Small Batch Maple Brown Sugar Cookies
When you want cookies fast, these small batch Maple Brown Sugar Cookies are just what you need because you can make them in your countertop oven!
If you’re looking for more fall cookie recipes, be sure to check out Double Chocolate Pumpkin Cookies, Pumpkin Spice Crinkle Cookies, Pumpkin Oatmeal Chocolate Chip Cookies or also check out 12 Must Bake Pumpkin Spice Recipes.
A Quick Look At The Recipe
- Recipe Name: Small Batch Maple Brown Sugar Cookies
- Ready In: 18 minutes
- Makes: 6 cookies
- Main Ingredients: salted butter, maple syrup, all purpose flour, chocolate chips
- Flavor Profile: sweet maple sugar cookies with flaky sea salt
- Dietary Info: eggless, no seed oils, vegan and gluten free swaps available
- Difficulty: Easy!
- Why You’ll Love It: makes only 6 brown sugar maple cookies in your countertop oven!
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Why You’ll Love This Recipe
- Quick and Easy: These maple cookies come together in one bowl in 10 minutes.
- Fall Vibes: If you’re looking for fall cookies other than pumpkin, these Maple Brown Sugar Cookies are exactly what you need!
- Flexible: This recipe makes a delicious brown sugar cookie that’s so good on its own. But if you’re a chocoholic, like me, you can add chocolate chips to them, and they are also amazing! I also love adding flaky sea salt on top, but this is also optional.
- Vegan Friendly: Easily make these vegan by swapping vegan butter and milk, it's that simple.
- Small Batch: If you’re a small family, like us, sometimes you don’t need a lot of dessert. This recipe makes just 6 big cookies, perfect for snacking on for a few days.
I created this small batch cookie recipe with my friends at CAFÉ using their Couture™ Oven! I have had this countertop oven for a while now and I’m obsessed with it! It has 14 different settings including a cookie setting!
I love baking cookies in this oven because it heats up much faster than my regular oven, so it means I’m enjoying cookies even sooner. Plus, it saves energy if I’m just baking a quick batch of cookies, like these small batch Maple Brown Sugar Cookies.
I have the CAFÉ Couture™ Oven in matte white, that matches my regular oven and the rest of my appliances. This countertop oven is so dreamy and beautiful, and I can make everything from cookies, to French fries, to pizza in it!
So, if you are thinking of getting this countertop oven, I highly recommend! I love that I can make everything from cookies to Lemon Herb French Fries, Air Fryer Loaded Garlic Bread, to Blueberry Honey Almond Butter Toast!
Ingredients
- Butter: I use organic salted butter, but unsalted butter also works. If you want to make these vegan or dairy free, you can use your favorite vegan butter.
- Brown Sugar: I use my homemade light brown sugar, but you can also use store bought.
- Maple Syrup: I use organic pure maple syrup for a delicious fall flavor and also added sweetness. Don't use a maple extract as we need the additional moisture from the real syrup here. And, we also don't need vanilla extract because the maple syrup is providing flavor, so this is a great cookie recipe without vanilla extract!
- Milk: I use milk as an egg replacer as this is such a small batch of cookies, no need to waste an egg. You can use regular milk or coconut, almond, or oat milk. Any option will work!
- Flour: I use organic all purpose flour, my favorite is Cairnspring Mills.
- Chocolate Chips: I use organic semi sweet chocolate chips. These are an optional bonus, but they pair so well with the maple and brown sugar I couldn't resist!
- Flaky Sea Salt: I top these with flaky sea salt.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips for Small Batch Maple Brown Sugar Cookies
- Always weigh ingredients for the best results.
- While I bake these in my countertop and oven, you can also bake these in your regular oven too!
- If you want to add nuts, pecans are a great choice and complement these cookies well. Add 57 grams chopped pecans if adding.
- Flaky sea salt is totally optional, but I’m obsessed with sweet and salty cookies!
- Be sure to store these cookies in an airtight container.
- Vegan: Replace the butter with vegan butter (I recommend Miyoko's) and the milk with nondairy (coconut, almond, oat, cashew all work).
- Gluten Free: Replace the all purpose flour with a 1:1 gluten free flour blend, I recommend Namaste Perfect Flour Blend.
How to Make Small Batch Maple Brown Sugar Cookies
- Preheat the air fryer or oven to 325°F. Line a baking sheet with parchment paper. In a medium mixing bowl, add the butter, dark brown sugar, and maple syrup.
- Mix together with a spatula to combine completely.
- Add in the milk and then the dry ingredients: flour, baking soda, and salt.
- Fold together until a cookie dough forms. Add in the chocolate chips. (The chocolate chips are optional and you can leave out if you want a plain sugar cookie!)
- Then fold in the chocolate chips to combine completely.
- Using your hands, form the dough into 6 large cookie dough balls and place on a parchment paper lined baking sheet. If you’re using your air fryer, then do 3 cookies at a time. If you’re using the oven, then 6 will fit on one baking sheet.
- Bake for 13 to 15 minutes or until the middle looks set and the edges are golden brown.
- Sprinkle with flaky sea salt immediately after coming out of the oven (optional).
