Following the success of my Maple Syrup Cookies (especially during July 1st Canada Day Celebrations), I have come up with an even more indulgent version! 🇨🇦

My original maple syrup cookie recipe was inspired by my Orange Honey Cookies Recipe. While the Orange Honey Cookies have a nice tang thanks to the citrus, Maple Syrup Cookies are perfect for those with a sweet tooth.

The Recipe

Ingredients

2 1/4 cups (305g) flour
- If using Gluten Free flour, add 1/2 tsp xanthan gum
- I used Gluten Free Robin Hood All Purpose Flour Blend and Bob’s Red Mill Xanthan Gum
1/2 cup (48g) almond flour
1/2 cups (100g) brown sugar
1/2 cup (115g) granulated sugar
1 tsp baking soda
1 egg
1/2 cup (113g) salted butter
3/4 cup (255g) maple syrup
1 tsp vanilla extract
1/2 tsp salt

Instructions

In one bowl, add 1/2 cup (100g) brown sugar, 1/2 cup (115g) granulated sugar, 1 tsp vanilla extract, 1/2 cup (113g) butter, 3/4 cup (255g) maple syrup (these are the wet ingredients)
With a whisk or a handheld mixer, mix all of the ingredients together until well blended
Add 1 egg, and mix again
In a separate bowl, add 2 1/4 cups (305g) flour, 1/2 (48g) almond flour, 1 tsp baking soda, and 1/2 tsp salt (these are the dry ingredients)
Mix all of the dry ingredients together
Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
Gently stir all of the ingredients together until just blended
Take out golf ball sized portions of dough, and roll them together between your palms
Line a baking pan with either parchment paper - OR - cooking spray
Place dollar-sized balls of dough on the pan
Bake the biscuits in the oven at 350°F (180°C) for 9-10 minutes
1. They will be golden brown and have slight cracks when finished
Allow the biscuits to cool for a minimum of 15 minutes
If desired, top the cookies with an Maple Syrup Glaze for that extra oomph
Enjoy!