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

Chewy Maple Cookies Recipe

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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


  • 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.


  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.

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Reviewed Sep. 28, 2014

"I tweaked it a little - I used butter and added another 1/4 cup flour. It still looked too wet so I added a good handful of oats and a handful of chopped walnuts. These spread out quite a bit - it was a flat, but chewy, delicious cookie. I may play around with it a little more next time (maybe 2 cups flour?) and put some pecans in (I love cookies with nuts). Overall, a keeper recipe and good flavor! Oh, and use real maple syrup!"

Reviewed Oct. 5, 2012

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

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!"

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. :("

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!"

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