Extra chewy and rich, these maple cookies are a dreamy fall treat!
Course Dessert, Snack
Cuisine American
Keyword brown sugar, cookies, eggless, fall, gluten free, maple
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Chill Time 2 hourshrs
Total Time 2 hourshrs35 minutesmins
Servings 12cookies
Calories 200
Author Taleen Benson
Ingredients
1 ½cups (222g)gluten free flour blend
½teaspoonbaking soda
½teaspoonsalt
½cup (113g)unsalted butterroom temperature
⅔cup (134g)dark brown sugarpacked
½cup (120ml)pure maple syrup
1tablespoonBob's Red Mill Egg Replacermixed with 2 tablespoon water
Instructions
In a small bowl, whisk the flour, baking soda, and salt together. Set aside.
1 ½ cups (222g) gluten free flour blend, ½ teaspoon baking soda, ½ teaspoon salt
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar until combined. Add the maple syrup and the prepared egg replacer and continue beating. Pour the dry ingredients into the wet ingredients and mix on low speed until dough forms.
½ cup (113g) unsalted butter, ⅔ cup (134g) dark brown sugar, ½ cup (120ml) pure maple syrup, 1 tablespoon Bob's Red Mill Egg Replacer
Cover and chill in the refrigerator for at least 2 hours.
Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
Roll dough into balls and arrange a few inches apart on the baking sheet. Bake for 18-20 minutes until lightly browned. Cool on baking sheet 10 minutes before transferring to a wire rack to cool completely.
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
The centers of the cookies may still look soft when you remove from the oven, but they will continue to cook and set as they cool on the baking sheet.
Dark brown sugar can be substituted for light brown sugar, it just won't have as deep of a flavor.