Maple Syrup and Vanilla Cookies

These are absolutely perfect for Christmas, especially if you cut them into fun shapes such as stars, snowflakes, snowmen or whatever reminds you of the festive season. I love the combination of vanilla and maple syrup, it is absolutely divine. I make these every Christmas and they are awaited with great anticipation by members of my family. I hope you can get your family members (or friends) as excited about the cookies too.

Heavenly Christmas cookies!

This recipe is:

  • Lactose (dairy) free
  • Nut free

Maple Syrup and Vanilla Cookies

Makes 25-30 cookies


  • 130 grams (4½ oz) spelt flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • ¼ teaspoon teaspoon (Himalaya or sea salt)
  • 60 millilitres (2 fluid oz) maple syrup
  • 1 egg white (please use free range eggs)
  • 4 tablespoons coconut oil
  • 2 tablespoons Rapadura (or other raw cane sugar)
  • ½ teaspoon vanilla extract (from a health food store)
  • 1 vanilla bean, seeds scraped out


  1. In a large bowl, sift together the 130 grams spelt flour, ¼ teaspoon baking soda, ¼ teaspoon ground cinnamon, ¼ teaspoon nutmeg and ¼ teaspoon salt.
  2. In a medium bowl, combine the egg white, 4 tablespoons coconut oil, 2 tablespoons raw cane sugar, ½ teaspoon vanilla extract and 60 millilitres maple syrup.
  3. Slit the vanilla pod open along its length, then scrape out the small, sticky seeds using the tip of a small, sharp knife. Scrape directly into the medium bowl and stir well.
  4. With a large wooden spoon, fold the wet ingredients into the dry ingredients. Combine well.
  5. Knead the dough for a few minutes until it turns soft and without cracks.
  6. Place in the fridge for 30 minutes or longer.
  7. Divide the dough into 4 or 5 parts.
  8. Place a ball of dough on a floured and clean surface and roll out with a rolling pin (or large glass bottle). Roll the dough so that it is 1 millimetre/0.04 inches thick and cut out cookies that are 5.5 centimetres/2.2 inches in diameter. Use a cookie cutter or a glass tumbler with sharp edges.
  9. If the dough is sticky, add more flour when rolling.
  10. Place baking parchment on a large baking tray.
  11. Place the cookies on the baking parchment.
  12. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 12-15 minutes.
  13. Note that the cookies will be fairly soft at this point but will become crunchy and hard once cooled.


  • You can use wholewheat flour instead of the spelt flour.     
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • The easiest method for dividing eggs into egg yolks and whites is to crack the egg so that the yolk sits in one side of the shell. Then pour the yolk into your other hand, cradling the yolk in your fingers. The white should run safely away from the yolk. This might require some practise. It usually takes around 4-5 seconds for the whites to fully drip into the bowl. You can freeze the yolks for later use.