Vegan Maple Sandies
Before I discovered coconut sugar, there was a time I bought loads and loads of maple sugar for all of my desserts. It is a wonderful substitute for regular sugar because it has a similar texture. But of course it has that maple aroma, which I never minded since I love it! But then I discovered coconut sugar and since it was more wallet friendly than the maple, it became my primary granulated baking sugar. Now and then I still buy the maple, if I have something special in mind for it, or want to add more maple flavor without extra moisture. If you want just a smaller amount, it can usually be found in the bulk section at your local health food store (that is where I find it). This past weekend I had something in mind to use it in. I have been wanting to make buttery rich little maple cookies for a while now and I was finally going to get around to it!
The recipe I came up with to make these buttery and rich like I had imagined was based off of a shortbread cookie I used to make often. These behave differently though, because I use coconut oil as the fat source. The dough tastes wonderful I should note, like maple sugar cookies. They made my kitchen smell wonderful while baking as well! Whenever I am in a bad mood I like to bake. That aroma alone makes me feel better. Not that I was in a bad mood when I made these, actually I was in a good mood and feeling very motivated to get a lot done.
They baked up nicely and I decided to drizzle them with sort of a quick maple caramel glaze. Just to make them even more tasty and a bit prettier. OMG were they ever delicious! Melt in your mouth buttery little morsels , scented with beautiful maple, and the caramel glaze was the perfect topper! I called them sandies because of the texture. The aroma of maple reminds me of lazy weekends, and pancake breakfasts when I was little, or going to the bakery with my Mom and getting maple glazed long john doughnuts. All good stuff. If you are a maple lover too, give these a try!
Vegan Maple Sandies
Makes about 28 cookies
- 1 1/2 cups Bob's Red Mill gluten free all purpose baking flour
- 1/2 tsp baking soda
- 1/2 cup plus 3 Tbsp coconut oil, warmed to liquid
- 2/3 cup plus 1/4 cup maple sugar or coconut sugar
- 1 Tbsp pure vanilla extract
- 1 tsp maple flavor (optional)
- 1/4 tsp sea salt
- 1 Tbsp raw pecan butter
- 1 Tbsp coconut oil, softened
- 2 tsp maple syrup
- pinch sea salt
- Preheat oven to 350F degrees.
- In a small bowl, whisk together flour and baking soda.
- In a large bowl, mix together coconut oil, maple sugar, vanilla, maple, and salts until blended completely.
- Mix in dry ingredients until well combined.
- Roll the dough into little one and a half inch balls, and place on a parchment lined sheet pan. Press them down slightly.
- Place in the oven, and bake in the oven for 13-15 minutes or until set and starting to brown just at the edges.
- Allow to cool completely.
- Meanwhile, mix together glaze ingredients until smooth in a small bowl, then place in the refrigerator until it thickens up slightly, about 15 minutes.
- Drizzle the glaze over the cookies, then place them in the freezer for about 10 minutes to set. Enjoy!