Maple cookies with a soft center, drizzled with maple icing. There’s no chilling required making these a quick sugar fix. Filled with pure maple syrup these easy cookies taste just like a maple bar doughnut without the hassle of dealing with dough and frying. Read how to tweak the recipe to make these allergy friendly with options for: gluten, dairy, egg, soy, peanut & tree nut free; with a vegan option too!
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Hi, my name is Megan, and I am a doughnut addict. There was a point in time when every single week when I’d grocery shop, I’d get myself a doughnut as a reward for planning out my weekly meal plan.
Of course, one of my favorites was a maple bar. There’s just something so satisfying about that maple glaze, am I right?
But, who has time to make doughnuts?? Especially allergy friendly doughnuts, since both of my boys have multiple food allergies.
So, forget worrying about rising dough, and frying and making a mess. You can get the SAME flavor from these easy maple brown sugar cookies that you can whip up in a fraction of the time!
Before you bake and devour these fall favorite cookies, let’s go over some FAQ’s:
Is the maple syrup needed for maple cookies the same as the syrup you put on pancakes?
That would be a big no. The tall, squeezable bottles, like Mrs. Butterworth’s, are not pure maple syrup and would not give the maple cookies that pure maple flavor you’re looking for. You’re going to want to spring (because yes, it’s a little more expensive) for pure maple syrup. You’ll often find it in the same area of the grocery store, but it’s often in a jug or a glass bottle. Or, you can find it on Amazon. I’m not picky about the brand, but you do need it to be PURE maple syrup.
What type of maple syrup do I need for these cookies?
I always found that a bit confusing too! All pure maple grades actually have the same density and sugar content, but the grades help distinguish between the color and the intensity of the maple flavor. I went with Grade A medium amber for mine, since the higher the grade the more expensive it can get. I would think you’d be fine with Grade A dark amber (the next step up), but I might shy away from Grade B, whose flavor has been described as “hard core”. Thanks to Deep Mountain Maple for educating me!
Are these maple cookies the same as Canadian Leaf Maple Cookies?
Since I’m from the United States, I’d never heard of Canadian Leaf Maple Cookies. It wasn’t until I was googling this recipe that I realized those type of cookies are super popular up north. While both my cookies and those cookies are both based on the wonderful elixir that is maple syrup, theirs is a sandwich type cookie (often in the shape of a leaf) that puts a cream frosting in between.
How do you make soft maple cookies?
Making soft maple cookies is simple. You just:
- Cream the butter and sugar
- Add the egg
- Add the liquids (maple syrup, vanilla, maple extract)
- Add the baking soda and salt
- Stir in the flour
- Scoop onto a greased cookie tray
- Bake at 350 degrees F for 9-11 minutes
- While they cool, melt all the ingredients for the glaze in a small saucepan over medium low heat (butter, maple syrup, powdered sugar and salt)
- Whisk until everything is melted and combined
- Drizzle the glaze over the cookies
- Allow the glaze to harden
- Inhale the cookies
How do you make gluten free maple cookies?
Since my son is allergic to wheat, and my husband has a gluten intolerance, I had to make these work for a gluten free diet. You simply swap out the amount of flour called for, using a gluten free flour blend. You can use my gluten free flour blend or, I’ve used a pre-bought mix like Walmart’s gluten free flour in a pinch. (Bob’s Red Mill 1:1 could also work.) If you use my gluten free flour blend that has no xanthan, you’ll want to add 1/2 teaspoon of xanthan to help them rise. If you use a store-bought blend that already has xanthan than you don’t need to add anymore. I find that my gluten-free flour blend tends to make flatter cookies, and the Walmart blend made them a little more domed because they also include sorghum flour, which makes the dough a bit thicker (as shown in the pictures).
How do you make these maple cookies vegan?
Since my son is allergic to eggs and dairy, all of my baking is vegan. Here is how you make these vegan maple cookies:
- Swap out the butter for vegan butter
- Use 1 and 1/2 teaspoons of Ener-G egg replacer mixed with 2 Tablespoons of water to replace the egg
That’s it! I wanted that rich buttery taste, so instead of using coconut oil (which is often a great butter replacement) I went with vegan butter. I would recommend doing the same. The brand I like to get is Earth Balance.