Cozy Cookie Snack Ideas
These Maple Brown Sugar Cookies have all the fall vibes, but don't require your big oven! This makes them the perfect cookie to bake as we're transitioning from summer to fall, perfect if you want fall vibes but it's still warm out! Try them with some of my favorite drinks like:
- They go perfectly with Chai Tea Hot Chocolate as this is a single serve cocoa recipe that pairs so well with these soft and chewy maple cookies!
- If the weather is still warm, try them with an Iced Blueberry Latte for the perfect summer to fall snack.
- Enjoy with a Creamy Vegan Chocolate Smoothie with Almond Butter for a delicious afternoon treat!
- Curl up with a fire and a movie and my Boozy Pumpkin Spice Hot Chocolate for a date night spent at home.
These Small Batch Maple Brown Sugar Cookies are naturally eggless, as I use milk as an egg replacer for this small batch recipe. If you are looking for more eggless cookie recipes to try, some of my other favorites are Eggless Chocolate Chip Sugar Cookies, Double Chocolate Pumpkin Cookies, and Pumpkin Oatmeal Chocolate Chip Cookies.
Recipe FAQ’s
No, they really taste more like rich brown sugar with a hint of maple flavor. The texture is incredibly soft and chewy!
No, don't use this as it's a mix of artificial flavors, corn syrup and preservatives, and it's it's not pure maple syrup.
Yes, you can make these in a countertop oven or the regular oven. They’ll bake at the same temperature for the same time either way.
Yes, you can use a 1:1 gluten free flour blend instead of all purpose. I recommend using Namaste Organic Perfect Flour Blend.
Yes, just use vegan butter (I like Miyoko's) and nondairy milk like coconut, almond, oat, or cashew in place of the regular butter and milk.
I use milk to replace eggs here as this is such a small amount of dough, we really don't need eggs. The fat and moisture of milk is a great egg replacer and makes these cookies incredibly soft and chewy! Plus, cookies without eggs will stay softer longer than cookies with eggs.
Yes! Eggless cookies are actually softer and chewier than cookies with eggs, which is why I prefer making eggless cookies!
Yes, feel free to add in chocolate chips like I did, but you can also do milk or white chocolate chunks. Pecans or almonds would also be a delicious add in, start with 57 grams.
Absolutely! You can double or triple the recipe if you want more. They are so good, you might want to!
Incorrect measuring is most likely the issue. If the cookies don't have enough moisture (sugar, maple syrup) or too much flour, they will not spread and will be dry. You should be using a kitchen scale to ensure accurate measuring so you have soft, chewy and delicious cookies every time!
Yes, if you want to you can. Roll the dough into the balls, place on a prepared baking sheet and freeze the dough balls. Then transfer to an airtight container or freezer bag. Then you can thaw to room temperature and bake. But, honestly this cookie dough is so quick and easy to make up, it's really more work to freeze the dough then to just make the cookies when you want them, in my opinion.
They will keep for up to a week in an airtight container at room temperature (though they are best eaten within a few days). Make sure to store in a tupperware, don't use plastic wrap, as this will ensure they stay soft and chewy. You can also store in the refrigerator and they will last longer in the fridge than at room temp. And, you can also freeze them for up to 3 months, just thaw and enjoy!
More Fall Cookie Recipes
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Small Batch Maple Brown Sugar Cookies
Ingredients
- 57 grams salted butter (softened)
- 57 grams light brown sugar
- 44 grams maple syrup
- 2 tablespoon milk
- 127 grams all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 99 grams dark chocolate chips (optional)
- Flaky sea salt (optional)
Instructions
- Preheat the air fryer or oven to 325°F. Line a baking sheet with parchment paper.
- In a medium mixing bowl, add the butter, dark brown sugar, and maple syrup. Mix together with a spatula to combine completely.
- Add in the milk and then the dry ingredients: flour, baking soda, and salt. Fold together until a cookie dough forms.
- Then fold in the chocolate chips. (The chocolate chips are optional and you can leave out if you want a plain sugar cookie!)
- Using your hands, form the dough into 6 large cookie dough balls and place on a parchment paper lined baking sheet. If you’re using your air fryer, then do 3 cookies at a time. If you’re using the oven, then 6 will fit on one baking sheet.
- Bake for 13 to 15 minutes or until the middle looks set and the edges are golden brown.
- Sprinkle with flaky sea salt immediately after coming out of the oven (optional).
- Store in an airtight container for up to 7 days (or freeze for up to 3 months).
Video
Notes
- Always weigh ingredients for the best results.
- While I bake these in my countertop and oven, you can also bake these in your regular oven too!
- If you want to add nuts, pecans are a great choice and complement these cookies well. Add 57 grams chopped pecans if adding.
- Flaky sea salt is totally optional, but I’m obsessed with sweet and salty cookies!
- Be sure to store these cookies in an airtight container.
- Vegan: Replace the butter with vegan butter (I recommend Miyoko's) and the milk with nondairy (coconut, almond, oat, cashew all work).
- Gluten Free: Replace the all purpose flour with a 1:1 gluten free flour blend, I recommend Namaste Perfect Flour Blend.
- High Altitude — Follow the recipe as noted.
Nutrition
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My favorite fall cookies!