12 minutes total, rotating the pan halfway through. When done the edges will look lightly golden, and the centers still slightly soft.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.