I recently brought back a box of maple cream cookies from Toronto for my friends – but I wanted everyone to have some Canadian dessert, so I baked gluten-free ones too. The gluten-free cookies are much softer and fluffier than the regular kind, and I think I actually prefer them!
Maple Cream Cookies
Recipe adapted from Morse Farm Maple Sugarworks and King Arthur Flour
1/4 cup brown sugar OR maple sugar OR white sugar with a dollop of molasses
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon maple flavoring (optional)
1/2 cup butter
3 tablespoons maple syrup
1 1/4 cups gluten-free flour OR regular flour
Maple Cream Filling
2 cups confectioners’ sugar
1/2 cup unsalted butter, softened
1/2 teaspoon maple extract (optional)
1 teaspoon vanilla extract
1 to 2 tablespoons maple syrup
- Preheat the oven to 350°F.
- Beat together sugar, salt, baking powder, vanilla, maple flavoring (if you have it), and butter until fluffy.
- Stir in maple syrup.
- Mix in flour. Add more maple syrup if the dough doesn’t stick together. It will be pretty wet.
- Drop dough on baking sheet in one-teaspoon dollops.
- Bake for 12 min if using gluten-free flour OR 8-10 min if using normal flour. The edges will be lightly browned. Let them cool completely.
- While cookies are cooling, make the filling: beat together confectioners’ sugar, butter, and salt. Add vanilla extract, maple syrup, and maple extract if you have it. Beat until smooth.
- Spread filling on one cookie and then top with another to make a sandwich. Let the cookie sandwiches sit until the filling sets. Eat any leftover cookies! The recipe makes about 18 cookie sandwiches.
This is a tasty summer dessert that you can customize easily. (Besides, how can you go wrong with sweetened condensed milk?) Instead of using red beans (azuki) as a topping, you can substitute fresh mango, kiwi, or strawberry slices, watermelon chunks, canned lychee… Anything that you think would go well with sweetened condensed milk, really!
A shaved ice machine (for example, this one)
A bowl of ice cubes
1 can sweetened condensed milk
Topping(s) of your choice (red beans, fruit,…)
1. Use the shaved ice machine to grind up as much ice as you’d like.
2. Drizzle a few spoonfuls of sweetened condensed milk over the pile of ice.
3. Add toppings.
4. Eat it before it melts!
This is one of my favorite chocolate chunk cookie recipes! I love the crunch from the turbinado sugar and the melty ooze from the warm chocolate chunks. The gluten-free version holds together extremely well and is deliciously chewy. I don’t think there’s too much difference in taste or texture from the normal flour version.
Original Smitten Kitchen recipe
Salted Chocolate Chunk Cookies
Adapted from Smitten Kitchen
Yield: 24-30 cookies
- 1/2 cup unsalted butter, at room temperature
- 2 tablespoons granulated sugar
- 2 tablespoons turbinado (or raw) sugar (you can replace it with white or brown sugar)
- 3/4 cup plus 2 tablespoons packed light or dark brown sugar (or white sugar with a splash of molasses)
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- Heaped 1/4 teaspoon fine sea or table salt
- 1 3/4 cups gluten-free OR all-purpose flour
- 1/2 pound semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks (I use half of a Trader Joe’s one-pound milk chocolate bar)
- Flaky or coarse sea salt, to finish
- Preheat oven to 360°F and line a baking sheet with aluminum foil or parchment paper.
- Using a mixer, beat the butter and sugars together for about 5 minutes, until very light and fluffy.
- Beat in egg and vanilla.
- Beat in salt and baking soda, then beat in the flour on a low speed until just mixed. With a spatula, fold/stir in the chocolate chunks.
- Shape cookies into ~1-inch balls and space them 1.5-2 inches apart on cookie sheet.
- Sprinkle each with some coarse or flaky sea salt. Since the gluten-free cookies will spread out while baking, flatten each ball and sprinkle the entire top with sea salt.
- Bake for 11-12 minutes. The cookies will be very soft when they come out of the oven, but leave them on the baking sheets for several minutes and they will firm up as they cool.