Soft & Chewy Maple Cookies with Irresistible Maple Glaze (Gluten-Free & Vegan Options!)

Experience the ultimate comfort with these delectable maple cookies featuring a perfectly soft center and a generous drizzle of homemade maple icing. Unlike many cookie recipes, these require absolutely no chilling, making them your go-to solution for a quick and satisfying sweet craving. Crafted with pure maple syrup, these effortless cookies capture the authentic taste of a maple bar doughnut, all without the fuss of complicated dough work or deep-frying. Discover how to easily adapt this recipe to be entirely allergy-friendly, with tailored options for gluten-free, dairy-free, egg-free, soy-free, peanut-free, and tree nut-free diets, including a fantastic vegan variation!

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Hello there! My name is Megan, and I confess, I am a lifelong doughnut enthusiast. For a significant period, my weekly grocery runs weren’t complete without picking up a doughnut – a sweet reward for successfully mapping out my family’s meal plan for the week ahead. Among all the delightful choices, the maple bar always held a special place in my heart. There’s truly nothing quite like that rich, shimmering maple glaze, don’t you agree? It’s pure bliss.

However, let’s be real – who truly has the time to dedicate to making homemade doughnuts from scratch? The process of dealing with yeast doughs, waiting for them to rise, then the messy and often intimidating act of frying can be a significant deterrent. This challenge is further amplified when you need to make them allergy-friendly, a necessity in my household since both of my wonderful boys live with multiple food allergies.

So, imagine a world where you can capture that exact, iconic maple bar flavor without any of the rising, frying, or extensive cleanup. These incredibly easy maple brown sugar cookies are designed to deliver that dream! You can whip them up in a mere fraction of the time, allowing you to indulge in that nostalgic, comforting taste whenever the craving strikes, all with minimal effort and maximum satisfaction. Get ready to ditch the doughnut dilemma and embrace these hassle-free, flavor-packed cookies!

Before you dive into baking and inevitably devouring these delightful fall-favorite cookies (though, truth be told, they’re perfect any time of year!), let’s take a moment to address some of the most frequently asked questions. This will ensure you have all the insider tips and tricks to make your maple cookies absolutely perfect, especially when navigating allergy-friendly adjustments.

Is the Maple Syrup for These Cookies the Same as Regular Pancake Syrup?

This is a crucial question, and the answer is a resounding “absolutely not.” When we talk about “maple syrup” for these cookies, we’re referring exclusively to *pure maple syrup*. The tall, squeezable bottles commonly found on grocery store shelves, like Mrs. Butterworth’s or Aunt Jemima, are typically imitation syrups made primarily from corn syrup with artificial maple flavoring. These products simply will not provide the authentic, deep, and nuanced maple flavor that makes these cookies so special. Using them would result in a distinctly different, and less satisfying, taste profile.

You’ll want to invest in pure maple syrup, which, yes, is a little more expensive, but it’s an investment in genuine flavor. Pure maple syrup is typically found in the same aisle of the grocery store but will often be in a jug or a distinctive glass bottle. If you’re having trouble locating it locally, it’s also readily available online, for example, on Amazon. The brand isn’t as important as ensuring it explicitly states “PURE maple syrup” on the label. This ensures you get that rich, natural sweetness and depth of flavor essential for our maple cookies.

Choosing the Right Maple Syrup: Decoding the Grades for Perfect Flavor

Navigating the world of maple syrup grades can indeed be a bit perplexing! It’s a common misconception that different grades mean different sugar content or thickness. In reality, all pure maple syrup grades possess the same density and sugar content. The grading system primarily helps to distinguish between the syrup’s color and, more importantly for our baking purposes, the intensity of its maple flavor.

For these particular maple cookies, I opted for Grade A Medium Amber. This grade strikes a wonderful balance, offering a delightful and prominent maple flavor without being overwhelmingly robust. As you ascend the grading scale, the syrup tends to become darker and its flavor more intense, which often correlates with a higher price point. Grade A Dark Amber, which is the next step up, would likely also work beautifully and lend an even deeper maple note to your cookies. However, I might advise against using Grade B (if you can even find it these days, as many regions have shifted to the Grade A system), as its flavor has been described as quite “hard core” – which might be too strong for these delicate cookies. My sincere thanks to Deep Mountain Maple for shedding light on these fascinating facts and enhancing my maple syrup knowledge!

Are These Maple Cookies Similar to Canadian Leaf Maple Cookies?

As someone from the United States, I was initially unfamiliar with the renowned Canadian Leaf Maple Cookies. It was only through researching this recipe that I realized how immensely popular these cookies are north of the border. While both my recipe and these iconic Canadian cookies proudly feature the glorious elixir that is pure maple syrup as their star ingredient, they are fundamentally different in their structure and style.

