Soft & Chewy Maple Cookies with Glaze: The Ultimate Allergy-Friendly Recipe (Gluten-Free, Vegan Options)

Indulge in these incredibly soft and chewy maple cookies, perfectly topped with a sweet, delicate maple icing. Forget the hassle of chilling dough; these cookies come together quickly, offering a delightful sugar fix whenever a craving strikes. Packed with the rich flavor of pure maple syrup, these simple cookies capture the essence of a classic maple bar doughnut without the fuss of complicated dough or deep frying. Best of all, this recipe is designed to be allergy-friendly, offering comprehensive options for those avoiding gluten, dairy, eggs, soy, peanuts, and tree nuts, with a fantastic vegan adaptation also included. Read on to learn how to customize this recipe to suit your dietary needs and create a batch of irresistible maple goodness!

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Hi there, my name is Megan, and I confess: I am absolutely addicted to doughnuts. For a long time, it was a weekly ritual – every time I finished my grocery shopping and meal planning for the week, I’d treat myself to a doughnut. It was my little reward, a moment of sweet indulgence after conquering the grocery aisles.

Among my top favorites, the maple bar always held a special place. There’s just an undeniable satisfaction that comes with that perfectly sweet, rich maple glaze, isn’t there? It’s pure comfort in every bite.

However, as much as I adore maple bars, who truly has the time to bake homemade doughnuts from scratch? And when you factor in the need for allergy-friendly options, especially with both of my boys having multiple food allergies, the task becomes even more daunting. The thought of dealing with rising dough, messy frying, and all the clean-up that follows can be enough to deter even the most enthusiastic baker.

That’s where these incredible maple brown sugar cookies come in! Forget the stress and mess of traditional doughnuts. You can achieve the exact same beloved maple flavor in these easy-to-make cookies, all whipped up in a mere fraction of the time. They offer that delightful soft, chewy texture and irresistible maple glaze, giving you all the joy of a maple bar without any of the fuss. These cookies are a game-changer for anyone craving that classic maple doughnut taste, especially if you’re navigating food allergies.

Before you dive into baking and enjoying these delightful fall (or any season!) cookies, let’s address some common questions to ensure your baking experience is a complete success.

Is the maple syrup for these maple cookies the same as regular pancake syrup?

This is a crucial distinction, and the answer is a resounding no. The tall, squeezable bottles of syrup, often found next to genuine maple syrup in stores and branded as “pancake syrup” or “table syrup” (like Mrs. Butterworth’s), are typically not pure maple syrup. They are usually made from corn syrup, high-fructose corn syrup, artificial flavors, and colors. While they might be fine for your pancakes, they simply will not provide the authentic, deep maple flavor that makes these cookies so special. For this recipe, you absolutely need to invest in pure maple syrup. Yes, it’s a bit more expensive, but the rich, natural flavor it imparts is irreplaceable. You’ll typically find pure maple syrup in jugs or glass bottles, often in the same grocery aisle. If you can’t find it locally, you can easily order pure maple syrup online from reputable sources like Amazon. The brand isn’t as important as ensuring it is clearly labeled as PURE maple syrup. This ingredient is key to achieving that genuine maple bar taste.

What type of pure maple syrup should I use for these cookies?

Understanding maple syrup grades can be a bit confusing, but it’s simpler than it seems! All grades of pure maple syrup share the same density and sugar content. The grading system primarily differentiates between the syrup’s color and the intensity of its maple flavor. Lighter grades tend to have a more delicate, subtle maple flavor, while darker grades offer a more robust and pronounced taste. For these cookies, I typically opt for Grade A Medium Amber. It strikes a perfect balance, providing a wonderful maple depth without being overpowering, and it’s generally more affordable than the darkest grades. You could also confidently use Grade A Dark Amber, which offers a slightly stronger maple profile. However, I would generally advise against using Grade B (often described as having a very “hardcore” or intense maple flavor), as it might be too strong for these cookies and could alter the delicate balance of flavors. A big thank you to Deep Mountain Maple for shedding light on these fascinating maple facts!

Are these maple cookies the same as Canadian Leaf Maple Cookies?

