These maple cookies are so simple and buttery, with the best crunchy texture, pair perfectly with a strawberry maple filling that is perfect sweet and super delicious! They’re super easy to make and perfect to impress your family and friends!
First, you’re going to whisk together your dry ingredients, which are spelt flour, white flour, baking soda and salt!
You can use any wheat flour in place of the spelt if you can’t find it at your local grocery store, such as whole wheat flour, rye flour or even buckwheat flour. Personally, I really like spelt because it’s a very light flavor, and isn’t as wheaty as whole wheat flour. If you’re really not feeling the spelt or other wheat flours, feel free to sub more white flour, as it won’t change the texture of the cookie at all!
The baking soda in this cookie recipe is the main leavening agent, and it’s what makes your cookies puff up in the over, making them perfectly soft and chewy instead of dense and crunchy.
In a separate bowl, use a hand mixer to beat together the wet ingredients, which are the dairy free butter, brown sugar, maple syrup, vanilla extract and maple extract.
I love using a hand mixer because of how easy it is, but you could use a stand mixer if that’s what you have, both work! You can use any dairy free butter you like, I really like Miyokos Creamery butter, but we all have our preferences!
Maple syrup is essential to this recipe because it provides the delicious maple flavor, but if you happen to be oat of maple syrup, feel free to substitute any other liquid sweetener, such as agave syrup or brown rice syrup.
The maple extract is also essential to adding maple flavor into these cookies and making them uniquely delicious, most grocery stores carry it near the vanilla extracts and other spices! Feel free to substitute vanilla paste for the vanilla extract if you prefer!
Then, beat together the wet ingredients until combined and fluffy! You don’t want any chunks of butter or pockets of brown sugar, don’t worry about over beating! Then, you can add in your dry ingredients into the mix and use the beaters to combine until a dough forms! Don’t forget to scrape the sides of the bowl if needed.
Next, you’re going to want to chill the dough to make it easier to roll out and cut later. To do this, I just put the dough in an airtight plastic container, although you could use plastic wrap if you want! Just chill it in your fridge for 30 minutes, and then you’re good to go!
After your dough has been chilled, it’s time to roll it out, so flour your surface (I like to use a big cutting board)! Roll it out to about 1/4 inch, you don’t want the dough too thin or they’ll break easily and bake faster, leaving you fragile and crunchy cookies.
You can use any cookies you’d like to cut out your cookies, but I’d choose simple shapes you might have different sizes of such as stars, hearts, or circles! You could also just make sandwich cookies inside of having the middles cut out like you see I did below!
Then, you’ll bake the cookies for 8-10 minutes. They’ll start looking golden brown! Let them cool on a rack and once they’re cool, you can make the filling. To make the jam filling, simply combine the strawberry jam, maple extract, and maple syrup.
You can use whatever flavor of jam you like, such as raspberry or blueberry as well! I’m sure they would all taste delicious paired with the maple flavor. Spread the filling onto the cooled cookies and sandwich one with a cutout on top. Save the middle of the cookies that you cut out, they’re super tasty dipped in leftover jam! I found that this recipe makes about 11 cookie sandwiches!
Maple Strawberry Cookies
- 1 cup spelt flour
- 1 cup white flour
- 1/8 teaspoon salt
- 1 teaspoon baking soda
- 1.5 sticks vegan butter
- 1/3 cup brown sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla paste/extract
- 1/4 teaspoon maple extract
For the filling:
- 1/2 cup strawberry jam
- 2 tablespoons maple syrup
- 1/8 teaspoon maple extract
1. In a large bowl, combine the spelt flour, white flour, baking soda and salt. In a separate bowl, beat together the butter, sugar, maple syrup, and extracts.
2. Pour the dry ingredients into the butter mixture and beat to combine. Place in an airtight container and chill for 30 minutes.
3. Preheat oven to 350F. Roll out dough to 1/4 inch thick and use cookie cutters to cut out desired shape. Place on silicone or parchment lined baking sheet and bake for 8-10 minutes.
4. Cool on a rack while you make the filling. Combine all filling ingredients together in a small bowl. Spread on top of cookie and sandwich together. Enjoy!