(can be vegan and/or gluten free)
Happy Canada Day everyone! What better way to celebrate than with one of the most Canadian ingredients out there – maple syrup! I added in some pecans as well, because they pair so nicely with maple. These cookies are light and delicate, almost like a soft shortbread, with a sweet maple glaze that reminds me of a Tim Horton’s donut (extra Canadian points!). They also have the option of being made gluten free and/or vegan! Enjoy xx
- 1 1/2 cups all-purpose flour (or GF 1:1)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup coconut oil (melted and cooled)
- 1/2 cup brown sugar*
- 1/2 cup maple syrup
- 1 egg**
- 1/3 cup chopped pecans
- 1/3 cup powdered sugar
- 2 tbsp maple syrup
- 1/2 – 1 tsp vanilla
- Preheat oven to 350F.
- In a large bowl, make the dough by whisking together the melted and cooled coconut oil, brown sugar, maple syrup, and egg. In a separate bowl mix together the flour, baking soda, and salt.
- Fold the dry into the wet, incorporating ~1/2 cup of dry mixture at a time. Then fold in the chopped pecans.
- On a parchment lined baking sheet, form small balls of dough and gently press them down with your hand. Bake for 12 minutes. Let the cookies cool on the tray for a few minutes, and then transfer to a cooling rack.
- Make the glaze by mixing together the powdered sugar, maple syrup, and vanilla. Drizzle over the cookies with a spoon. Let set before eating or placing in airtight container.
*You may substitute coconut sugar for the brown sugar (although I have not tried this!).
**You may substitute a flax egg in for the whole egg to make these vegan (although I have not tried this!). I’d recommend mixing 1 tbsp ground flaxseed + 2.5 tbsp water and letting it sit for ~5 minutes before adding to your dough.