This recipe for maple spice cookies is for those who like a not-too-sweet, not-too-greasy, and not-too-brittle cookie that is great to snack on by itself but really shines when enjoyed with a hot mug of coffee. All the flavors of fall in a simple, elegant cookie.
We had some delightful relatives come visit us tonight. I had already made two cakes but I’m never content unless there is a variety of dessert choices. So I wanted to make something else that wasn’t too fussy but would still be presentable for our guests. And since autumn is here and in full-swing, I especially wanted something to capture its evocative flavors. These cookies, redolent with warm spices, more than fit the bill.
Now, I love cookies…but I’m not crazy about overly buttery or greasy cookies. These cookies remind me of the cookies I used to eat in Germany when I studied abroad there for a year in college. They were drier, less sweet, and held up well to being dunked into hot coffee or tea—just my type of cookie.
These cookies really hit the spot with their spicy flavor and maple undertone. I also added half whole wheat pastry flour to make them more hearty and toothsome. If you don’t have a charming little maple leaf cookie cutter, don’t worry; you can form small balls of dough, press them with the bottom of a drinking glass until they flatten, and then bake for a more modest-looking cookie.
- 1½ cups all purpose flour
- 1½ cups whole wheat pastry flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- ⅛ teaspoon clove
- ¼ teaspoon salt
- 1 flax "egg": (1 Tablespoon ground flax seeds mixed with 3 Tablespoons warm water until it becomes gloopy)
- 1 stick vegan butter (Earth Balance) or 8 Tablespoons coconut oil, slightly softened
- ¼ cup packed brown sugar
- ½ cup pure maple syrup (Grade B is best here)
- 2 teaspoons vanilla
- Combine flours, baking powder, baking soda, spices, and salt in a bowl and set aside.
- Make a flax "egg" but mixing 1 Tablespoon ground flax seeds with 3 Tablespoons warm water in a small bowl and set aside.
- Cream the vegan butter or coconut oil with the brown sugar in an electric mixer until lighter in color and texture. Add the gloopy flax "egg" and continue beating for another minute. Add maple syrup and vanilla and blend for another 30 seconds.
- Slowly stir in the dry ingredients until a consistent, pliable dough forms.
- Remove the ball of dough from the mixer, wrap in plastic wrap, and flatten into a disc shape. Place this wrapped disc into the refrigerator for at least 1 hour or up to overnight.
- When you are ready to bake the cookies, preheat oven to 375°. Sprinkle a little flour onto your surface and roll out the chilled dough to about ⅛ inch thick. Cut out your cookies using your favorite cookie cutter shape and place on a baking sheet lined with parchment paper.
- Bake the cookies for 10-12 minutes or until the edges brown slightly. If you like chewier cookies, take them out after 9 minutes and if you prefer crisper cookies bake for 14 or so minutes.
- Remove cookies from baking sheet and allow to cool on a wire rack.
-If you prefer a sweeter cookie, add 2 Tablespoons more brown sugar during the creaming process.
-If you don't have maple syrup, your best substitutes are date or grape molasses.