These crispy maple oatmeal cookies are a twist on the traditional oatmeal cookie! They are perfectly spiced and brought to the next level with maple flakes!
Life Update!
I am back in Winnipeg for the next two weeks for an extended reading week. It’s really nice to be back, for several reasons. The most obvious is, of course, getting to spend time with my partner and family. We had a busy first few days, from celebrating my birthday (I’m 25 now… ah!) to parties, to attending activities as part of the Royal Manitoba Theatre Centre’s Playwright Fest. It’s been busy, but really fun to see so many great people and get out to do some great Winnipeg stuff.
I did crash a bit, though. I’ve had a couple not great experiences in Montreal that has led to a feeling of uneasiness. In the fall, I met someone who was attending my school and we exchanged contact information. Things soon got weird and he began to harass me over text. One evening, he even started to follow me when I was leaving school. It hasn’t escalated since, but it really threw me off. A couple other things happened that made me feel unsafe since then, so I have been, as my therapist helped me figure out, hypervigilant. At first, I didn’t really notice it—always checking who was getting on the bus, who was walking behind me, who was getting off the bus at my stop… things like that. After my therapist pointed it out to me, I realized just how much energy I was spending on making sure I was safe. It’s exhausting.
When I came home, I was so busy I didn’t really have the time to stop and breathe, so I did that last night after a little bit of a meltdown (caused by not listening to my body and doing the self-care I needed). I canceled my plans and my partner and I stayed in. We made a really delish green curry and then I baked these cookies. We sat by the fireplace and watched a show while the house filled with smells of cinnamon. I could feel my body finally start to relax.
Crispy Maple Oatmeal Cookies!
What also helped my mood is that I perfected this recipe. These cookies might be my favourite cookie recipe I have ever posted to the blog! They are ultra-crispy and have a delicious caramel-y flavour.
These are your classic crunchy oatmeal cookies, brought to the next level (in my opinion). You wouldn’t know they are gluten free and vegan.
They call for maple flakes, which you can find at Bulk Barn or speciality stores. It’s not the cheapest ingredient (I am sorry!) but they’re definitely worth it. I haven’t tried the cookies without them, but I am sure they’d still taste yummy!
Some tips for making these Crispy Maple Oatmeal Cookies:
- When I tried this recipe at my apartment in Montreal, they were thinner then when I tested them at home. My oven runs a little hot in Montreal, so adjust the temperature if you have an oven that runs hot.
- They spread out, so I only baked 8 at a time to make sure there was enough room for them to spread without baking into on another.
- I used Bob’s gluten free rolled oats making this recipe.
- I have not tried them with Earth Balance, I used the vegan becel.
Want more gluten free and vegan recipes? Here are some of my faves on the blog:
- Chickpea Flour Chocolate Chip Cookies
- Peanut Butter Cookies
- Almond Rum Cookies
- Biscotti Trio (featuring recipes for Lemon Poppy Seed, Almond Anise, and Orange chocolate biscotti)
I suggest eating these Crispy Maple Oatmeal Cookies by a fireplace with a nice big cup of tea. Warning: they may induce cozy and nostalgic memories, or at least, they did for me.
I hope you’re all having a wonderful Monday!
These vegan and gluten-free Crispy Maple Oatmeal Cookies are delicious! They are perfect for an after-school snack with a big glass of soy / almond milk, but they also pair well with a nice big cup of coffee!
- 1 1/2 cups gluten free rolled oats
- 1 cup + 2 tbsp bob's red mill all purpose gluten free flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup maple syrup flakes
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup vegan butter (I used the vegan becel)
- 1 cup brown sugar, lightly packed
- 2 tbsp maple syrup
- 1 tsp vanilla extract
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Preheat oven to 350 degree Fahrenheit. Line a baking sheet with parchment paper.
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In a medium sized bowl, mix together the dry ingredients (oats, flour, coconut, maple flakes, cinnamon, baking soda, and salt).
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In a large bowl, beat the vegan butter and the brown sugar. Mix in the maple syrup and vanilla extract.
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Add the dry ingredients to the wet ingredients. You'll want to get your hands in there and really combine everything. The dough stays fairly crumbly, but don't worry!
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In your hand, squeeze about 1 tablespoon of dough together into a ball.
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The cookies will spread while baking, so I only baked 8 at time. Bake for 14 minutes.
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Let the cookies cool on the baking sheet for at least 5 minutes before moving them to a cooling rack.
Pin this recipe for later!
I hate that there are people like that in the world and I’m so sorry you had that experience. On a lighter note…these cookies look amazing. I’ll be baking some up for my vegan daughter (and me, who am I kidding?!) for sure!
Thank you, Bernice — it was definitely an unpleasant experience but it helps so much to feel support from everyone! I hope you and your daughter like the cookies!!
These cookies sound fantastic!!! I love the maple addition. And they look beautiful!!
