These chewy maple cookies are full of rich flavor, making them perfect for Fall (but let’s be real, you can enjoy these delicious cookies year-round!).
I’m not going to go on and on about how much I love all things maple. If you’ve seen my maple glazed donuts post, then you know all about that. I will say, though, that I’m not entirely sure why it took me this long to make gluten free maple cookies.
We’re true blue cookie lovers in this house, so experimenting with new cookie flavors and variations is one of my favorite things to do! Truly! When it came to these chewy maple cookies, I knew that I wanted to keep things simple to really allow for the maple syrup to shine.
Of course, we’re complementing the delicious maple with dark brown sugar. Trust me, you’re going to love these rich flavors together. They were made for each other!
I made this maple cookie recipe a few times and decided that half a cup of maple syrup is needed to really get that deep flavor. My first batch called for less syrup and, while the dough was super maple-y, somehow it didn’t come through as much in the final baked cookies.
So I upped the syrup… which was a great idea, if I do say so myself. We’ll need to chill the dough since we’re adding a good amount of liquid, but it’s really a small price to pay 😉
Why You’ll Love These Gluten Free Maple Cookies…
- Fans of chewy cookies will go crazy for the texture on these. They’re soft, and chewy, and wonderful.
- What’s not to love about that deep maple flavor? I actually like to make these gluten free maple cookies with dark brown sugar and find that it makes for an even richer cookie. If you only have light brown sugar on hand, you can use that instead.
- These are likely all ingredients you already have in your kitchen! Isn’t it great when that happens?
What You’ll Need…
- The dry ingredients: flour + baking soda + salt.
- The flavor: dark brown sugar + pure maple syrup.
- The fat: unsalted butter.
- Instead of eggs: Bob’s Red Mill Egg Replacer.
What Kind Of Maple Syrup Is Best In Cookies?
If you haven’t baked with maple syrup a ton, you might be wondering what kind works best. I would say any pure maple syrup would work well here — we definitely don’t want to use artificially sweet breakfast syrup, so do make sure you’re using pure maple syrup. There should be no added ingredients. This is one of my favorites.
How To Make Gluten Free Maple Cookies From Scratch…
To make my chewy maple cookies, start by combining your dry ingredients in a small bowl. Then, using a mixer, beat the butter with the brown sugar. Add in your egg replacer and maple syrup, then go ahead and add your dry ingredients right in!
We will want to chill the dough for a couple of hours before baking. These maple cookies will still spread a little even after chilling, because there is quite a bit of liquid in them, but not too much — just enough to make them nice and soft and chewy! But be sure to space them out a few inches on the baking sheet, just to be safe.
We’ll be baking these cookies on 350ºF for around 18 minutes. I think the hardest part about this whole thing will be waiting for them to cool before taste testing one.. or two.. or three? 😉
Maple Cookies – Gluten Free, Eggless
- 1 ½ cups (222g) gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ⅔ cup (134g) dark brown sugar packed
- ½ cup (120ml) pure maple syrup
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- In a small bowl, whisk the flour, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar until combined. Add the maple syrup and the prepared egg replacer and continue beating. Pour the dry ingredients into the wet ingredients and mix on low speed until dough forms.
- Cover and chill in the refrigerator for at least 2 hours.
- Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
- Roll dough into balls and arrange a few inches apart on the baking sheet. Bake for 18-20 minutes until lightly browned. Cool on baking sheet 10 minutes before transferring to a wire rack to cool completely.
Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- The centers of the cookies may still look soft when you remove from the oven, but they will continue to cook and set as they cool on the baking sheet.
- Dark brown sugar can be substituted for light brown sugar, it just won’t have as deep of a flavor.
Did you make my gluten free maple cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!