Vegan Maple Soft Cookies

I pulled my first batch of these from the oven on a cloudy October afternoon when I'd run out of eggs and butter but was craving something sweet. The smell of maple and cinnamon filled the kitchen so quickly that my neighbor knocked to ask what I was baking. I handed her one still warm from the tray, and she couldn't believe they were vegan.

I started making these every Sunday morning after my sister went plant-based and missed having cookies with her coffee. Now they're the first thing I bake when someone's coming over, because they disappear fast and no one ever guesses they're egg-free. There's something comforting about watching them puff up in the oven, knowing they'll be ready before the kettle even boils.

Ingredients

• All-purpose flour: The backbone of the cookie, giving structure without heaviness. I've tried whole wheat, but it made them dense, so I stick with all-purpose.
• Baking soda and baking powder: This duo creates the perfect rise and chew. Don't skip either one or they'll spread too thin.
• Salt and cinnamon: Salt deepens the maple flavor, and cinnamon adds warmth without taking over.
• Pure maple syrup: The star ingredient. Use the real stuff, not pancake syrup, or you'll lose that rich, woodsy sweetness.
• Coconut oil: Melted and cooled, it keeps the cookies soft. I let it sit for a few minutes so it doesn't melt the sugar too fast.
• Brown sugar or coconut sugar: Adds moisture and a caramel note. Coconut sugar works beautifully if you want to keep it less processed.
• Non-dairy milk: I use oat milk for creaminess, but almond or soy work just as well.
• Ground flaxseed and water: This flax egg binds everything together. Let it sit until it's thick and gel-like.
• Vanilla extract: A must for warmth and depth.
• Maple extract: Optional, but it punches up the maple flavor in a way that feels almost indulgent.

Instructions

Preheat and prep:

Set your oven to 350°F and line two baking sheets with parchment paper. This keeps the bottoms from browning too fast.

Make the flax egg:

Stir ground flaxseed with water in a small bowl and let it sit for five minutes until it thickens into a sticky paste. It won't look like a chicken egg, but it works magic.

Mix the dry ingredients:

Whisk together flour, baking soda, baking powder, salt, and cinnamon in a large bowl. Make sure there are no clumps of baking soda hiding at the bottom.

Combine the wet ingredients:

In another bowl, whisk maple syrup, melted coconut oil, sugar, non-dairy milk, vanilla, maple extract, and the flax egg until smooth and glossy.

Fold it all together:

Pour the wet mixture into the dry ingredients and stir gently until just combined. Overmixing makes them tough, so stop when you no longer see streaks of flour.

Scoop and space:

Use a tablespoon or cookie scoop to drop mounds of dough onto the baking sheets, leaving about two inches between each one. They spread a little, but not much.

Bake until golden:

Slide them into the oven for ten to twelve minutes. The edges should turn lightly golden while the centers stay soft and slightly underdone looking.

Cool on the sheet:

Let the cookies sit on the baking sheet for five minutes before moving them to a wire rack. They firm up as they cool.

Save

The first time I brought these to a potluck, someone asked if I'd used my grandmother's recipe. I laughed because my grandmother never went a day without butter, but I took it as the highest compliment. These cookies have a way of tasting like they've been around forever, even though I only invented them a few years ago.

Make Them Your Own

I've folded in chopped pecans when I want crunch, and once I stirred in a handful of dairy-free chocolate chips on a whim. Both versions disappeared just as fast. You can also swap the coconut oil for melted vegan butter if you prefer a richer flavor, though I love the subtle tropical note the coconut adds.

Storage and Freshness

These keep for up to five days in an airtight container at room temperature, staying soft and chewy the whole time. I've also frozen the baked cookies between sheets of parchment, and they thaw beautifully in about twenty minutes. If you want to prep ahead, you can freeze the dough in scoops and bake them straight from the freezer, adding a minute or two to the baking time.

Serving Suggestions

I love these with a strong cup of coffee in the morning or as an after-dinner treat with a scoop of dairy-free vanilla ice cream. They're also perfect for packing in lunchboxes or wrapping up as a small gift, especially if you drizzle them with a simple glaze of powdered sugar and a splash of maple syrup.

• Serve them warm for an extra gooey center.
• Pair with hot apple cider or chai tea for a cozy autumn vibe.
• Pack them in a tin with a ribbon for a thoughtful homemade present.

Save

I hope these become your go-to when you want something sweet, simple, and surprisingly good. They've never let me down, and I have a feeling they won't let you down either.

Recipe Questions & Answers

→ How do I achieve the soft, chewy texture?

Using coconut oil and maple syrup along with careful baking time ensures the cookies stay soft inside while edges turn slightly golden.

→ Can I add nuts for extra crunch?

Yes, chopped pecans or walnuts can be gently folded into the dough before baking to add texture and flavor.

→ What substitutes work for the flaxseed binder?

You can replace ground flaxseed and water with chia seeds soaked in water or a commercially available egg replacer for similar binding effects.

→ Is it necessary to cool cookies on the baking sheet?

Allowing cookies to cool on the baking sheet for a few minutes helps them set up before transferring to a wire rack for complete cooling.

→ How can I enhance the maple flavor?

Adding a drizzle of a simple glaze made from powdered sugar and maple syrup after baking intensifies the maple taste.