Vegan Maple Soft Cookies (Printable Version)
Soft, chewy maple-flavored cookies bursting with plant-based goodness and natural sweetness.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
06 - 1/2 cup pure maple syrup
07 - 1/2 cup coconut oil, melted and cooled
08 - 1/3 cup brown sugar or coconut sugar
09 - 1/4 cup unsweetened non-dairy milk (almond, oat, soy)
10 - 1 tablespoon ground flaxseed
11 - 2 tablespoons water
12 - 1 1/2 teaspoons pure vanilla extract
13 - 1/2 teaspoon maple extract (optional)
# How To Make:
01 - Set the oven to 350°F and line two baking sheets with parchment paper.
02 - Combine ground flaxseed and water in a small bowl. Let rest for 5 minutes until thickened.
03 - Whisk together flour, baking soda, baking powder, salt, and cinnamon in a large bowl.
04 - In a separate bowl, mix maple syrup, melted coconut oil, brown sugar, non-dairy milk, vanilla extract, maple extract if using, and the flax egg.
05 - Pour wet mixture into dry ingredients and stir gently until just combined. Avoid overmixing.
06 - Scoop tablespoon-sized mounds of dough onto prepared sheets, spacing them two inches apart.
07 - Bake for 10 to 12 minutes until edges are lightly golden and centers remain soft.
08 - Remove from oven and cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
# Expert Advice:
01 -
- They taste like autumn in cookie form, soft and chewy with deep maple sweetness that doesn't need any dairy to shine.
- The dough comes together in one bowl with ingredients you probably already have, and they bake up golden in just twelve minutes.
02 -
- Don't skip cooling the coconut oil or it will start to cook the flax egg and make the dough greasy.
- These cookies look underbaked when you pull them out, but they set perfectly as they cool. Trust the timing.
03 -
- Measure the flour by spooning it into the cup and leveling it off, or you'll end up with dry, crumbly cookies.
- If the dough feels too sticky, chill it for ten minutes before scooping. It makes handling so much easier.