Gluten-Free Maple White Chocolate Cookies header
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Gluten-Free Maple White Chocolate Chip Cookies

Prep Time15 mins
Cook Time10 mins
Chill time30 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free cookies, maple cookies, white chocolate chip cookies
Servings: 18 cookies
Calories: 218kcal
Author: Jenny Finke


  • 1/2 cup butter
  • 1 ¼ cups brown sugar
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 2 tsp maple extract
  • 2 cups + 2 tablespoons Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup white chocolate chips


  • Cream together butter and brown sugar about 1-2 minutes until mixed well and creamy.
  • Add in the pure maple syrup, egg, vanilla extract and maple extract and mix until combined.
  • In a large bowl, combine gluten-free flour blend, salt, baking soda and ground cinnamon. Whisk to combine.
  • Gradually add the flour mixture to the butter mixture, stirring in between each addition, then carefully fold in the white chocolate chips by hand.
  • Chill the dough for about 30 minutes in the fridge.
  • Preheat the oven to 350º F. Line a baking sheet with parchment paper.
  • Portion out the dough into 2-3 tablespoons balls. You should be able to make about 18 balls of dough in total.
  • Place the cookie dough balls on a baking sheet, about 3-inches apart, as the dough will spread slightly.
  • Bake at 350º F for 8-10 minutes, until the edges of the cookies are set and light brown. Do not overbake.
  • Allow cookies to cool for a few minutes on the baking sheet before removing from the pan to cool completely on a wire rack.


  • Maple extract is important in this cookie to ensure it tastes like a maple cookie! While the pure maple syrup does add some moisture and flavor, if you want a strong maple flavor, you’ll need the extract
  • I like to use a cookie scoop to make sure that each cookie is the same size and bakes in the same amount of time. You can also use a measuring cup if you’d like or just spoon into 18 equal dough balls as best as you can.
  • Always use pure maple syrup, not artificial pancake syrup (most pancake syrup is just high fructose corn syrup - yuk!)


Calories: 218kcal | Carbohydrates: 34g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 252mg | Potassium: 62mg | Fiber: 1g | Sugar: 24g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg