Maple Crunch Cookies With Maple Butter Icing

This recipe is so fast and easy to make with only 6 ingredients and one bowl to clean. Get baking today!

These wholesome cozy cookies are 100% whole grain and free of refined sugar. Using a very dark grade of maple syrup and spelt flour gives warmth and depth of flavour while keeping them healthier. If you’ve never used maple butter before you’re in for a real treat.

These must-have ingredients are all available at Market Fresh Guelph:

Bob’s Whole Grain Spelt Flour is a 100% whole grain flour with a slightly nutty flavour. It tastes lighter and less “wheat-y” than whole wheat flour making it a good healthy whole grain substitution for white refined flour when you don’t want the flour to overwhelm. It’s easily digestible and has less gluten than wheat flour too.

Northwood Maple Farms’ Very Dark Maple Syrup is a rich and buttery maple syrup with a deep maple flavour which makes it perfect for baking. As a bonus, the darker the syrup the healthier it is: Darker grades have more minerals, antioxidants and phenolic compounds than their lighter counterparts. Studies have linked this to improved metabolic health and reduced cancer risk.

Northwood Maple Farms’ Pure Maple Butter is a delicious spread made entirely from maple syrup so, like maple syrup, every spoonful contains antioxidants and offers the same nutrients like riboflavin, calcium, magnesium, potassium and zinc. It’s a perfect all natural icing for cookies, as is, that can be spread, drizzled or piped.

Local Maple Cookies With Maple Butter Icing

Maple Crunch Cookies With Maple Butter Icing Recipe

Makes 18 cookies


2 Cups           Bob’s Whole Grain Spelt Flour

1 Tsp              Cinnamon

½ Tsp             Kosher Salt

½ Cup            Northwood Maple Farms Very Dark Maple Syrup

½ Cup            Thornloe Grassfed Butter (melted)


1 Jar                Northwood Maple Farms Pure Maple Butter


Preheat oven to 350 F.

  1. In a large bowl combine flour, cinnamon and salt. Add maple syrup and melted butter. Mix until flour is absorbed.
  2. Drop 1 ½ tablespoon sized spoonfuls of dough on a baking sheet lined with parchment paper. Flatten balls with a floured hand or a fork.
  3. Bake for 12 minutes or until bottoms are golden.
  4. Spread, drizzle or pipe maple butter onto cooled cookies.