Canadian Leaf Maple Cookies are typically a sandwich-style biscuit, often beautifully molded into the shape of a maple leaf, with a rich, creamy frosting generously spread between two cookies. They offer a delightful interplay of crisp cookie and smooth filling. In contrast, my maple cookies are a soft, chewy drop cookie, generously drizzled with a sweet maple glaze on top. Both celebrate the magnificent flavor of maple, but they do so in their own unique and delicious ways!

How Do You Achieve Perfectly Soft Maple Cookies?

Crafting these wonderfully soft and tender maple cookies is a straightforward process. The key lies in precise measurements and careful mixing to ensure the right balance of ingredients for that coveted melt-in-your-mouth texture. Here’s a simplified breakdown of the steps:

1. Cream the Butter and Sugar: Begin by creaming together your butter (or vegan butter) and brown sugar until the mixture is light, fluffy, and well combined. This step incorporates air, contributing to the cookies’ soft texture.
2. Incorporate the Egg: Add your egg (or egg replacer) and mix until fully integrated. The egg acts as a binder and helps with moisture.
3. Add the Liquids: Stir in the pure maple syrup, vanilla extract, and maple extract. These liquids infuse the dough with intense maple flavor and additional moisture.
4. Mix Dry Leavening Agents: Combine the baking soda and salt. Baking soda is essential for helping the cookies rise and achieve their soft crumb.
5. Gently Stir in Flour: Gradually add the flour, mixing just until everything is combined. Overmixing at this stage can lead to tough cookies, so be gentle.
6. Scoop and Bake: Scoop uniform portions of dough onto a lightly greased or parchment-lined cookie tray.
7. Bake to Perfection: Bake in a preheated oven at 350 degrees F for 9-11 minutes. Keep an eye on them; you want the edges to be lightly set but the centers still soft.
8. Prepare the Glaze: While the cookies cool, gently melt the glaze ingredients (butter, maple syrup, powdered sugar, and a pinch of salt) in a small saucepan over medium-low heat.
9. Whisk Until Smooth: Whisk the glaze mixture constantly until it’s smooth, melted, and thoroughly combined.
10. Drizzle and Decorate: Generously drizzle the warm maple glaze over your cooled cookies.
11. Allow Glaze to Set: Let the glaze harden for a few minutes before stacking or serving.
12. Enjoy! The final, and arguably most important, step: inhale and savor these incredible maple cookies!

Creating Delicious Gluten-Free Maple Cookies

Adapting recipes for a gluten-free diet is a common necessity in my kitchen, especially with my son’s wheat allergy and my husband’s gluten intolerance. Fortunately, making these maple cookies gluten-free is incredibly simple and yields equally delicious results. The primary modification involves a straightforward swap for the flour.

You simply replace the amount of all-purpose flour specified in the recipe with a high-quality gluten-free flour blend. I often use my own homemade gluten-free flour blend, which I’ve perfected over time to work wonderfully in many baked goods. Alternatively, in a pinch, I’ve successfully used pre-bought mixes, such as Walmart’s gluten-free flour, or a reliable option like Bob’s Red Mill 1:1 Baking Flour. If you opt for my homemade blend, which doesn’t contain xanthan gum, you’ll need to add about 1/2 teaspoon of xanthan gum to the dough. This essential ingredient acts as a binder, mimicking the elasticity of gluten and helping your cookies rise properly and maintain their structure. If you’re using a store-bought blend that already lists xanthan gum in its ingredients, then there’s no need to add more.

A small note on texture: I’ve observed that my personal gluten-free flour blend tends to produce slightly flatter cookies, which are still incredibly soft and chewy. The Walmart blend, however, often results in cookies that are a bit more domed, largely due to its inclusion of sorghum flour, which gives the dough a slightly thicker consistency, as you can see in some of the accompanying pictures.

Transforming These Maple Cookies into a Delightful Vegan Treat

Given my son’s allergies to eggs and dairy, much of my baking is inherently vegan, ensuring everyone in our family can enjoy the treats. Converting these maple cookies to a completely vegan version is surprisingly easy and doesn’t compromise on flavor or texture. Here’s how you can make these wonderfully soft maple cookies entirely vegan:

• Vegan Butter: Substitute the traditional butter with an equal amount of high-quality vegan butter. I personally lean towards Earth Balance because it delivers a rich, buttery taste and excellent texture, which I find superior to using coconut oil as a butter replacement in this particular recipe. While coconut oil is a great alternative in some dishes, for these cookies, you want that classic creamy, buttery depth that a good vegan butter provides.
• Egg Replacer: For the egg, use 1 and 1/2 teaspoons of Ener-G egg replacer mixed with 2 tablespoons of water. This specific combination effectively mimics the binding and leavening properties of a chicken egg, ensuring your cookies hold together and maintain their soft crumb.

That’s all it takes! With these simple swaps, you’ll have a batch of incredibly delicious vegan maple cookies that are indistinguishable from their non-vegan counterparts, packed with that rich, satisfying flavor.

