These soft maple donut cookies are everything you love about a real maple glazed donut, without the refined sugar, gluten and dairy. An easy maple glaze makes them so over the top delicious!
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Ingredients:
1/4 cup dairy free butter, melted
1/4 cup monkfruit maple syrup (or regular raw maple)
1/4 cup coconut sugar
1 tsp vanilla extract
1/8 tsp maple extract
1 egg, room temp
2 cups blanched almond flour
1/2 tsp baking soda
1/2 tsp celtic sea salt
glaze:
1/2 cup powdered monkfruit sugar
2 tsp dairy free milk (I use oat milk)
1/4 tsp vanilla extract
1 tsp monkfruit maple syrup (or regular raw maple)
Step 1
Preheat your oven to 350° F and line a large baking sheet with parchment paper.
Step 2
In a large bowl, whisk together the melted dairy free butter with the maple syrup, coconut sugar, vanilla, maple extract and egg until smooth. In a separate bowl, combine the almond flour, baking soda, and salt. Stir the dry mixture into the wet until a sticky dough forms.
Step 3
Chill the dough in the refrigerator for 15-20 minutes. Scoop the dough using a medium cookie scoop (about 1.5 Tbsp) onto the prepared baking sheet, about 2” apart.
Step 4
Bake in the preheated oven for 10-12 minutes or until golden brown. Remove from the oven and allow cookies to cool for 10-20 minutes.
Step 5
While the cookies cool, make the glaze. Mix together the remaining ingredients until you get a drizzly consistency. Add just a drop more dairy free milk if the mixture is too thick.
Step 6
Drizzle the glaze over the cooled cookies as desired. Allow the glaze to set for about 20 minutes, then serve. Enjoy! Store leftover cookies loosely covered at room temperature for the first 2 days, or cover and refrigerate for up to a week.
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