Desserts

Small Batch Maple Butter Cookies

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Small Batch Maple Butter Cookies are the perfect recipe to make when you only want four cookies. This recipe is made with almond flour, vanilla tahini, and maple syrup and topped with crunchy pecans. This recipe is both vegan and gluten-free and is sure to be loved this holiday season.

Small Batch Maple Butter Cookies are the perfect recipe to make when you only want four cookies. This recipe is made with almond flour, vanilla tahini, and maple syrup and topped with crunchy pecans. This recipe is both vegan and gluten-free and is sure to be loved this holiday season.

Small batch cookie recipe

One request that I receive from my followers over on my Instagram is to make more small batch recipes for those that live alone or just don’t want to make a full batch.

I recently made a small batch peanut butter chocolate chip recipe that was widely accepted. It received over 1 million views on tiktok and instagram, so I thought it would be a great idea to make a seasonal small batch cookie recipe. Although, I must say, these are so delicious I’ll definitely be adjusting the recipe into a larger quantity for the holiday season.

These maple butter cookies are made with very simple ingredients like almond flour, maple syrup and vanilla tahini and then topped with fresh pecans and maple butter from Trader Joe’s. I can’t wait to hear how you enjoy this recipe, please leave a comment and rating below!

Small Batch Maple Butter Cookies are the perfect recipe to make when you only want four cookies. This recipe is made with almond flour, vanilla tahini, and maple syrup and topped with crunchy pecans. This recipe is both vegan and gluten-free and is sure to be loved this holiday season.

Ingredients in vegan and grain-free cookies

The ingredients in this recipe are both short and sweet. You will only need a few ingredients total, all of which i’m sure most of us already have on hand. Grab the ingredients below and let’s get baking.

almond flour- I used almond flour for this recipe which keeps it free from any gluten. I have not tested it with any other flour yet, but my guess would be that oat flour would work too, but you won’t need as much. My favorite almond flour is from Blue Diamond and I purchase it from Amazon once a month.

vanilla bean tahini- I used vanilla bean tahini from Soom Foods which has an incredible taste and flavor. I cannot recommend it enough, however if you don’t have or don’t want to purchase this tahini, you can use any type of nut butter. Almond or cashew butter would be my best recommendation so the flavor doesn’t vary too much.

If you do decide to purchase, you can use my code LOVELYDELITES for a discount.

maple syrup and maple butter- I love using maple syrup in my recipes because it’s a lovely taste, and it’s also a unrefined sugar. You can however sub any other liquid sweetener such as agave or honey, but these are maple butter cookies so maple syrup is highly recommended.

vanilla extract- a splash of vanilla extract to help add flavor to these cookies.

pecans- fresh crunchy pecans that are crushed into bite sized pieces.

baking powder and baking soda– a small amount of baking powder helps these cookies rise during baking time and the end result is fluffy and chewy!

salt– just a touch of sea salt to help balance out all the flavors

Small Batch Maple Butter Cookies are the perfect recipe to make when you only want four cookies. This recipe is made with almond flour, vanilla tahini, and maple syrup and topped with crunchy pecans. This recipe is both vegan and gluten-free and is sure to be loved this holiday season.

How to make small batch cookies maple butter cookies

These Small Batch Maple Butter Cookies are not only delicious, but they are also very quick and easy to make too.

To start, preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper or a silicon baking mat.

In a large bowl, combine vanilla bean tahini, maple syrup and vanilla extract. Mix with a whisk or rubber spatula until ingredients are well incorporated.

Add in almond flour, salt and baking powder next and mix until a thick dough is formed. Fold in crushed pecans last.

Next, using a double cookie scoop, scoop dough and roll into a large ball. Then, place it on the baking sheet and flatten slightly with the palm of your hands.

Bake for 10-12 minutes. Remove from the oven and let cool slightly. Top with maple butter and more crushed pecans.

These maple butter cookies are best stored in an airtight container on the counter and enjoyed within 4 days.

Small Batch Maple Butter Cookies are the perfect recipe to make when you only want four cookies. This recipe is made with almond flour, vanilla tahini, and maple syrup and topped with crunchy pecans. This recipe is both vegan and gluten-free and is sure to be loved this holiday season.

a few other holiday recipes to try this season

Small Batch Maple Butter Cookies

Recipe by Hannah KlingCourse: DessertCuisine: AmericanDifficulty: Beginner
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes

Small Batch Maple Butter Cookies are the perfect recipe to make when you only want four cookies. This recipe is made with almond flour, vanilla tahini, and maple syrup and topped with crunchy pecans. This recipe is both vegan and gluten-free and is sure to be loved this holiday season.

Ingredients

  • 1/3 cup vanilla bean tahini, see notes above

  • 3 tbsp maple syrup

  • 1 tsp vanilla extract

  • 2/3 cup almond flour

  • 1/4 tsp baking soda

  • 1/4 tsp baking powder

  • handful of crushed pecans, for the batter and more for topping

  • maple butter for drizzling after baking

Directions

  • Start by preheating the oven to 350F. Prepare a baking sheet by lining it with parchment paper or a silicon baking mat.
  • In a large bowl, combine vanilla bean tahini, maple syrup and vanilla extract. Mix with a whisk or rubber spatula until ingredients are well incorporated.
  • Add in almond flour, salt and baking powder next and mix until a dough is formed. Fold in crushed pecans last.
  • Next, using a double cookie scoop, scoop dough and roll into a large ball. Then, place it on the baking sheet and flatten slightly with the palm of your hands.
  • Bake for 10-12 minutes. Remove from the oven and let cool slightly. Top with maple butter and more crushed pecans.
  • These maple butter cookies are best stored in an airtight container on the counter and enjoyed within 4 days.

Notes

  • Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram or TIktok!
  • Please consider leaving a comment and rating below!
Rate this recipe

2 Comments

  1. Janet Quintero

    Had to bake two back-to-back batches because they were so good!

     

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