These gluten-free maple latte cookies combine rich maple syrup and espresso in a soft, chewy cookie with warm notes of brown sugar, cinnamon, and vanilla. Each cookie is rolled in sugar before baking for lightly crisp edges and a crackly finish, then drizzled with a brown butter maple glaze for an extra layer of nutty, caramelized maple flavor. They’re the perfect cozy cookie for fall, with layers of warm, rich flavor in every bite.

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Why You’ll Love This Recipe

Soft and chewy texture
These cookies bake up with lightly crisp edges, soft and chewy centers, and a crackly sugar-coated finish.

Rich maple latte flavor
Pure maple syrup and instant espresso powder give the cookies a warm maple-coffee flavor, while dark brown sugar adds extra depth and caramel-like sweetness.

Brown butter maple glaze
A drizzle of brown butter maple glaze adds another layer of maple flavor along with rich, nutty notes from the toasted butter.

Perfect for fall
With maple, espresso, brown sugar, vanilla, and a hint of cinnamon, these cookies have all the warm, cozy flavors that make them perfect for fall baking.

Easy to make
The dough comes together with simple mixing methods and requires just a few hours of chilling before the cookies are ready to scoop and bake. 

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Ingredient Notes

Gluten-free 1:1 flour
Use a gluten-free 1:1 baking flour that contains xanthan gum. For the most consistent results, I recommend measuring the flour by weight.

Dark brown sugar
Dark brown sugar gives the cookies their soft, chewy texture and adds a deeper caramel and molasses flavor that complements the maple and espresso.

Pure maple syrup
Use pure maple syrup rather than pancake syrup. I recommend a Grade A dark color maple syrup for a richer, more pronounced maple flavor.

Instant espresso powder
Espresso powder gives the cookies their signature latte flavor and balances the sweetness of the maple and brown sugar. I use Williams Sonoma Espresso Powder, but any instant espresso powder should work.

Vanilla bean paste
Vanilla bean paste adds a rich vanilla flavor that complements both the maple and espresso. Vanilla extract can be substituted if needed.

Cinnamon
Just a small amount of cinnamon adds warmth without overpowering the maple and coffee flavors.

Brown butter maple glaze
The glaze is made with browned butter, pure maple syrup, heavy cream, vanilla bean paste, salt, and powdered sugar. Browning the butter gives the glaze a rich, toasted flavor, while maple syrup reinforces the maple flavor in the cookies.

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How to Make Gluten-Free Maple Latte Cookies

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Whisk the dry ingredients 
In a medium mixing bowl, whisk together the gluten-free flour, espresso powder, baking soda, baking powder, salt, and cinnamon until evenly combined. Set aside.

Step 2: Cream the butter and sugar
In a large mixing bowl, beat the softened butter and dark brown sugar on medium speed for 2–3 minutes, until light and creamy.

Step 3: Mix in the maple syrup
Add the maple syrup to the creamed butter and sugar and mix until smooth and well combined.

Step 4: Add the egg and vanilla
Add the egg and vanilla bean paste and mix until fully incorporated, scraping down the sides and bottom of the bowl as needed.

Step 5: Mix the cookie dough
Add the dry ingredients to the wet ingredients and mix on low speed just until combined and no streaks of flour remain. Cover and chill the dough for 2–3 hours, or until firm enough to scoop and hold its shape.

Step 6: Scoop and coat the cookie dough
Scoop the chilled dough into 2½-tablespoon portions and roll into balls. Roll each dough ball in granulated sugar until evenly coated.

Step 7: Bake the cookies
Arrange the cookie dough balls on a parchment-lined baking sheet, leaving room between them to spread. Bake at 350°F for 10–13 minutes, until the edges are set and the centers still look slightly soft. Cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

Step 8: Prepare the brown butter maple glaze
Brown the butter in a small saucepan until golden and nutty, then transfer it to a bowl and cool for 10–15 minutes. Whisk together the browned butter, maple syrup, heavy cream, vanilla bean paste, and salt. Add the powdered sugar and whisk until smooth, adding additional cream as needed to create a thick but spoonable glaze.

