These maple syrup chocolate chip cookies are soft, chewy, and sweet, with a hint of saltiness. They’re perfect when you’re craving a nutritious treat. These cookies are egg free, dairy free, and vegan. They’re quick and easy to make too.
What to serve with these maple syrup chocolate chip cookies
If you’re adding these cookies to a dessert table and would like to include another nutrient-dense option for your guests to choose from, try these chocolate buckwheat cookies. They’re crispy on the outside with chewy centers.
Ingredients and substitutions
These maple syrup chocolate chip cookies are sweetened only with maple syrup. You can use any type of maple syrup you prefer. Golden maple syrup will give these cookies a neutral sweetness with a subtle hint of maple flavor, while amber or dark varieties of maple syrup will add a stronger maple flavor.
Almond butter gives these cookies a rich, chewy texture. You can substitute any other type of unsweetened nut butter you like. Or for a nut-free version you can substitute pumpkin seed butter or sunflower seed butter.
These cookies are loaded with vanilla flavor. Use pure vanilla extract as opposed to artificial vanilla flavor if possible because you can really taste the difference.
I used dark chocolate chips in these cookies but you can substitute whatever type of chocolate chips you prefer.
Whole wheat flour adds a nutty flavor to these maple chocolate chip cookies and gives them a nutritional boost. You can substitute all purpose flour if you prefer.
How to make them
Start by preheating the oven to 375 degrees Fahrenheit. Then add the whole wheat flour, baking powder, and salt to a mixing bowl. Mix to combine.
Add the maple syrup, almond butter, vanilla, and chocolate chips, then use your hands to mix the ingredients together until a dough is formed. This is a sticky job but you can wear kitchen gloves to make the process easy and mess free if you prefer.
Use your hands to roll the cookie dough into 16 evenly sized balls, and place them, evenly spaced, on a sheet pan lined with parchment paper.
Use your fingers to flatten the cookie dough balls into circle shapes.
Bake these vegan whole wheat cookies at 375 degrees Fahrenheit for 12-14 minutes (12 if you like them soft and chewier, 14 if you like them crispier) then let the cookies cool off before serving.
Storage and freezing
Store these maple syrup chocolate chip cookies in an airtight container in the fridge for up to five days or freeze them for up to six months.
More nutrient-dense cookie recipes to try
- These spelt flour cookies are sweet and chocolaty with crispy edges and chewy middles.
- These vegan olive oil cookies are easy to make and delicious.
- This microwave cookie is vegan, gluten free, and paleo diet friendly.
- These vegan maple pecan cookies are perfect when you’re craving a nutritious treat.
Maple Syrup Chocolate Chip Cookies
- Sheet pan
- Parchment paper
- 1 cup whole wheat flour (or substitute all purpose flour)
- 1/2 cup maple syrup
- 1/2 cup almond butter (or substitute any other type of unsweetened nut butter or seed butter)
- 1/2 cup dark chocolate chips
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- Preheat the oven to 375 degrees Fahrenheit.
- Add the whole wheat flour, baking powder, and salt to a mixing bowl, then mix to combine.
- Add the maple syrup, almond butter, vanilla extract, and dark chocolate chips, then use your hands to mix thoroughly until a cookie dough texture is formed (this is a sticky job so wear kitchen gloves if you prefer).
- Use your hands to roll the dough into 16 evenly sized balls, and place them, evenly spaced, on a sheet pan lined with parchment paper.
- Use your fingers to press the dough balls into flatter circle shapes.
- Bake at 375 degrees Fahrenheit for 12-14 minutes (12 if you like them soft and chewier, 14 if you like them crispier).
- Let the cookies cool off before removing from the pan and serving.
- Store these maple syrup chocolate chip cookies in an airtight container in the fridge for up to five days or freeze them for up to six months.