As someone based in the United States, I wasn’t familiar with Canadian Leaf Maple Cookies until I started researching this recipe. It turns out they are incredibly popular in Canada! While both my recipe and Canadian Leaf Maple Cookies celebrate the glorious flavor of maple syrup, they are distinct. Canadian Leaf Maple Cookies are typically a sandwich-style cookie, often pressed into the iconic shape of a maple leaf, with a creamy, rich maple-flavored frosting sandwiched between two crisp cookie halves. My recipe, on the other hand, focuses on a soft, chewy, single-layer cookie generously topped with a simple yet decadent maple glaze. Both are delicious in their own right, but they offer different textural experiences.

How do you achieve soft and chewy maple cookies?

Making these maple cookies wonderfully soft and chewy is surprisingly straightforward. Here’s a quick overview of the process:

Cream the Butter and Sugar: Begin by creaming together your butter (or vegan butter) and brown sugar until light and fluffy. This incorporates air, contributing to the cookie’s soft texture.
Add the Egg/Egg Replacer: Beat in the egg (or chosen egg replacer) until fully combined.
Incorporate Liquids: Stir in the pure maple syrup, vanilla extract, and maple extract. These are key to the cookie’s flavor and moisture.
Dry Ingredients (Part 1): Mix in the baking soda and salt. Baking soda helps with the soft, slightly puffy texture.
Add Flour: Gradually stir in the flour (gluten-free or regular) until just combined. Be careful not to overmix, as this can lead to tough cookies.
Scoop and Bake: Scoop uniform balls of dough onto a greased or parchment-lined cookie tray.
Bake to Perfection: Bake at 350 degrees F for just 9-11 minutes. The cookies should be mostly set but still look soft in the center for that perfect chewy texture.
Prepare the Glaze: While the cookies cool slightly, gently melt the glaze ingredients (butter, pure maple syrup, powdered sugar, and a pinch of salt) in a small saucepan over medium-low heat.
Whisk Until Smooth: Whisk the glaze mixture until it’s completely melted, smooth, and well combined.
Drizzle and Set: Drizzle the warm maple glaze generously over the cooled cookies.
Allow to Harden: Let the glaze set for a few minutes until it’s firm enough to handle and stack.
Enjoy!: Now, the best part – inhale and savor these delightful maple treats!

How can I make these maple cookies gluten-free?

Making these cookies gluten-free is incredibly simple and effective, perfect for those with wheat allergies or gluten intolerance like my son and husband. The key lies in a straightforward swap: replace the traditional all-purpose flour with a high-quality gluten-free flour blend. You have a couple of excellent options here. You can use my personal homemade gluten-free flour blend, which I’ve perfected over time to be free from the top 8 allergens. Alternatively, many excellent store-bought blends work wonderfully. In a pinch, I’ve successfully used readily available options like Walmart’s gluten-free flour. Another reliable choice is Bob’s Red Mill 1:1 Baking Flour, which is specifically formulated for easy substitution. 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 your dry ingredients. Xanthan gum acts as a binder, providing structure and helping the cookies rise and achieve that desired texture in gluten-free baking. If your chosen store-bought blend already includes xanthan gum (most 1:1 blends do), then there’s no need to add any extra. I’ve noticed that my gluten-free flour blend tends to produce slightly flatter cookies, while blends like Walmart’s, which often include sorghum flour, result in a slightly thicker dough and more domed cookies, as beautifully illustrated in the accompanying pictures.

How do you make these delicious maple cookies vegan?

Since my son has allergies to both eggs and dairy, much of my baking is naturally vegan. Transforming these delightful maple cookies into a vegan treat is incredibly easy, requiring just two simple substitutions:

Butter Swap: Replace traditional butter with a high-quality vegan butter alternative. For that rich, authentic buttery taste that truly elevates these cookies, I highly recommend using vegan butter over other fat substitutes like coconut oil (though coconut oil can be a good option for different recipes, vegan butter shines here). My personal favorite brand for baking is Earth Balance, as it performs wonderfully and delivers excellent flavor.
Egg Replacement: Instead of a chicken egg, use 1 and 1/2 teaspoons of Ener-G egg replacer mixed with 2 Tablespoons of water. This simple mixture effectively mimics the binding properties of an egg, ensuring your cookies hold together perfectly and maintain their soft texture.

