Name: Gluten-Free Maple Brown Sugar Cookies (Dairy-Free)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 1/3 cups of gluten-free flour mix (I use Better Batter Gluten-Free Flour); 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup Smart Balance Butter Spread or Earth Balance; 1 cup packed brown sugar; 1 egg; 1/3 cup maple syrup; 1 teaspoon vanilla; 1 teaspoon maple extract; 2 cups confectioner’s sugar; 3 tablespoons almond or cashew milk; 2 tablespoons maple syrup; 1/2 teaspoon maple extract; pinch of salt

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These gluten-free maple brown sugar cookies are soft and chewy and with the drizzle of maple icing, they are perfect. I’m going to say they are THE BEST brown sugar cookies ever!

This post contains affiliate links. (See my disclosure policy here.)

Special ingredients used for this Gluten-Free Maple Brown Sugar Cookie Recipe:

The all-purpose gluten-free flour mix that I use is Better Batter. It can be purchased on Amazon or on the Better Batter website. This is not a sponsored post, I just really like this flour blend. I get consistently good results with it.

The buttery spread that I used in this recipe is Smart Balance. Earth Balance can also be used. If you don’t need this recipe to be dairy-free you can use butter and then regular milk to replace the almond milk.

Most powdered sugars are gluten-free but be sure to check the label for the ingredients and any cross-contamination. The other ingredients in this recipe are commonly gluten-free.

How to Make These Cookies:

Preheat oven to 350°. Line baking pan with parchment paper or a silicone baking mat. (I love using these silicone baking mats – they are inexpensive, help my cookies to not spread too far and with gluten-free baking, it’s always a good idea to line your pans. Gluten-free dough is stickier and just needs the extra help from the baking mat.)

In a medium bowl whisk together the gluten-free flour, baking soda, and salt.

With a hand mixer or stand mixer cream together the buttery spread and brown sugar. Mix in the egg and then add the maple syrup, vanilla extract, and maple extract and mix until combined.

Gradually mix in the dry ingredients to the wet ingredients. Again mix until combined.

Using a medium-sized cookie scoop or spoon place cookie dough about 3 inches apart on the prepared baking sheet. Bake for 12 minutes.

Remove from oven and let cool on baking sheet for 2 minutes and then remove cookies to a wire rack to cool.

Maple Icing: Whisk together icing ingredients together until smooth and then drizzle over cookies and let sit for at least an hour to set or place in the refrigerator for a quicker set.

To freeze place a layer of parchment paper between cookies and place in a freezer bag. Store in freezer for up to 3 months.

More Gluten-Free Cookie Recipes You’ll Love:

Peanut Butter Cookies
Snickerdoodle Cookies
Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
Sugar-Free Peppermint Whoopie Pies

And be sure to see my collection of 12 Gluten-Free Christmas Cookies!

Gluten-Free Maple Brown Sugar Cookies (Dairy-Free)

Author: MamaShire
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 2 1/2 dozen 1x
Category: Dessert
Method: Oven

Print Recipe

Description

The BEST brown sugar cookies ever! These gluten-free maple brown sugar cookies are soft and chewy and with the drizzle of maple icing they are perfect!

Ingredients

Scale

Cookies:

2 1/3 cups of gluten-free flour mix (I use Better Batter Gluten-Free Flour)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Smart Balance Butter Spread or Earth Balance
1 cup packed brown sugar
1 egg
1/3 cup maple syrup
1 teaspoon vanilla
1 teaspoon maple extract

Maple Icing:

2 cups confectioner’s sugar
3 tablespoons almond or cashew milk
2 tablespoons maple syrup
1/2 teaspoon maple extract
pinch of salt

Instructions

Preheat oven to 350°. Line baking pan with parchment paper or a silicone baking mat.

In a medium bowl whisk together the gluten-free flour, baking soda, and salt.

With a hand mixer or stand mixer cream together the buttery spread and brown sugar. Mix in the egg and then add the maple syrup, vanilla extract, and maple extract and mix until combined.

Gradually mix in the dry ingredients to the wet ingredients. Again mix until combined.

Using a medium-sized cookie scoop or spoon place cookie dough about 3 inches apart on the prepared baking sheet. Bake for 12 minutes.

Remove from oven and let cool on baking sheet for 2 minutes and then remove cookies to a wire rack to cool.

Drizzle with maple icing and then let sit for at least an hour to set or place in the refrigerator for a quicker set.

Maple Icing: Whisk together icing ingredients together until smooth.

Notes

To freeze place a layer of parchment paper between cookies and place in a freezer bag. Store in freezer for up to 3 months.

If using a different gluten-free flour blend than Better Batter that I recommend make sure it contains xanthan gum. If not add 1/2 teaspoon xantham gum to your flour.

Keywords: sugar cookie recipe, maple sugar cookie, gluten-free maple cookie, gluten-free brown sugar cookie, dairy-free cookie recipe

These gluten-free maple brown sugar cookies were inspired by Sally’s Baking Addiction and her maple brown sugar cookies. If you don’t have to be on a gluten-free & dairy-free diet her recipe would be perfect for you!