There was a time when every week when I’d grocery shop, I’d get myself a doughnut as a reward. Let’s face it, I had a doughnut habit. And my go-to doughnut was – the maple glazed.
Yet at home, who has time for deep-frying doughnuts? And especially time for creating allergy-friendly, gluten-free doughnuts, since both of my boys have multiple food allergies.
I’ve made a discovery: you can get the same flavor from the Glazed Maple Cookies I created, which you can whip up in a fraction of the time!
With the holidays coming up fast, for this installment of Megan’s Minute for Allergic Living, I just had to share my soft and delicious maple cookies. (Anyone who follows my blog Allergy Awesomeness knows I love to develop allergy-friendly baking recipes.)
So watch the video for my cookie-making tricks and tips, and get the full Top 9-free recipe below. I hope you enjoy making these Maple Cookies in your own kitchen as much as I did in mine. Happy baking!
Flour Note: For this recipe, use my gluten free flour blend (rice flour, potato starch and tapioca starch), or I’ve also used a store-bought cup-for-cup all-purpose, gluten-free flour. If using either my gluten-free flour blend, which has no xanthan gum, or a purchased blend that doesn’t have it added, you’ll need to add 1/2 teaspoon of xanthan gum. This gum is a binding agent that helps give structure to gluten-free baked goods. But if you use a store-bought blend that already has xanthan, then there’s no need to add more.
Maple Cookies with Maple Glaze Recipe
Makes: 16 cookies
Free of: Top 9 allergens and gluten
- 2 1/2 cups gluten-free flour (see Flour Note above) or all-purpose wheat flour (if not gluten-free)
- 1/2 cup / 1 stick vegan butter (e.g. Earth Balance)
- 1 cup packed brown sugar (regular or dark)
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 Ener-G egg (1 1/2 tsp powder mixed with 2 tbsp water) or 1 egg
- 1 tsp maple extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp xanthan gum (optional depending on flour, see Flour Note)
- 1 tbsp dairy-free, soy-free buttery spread (e.g. Earth Balance)
- 2 1/2 tbsp pure maple syrup
- 1/2 cup powdered sugar
- pinch salt, to taste
- Preheat your oven to 350 degrees F. Place a silicone baking mat on a cookie sheet, or parchment paper.
- Cream the vegan butter and brown sugar. Add the maple syrup, vanilla, egg replacer (or egg) and maple extract.
- Next stir in the baking soda, salt and xanthan – if it’s needed per the Flour Note above.
- Lastly, stir in the gluten-free (or regular) flour until everything is combined.
- Scoop the batter onto the prepared cookie sheet. I love this cookie scoop for even cookies. Bake for 9-11 minutes, or until cookies are mostly set.
- Remove from the oven and allow the cookies to cool/finish setting on the baking sheet for five minutes. Then remove them with a spatula to a cooling wrack to finish cooling.
- For the glaze: In a small saucepan over medium-low heat, melt the vegan butter, pure maple syrup, powdered sugar and pinch of salt. Stir until melted and combined.
- Carefully drizzle the glaze over the cooled cookies. The glaze takes just a few minutes to harden and set up – making them great for stacking and putting on cookie plates!
For the vegan butter sticks, Earth Balance is a good option as it offers dairy-free and dairy-free plus soy-free buttery products.
Megan’s Minute Series
Join Allergic Living monthly for a new installment of Megan’s Minute with Megan Lavin, the creator of the Allergy Awesomeness blog.
View the rest of the video series on the Allergic Living YouTube Channel here.
The Allergy Awesomeness blog features great Top-8 free recipes and articles. Follow Megan’s recipe work on Instagram and Facebook.