Maple Cookies
These Maple Cookies are soft, chewy and easy to make in one bowl. Full of real maple syrup and topped with an easy maple icing, these paleo cookies are perfect for your healthy holiday cookie tray. Gluten-free, dairy-free with low carb keto sweetener options.
Ingredients
- 1/4 cup solid refined organic coconut oil , you want the texture to be similar to softened room temperature butter (you can also sub with vegan butter OR ghee if not dairy-free)
- 3 tablespoons creamy unsalted cashew butter , can also sub with creamy unsalted nut butter or seed butter of choice but cashew butter gives the best flavor profile
- 1/4 cup pure maple syrup , OR may sub with Lakanto sugar-free maple syrup for low carb / keto
- 1/2 teaspoon pure maple extract
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups superfine blanched almond flour
- 3 tablespoons coconut flour , sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
FOR ROLLING:
- 1/2 tablespoon granulated pure maple sugar
FOR THE FILLING:
- 2 tablespoons creamy cashew butter
- 1 teaspoon pure maple syrup
FOR THE MAPLE FROSTING
- 4 tablespoons coconut butter (coconut manna) , melted
- 1 teaspoon pure maple syrup
Instructions
MAKE THE COOKIES
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Line a large baking sheet with parchment paper and set aside.
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MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, maple syrup, maple extract and vanilla extract until smooth.
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STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, cinnamon and salt then stir well until combined.
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CHILL DOUGH: If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes. I do not usually have to chill mine.
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PREHEAT OVEN: Meanwhile preheat oven and mix together the maple sugar coating in a small bowl
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FORM INTO COOKIE DOUGH BALLS: Remove the chilled dough and roll into 1.5 Tablespoon-sized balls. Meanwhile preheat oven and place the maple sugar in a small bowl
Roll the dough balls into the maple sugar and place on baking sheet about 2.5 inches apart.
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Place on baking sheet about 2.5 inches apart. Gently flatten.
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Bake for 9-10 minutes or until slightly brown. Do not overbake. The cookies will continue to cook once you remove them from the oven. Allow to cool for at least 25 minutes, otherwise they will fall apart.
MAKE THE ICING
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While the cookies cool, make the maple icing. Combine the glaze ingredients together in a small bowl. If the icing is too thin, chill in the fridge. If the icing is too thick, stir in more maple syrup or unsweetened almond milk, until desired consistency.
When the cookies have cooled, use a small offset spatula or the back of a butter knife to spread a dollop of icing onto the cookies
Top each with chopped or a whole walnut.
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Store cooled cookies in an airtight container for up to 4 days or in the freezer for 2 months.