That’s truly all there is to it! With these two straightforward swaps, you’ll have a batch of incredible vegan maple cookies that everyone can enjoy, regardless of dietary restrictions.

How do you store these maple cookies to keep them soft and chewy?

The secret to an exceptional maple cookie lies in its soft, chewy center! To preserve that wonderful texture, it’s essential to store your cookies correctly. Once they have completely cooled, transfer them to an airtight container. Keep the container at room temperature, away from direct sunlight or heat. While our batches rarely last beyond 24 hours (they’re just too delicious!), these cookies should maintain their freshness and delightful chewiness for about 3-4 days. For longer storage, you can also freeze the cooled, unglazed cookies in an airtight container for up to 3 months. Thaw at room temperature and then glaze as desired.

When is the best time to bake maple cookies?

Honestly, any time you find yourself craving a maple doughnut – or any gluten-free doughnut, for that matter – is the perfect moment to whip up a batch of these cookies! The beauty of this recipe is that the ingredients aren’t seasonal; you can easily find them year-round, making these cookies a flexible treat for any occasion. My family genuinely enjoys them all year long. However, there are a few specific times when these cookies truly shine and are especially recommended:

Fall Season: There’s just something about maple flavor that perfectly encapsulates the cozy essence of autumn. While pumpkin-spiced treats dominate the season, these maple cookies offer a delightful and unique variation, bringing a touch of comforting warmth to your fall baking repertoire.
Christmas Cookie Plates: Imagine these unique and delicious maple cookies nestled among your traditional holiday assortments. Who wouldn’t be thrilled to discover such a distinctive treat? Their beautiful glaze and comforting flavor make them stand out from typical Christmas cookies, ensuring they’ll be a welcome and memorable addition to any festive plate.
Any Time You Need a Quick Treat: Because they require no chilling, these cookies are perfect for spontaneous baking or when you need a dessert in a hurry.
Holiday Brunches: A wonderful addition to a holiday brunch spread, offering a sweet complement to savory dishes.

Can these maple cookies be made nut-free?

It’s true that maple often pairs exquisitely with the rich, earthy flavors of walnuts and pecans. So, if you don’t have a nut allergy in your household, feel free to enhance these cookies by adding 1/2 to 1 cup of chopped nuts (pecans or walnuts work beautifully) to the batter before baking. They will add a lovely crunch and depth of flavor. However, if you’re like my family and navigate both peanut and tree nut allergies, you’ll be delighted to know that these cookies are incredibly delicious even without the nuts. I was pleasantly surprised by how flavorful and satisfying they were with this typical ingredient omitted. The pure maple flavor truly shines through, making them a fantastic and safe option for anyone needing a nut-free dessert.

Looking for more gluten-free and vegan cookie recipes?

If you’ve enjoyed these maple cookies and are eager to explore more delicious, customizable, and allergy-friendly baking, you’re in luck! Here are some other fantastic cookie recipes from my kitchen that are also gluten-free and vegan, offering a wide array of flavors and textures to satisfy any craving:

Cherry Chocolate Thumbprint Cookies: A beautiful combination of sweet cherries and rich chocolate.
Gluten-Free Vegan Roll-Out Sugar Cookies: Perfect for decorating, these are a holiday staple or fun any time of year.
Chocolate Orange Cookies: A vibrant and zesty flavor pairing that’s unexpectedly delightful.
Peppermint Crinkle Cookies: A festive, minty treat, especially popular during the winter holidays.
Gluten & Dairy-Free Oatmeal Chocolate Chip Cookies: These unique cookies use no flour blends, relying solely on oats for a wholesome texture.
Allergy-Friendly S’mores Cookies: All the fun of s’mores packed into a chewy cookie.
Allergy-Friendly Pumpkin Chocolate Chip Cookies: A classic fall favorite, made safe for allergies.
Allergy-Friendly Black & White Cookies: Iconic New York cookies, reimagined for allergy needs.
Maple Cookies with Maple Glaze: (A link back to this very recipe, in case you need to find it again!)
Allergy-Friendly Homemade Oreos: A fantastic replica of the beloved classic.
Gluten-Free Vegan Skillet Cookie: A giant cookie perfect for sharing (or not!).

Is there a video tutorial for these gluten-free vegan maple cookies?

