Maple Walnut Butterscotch Cookies (Gluten-Free)

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These delicious Gluten-Free Maple Walnut Butterscotch Cookies are so soft and chewy and have the perfect flavor combination. The cookie dough is infused with pure maple syrup and maple extract giving it such a warm autumnal taste.

Then, I loaded the cookie dough with crunchy walnuts and two types of chips; white and butterscotch chips. Like I said before, this flavor combination just works perfectly…just ask my family who devoured all of them! These were pretty popular around here.

Bake these for your family and friends. These cookies are a perfect way to say “Thank-you” to a friend or neighbor.

Also, don’t forget the holiday season. Add these cookies to your baking list and make these for cookie exchange parties. These will be a hit!

If you like anything butterscotch flavor, then I think you’ll love these cookies, too! Just make sure to have a nice cold glass of milk to pair them with.

Want some other cookie ideas? Here’s some other cookies we think you might like. Check out these favorites of ours:

Chocolate Chip Pecan Cookies (gluten-free)

Cranberry-Oatmeal Sandwich Cookies

Red Velvet Whoopie Pies (Gluten-Free)

Sugar Cookie Bars (Gluten-Free)

Making Gluten-Free Maple Walnut Butterscotch Cookies

In the bowl of a stand mixer using paddle attachment or using a hand mixer, cream together softened butter and brown sugar. Should take a minute or two.

Next, add in the maple syrup, eggs, vanilla and maple extracts and beat until just combined.

In another bowl, sift together the dry ingredients (flour, baking soda, and salt). Slowly add the dry ingredients into the wet ingredients and beat on medium/high speed until combined.

Fold both types of chocolate chips and walnuts into batter until well combined. Chill cookie dough in fridge for at least an hour to set up.

Bake in a preheated oven at 350º F for about 13-14 minutes. Ovens vary in temperature, so keep an eye on your cookies so they don’t over-bake. You want them slightly under-baked so they’re softer and chewier in texture.

Makes about 25-27 cookies depending on the size of your your cookie scoop.

Storing and Freezing Cookies

Baked cookies can be stored in the freezer. Wrap each cookie in plastic wrap and place them in a ziplock freezer bag and make sure all or most of the air is out. Should be good for up to three months. When ready to eat, leave cookie(s) out in room temperature for about 30 minutes.

Alternatively, scoop cookie dough into balls and wrap each cookie dough ball in plastic wrap and place them all in a ziplock freezer bag. Again, make sure all or most of the air is out of bag. When ready to eat, bake per directions.

When storing baked cookies, place them in a large airtight container. They’ll stay good for a week in the fridge.

Did you make these scrumptious cookies? Leave a comment down below letting us know what you think! While you’re at it, please also leave this recipe a rating.

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Happy Baking and Happy Eating, friends!

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