Thanks, Julia! 🙂
Such a delicious combination of flavours in a cookie! Perfect with a cup of coffee 🙂
Couldn’t agree more! Thank you 🙂
These cookies are delicious, I’d never tried maple flakes before! I agree, no one will ever guess they are gf which is nice when accommodating a gluten intolerant person and a crowd. Hope you are feeling recharged now 🙂
Thank you so much Sabrina! I’m feeling much better now 🙂
As a fellow hyper-vigilante, I relate to this post! I’m glad to hear you are feeling better and there is nothing like a trip home to get all those comforting feelings going. And cookies are the best medicine! Can’t wait to try this recipe. Sending hugs!
Thank you, Sharon! It’s definitely hard being hyper-vigilante, sending hugs back!
I don’t have shredded coconut, would I have to replace it or can I make them without.
You can definitely make them without! I have done so in the past 🙂
I see this is an older post but hoping that experience is well behind you now. Not fun!
I will have to check for maple flakes at our local bulk barn…oh, and cool to hear you are from Wpg! I’m in Southern MB.
I can’t do brown sugar but thinking coconut sugar may work well. Have you ever tried cassava flour?
Thank you – things are definitely better 🙂
Coconut sugar should work, but I haven’t tried it in this recipe myself. I have never used cassava flour, but I really want to try it!
It’s always nice to hear from Manitobans! Hopefully you’re enjoying the cooler weather!
I made these with coconut sugar this morning and they’re delicious!!
I’m glad they turned out! Thanks for sharing 🙂
They’re amazing! I love a cookie with a bit of crunch. Took them into work and got only great comments. I have to admit I did use butter as I’m not vegan and that’s what I had on hand. I also added chocolate chips. I will most definitely be using this recipe again! Thanks so much for sharing 🙂
Oooo you can never go wrong with chocolate – that sounds like a great addition! I’m glad everyone liked them! 🙂
I cannot use any oil. I can use almond butter. Any suggestion for replacing that becel and still getting a crisp cookie?
I’m sorry, I don’t have much experience with oil-free baking. I suggest maybe looking for a recipe that is naturally oil free, instead of trying to replace it. Sorry, good luck!
Could this recipe be made with with non gluten free and vegan free ingredients?
Hi Shannon, I can’t guarantee they’ll turn out the same – sorry! The vegan butter should be interchangeable with dairy butter no problem. Since I am celiac, though, I have never tested these with regular flour. You can certainly try – but I would start with a little less flour (maybe 1 cup) and see how the dough is.
What is maple syrup flakes? Where do you find them? Is there something else that can be used instead of such as skor chips in the baking section?
Hi Janet, maple syrup flakes are made from dried maple syrup. They’re often available in bulk and speciality stores here in Canada. You can leave them out of the recipe no problem. I wouldn’t recommend replacing them with Skor chips in this recipe.
Do you think I can substitute coconut oil for the butter? Thanks!
I can’t guarantee it because I haven’t tried it, but I have had success subbing coconut oil for butter in other cookies before! Make sure the coconut oil is not liquid, though! If you do try it, please let me know 🙂 Thanks!
I love this recipe! Actually, all my family does! 🙂
One question though: would it be possible for you to share the nutritional value per serving? ( It’s a little late in the day considering that I am making my fourth batch, but still) 😉
Thanks!
I’m so glad you and your family like the recipe! 🙂
I do not calculate nutritional information for my recipes – sorry!
These are my new favourite cookies! My family is also obsessed with them. I didn’t have coconut on hand so I skipped that, used half the amount in coconut sugar and used softened coconut oil and they turned out beautifully! The maple flakes are such a good idea!
Thanks Lisa! I am so happy you and your family like them 🙂
I made these yesterday. The taste is extremely sweet with all the brown sugar. They have a gritty taste in the mouth, but the grandkids liked them. They were difficult to shape, did not spread out at all.
They are a sweet cookie! Did you use the GF flour blend I suggested? I find the different blends can very drastically, changing sometimes both texture and how they bake.
Thanks for sharing! Do they keep long?
Hello! What is the yield?
Approximately two dozen!
So happy to find a crispy gluten free cookie. What is it with all these chewy ones? So I made it as recipe the first time but with coconut sugar and dairy butter and found it a little sweet. 2nd time I halved the coconut sugar and they were fabulous. So light and crispy. My new favourite cookie. Thank you so much for this
Thank you, Claire! I am so glad you like the recipe! I agree, I love crispy cookies 🙂
These are FANTASTIC!!! Highly recommend… I did almost burn the first batch though as they only took 11 minutes in my oven.. I would suggest checking on the cookies while baking around the 11 minute mark just in case…Will definitely make again in the future!! Thanks for the great recipe!
So happy to hear your like the recipe!
I’m excited about this cookie that is busy baking in my oven right now. My concern was the lack of liquid. 1/2 cup of melted fat and 2 T syrup does not begin to make a dough with all that dry stuff. Am I the only one with this problem?