How do you store these maple cookies so that they stay chewy?
Having a soft, chewy center on your maple cookie makes or breaks it! Be sure once they’ve cooled to store them at room temperature in an air tight container. We’ve never had ours last more than 24 hours, but I imagine they could be kept for 3-4 days.
When is a good time to make maple cookies?
Honestly, whenever you have a craving for a maple donut is when I’d bust these out. The ingredients aren’t necessarily seasonal (meaning you can find them any time during the year) so you can make them whenever. I see my family enjoying them all year long. However, I’d recommend making them especially for:
- Fall–I mean, maple flavor just screams fall and can mix in some variety to all that pumpkin baking
- Christmas cookie plates–who wouldn’t want these? And, because they’re more original than the typical Christmas cookie, they’d be a welcome sight!
Can maple cookies be nut free?
Obviously maple pairs oh-so-perfectly with walnuts and pecans. So, if you aren’t allergic to nuts, definitely add in 1/2-1 cup of chopped nuts to the batter before baking. But, if you’re like us and have both peanut and tree nut allergies at your house, I was pleasantly surprised how tasty they were with this typical ingredient left out.
Are you wanting more gluten free vegan cookies:
Try these delicious cookies that are also customizable:
- Cherry chocolate cookies
- Gluten free vegan roll out sugar cookies
- Chocolate orange cookies
- Peppermint crinkle cookies
- 2 and 1/2 cups gluten free flour* see post notes if you don't need gluten free
- 1 teaspoon baking soda
- 1/2 teaspoon salt**
- 1/2 cup (1 stick) vegan butter see post notes
- 1 cup packed brown sugar (regular or dark will do)
- 1 Ener-G egg (1 and 1/2 tsp mixed with 2 Tablespoons water) or 1 egg if you can have eggs
- 1/3 cup pure maple syrup (no substitutions)
- 1 teaspoon mexican vanilla extract
- 1 teaspoon maple extract
- 1 cup chopped pecans or walnuts (if you can do nuts, if not omit)
- MAPLE GLAZE
- 1 Tablespoon vegan butter
- 2 and 1/2 Tablespoons pure maple syrup
- 1/2 cup powdered sugar
- pinch salt, to taste
Preheat your oven to 350 degrees F. Place a silicone baking mat down on a cookie sheet, or some parchment paper.
Cream the vegan (or not) butter and brown sugar. Add in the maple syrup, vanilla, egg/egg replacer and maple extract.
Next stir in the baking soda, salt and xanthan if needed (see post above).
Lastly, stir in the gluten free (or regular) flour until everything is combined.
If you can do nuts, add them in now.
Scoop the batter onto the prepared cookie sheet. I love this cookie scoop for even cookies.
Bake for 9-11 minutes, or until cookies are mostly set.
Remove the baking sheet from the oven and allow the cookies to cool/finish setting for five minutes .
Remove them with a spatula to a cooling wrack to finish cooling.
While they cool, make the glaze:
In a small saucepan over medium-low heat, melt the vegan/regular butter, pure maple syrup, powdered sugar and pinch of salt. Stir until everything is melted and combined.
Carefully drizzle the glaze over the cooled cookies. The glaze takes just a few minutes to harden and set up--making them great for stacking and putting on cookie plates!
Adapted from the cookie genius, Sally's Baking Addiction
If you'd like, adding in pieces of crispy, crumbled bacon to the dough would also make these a delicious variation.
**For another variation, omit the salt from the batter and lightly sprinkle flaky sea salt on top of the icing before it sets.
The original recipe calls for chilling the dough, which I find doesn't need to happen if you up the flour a little like I did so that they're not so sticky. If you're finding your dough too sticky to work with, you can add more flour, or try chilling it as originally requested.
Nutrition Information:Yield: 16 Serving Size: 2
Amount Per Serving: Calories: 127 Total Fat: 5g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 157mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 1g Sugar: 16g Sugar Alcohols: 0g Protein: 1g
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