Delicious deep maple flavored gluten-free vegan maple cream cookies with a natural maple butter filling. Oil-free and refined sugar-free.
*See notes above recipe re: using cassava flour for a grain-free alternative.
***Maple butter should be made of 100% maple syrup.
****The texture of the dough can be different depending on the cashew butter used. For example sometimes you might get a batch that's more "oily" other times one that's more dry + brands vary, etc. The dough should be soft and pliable. But if the mixture feels too sticky at this point, add a bit more flour and process again to incorporate; if too dry, add a bit more maple syrup or cashew butter. I just add a tsp of flour at a time, for instance, until the consistency is just right (which usually takes just 2-3 tsp more flour).
Keywords: Maple Cream Cookies (gluten-free, vegan, oil-free)