These Eggless Maple Brown Sugar Cookies are buttery, soft, and chewy with a little crisp on the edges. They’re so easy to make, and the best part? You don’t even need to chill the dough, so you can whip up a fresh batch in no time. Plus, they’re egg-free, making them a great option for anyone with egg allergies or if you’re just out of eggs and still want a delicious treat. And if you’re feeling extra fancy, you can top them with a simple maple icing for an extra touch of sweetness. These cookies are so good that you’ll find yourself reaching for “just one more”—trust me!
Oriana’s Thoughts On The Recipe
I have to say, we really enjoyed these cookies! There’s something so cozy about the flavors of maple and brown sugar together, especially as the days get cooler. The maple syrup adds that sweet, earthy touch, and the cookies bake up beautifully soft, with just the right amount of chewiness and a hint of crispness around the edges. They’re the kind of treat that just feels like a warm hug!
As I mentioned, Vicky passed her pecan challenge, so now that she can safely enjoy pecans, I’m making it a mission to add them to more recipes to help her maintain her tolerance. These cookies are perfect for that since the pecans add a delicious crunch and pair nicely with the maple flavor.
And can we talk about the optional maple icing? It adds an extra layer of sweetness, but these cookies are just as delightful without it. I love that they’re egg-free, which is great for those with egg allergies or anyone looking to try something new. Plus, they’re ready to bake right away—no chilling needed, so you can have fresh cookies in no time!
What I Love About This Recipe
- Simple Ingredients, Big Flavor: With just a handful of pantry basics and a few specialty add-ins like maple syrup and pecans, these cookies come together quickly and are packed with flavor.
- Egg-Free: This recipe is egg-free, making it a great option for anyone with egg allergies or if you’re simply out of eggs and still craving cookies!
- Buttery, Chewy, and Soft: These cookies bake up soft with chewy centers and a hint of crispness on the edges. The texture is everything you’d want in a cookie—melty in the middle, with a lovely contrast from those edges!
- No Chilling Required: Sometimes, you just want cookies now—and that’s what makes this recipe perfect! You don’t have to wait around to chill the dough, so these cookies are ready to bake as soon as you finish mixing.
Potential Recipe Challenges & Pro Tips
- Preventing the Cookies from Spreading Too Much: Since there’s no chilling involved, these cookies may spread a little more than expected. Pro Tip: Use slightly softened butter, not too soft, to help the dough hold its shape. Also, try lining your baking sheet with parchment paper to help control the spread.
- Chopping Pecans Evenly: Sometimes pecans can be tricky to chop evenly, which may cause some parts of the cookie to bake unevenly. Pro Tip: Use a knife or food processor to chop the pecans into small, uniform pieces for better texture and even distribution.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Provides structure to the cookies.
- Baking Soda: Helps the cookies rise and gives them a slightly chewy texture.
- Salt: Balances the sweetness and enhances all the other flavors.
- Butter: Adds a rich, buttery flavor and soft texture. Note: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Brown Sugar: Sweetens the cookies and adds moisture, helping them stay soft. Note: I recommend light brown sugar.
- Cream Cheese: This helps with binding since this recipe is egg-free and adds a slight tang. Note: Use the full-fat version that comes in blocks.
- Maple Syrup: The star ingredient for that classic maple flavor!
- Vanilla Extract: Adds a warm background note that enhances the overall taste.
- Maple Bakery Emulsion: Optional but recommended! It boosts the maple flavor for a more intense taste. I use LorAnn Maple Bakery Emulsion.
- Pecans: Adds crunch and complements the maple and brown sugar flavors beautifully.
Maple Icing (Optional)
- Butter: Adds richness and helps create a smooth consistency.
- Maple Syrup: Sweetens and adds flavor to the icing.
- Confectioners’ Sugar: Provides structure and thickness to the icing.
- Salt: Just a pinch to balance the sweetness.
Food Allergy Swaps
- Nut-Free: To make this recipe nut-free, omit adding the chopped pecans to the dough or substitute for your favorite seeds like sunflower seeds, pumpkin seeds (pepitas), or sesame seeds. These seeds provide a similar texture and crunch. Keep in mind that flavors might vary slightly, so choose seeds that complement the other ingredients in the recipe.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Combine flour, baking soda, and salt in a bowl. Set aside.
Step 2 – Cream Butter and Sugars
Beat butter and brown sugar in a large mixer bowl over medium speed until smooth and creamy, about 5 minutes. Scrape down the sides and bottom of the bowl as needed. Add cream cheese, maple syrup, vanilla, and bakery emulsion; mix until incorporated.
Step 3 -Add Dry Ingredients and Pecans
Reduce speed to low and gradually beat in flour mixture until combined. Add the pecans, then beat on low speed until combined. The dough will be creamy and soft.
Step 4 – Scoop Out The Cookies
Use a small cookie scoop (1 1/2 tablespoons) to measure out the cookie dough. Roll each portion into a smooth ball and evenly place the cookie balls about 3 inches apart on your prepared cookie sheet.
