Is there anything better than a rich chocolate chip cookie?! To me, there’s no better pleasure in life! And these maple syrup chocolate chip cookies are no exception. These soft, chewy cookies have rich dark chocolate in every bite. Perfect for baking at home with the kiddos this holiday season – or really anytime.
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Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes and product suggestions:
- Dairy free butter – This is a dairy free website, so I use dairy free butter. For this recipe, I recommend Country Crock plant butter sticks – either the avocado oil sticks or the generic plant butter baking sticks. However, if you are not dairy free, you can use regular butter.
- Chocolate chips – There are quite a few varieties of dairy free chocolate chips on the market these days. My two favorites are Enjoy Life dark chocolate morsels and Guittard extra dark chocolate chips.
- Maple syrup – I recommend using Grade A dark maple syrup, which has a more robust maple flavor compared to Grade A amber or light maple syrup. Using dark maple syrup really enhances the maple flavor in the cookies. But that said, you can use whatever you have on hand. I typically use NOW Food’s Grade A dark maple syrup, which you can grab on Amazon or on their website. (As a bonus, they’re one of my clients, so you can get 20% off your order on the NOW website using code CHRISSY).
- Cornstarch – This will help the cookies hold together and avoid spreading too much. If you don’t have it on hand, you can leave it out, just note the cookies may spread more.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by creaming together the dairy-free butter, sugar, and brown sugar.
Add the maple syrup, egg, and vanilla, and mix well. The mixture might look a little “broken” if your maple syrup was in the refrigerator. That’s just the butter solidifying in the cold liquid; no problem at all. I’ve actually found these cookies work best when the maple syrup was in the refrigerator ahead of time; I think it helps them hold together.
In another bowl, mix together the dry ingredients: the flour, cornstarch, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined, then fold in the chocolate chips.
Portion out onto a baking sheet with a cookie scoop or heaping tablespoon. Bake ’em for about 10-12 minutes, then let cool on the pan. Enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store in an airtight container or ziptop bag at room temperature for up to 4 days. If you plan to keep longer than that, freeze and then defrost when ready to enjoy.
Add ½ teaspoon of maple extract when you are combining the liquid ingredients. This will give it a stronger maple flavor.
Yes. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake directly from frozen, adding a minute or two to the cooking time.
While pancake syrup can be used in a pinch, pure maple syrup provides much better flavor in this recipe.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free and nut free.
This recipe does contain wheat/gluten (in the flour) and eggs (in the eggs).
It also contains soy if you are using Country Crock plant butter sticks. You can eliminate the soy by using Earth Balance soy free sticks. Double check that your chocolate chips are soy free as well.
More Cookie Recipes
If you’re looking for more dairy free cookie recipes, be sure to give one of these a try:
- Matcha Christmas tree cookies
- Dairy free thumbprint cookies
- Coconut oil chocolate chip cookies
- Dairy free brownie cookies
- Vegan lemon cookies
I hope you enjoy these tasty cookies! If you get a chance to try them, feel free to leave a recipe rating or comment below.
Maple Syrup Chocolate Chip Cookies
Ingredients
- ½ cup dairy-free butter, softened (or regular butter if you are not dairy free)
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup pure Grade A dark maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1 ¾ cup all-purpose flour
- 1 tbsp cornstarch
- ½ tsp baking soda
- ⅛ tsp baking powder
- ¼ tsp salt
- 1 cup dairy-free dark chocolate chips
Instructions
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Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
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In a bowl, cream together the dairy-free butter, granulated sugar, and brown sugar.
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Add the maple syrup, egg, and vanilla, and mix until well combined. (It may look a little “broken” when adding cold maple syrup to the butter mixture; this is normal.)
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In another mixing bowl, combine the flour, cornstarch, baking soda, baking powder, and salt. Stir well.
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Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
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Use a cookie scoop or heaping tablespoon to portion the cookies onto the parchment-lined baking sheets. Bake at 350 degrees F for 10-12 minutes. Let cool on the pan, then enjoy!
Recipe Notes
Nutrition analysis (approximate per cookie): 128 calories, 7 g fat, 3.5 g saturated fat, 85 mg sodium, 17.5 g carbohydrate, 1.5 g fiber, 9.5 g sugar, 1.5 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 2%, Potassium: 2%
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