These Chewy Maple Cookies are crisp on the outside and nice and chewy on the inside. They’re perfectly thick and packed with so much delicious maple flavor!
Say hello to my new favorite cookie! These Thick and Chewy Maple Cookies have the most amazing texture and they’re packed with delicious maple flavor. I was inspired to make these Maple Cookies after making my favorite Soft and Chewy Ginger Molasses Cookies a couple of years ago.
I use a very similar recipe, except I use maple syrup instead of molasses, only use cinnamon and add a little bit of maple extract. I love them because they’re not overly sweet and the flavors all go together really well. They are my new favorite Christmas cookies!
Thick and Chewy Maple Cookie Ingredients and Substitutions
- Flour – I just use a regular all purpose flour for these cookies. I haven’t made them with gluten free flour but I think a good GF AP flour mix with xantham gum would work well.
- Cinnamon – 1 teaspoon of ground cinnamon adds a nice warm flavor to these cookies. You can never go wrong with adding cinnamon!
- Baking Soda & Salt – I originally tested these cookies using 2 teaspoons of baking soda and they tasted way too much like baking soda. I tested again and halved the amount and they taste perfect. I do think it made them not spread out as much while baking but that is what makes them nice and thick and super chewy!
- Butter – I used a vegan butter for this recipe. My new favorite vegan butter is from Country Crock and comes in sticks so it’s really easy to measure. You can use regular butter or even softened coconut oil if you like.
- Coconut Sugar – Coconut sugar or brown sugar can be used in these cookies. Brown sugar will make them a little sweeter.
- Egg – I did use a real egg in this recipe. If using a real egg, try to use an extra large egg. You can make this recipe vegan by using a vegan egg alternative. I would suggest using two servings. I’ve also found that a vegan egg doesn’t add as much liquid as a regular egg so you can omit about 1/4 cup of the flour.
- Maple Syrup – You want to use pure maple syrup, not the aunt Jemima pancake syrup that has a more artificial flavor.
- Vanilla & Maple Extract – Vanilla extract is pretty much always used in baking and the maple extract has such amazing maple flavor to help compliment the maple syrup.
- White Sugar – The white sugar is used just for rolling the cookie dough balls in. I like to use cane sugar but granulated sugar is also great too.
How To Make Chewy Maple Cookies
These Chewy Maple Cookies are so easy to make and you don’t even need to chill them before baking!
- Start by pre-heating your oven and lining a large baking sheet with a non-stick mat or parchment paper. Then, combine the dry ingredients in a small bowl and set aside.
- In a large bowl, whip the butter and coconut sugar together for a few minutes until light and fluffy. Then add in the maple syrup, egg, and vanilla and maple extracts. Mix again until entirely combined.
- While the mixer is on, slowly pour in the flour mixture and mix until dough easily forms into a ball with your hands.
- Use a one tablespoon scoop to form balls with the cookie dough and then roll them in the white sugar, making sure they’re completely coated.
- Place the cookie dough balls on the cookie sheet and bake until the tops are slightly firm to the touch and cracks are just beginning to form. They will have the best texture before the cracks really start to form. They also don’t spread out too much so don’t rely on that to know when they’re done!
- Remove cookies from the oven and let cool. You can move to a wire wrack if you like. Enjoy!!
Maple Cookie Recipe Frequently Asked Questions
- Can I make these Maple Cookies vegan? Yes, just use vegan butter, or coconut oil, and a vegan egg substitute.
- What should I use for a vegan egg substitute? Here is what I recommend:
- Chia seeds – Two tablespoons ground chia seeds mixed with 6 tablespoons water, let sit for about 1 minute.
- Flax seeds – Two tablespoons ground flax seeds mixed with 6 tablesoons water, let sit for 1-2 minutes.
- Bob’s Red Mill Egg Replacer (my favorite option) – 2 tablespoons egg replacer mixed with 4 tablespoons water, let sit for 1-2 minutes.
- Can I make these cookies gluten free? I haven’t used gluten free flour myself, but I definitely think a good GF AP flour blend with xantham gum would work great.
- Can the cookie dough be frozen? Yes, I would freeze in an airtight container for up to 3 months. Thaw in the refrigerator or the counter and use immediately. Dough will stay good in the refrigerator for 4-5 days.
- How should I store these Thick and Chewy Maple Cookies? I recommend storing in an airtight container on the counter or in the refrigerator. I always like to add a slice of bread because the bread absorbs the dryness and leaves the cookies perfectly moist!
Have a question that I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!