Maple Chocolate Swirl Cookies (Gluten Free) Recipe

Name: Maple Chocolate Swirl Cookies (Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup arrowroot flour; 1/2 cup buckwheat flour or other gluten free alternative; 1/2 cup old-fashioned rolled oats gluten free; 1/4 cup oat flour; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; 3/4 cup unsalted almond butter smooth; 1/2 cup maple syrup; 6 tablespoons coconut oil melted, and cooled; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/2 cup chocolate homemade, fudginess, or to taste ** see recipe instructions below; salt flaky, such as Maldon, for the tops of the cookies, optional

Servings: persons

1/2 cup arrowroot flour
1/2 cup buckwheat flour or other gluten free alternative
1/2 cup old-fashioned rolled oats gluten free
1/4 cup oat flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup unsalted almond butter smooth
1/2 cup maple syrup
6 tablespoons coconut oil melted, and cooled
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup chocolate homemade, fudginess, or to taste ** see recipe instructions below
salt flaky, such as Maldon, for the tops of the cookies, optional

1
Preheat the oven to 375u00b0F. Make the chocolate swirl. Line two or three cookie sheets with parchment paper.
2
In a medium bowl, whisk together the arrowroot flour and buckwheat flours with the old-fashioned oats and oat flour, baking soda, and sea salt.
3
In another medium bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla.
4
Add the flour mixture and stir until combined, then stir mixture for 15 seconds. Stir in the chocolate fudginess.
5
Place glops of dough using a little less than a tablespoon, forming into a ball-ish state, and place at least 2 inches apart on the lined baking sheets. Top each cookie with a few flakes of flaky salt.
6
Bake the cookies until they are just set, 8-10 minutes. (They will seem underdone, soft, and fragile at first, but will firm up as they cool, even if for just a few minutes.)

900

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup arrowroot flour, 1/2 cup buckwheat flour or other gluten free alternative, 1/2 cup old-fashioned rolled oats gluten free, 1/4 cup oat flour, and more.

Yes, Maple Chocolate Swirl Cookies (Gluten Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Maple Chocolate Swirl Cookies (Gluten Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions