We all have a lucky charm of some sort. A token, that favorite pair of socks, that special treat in your pocket…something that evokes good feelings, memories + has the power to perk us, power us + save the day. And for some of us, that’s a cookie. A Hero Cookie!
Flour power: The recipe for these Maple Glazed Cookies below calls for both oat flour and a Cup-For-Cup Gluten Free flour that can easily be substituted for flour in just about any recipe. I loveBob’s Red Millfor this purpose. If gluten-free is not a component of the hero cookie you were hoping for, substitute your favorite all-purpose whole grain flour for stellar results!
Sweeten the deal: You have some options here. For the moistest Maple Glazed cookies, I recommend using maple syrup and brown sugar. You could also substitute maple sugar or coconut sugar, but these will render a sandier cookie texture.
It’s nuts… to think about eating a maple cookie without pecans, and so this recipe includes them! But, if you’re allergic or uninterested in toasted nuts you can absolutely leave them out.
Egg-cellent: Looking to substitute the egg in these Maple-Glazed Cookies? You can do so by making an egg with psyllium husk or ground flaxseed and water. Simply whisk together 1 tsp psyllium husk with 3 tsp water (or 1 tbsp ground flax meal with 2 Tbsp water,) then add to the dough. Make sure to rest the dough in the fridge when using this swap!
Extra Maple: The recipe for Maple Glazed Cookies calls for maple extract to push the maple flavor over the top. Try as I might to pump the recipe with maple flavor using maple sugar and maple syrup, extract was the magic ingredient. It can be tricky to find a version that isn’t made with “imitation maple” ingredients, butyou can buy my favorite, real-deal maple extract here.I can promise that once you have maple extract in the house you’ll find all sorts of ways to use it!
Be patient…or not: These Maple Glazed cookies are chewy little mounds that bake up best when the dough has a chance to hydrate in the fridge for an hour or two. For a cookie that will stand up to your pockets, (and won’t spread all over the cookie sheet) scoop your finished dough onto parchment, wrap the cookie sheet in plastic and refrigerate for 60-90 minutes before baking. For a softer cookie, or one that spreads more, you can cut this step short.
Frosting on top… is always worth it and makes these cookies the treat that they are. (Maple Glazed Cookies!) Be sure to sift your powdered sugar if you want the smoothest icing!
Storage: Cookies can be stored in an airtight container for up to 4 days (if they last that long,) but are best enjoyed fresh!
Flavors are FUN, yes, but they also are the mechanisms by which our bodies nourish themselves. Flavors basically tell our bodies what the food is giving us – on a nutritional and energetic level. Our bodies then prepare enzymes to break those components down, assimilate them, and turn them into fuel for our vibrant lives. We can’t eat just one flavor and get all of the things we need, so learning to track the flavors in our foods helps us to be sure that we’re really getting all of the things we need in our meals. This particular recipe has two of six flavors. The more flavors we can enjoy in any meal or food, the happier and more balanced our bodies will be. If you’re wanting to learn more about how the flavors we eat fuel our bodies – energetically and nutritively,check out this little blog post.
A simple hero cookie, with a little bit of sparkle.
makes 24 cookies
Active Time: 1 hour 45 minutes
for the maple cookies:
1cup oat flour
1 1/2cup gluten-free cup-for-cup) flour
1/2tsp baking soda
1tsp Kosher salt
1/2cup vegan butter (OR dairy butter)
1/2cup packed brown sugar
1large egg OR flax/psyllium egg equivalent (SEE RECIPE NOTES)
1/2cup maple syrup
1tsp maple extract
1cup pecans (toasted + chopped OPTIONAL)
for the maple glaze:
1 1/2Tbsp vegan butter (melted)
3 1/2tsp maple syrup
3/4cup powdered sugar (sifted to eliminate lumps)
Apinch Kosher salt
1Tbsp warm water (to thin)
1Make cookie dough
Line a sheet pan with parchment paper. Set aside.
In a large bowl, combine the flours, salt and baking soda. Whisk to combine.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, beat together the vegan butter and the brown sugar until light and fluffy, roughly 3-4 minutes. Scrape down the sides and bottom of the bowl.
Add the egg, maple syrup and maple extract to the butter mixture, and beat to combine. Scrape down the sides and bottom of the bowl again.
Add the flours and pecans to the butter mixture and mix to combine completely, 1-2 minutes, until a cohesive batter forms.
Scoop the dough out onto the prepared cookie sheet using a small ice cream scoop or heaping tablespoon, making sure there’s an inch of space around each cookie.
Refrigerate the cookie dough for 60-90 minutes to make sure that the flours hydrate and the butter cools. (SEE RECIPE NOTES on this step)
Preheat the oven to 350°F. Make sure that the cookies are evenly spaced on the cookie sheet, at least 1″ apart.
Bake the cookies until just golden, 8-10 minutes, turning the pan once to make sure the bake evenly. Then remove from the oven.
Cool the cookies on a cooling rack. While the cookies cool, make your maple glaze!
3Make the glaze + finish cookies
Combine the sifted powdered sugar, water, maple syrup, salt and melted butter in a small bowl. Whisk to combine until a silky frosting forms.
Dip each cookie into the glaze, shaking to remove any excess. Allow the frosting to set up 10-15 minutes, then ENJOY!