Fun. Festive. Stress-free. If Canada Day had its own cookie, I bet they’d be shaped like a maple leaf and taste like a maple sugar snack. These Chewy Maple Cut-Out Cookies are made with only a few ingredients, and adapted from my popular Chewy Almond Cookies recipe. These cut-out cookies can be shaped however you like. I shaped mine into maple leaves and dipped them in a simple maple glaze made with maple syrup, making them the perfect dessert to bring to a Canada Day BBQ, picnic, or backyard get-together with friends. They’re festive, naturally gluten-free, and most-of-all, easy to share, with friends!
The Little Joys Inside This Bake
Soft, chewy cookies made with almond flour.
Warm maple flavour with a hint of vanilla.
A festive maple leaf shape perfect for Canada Day.
Simple glaze that can be coloured red, white, or whatever colour you like best
Easy to make ahead and share with friends.
Everything You Need for Chewy Maple Cookies
Chewy Maple Cookies
3¼ cups fine ground almond flour
¾ cup granulated sugar
2 large eggs, room temperature
2 tsp maple extract
2 tsp vanilla extract
Pinch of salt
Maple Glaze
1 cup powdered sugar
1 tsp maple syrup
4–5 tsp milk or water
Food colouring, as desired
Before You Bake: FAQ
Are these Chewy Maple Cookies gluten-free?
Yes they are! One of my favourite things about these cookies is that they are naturally, gluten-free and delicious! They are soft, chewy, and the dough can be made in 5 minutes, with one bowl!
Can I make this recipe plant-based?
Yes! You can substitute regular, large eggs, with flax eggs (ground flax seeds + water) for a purely plant-based recipe.
Sofia’s Baking Tips: Flax Eggs
1 Flax egg (plant based egg substitute) = 1 tbsp Flax meal + 3 tbsp water (cold or warm). Let sit for 5 minutes then its ready to use!
Can I use almond meal instead of almond flour?
Almond meal is typically a coarser almond powder that contains almond skins. Almond flour is most commonly used for baking and is made from blanched, peeled, almonds that have been very finely ground. For this hearty almond cookie recipe, both almond meal and almond flour will work great!
How should I store these cookies?
These cookies can be stored in an air-tight container at room temperature for 4-6 days or up to 6 months in the freezer. Allow cookies to thaw for 30 min to 1 hour at room temperature if eating from the freezer.Can I make these cookies ahead of time?
Can I freeze them?
Yes. Freeze the cookies in an airtight container. For best results, freeze them before glazing, then glaze once thawed.
How thick should I roll the dough?
Roll the dough to about ¼ inch thick. You can go slightly thicker, up to ⅓ inch, for a softer, chewier cookie.
Do I need to chill the dough?
No chilling is needed. The dough can be rolled between parchment and cut right away.
How It All Comes Together
Preheat your oven to 350°F, or 325°F convection. Line one baking tray with parchment paper and set it aside.
In a large bowl, combine the almond flour, sugar, eggs, salt, maple extract, and vanilla extract. Mix until the ingredients come together into a wet dough. It may look dry at first, but keep pressing the mixture together with your spatula or spoon.
Form the dough into a large ball. Place it between two sheets of parchment paper and roll to about ¼ inch thick (note: you can roll it to 1/3″ however just allow a few minutes of extra time).
Cut the dough into maple leaf shapes (and or hearts) and place them on your prepared baking tray.
Bake for 15–20 minutes, or until the tops are dry to the touch and the edges and bottoms are golden brown.
Let the cookies cool completely on the baking sheet.
To make the glaze, combine powdered sugar, maple syrup, and milk or water in a small bowl. Add the liquid slowly until a thick, dip-able glaze forms. Stir in food colouring, if using.
Dip the tops of the cooled cookies into the glaze, then place them back onto the parchment-lined baking sheet.
Allow the glaze to set fully before serving or storing.
A Little Note Before You Go
If these chewy maple leaf cookies make it to your Canada Day table, tag me @themindfulmeringue. I’d love to see your festive little cookie forest.
Chewy Maple Cut-Out Cookies {Gluten-free}
themindfulmeringue
Fun. Festive. Stress-free. If Canada Day had its own cookie, I bet they'd be shaped like a maple leaf and taste like a maple sugar snack. These Chewy Maple Cut-Out Cookies are made with only a few ingredients and adapted from my popular Chewy Almond Cookies recipe.
Preheat oven to 350F (325F convection bake). Line 1 baking tray with parchment and set aside.
Maple Cookies
In a large bowl, combine almond flour with sugar, eggs, salt, and extracts (maple and vanilla). Mix to together until wet and evenly combined. (note: the mixture will look dry at first but keep pressing your spatula/mixing spoon into ingredients to form a wet dough)
Form dough into a large ball. Press between 2 sheets of parchment, rolling the dough to 1/4" thickness.
Bake for ~15-20 minutes or until the tops are dry to the touch, and edges/bottom golden brown. Let cool completely on a baking sheet.
Maple Glaze
In a small bowl, combine powdered sugar with maple syrup, and milk/water. Continue adding a few drops of liquid at a time until a thick, dip-able, glaze forms.
Add food colouring until your desired colour is achieved.
Assembly
Dip the top of your cookies in glaze and return them to the parchment lined baking sheet.
Allow to cool fully and store in an airtight container at room temperature for 3-5 days or in the freezer for up to 6 months.
Enjoy!
Notes
Sofia’s Tips:
Make it sensory: Encourage your kids to feel the textures—almond flour, cookie-cutters, smooth glaze that hardens
Make ahead: Great make-ahead treat
Mindful pause: While your cookies cool and the glaze sets, take a moment to sit, sip some tea, and reflect on something that made you smile today.
Have you tried this recipe! I would love to know what you think! Leave a comment below.
Keyword almond flour, baking, easter recipe, robin egg desserts, spring baking
