Maple-Doodle Cookies

Maple sugar (pure, dried, granulated maple syrup), adds an extra infusion of warmth into these soft and chewy snickerdoodles. For a more traditional recipe, cane sugar can be substituted for maple sugar.

Makes: 24 cookies
Free of: gluten and all top allergens


  • 1 cup (250 mL) sorghum flour
  • 3/4 cup (175 mL) Top 8-free chickpea/garbanzo bean flour
  • 1/2 cup (60 mL) tapioca starch
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp xanthan gum
  • 1/2 tsp salt
  • 1/2 cup (120 mL) maple sugar, divided
  • 1/2 cup (120 mL) maple syrup
  • 1/2 cup (120 mL) coconut oil*, melted
  • 1 tsp vanilla extract
  • 1 tbsp ground cinnamon

Recipe Tips

*A Note on Coconut       Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.


  1. Preheat oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together flours, starch, baking powder, baking soda, xanthan gum and salt.
  3. In a medium bowl, whisk together 1/4 cup maple sugar, maple syrup, oil and vanilla. Add to dry ingredients and stir until the batter is completely smooth and fairly thick. Refrigerate 10 minutes.
  4. Combine 1/4 cup maple sugar and cinnamon in a small bowl. Scoop dough by the heaping tablespoon, roll into balls and gently toss in the cinnamon maple sugar to coat. Place dough balls about 1 1/2 inches apart on the prepared baking sheets and flatten slightly.
  5. Bake 10-12 minutes, or until barley browned around the edges and longer shiny on top. They should look a bit underdone. Cool 10 minutes, then remove to a wire rack to cool completely.

Recipe and photo by Hannah Kaminsky. Visit her online at .