Step 9: Glaze the cookies
Once the cookies are completely cool, use a spoon to loosely drizzle the brown butter maple glaze over each cookie. Allow the glaze to set before serving.

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Recipe Tips

Use dark maple syrup for the best flavor
Grade A dark color maple syrup has a stronger maple flavor that comes through better in the cookies. Be sure to use pure maple syrup rather than pancake syrup. 

Don’t skip the chill time
The dough needs about 2–3 hours in the refrigerator to firm up enough to scoop and hold its shape. Chilling also helps control how much the cookies spread as they bake. 

Avoid chilling the dough overnight
For this recipe, I don’t recommend an extended chill. The maple syrup and espresso can oxidize over time, which may give the baked cookies a slightly marbled appearance. 

Measure the flour by weight
For the most consistent texture and spread, use a kitchen scale to measure the gluten-free flour whenever possible.

Don’t overbake the cookies
The cookies are ready when the edges look set but the centers are still slightly soft. They’ll continue to set as they cool on the baking sheet, which helps keep the centers soft and chewy. 

Shape the cookies while they’re warm
For perfectly round cookies, gently swirl a large round cookie cutter around each cookie immediately after removing them from the oven. 

Let the cookies cool before glazing
Allow the cookies to cool completely before adding the brown butter maple glaze. If the cookies are still warm, the glaze can melt and become too thin.

Adjust the glaze as needed
The finished glaze should be thick but spoonable and fall from a spoon in a slow, opaque ribbon. If it’s too thick, add additional heavy cream 1 teaspoon at a time until you reach the right consistency. 

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Storage & Freezing

Storage
Store the glazed cookies in an airtight container at room temperature for up to 3 days. For the best texture, place parchment paper between layers to keep the glaze from sticking.

Freezing baked cookies
For longer storage, I would freeze the cookies before adding the glaze. Once completely cool, place them in an airtight freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature, then prepare and add the brown butter maple glaze before serving.

Freezing cookie dough
The cookie dough freezes well. After the recommended 2–3 hour chill, scoop and roll the dough into balls, then freeze in a single layer until firm before transferring to an airtight freezer-safe container or bag. If you aren’t able to bake the cookies after the initial chill time, I recommend freezing the portioned dough rather than leaving it in the refrigerator for an extended period. Extended refrigeration can cause the maple syrup and espresso to oxidize, resulting in a marbled appearance when the cookies bake. 

Baking from frozen
The cookie dough can be baked straight from the freezer or allowed to sit at room temperature briefly while the oven preheats. Roll the frozen or slightly thawed dough balls in granulated sugar just before baking, then bake as directed, adding a little extra baking time if needed.

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Frequently Asked Questions

Do maple latte cookies taste like coffee?
The espresso flavor is noticeable but not overpowering. It balances the sweetness of the maple and dark brown sugar and gives the cookies their signature maple latte flavor.

What kind of maple syrup should I use?
Use pure maple syrup rather than pancake syrup. Grade A dark color maple syrup works especially well because its stronger maple flavor comes through more clearly in the baked cookies. 

Can I use instant coffee instead of espresso powder?
For the best flavor, I recommend instant espresso powder. It has a more concentrated coffee flavor, so you can add enough to flavor the cookies without introducing additional liquid. The recipe was tested with instant espresso powder. 

Why do I need to chill the cookie dough?
Chilling firms up the dough so that it is easier to scoop and holds its shape as the cookies bake. Plan on chilling the dough for about 2–3 hours before baking. 

Can I chill the cookie dough overnight?
I don’t recommend an extended refrigerator chill for this recipe. The maple syrup and espresso can oxidize over time and cause the baked cookies to develop a marbled appearance. If you won’t be able to bake the cookies after the initial chill, scoop the dough into balls and freeze them instead. 

Can I make the cookies without the glaze?
Yes. The cookies have plenty of maple and espresso flavor on their own, so the brown butter maple glaze is optional. However, the glaze adds another layer of maple flavor along with the rich, nutty flavor of browned butter.

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Photography by Creating Kaitlin

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