Yes, absolutely! For those who prefer a visual guide, I created a live cooking segment for Allergic Living where I demonstrated how to make these delicious maple cookies. In the video, I walk you through each step of the process, offering tips and insights as I bake. It’s a fantastic resource if you’d like a hands-on tutorial before you start baking your own batch of these delightful maple cookies. You can simply click on the still image below to launch the video directly, or click here to watch the maple cookie recipe video on YouTube.

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

Yield:
16 Cookies

Prep Time:
10 minutes

Cook Time:
11 minutes

Cooling Time:
5 minutes

Total Time:
26 minutes

These irresistible maple cookies feature a wonderfully soft and chewy center, generously drizzled with a sweet maple icing. Perfect for a quick sugar fix, they require no chilling. Made with pure maple syrup, these easy cookies perfectly capture the flavor of a classic maple bar doughnut without the effort of dealing with dough and frying. This recipe is designed to be highly allergy-friendly, offering seamless options for gluten-free, dairy-free, egg-free, soy-free, peanut-free, and tree nut-free diets, including a fantastic vegan adaptation!

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 for options)
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 large egg if you can have eggs
1/3 cup pure maple syrup (no substitutions for pure maple syrup)
1 teaspoon Mexican vanilla extract
1 teaspoon maple extract
1 cup chopped pecans or walnuts (optional, if you can tolerate nuts; omit for nut-free)
MAPLE GLAZE:
1 Tablespoon vegan butter
2 and 1/2 Tablespoons pure maple syrup
1/2 cup powdered sugar
Pinch of salt, to taste

Instructions

Preheat your oven to 350 degrees F (175 C). Line a cookie sheet with a silicone baking mat or parchment paper.

In a large mixing bowl, cream together the vegan (or regular) butter and brown sugar until the mixture is light and fluffy. Then, add in the maple syrup, vanilla extract, egg/egg replacer, and maple extract, beating until everything is thoroughly combined.

In a separate bowl, whisk together the baking soda, salt, and xanthan gum (if you are adding it; please refer to the main blog post above for details on xanthan gum usage with different flour blends).

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until everything is just combined. Be careful not to overmix the dough, as this can lead to tougher cookies.

If you are including nuts (and do not have nut allergies), gently fold in the chopped pecans or walnuts at this stage.

Scoop rounded tablespoons of the cookie dough onto the prepared cookie sheet. For consistently sized cookies, I highly recommend using a cookie scoop.

Bake for 9-11 minutes, or until the edges of the cookies are lightly golden and the centers still appear soft. For the perfect chewy texture, avoid overbaking.

Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about five minutes. This helps them set and firm up before moving.

Carefully transfer the partially cooled cookies from the baking sheet to a wire cooling rack to finish cooling completely.

While the cookies are cooling, prepare the delicious maple glaze:

In a small saucepan, combine the vegan (or regular) butter, pure maple syrup, powdered sugar, and a pinch of salt. Heat over medium-low heat, stirring continuously until all the ingredients are melted and thoroughly combined into a smooth, pourable glaze.

Once the cookies have cooled completely, carefully drizzle the warm maple glaze generously over each cookie. The glaze will take just a few minutes to harden and set, making them ideal for stacking and serving on cookie plates!

Notes

This recipe is lovingly adapted from the cookie genius, Sally’s Baking Addiction, with allergy-friendly modifications.

Flavor Variation: For a unique sweet and savory twist, consider adding crispy, crumbled bacon pieces to the cookie dough before baking. This delightful addition pairs wonderfully with the maple flavor!

Salt Variation: For another fantastic variation, you can omit the salt from the cookie batter. Instead, lightly sprinkle flaky sea salt on top of the maple icing immediately after drizzling, before it has a chance to set. This adds a beautiful textural element and balances the sweetness.

Dough Consistency: The original recipe suggests chilling the dough, but I’ve found that by slightly increasing the flour measurement, the dough becomes less sticky and perfectly workable without chilling, saving you time! If you find your dough to be exceptionally sticky or difficult to handle, you can either add a tablespoon or two more of your chosen flour blend, or go ahead and chill it for 30 minutes as originally suggested.

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
Fiber: 1g
Sugar: 16g
Protein: 1g

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