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  • Writer's pictureRita Winthrop

Maple Walnut Oatmeal Cookies

I'm a self admitted chocoholic. My ideal dessert almost always consists of something melty, gooey, and chocolate-y. However, there is always, one exception to the rule: oatmeal cookies. There's something about a crispy edge, a soft middle, and a lot of cinnamon. I like them with raisins, loaded with coconut and nuts, and plain. But when my friends over at FarmTrue sent me some Maple Walnut Ghee Nut Butter, I knew I just HAD to add it to some oatmeal cookies. The result? Heavenly!

I played around with my Kitchen Sink Oatmeal Cookie recipe (which if you haven't had them, its pretty killer) and beefed them up a little. I started first by creaming together in a stand mixer ghee (also by FarmTrue!), maple syrup and a big scoop of the maple walnut ghee nut butter. Once blended I added a little vanilla extract, lemon juice (or ACV) and one egg.

If you haven't heard of FarmTrue yet - I would strongly encourage you to check out their products. Two powerhouse ladies have vowed to create products that are good for your body, that are certified organic, locally sourced, and all non-gmo. Minimal REAL ingredients - where you can truly taste what its supposed to taste like.

In a medium sized bowl, I combine all the dry ingredients: coconut flour, GF flour, baking powder, baking soda, instant oats, oatmeal, flax, salt and cinnamon. I also add in maca powder for its added benefits. Once completely combined, add in your favorites: coconut, chopped walnuts and pumpkin seeds. All of that plus with the maca powder, help to make these cookies, a pretty healthy and protein packed treat.

I find it also helps to chill these a bit before baking - so I pop them in the fridge for about 10 minutes while I clean up and let the oven heat to 350 degrees. Scoop out onto a greased baking sheet (should make about 12) and bake 17-20 minutes until golden brown, rotating halfway through.

* This post was sponsored by my dear friends at FarmTrue. xx Thanks guys!

Maple Walnut Oatmeal Cookies (GF/DF)

Prep Time: 15 minutes

Cook Time: 20 minutes


  • 2 tablespoons FarmTrue ghee

  • 1/2 cup maple syrup

  • 1/3 cup FarmTrue maple walnut ghee nut butter

  • 1/3 cup coconut flour

  • 1/3 cup GF Flour (I used Bob's)

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2/3 cup instant oats

  • 1/3 cup old fashioned oats

  • 1 tablespoon ground flax

  • 1 teaspoon cinnamon

  • 1 teaspoon lemon juice/apple cider vinegar

  • 1 egg

  • 2/3 cup chopped walnuts

  • 2/3 cup pumpkin seeds

  • 2/3 cup shredded coconut

  • Optional: 1 teaspoon maca powder


  1. Preheat oven to 350 degrees. Grease a baking sheet and set aside.

  2. In a stand mixer, cream together ghee, nut butter and maple syrup. Once blended add in vanilla, lemon juice and one egg.

  3. In a medium sized bowl, mix together all dry ingredients. Slowly pour into the wet mixture and combine completely. Then add in walnuts, coconut and pumpkin seeds.

  4. Once mixed, place bowl into the fridge for about 10 minutes.

  5. Remove from fridge and scoop dough onto the baking sheet. Should make 12 cookies. I push down a little bit to flatten.

  6. Place in oven and bake for 17-20 minutes, rotating pan halfway through, until they are golden brown.



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