Optimizing Storage to Keep Your Maple Cookies Perfectly Chewy

The hallmark of a truly great maple cookie is that irresistible soft, chewy center. Ensuring your cookies retain this delightful texture even after baking is key to their enjoyment. Once your maple cookies have completely cooled down to room temperature, it’s essential to store them correctly.

The best method is to place them in an airtight container. This prevents air exposure, which is the main culprit behind cookies drying out and becoming hard. We typically don’t have ours around long enough to truly test their longevity – they rarely last more than 24 hours in our house! However, under proper storage conditions in an airtight container at room temperature, I would estimate they could easily be kept fresh and chewy for 3-4 days. For an extra tip to maintain ultimate softness, you can even place a slice of bread in the container with your cookies; the cookies will absorb moisture from the bread, keeping them wonderfully tender for longer.

When Is the Perfect Time to Bake Maple Cookies?

Honestly, the best time to bake these delightful maple cookies is whenever you find yourself yearning for the comforting taste of a maple doughnut – or indeed, any gluten-free doughnut! These cookies are incredibly versatile because their core ingredients aren’t seasonal specific, meaning you can easily find them and whip up a batch at any point throughout the year. My family enjoys these wonderful treats year-round, making them a staple for any occasion or simply when a sweet craving hits.

However, there are a couple of specific times when I particularly recommend bringing these beauties out:

• Autumn Bliss: The very essence of maple flavor just screams fall! As the leaves change and the air turns crisp, these cookies offer a fantastic way to introduce some variety into your seasonal baking repertoire, often dominated by pumpkin-flavored treats. They perfectly complement the cozy vibes of autumn.
• Festive Christmas Cookie Plates: Imagine these unique and appealing cookies nestled amongst your traditional holiday assortments. They are more original than many typical Christmas cookies, making them a welcome and delightful surprise on any festive platter. Their rich flavor and charming appearance are sure to be a hit with guests and family alike during the holiday season!

Can These Maple Cookies Be Enjoyed Nut-Free?

It’s undeniably true that maple pairs exquisitely with the rich, earthy notes of walnuts and pecans. So, if you and your family are fortunate enough not to have nut allergies, I wholeheartedly recommend adding about 1/2 to 1 cup of finely chopped nuts (pecans or walnuts work beautifully) to the cookie batter before baking. This addition introduces a wonderful textural contrast and an extra layer of flavor that nut lovers will adore.

However, if your household, like ours, navigates both peanut and tree nut allergies, you’ll be pleasantly surprised – and relieved – to discover just how incredibly tasty these cookies remain even with this typical ingredient omitted. The pure maple flavor truly shines through, making them a perfectly satisfying and safe treat for everyone. You absolutely don’t need nuts to make these maple cookies utterly delicious; they stand perfectly on their own with their soft texture and sweet maple glaze.

Craving More Delicious Gluten-Free Vegan Cookies?

If you’ve fallen in love with these customizable maple cookies and are eager for more allergy-friendly baking adventures, you’re in luck! I have a whole collection of delightful cookie recipes that are also gluten-free and vegan, and many come with options for other common allergens. Be sure to explore these fantastic options:

• Cherry Chocolate Thumbprint Cookies
• Gluten-Free Vegan Roll-Out Sugar Cookies
• Chocolate Orange Cookies
• Peppermint Crinkle Cookies
• Gluten & Dairy-Free Oatmeal Chocolate Chip Cookies (unique because they use NO flour blends – just oats!)
• Allergy-Friendly S’mores Cookies
• Allergy-Friendly Pumpkin Chocolate Chip Cookies
• Allergy-Friendly Black & White Cookies
• Maple Cookies with Maple Glaze (the very cookies you’re reading about, in case you need to jump back to the recipe!)
• Allergy-Friendly Homemade Oreos
• Gluten-Free Vegan Skillet Cookie

Watch the Video Tutorial: How to Make These Gluten-Free Vegan Maple Cookies!

Absolutely, there is! For those who prefer a visual guide, I’ve created a comprehensive video tutorial demonstrating how to make these delightful gluten-free vegan maple cookies. I had the pleasure of doing a live cooking segment for Allergic Living, where I walked through the entire process, offering tips and insights as I baked. Watching the video before you start can be incredibly helpful, providing a clear tutorial to ensure your baking success. You can launch the video by clicking on the still image below, or simply click here to view the maple cookie recipe video.

Maple Cookies with Maple Glaze (Gluten-Free & Vegan Option!)

Yield:
16

Prep Time:
10 minutes

Cook Time:
11 minutes

Additional Time:
5 minutes

Total Time:
26 minutes

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. You can make these allergy friendly with options for: gluten, dairy, egg, soy, peanut & tree nut free; with a vegan option too!

Ingredients

• 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

Instructions

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!

Notes

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: 127Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 157mgCarbohydrates: 20gFiber: 1gSugar: 16gProtein: 1g

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