Crispy and sweet GF Vegan Maple Cookies also known as tea biscuits—the perfect type of cookie to enjoy with a warm cup of tea and also lots of fun to make!
GF Vegan Maple Cookies
I often create a new recipe based on seasons and which ingredients might be more available to me in my area.
This time of year is all about maple syrup! This is our family’s sugar shack and it’s where my dad make gorgeous and tasty maple syrup.
His beautiful maple syrup definitely inspired this maple cookie recipe! I can’t wait for my dad to try them with his tea!
To make the maple cookies you will need the following:
- vegan butter
- pure maple syrup
- maple sugar
- sorghum flour
- light buckwheat flour
- tapioca starch
- potato starch
- GF baking powder
- pure vanilla bean powder
- sea salt
- tiger nut flour (please read recipe notes)
See recipe for special baking notes and substitutions.
Mixing bowl, hand mixer (optional), flour sifter, soft spatula, measuring spoons/cups, kitchen scale, unbleached parchment paper, cookie/baking sheet, 3-in round cookie-cutter (or maple leaf), thin metal cookie spatula, wire rack.
How to Make These Cookies
To make the cookies, you will start by mixing the butter with maple syrup and sugar. Then sift the dry ingredients into the same bowl and mix everything. It’s that simple!
The fun part is rolling, cutting and stamping each cookie shape after you’ve refrigerated the dough for at least one hour.
These cookies bake in a preheated 350° F oven for about 12 to 15 minutes or until the edges are golden. Cool on a wire rack, and enjoy!
Maple Leaf Stamp Hack
If you don’t have a maple leaf cookie stamp—make one! I cut out the thin plastic lid from my vegan butter container. It was the perfect thickness, and it was easy enough to draw and cut out the maple leaf shape with scissors. You could also consider a thick glossy card stock if you still need your butter container lid.
What to Expect
A delightful crispy GF Vegan Maple Cookie, sweetened with beautiful golden maple syrup. The pure vanilla bean powder makes them extra yummy! The cookies are simple yet perfect to enjoy with a warm cup of tea, plant milk or favourite hot beverage!
Questions Before You Start?
The best way to ask your recipe questions is in the comments of this post (scroll to the bottom) or the Facebook group.
The group is a great place to ask your allergen-friendly baking questions, get tips, inspiration and share recipes! Join our amazing and friendly Gluten-Free Vegan Baking by Fresh is Real Facebook Group!
Did You Make This Recipe?
Once you try this recipe, remember to take a picture and share it with us on Instagram Tag it @Freshisreal_ #freshisreal
|⭐ RATE & COMMENT 📝|
|Lastly, don’t forget to rate this recipe and include a comment! Sharing your feedback helps others to find the recipe! Thank you in advance if you do—I really appreciate it!|
Previous Recipe on FiR
Carrot Cake Bars—a gluten-free, vegan and nut-free cake recipe that is perfect for any occasion! They look impressive and the recipe is very easy to make. If you try, please let us know!
More GF Vegan Baked Treats
- Carrot Cake Bars (GF/V)
- Canadian Sourdough Beavertails (GF/V)
- Easy GF Vegan Lemon Madeleines
- Apple Crisp Bread (GF/V)
- Easy Grain-Free Banana Bread (GF/V)
|Fresh is Real’s Amazon Storefront|
|Guys! I’ve finally set up an Amazon Storefront to make it easier to suggest my favourite baking and kitchen staples! I’m hoping it will be easier to update to help you find baking ingredients and related products I use all the time! Check it out!|
Crispy and sweet Maple Cookies also known as tea biscuits—the perfect type of cookie to enjoy with a warm cup of tea.
Mixing bowl, hand mixer (opt), sifter, soft spatula, measuring spoons/cups, kitchen scale, unbleached parchment paper, cookie/baking sheet, 3-in round cookie-cutter (or maple leaf), thin metal cookie spatula, wire rack.
- 1/2 cup vegan butter, soften (100g)
- 1/2 cup pure maple syrup (160g)
- 1/4 cup maple sugar (40g)*
- 1 cup sorghum flour (110g)
- 1/2 cup light buckwheat flour (70g)**
- 1/4 cup tapioca starch (30g)
- 1/4 cup potato starch (40g)
- 1 teaspoon GF baking powder***
- 1/4 teaspoon pure vanilla bean powder****
- 1/4 teaspoon sea salt
- 1/4 cup tiger nut flour (30g)*****
Please read the notes below.
To a large mixing bowl, combine your soft vegan butter, maple syrup and maple sugar. You can mix this first step by hand or use a hand mixer to create a smoother texture.
Place a sifter over the same mixing bowl and add your dry ingredients except for the last 1/4 cup (30g) of tiger nut flour. Please read the notes below, as this extra flour may or may not be necessary. Sift in and then mix in the dry ingredients with the butter/sugar mixture.
Transfer the dough to a piece of unbleached parchment paper or plastic wrap and refrigerate the dough for at least one hour. Chilling the dough for longer is fine. Get the rest of your tools ready for the next step to roll our dough and cut out the shapes, and bake.
Line a baking sheet with parchment paper and preheat your oven to 350°F for a good 30 minutes before shaping and baking your cookies.
Once your oven is preheated, and your dough has been refrigerated and feels cold, you can proceed with this step. Unwrap your dough and divide it into four. Take one piece and return the rest of the dough to the fridge while you prepare the first batch. Place the first dough ball between two sheets of parchment paper and roll out the dough to approx. 3/16-in but no thicker than 1/4-in. Peel off the top piece of parchment paper. If using a round 3-in cookie cutter, you should be able to get at least 4 cookies per quarter of dough. With a thin metal cookie spatula, carefully transfer each circle to your parchment-lined baking sheet. If you want to create a maple leaf imprint, cut out a small maple leaf with thick glossy cardboard or the thin plastic lid of your vegan butter container (see the picture in the post above). Gently push down and stamp each cookie dough top with the maple leaf and use the tip of a knife to help you lift it from the dough. Once your first batch is ready, proceed to bake for 12 to 15 minutes or until the edges are golden.
While the first batch is baking, repeat step 5 with the second ball of dough. Then do the same with the remaining dough. Remember to check on your cookies at about 12 minutes and leave them in the oven for a few extra minutes, if not quite golden, for a total of 15 minutes.
Cool cookies on a wire rack, and enjoy! These cookies will keep in an air-tight container or sealed bag for a few days at room temperature. These Maple Cookies taste even better the next day. Better yet, freeze them to keep them fresh for longer and only take out what you need.
*Sub with coconut palm sugar or cane sugar.
**Sub with GF oat flour, millet, almond meal/flour (if not allergic to nuts) or brown rice.
***GF baking powder ingredients: tapioca starch, cream of tartar, baking soda.
****Sub with 1 teaspoon of pure vanilla bean extract.
*****This last 1/4 cup (30g) of tiger nut flour is optional. Only add this extra flour to help you achieve the right texture of dough. You need to add enough to easily create a dough ball that is not too soft. You can sub the tiger nut flour with almond meal/flour, GF oat flour, or more of either the sorghum flour or buckwheat flour. If your dough seems fine without it, great!
I did not test all these substitutions. They are suggestions based on my experience. If you try something else and it worked well, please let us know in the recipe post comments.
Keywords: Gluten-Free Maple Cookies, Vegan Cookies, Maple Cookies, Nut-Free Cookies, Maple Syrup