Show Subscription Form




Chewy Maple Cookies Recipe
Chewy Maple Cookies Recipe photo by Taste of Home

Chewy Maple Cookies Recipe

Read Reviews (4)
4.6 4
Publisher Photo
My husband, Bob, and I have a small sugaring operation with Bob's father. I love to put some of our syrup to use in these golden cookies.—Reba Legrand, Jericho, Vermont
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 18 servings

Ingredients

  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1 egg
  • 1/2 cup maple syrup
  • 1/2 teaspoon vanilla extract or maple flavoring
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup flaked coconut

Nutritional Facts

1 serving (2 each) equals 186 calories, 8 g fat (3 g saturated fat), 12 mg cholesterol, 133 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup and vanilla until well mixed. Combine flour, baking powder and salt; add to the creamed mixture. Stir in coconut.
  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Yield: 3 dozen.
Originally published as Chewy Maple Cookies in Taste of Home February/March 1998, p45

Nutritional Facts

1 serving (2 each) equals 186 calories, 8 g fat (3 g saturated fat), 12 mg cholesterol, 133 mg sodium, 28 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Chewy Maple Cookies(4)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 5, 2012

A fall favorite. The cookie is delicious with coconut and I wouldn't dream of changing the recipe.

MY REVIEW
Reviewed Apr. 25, 2011

Delicious cookies. However, I'm very much against using shortening so I used non-hydrogenated margarine or butter and increased the flour to 1 3/4 c.

Worked well. I've made these cookies a few times. We produce our own maple syrup so I like recipes that use it!

MY REVIEW
Reviewed Nov. 28, 2010

I made these cookies for thanksgiving and had high hopes based on the previous review (I also used Oatmeal instead of the coconut) The dough is VERY sticky and the cookies are very soft and moist but I di not care for the texture, they were kinda gummy. They were not a hit and I will not be making these again. :(

MY REVIEW
Reviewed Apr. 9, 2010

I wanted to make these cookies for my son, but we didn't have any coconut so I substituted a cup of quick cooking oats. What a delightful outcome! If you can stand to wait until the next day after baking, you will be rewarded with a heightened maple flavour in these cookies. My cookies didn't come out as flat as the ones in the photo and this recipe made only 2 dozen cookies. That could be due to the scoop I used which was 4 teaspoons in volume. I just love these cookies. The best part for me is that they are not super sweet. Definitely a make-againer!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT