Maple Oat Cookies - Gluten-Free & Top 8 Free

Maple is one of those flavors that just gets me. Anything with maple is better, in my opinion. My first maple love was probably a maple donut. I'm sure no one is really surprised by that. Anything donut gets my stamp of approval. But maple just hits the spot. There aren't many store-brought treats that are corn-free and safe for me, so for Mother's Day my husband brought home a box of maple leaf cookies from Trader Joe's that check all my boxes. Have you had those before? Oh my goodness. They are dangerous. I may or may not be able to polish off an entire box of those in a couple days. I had to tell him to stop buying them for me because there is no such thing as self control when those are in front of me. Surprisingly, the only two allergens in those cookies are wheat and soy. I can tolerate a bit of wheat and soy - only in moderation before my insides start to revolt - but Hudson's allergies are much more severe and we strictly avoid all of his allergies, so he's been missing out on the maple leaf cookies and all other things maple!

I couldn't decide if I wanted to make maple scones or maple cookies. I finally went the route of cookies, but they actually ended up with more of a cakey texture so I really got the best of both worlds! The recipe has a pretty simple flavor profile so I added a maple glaze on top of the cookie to really bring out the maple flavor and it made it just right. They just happened to come out of the oven as I was making my afternoon cup of coffee and it was the perfect treat to accompany it. I definitely recommend treating yourself to one, or a few - I won't tell anyone! Using cassava flour helps to keep these cookies nice and thick, but light too. They are so soft inside and the glaze reminds me exactly of the icing on the maple long johns at the donut shop.

If you want to double the batch, or you just want to save a few for later, you can freeze them. Freeze them in a single layer initially to make sure the glaze doesn't stick to anything. Once they are frozen in a single layer you can safely stack them in a freezer safe storage container or zip-top bag.

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INGREDIENTS:

2 Tbsp brown sugar

1/2 cup maple syrup + 5 tsp for glaze

2 tsp maple extract

1 Tbsp apple cider vinegar

1/4 cup dairy-free butter

1 tsp baking soda

1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)

1/2 cup rolled oats

3/4 cup cassava flour (I use Otto's Cassava Flour)

1/4 cup powdered sugar (for glaze)

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

1. Add dairy-free butter, brown sugar, 1/2 cup maple syrup, maple extract, apple cider vinegar, baking soda, and flax egg to medium bowl and whisk together.

2. Add rolled oats and cassava flour and stir until combined.

3. Scoop 2 Tbsp of cookie dough onto prepared baking sheet. Bake for 12-14 minutes. Transfer to cooling rack after 3-5 minutes.

4. To make maple glaze, add powdered sugar and 5 tsp of maple syrup to small bowl. Mix well until powdered sugar is thoroughly mixed into syrup. Glaze should easily run off a spoon.

5. When cookies are just slightly warm dip top of cookie into glaze and let excess glaze drip off. Set on cooling rack with parchment paper or paper towels below to catch any excess glaze that drips off. Leave cookies on cooling rack until glaze is solidified.

Recipe Notes:

1. Coconut sugar can be substituted for brown sugar to keep it refined sugar free.