Step 5 – Bake
Bake for 12 – 13 minutes or until the edges appear set and lightly browned but soft in the middle. When ready, take the cookies out of the oven. If they look a bit puffy, gently tap the pan on the counter to help deflate them a little, and it will create those beautiful cracks you see in the pictures! Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 6- Glaze
Place the butter and maple syrup in a microwave-safe bowl. Microwave for 45 – 60 seconds until the butter is melted. Once the butter has melted, remove it from the microwave and whisk in the sifted confectioners’ sugar and salt; mix until smooth. Drizzle over cooled cookies. The icing will set after about 1 hour.
Extra Recipe Tips For Success
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- If you prefer a milder maple flavor, you can skip the maple emulsion and stick with just maple syrup.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cookies tender.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- For an extra touch, sprinkle the cookies with a tiny bit of flaky sea salt before baking.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Cool Completely Before Icing: This prevents the icing from melting and sliding off the cookies.
Variations & Additions
- Chocolate Chips: For an extra treat, add a handful of chocolate chips for a chocolatey twist.
- Add Cinnamon: A dash of cinnamon in the dough brings a warm, spiced flavor that pairs well with maple.
- Try Walnuts Instead: Walnuts work just as well as pecans if you prefer or have them on hand.
Storing and Freezing Instructions
Storing: Keep baked cookies in an airtight container at room temperature for up to a week.
Freezing the Dough: Roll the dough into balls, freeze on a baking sheet, and transfer to a freezer-safe bag. When ready to bake, pop them directly onto a baking sheet (add 1–2 minutes to the baking time).
Freezing Baked Cookies: Store in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before enjoying.
Frequently Asked Questions
Maple syrup is really key to the flavor of these cookies, so I do not recommend using honey in this recipe.
This recipe is designed to hold its shape without chilling, so you can enjoy fresh cookies sooner! The cream cheese also helps keep them from spreading too much.
Absolutely! If you’re a pecan lover, feel free to add up to ½ cup for even more crunch
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Recipe Card
Eggless Maple Brown Sugar Cookies
Ingredients
- 2 1/3 cups (327 g) all-purpose flour
- 1 teaspoon (6 g) baking soda
- 1 teaspoon (1 g) salt
- 1/2 cup (115 g) unsalted butter, slightly softened
- 1 cup (200 g) packed dark brown sugar
- 3 tablespoons (42 g) cream cheese
- 1/3 cup (80 ml) pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple bakery emulsion (optional)
- 1 cup (130 g) chopped pecans
Maple Icing (optional)
- 2 tablespoons (28 g) unsalted butter
- 1/3 cup (80 ml) pure maple syrup
- 1 cup (120 g) sifted confectioners’ sugar
- ¼ teaspoon salt
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Combine flour, baking soda, and salt in a bowl. Set aside.
- Beat butter and brown sugar in a large mixer bowl over medium speed until smooth and creamy, about 5 minutes. Scrape down the sides and bottom of the bowl as needed. Add cream cheese, maple syrup, vanilla, and bakery emulsion; mix until incorporated.
- Reduce speed to low and gradually beat in flour mixture until combined. Add the pecans, then beat on low speed until combined. The dough will be slightly soft.
- Use a small cookie scoop (1 1/2 tablespoons) to measure out the cookie dough. Roll each portion into a smooth ball and evenly place the cookie balls about 3 inches apart on your prepared cookie sheet.
- Bake for 12 – 13 minutes or until the edges appear set and lightly browned but soft in the middle. When ready, take the cookies out of the oven. If they look a bit puffy, gently tap the pan on the counter to help deflate them a little—this will create those beautiful cracks you see in the pictures! Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
Make the Icing:
- Place the butter and maple syrup in a microwave-safe bowl. Microwave for 45 – 60 seconds until the butter is melted. Once the butter has melted, remove it from the microwave and whisk in the sifted confectioners’ sugar and salt; mix until smooth. Taste. Drizzle over cooled cookies. The icing will set after about 1 hour.
- Nut-Free: To make this recipe nut-free, omit adding the chopped pecans to the dough or substitute for your favorite seeds like sunflower seeds, pumpkin seeds (pepitas), or sesame seeds. These seeds provide a similar texture and crunch. Keep in mind that flavors might vary slightly, so choose seeds that complement the other ingredients in the recipe.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Preventing the Cookies from Spreading Too Much: Since there’s no chilling involved, these cookies may spread a little more than expected. Pro Tip: Use slightly softened butter, not too soft, to help the dough hold its shape. Also, try lining your baking sheet with parchment paper to help control the spread.
- Chopping Pecans Evenly: Sometimes pecans can be tricky to chop evenly, which may cause some parts of the cookie to bake unevenly. Pro Tip: Use a knife or food processor to chop the pecans into small, uniform pieces for better texture and even distribution.
- Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
- If you prefer a milder maple flavor, you can skip the maple emulsion and stick with just maple syrup.
- Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cookies tender.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- For an extra touch, sprinkle the cookies with a tiny bit of flaky sea salt before baking.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- Cool Completely Before Icing: This prevents the icing from melting and sliding off the cookies.
- Chocolate Chips: For an extra treat, add a handful of chocolate chips for a chocolatey twist.
- Add Cinnamon: A dash of cinnamon in the dough brings a warm, spiced flavor that pairs well with maple.
- Try Walnuts Instead: Walnuts work just as well as pecans if you prefer or have them on hand.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
