Tapping into Maple Treats

Far from revolutionary yet uncommonly combined, the idea of sweetening a simple latte with maple syrup stopped me in my tracks. Hustling downtown from one errand to the next, I practically tripped over the sidewalk sandwich board touting the debut of a “salted maple latte,” mercifully indicating an end to Pumpkin Spice season. Trying to play off my ungraceful footwork like a premeditated pause, I took a small detour to squint into the open cafe window, as if I might catch sight of this mystical creation, to no avail. Short on time but long on tasks, I had no choice but to continue ahead as planned, latte-less.

All day and later that night, I still couldn’t shake visions of coffee and maple from my head. That final suggestion of a subtly salty finish truly sealed the deal. While undeniably appealing as a quick-fix caffeine infusion, it didn’t take long for me to realize the potential for baked good conversion.

Consider this the grown-up take on this nostalgic chewy cookie; a bit more edgy than its simple cinnamon-scented origins, occasionally salty, crisp on the outside but still soft and supple in the center. Pure maple syrup provides a comforting woodsy undercurrent, perfectly paired with the more earthy notes of strong coffee, concentrated down into powdered format. I daresay one perfectly chewy cookie easily outshines a whole round of foamy coffee shop drinks- No baristas necessary.

Yield: Makes 8 – 10 Large Cookies

Salted Maple Latte Snickerdoodles

Salted Maple Latte Snickerdoodles

Consider this the grown-up take on the typical Snickerdoodle; a bit more edgy than its simple cinnamon-scented origins, occasionally salty, crisp on the outside but still soft and supple in the center. Pure maple syrup provides a comforting woodsy undercurrent, perfectly paired with the more earthy notes of strong coffee.

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 10 minutes
Total Time 32 minutes


Salted Maple Latte Cookies:

  • 1 Cup All Purpose Flour
  • 1 Teaspoon Instant Coffee Powder
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/4 Cup Light Brown Sugar, Firmly Packed
  • 1/3 Cup Maple Syrup
  • 1/4 Cup Vegan Butter, Melted
  • 1 Teaspoon Vanilla Extract

Maple-Cinnamon Sugar:

  • 1/4 Cup Maple Sugar
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Coarse or Kosher Salt


  1. Preheat your oven to 350 degrees and line a baking sheet with either parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together the flour, instant coffee, baking powder, and salt so that all of the dry goods are evenly distributed throughout the mixture. Separately, combine the sugar, maple syrup, melted vegan butter, and vanilla. Stir well, and then add the wet ingredients into the bowl of dry. Using a wide spatula, mix just enough to bring the batter together smoothly.
  3. Mix together the ingredients for the maple-cinnamon sugar in a small dish. Use a medium ice cream scoop to portion out the cookie dough, and drop each ball one at a time into the sugar mixture. It’s a very soft dough so just toss lightly to coat.
  4. Once evenly covered, place them with at least 1 1/2 between each cookie on your prepared baking sheet. They spread out to become sizable cookies, so leave a generous amount of space all around.
  5. Flatten them out slightly with lightly moistened hands, and bake for 10 – 12 minutes, until barely browned around the edges and no longer shiny on top. They may looks a bit underdone, but they will continue to bake once removed from the oven, and you want to keep them nice and chewy. Let the cookies rest on the sheets for 10 minutes before cooling completely on a wire rack.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 146Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 257mgCarbohydrates: 25gFiber: 0gSugar: 14gProtein: 1g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

28 thoughts on “Tapping into Maple Treats

  1. Ooooh, my. As I am a native of Quebec, Canada, this maple-containing recipe is a delight to my eyes and, soon, my face! Haha. Thank you for dreaming in maple as many of us do, and I’m glad that your maple reverie was merely interrupted by sidewalk obstacles and not ended prematurely by a more precarious fall! (I have had similar experiences giggling at cute dogs while on my bike. Hahaha.) I am so excited to try this! :D

    1. Maple lovers, unite! It’s really an amazing flavor that should be celebrated, not imitated like so many seem apt to do. It would be easy to just drop in a splash of maple “extract,” but there’s no way it would taste nearly as good. I would love to get your expert maple opinion on these!

  2. Yummo! I bought some pure Canadian maple syrup for making vegan chocolate truffles at Christmas time. Steve is now vegan and so I decided to go all out to make his first vegan Christmas a goodn’. Trouble is, this maple syrup (UBER expensive as it was) tasted like golden syrup, not the usual smoky maple flavour. Not sure why, but I was a bit disappointed in the flavour. Love the idea of maple snickerdoodles. I had never tasted them till a classmate brought some vegan snickerdoodles to last years end of class “do” and they were truly magnificent. I can only imagine adding maple to the equation would be an amazing addition. I wish they would let you taste the syrup before you buy it. At $12 a small bottle, I am a bit hesitant to attempt another variety!

    1. Ah, well perhaps I’m biased, but I do think that the best maple syrup comes from New England. ;) If you do hazard another try, I’d recommend Crown Maple. They have one syrup that they age in bourbon barrels, and while it’s certainly a splurge, it’s actually worth the price.

  3. Oh, these sound like heaven. Of course, I would lap up maple syrup even if you put it on cardboard, but yum.

  4. As usual, Hannah, these sound and look delicious. I may have to try them in honor of my b-i-l, who is from Quebec but now lives in France. Every time I buy Vermont syrup instead of Canadian, I can hear him in my mind, chiding me. :-) But he has a sister and b-i-l who make syrup,so he can afford to be choosy.


  5. Everything I love in a cookie. I think these will be my new obsession. Paired with the perfect cup of hot coffee – O man, I am in heaven!

  6. Your lovely maple cookies look unreal! So delicious looking! I always use grade C maple syrup because it is less sweeter & has more health benefits! Yummm!

  7. So…ugh…once again, as I sit down on my computer to adult, I’m just like, “wonder if she’s posted something yummy?” even though I’m completely full from veggie/tofu stir fry and quinoa.

    And BAM. Maple syrup. My kryptonite.

    10 min later, I’m eating dough. 10 min after that, I’m nearly burning my tongue eating them.

    I gotta say, these might be my fav cookies you have done…*maybe*. You’ve done some good ones on the site and your book. But these might be first place <3

    I might have to block your site or something…I NEED TO ADULT!!! I don't need to be procrastinating and making my pancreas mad at me! LOL

    1. That has got to be a blog-to-bite record! I’m not only impressed but truly touched. Thank you so much, that makes my day!

      PS, adulting can always wait. Opportunities to escape are far and few between, so relish those moments. Besides, I’d be super sad if I didn’t see you around here anymore. ;)

  8. maple with everything is ok by me! I have fond memories of my grandmother baking snickerdoodles, 40 years later they are still my favorite cookie, looks like I’ll be baking tonight!

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