Maple Walnut Oatmeal Cookies

This recipe ticks off all the boxes. It’s gluten-free, sugar-free, vegan, nourishing, and oh so delicious! Even non-vegan, wheat and sugar eating folks agree. To top it off, each small cookie only contains 77 calories.

Healthy Cookies

Can cookies be nourishing? Yes! Take this Maple Walnut Oatmeal Cookies recipe for instance. It contains almond flour and raw walnuts – providing a good amount of protein, essential fatty acids, magnesium, and vitamin E. Raisins are a good source of iron, calcium, anti-oxidants, and phytochemicals. Flax seeds provide omega-3s and antioxidants, and oatmeal is a good source of minerals and B vitamins. All of the above also contain beneficial fiber. Maple syrup should be eaten in moderation because of the inherent sugar; however, it too is a source of nutrients and contains a hefty amount of manganese, as well as zinc and other minerals.

I also created another cookie recipe you may also be interested in. It’s called Healthier Chocolate Chip Cookies.

Baked maple nut cookies on parchment paper

Are Oats Gluten-Free?

These cookies contain oats so you may be wondering if oats are gluten-free. Yes, they are; however, oats are often contaminated with gluten if processed in the same facility that processes other gluten-containing grains.

If you are reactive to gluten, look for oats that say gluten-free. This designation on the package means the oats are not cross-contaminated during processing.

What is Cassava Flour?

In addition to almond flour and rolled oats, this recipe also contains cassava flour. Cassava flour comes from the starchy tuberous root of the yuca plant (yoo-cuh). The flour ground from yuca root is a whole-food, plant-based, grain-free, gluten-free, and nut-free substitute for all-purpose wheat flour.

Another one of my posts delves further into this topic. It explains how to use it, the difference between cassava and tapioca, health benefits, and brands.

Method Overview

  • Prepare the dough
  • Form cookies and arrange on cookie sheet
  • Bake

Baked maple nut cookies on parchment paper
Print Recipe
5 from 14 votes

Maple Walnut Oatmeal Cookies

Course: dessert
Cuisine: American
Keyword: corn-free, gluten-free, plant based, soy-free, sugar-free, vegan, wheat-free, yeast-free
Servings: 24 cookies
Calories: 77kcal


  • large-sized bowl and medium-sized bowl
  • cookie sheet
  • parchment paper


Wet Ingredients

  • 1 teaspoon ground flaxseed
  • 1 Tablespoon water
  • 1/4 cup maple syrup
  • 1/3 cup refined coconut oil, just melted
  • 1 teaspoon alcohol-free vanilla, such as Simply Organic brand
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts

Dry Ingredients

  • 1-1/2 cups rolled oats
  • 1/2 cup almond flour
  • 1/4 cup cassava flour, such as Otto's Naturals brand
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon Himalayan sea salt


  • Preheat the oven to 350ºF
  • Put the ground flaxseed and water into a large-sized bowl; this will create a small "flax egg." Set it aside while you prepare the dry ingredients.
  • Put all of the dry ingredients into a separate medium-sized bowl and stir well.
  • Add the maple syrup, coconut oil, and vanilla to the large bowl with the flax egg. Stir vigorously until well mixed. Add the raisins and walnuts; mix together.
  • Fold the dry ingredients into the wet ingredients.
  • Cover a flat baking sheet with parchment paper.
  • Measure a heaping Tablespoon of the batter. Form it into a tight ball, place it on the cookie sheet, then slightly flatten into a mound. Repeat until all of the batter is used up. Space the cookies on the baking sheet 1 inch apart.
  • Bake 18 to 20 minutes or until golden brown. When done, slide the parchment/cookies from the baking sheet onto the counter and let cool before serving.


I always mix the raisins and nuts with the wet ingredients first. If directly added to the dry ingredients, flour can become stuck in the groves of the raisins and nuts. I found this out the hard way. I once entered zucchini bread into our local summer fair. When the judges cut into the loaf, they saw what looked like raw flour clinging to the raisins and refused to taste it!
The dough is sticky because of the maple syrup. I suggest washing your hands halfway through the process of forming the cookies.


Calories: 77kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Sodium: 53mg | Potassium: 44mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

If you enjoy this recipe, you’ll probably also like my Healthier Chocolate Chip Cookies.


  • Dee
    April 4, 2020 at 10:11 pm

    5 stars
    I made these cookies tonight. I used quick oats and oat flour, instead of cassava flour, because that’s what i had on hand. They turned out great. Thank you for sharing this recipe ❤

    • Judy DeLorenzo
      April 5, 2020 at 1:32 pm

      So glad they came out great even with the substitution! I can see how the oat flour would work really well, I’m going to try that next time 🙂

  • Sabina
    April 6, 2020 at 2:29 pm

    5 stars
    Super yum! My 14 year old boys made these for us. They were most delicious and will definitely become a staple recipe in our house 🙂

    • Judy DeLorenzo
      April 7, 2020 at 2:20 pm

      14 year old boys – sounds like you’re blessed with twins that know their way around the kitchen – lucky you 🙂 I’m so glad everyone loved this recipe!

  • Enilse Urbaniak
    April 13, 2020 at 11:14 am

    5 stars
    Solid recipe. A keeper! Thanks Judy. Homemade cookies are so comforting. I made these as soon as I received the recipe…. I had thick oats in my cupboard so I ran about a third of the dry ingredients in the cuisinart to create fine meal, then added to rest of flours etc. …. the texture came out nice, like shortbread cookies. The simplicity of the recipe allows all the indgedients to shine and the subtle maple flavor comes through in every bite. Yum!

    • Judy DeLorenzo
      April 15, 2020 at 9:51 pm

      Hi Enilse!
      I’m so glad you found this recipe to be a keeper 🙂 and thanks for the helpful feedback. I’m going to try blending some of the oats the next time I make this recipe.


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