October just might be my favorite month. The colors are beautiful, the weather is cooler, and the scents of fall baking are in the air! I make coffee cakes year-round, but autumn is the most fitting time with those cozy cinnamon, pecan, and maple flavors. If you’re looking for a twist on a classic coffee cake recipe, these cookies will do the trick! Part cake, part cookie, and melt-in-your-mouth sweet! They taste like a fall day and happen to be adorable. Give them a go as an after-school treat, a sweet surprise for your friends and neighbors, or at your next get-together! I hope you enjoy these cookies and the many the blessings that fall brings. Happy baking!
Ingredients:
For the Cookie Dough
- 1 egg
- 1 cup brown sugar
- 1 tsp vanilla extract
- ½ cup vegetable oil
- ½ cup butter, softened
- 2 ½ cups Bob’s Red Mill Gluten-Free Flour(or same amount regular flour if you prefer!)
- 2 tsp cinnamon
- ½ tsp cloves
- ¼ tsp nutmeg
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
For the Streusel Topping
- ½ cup brown sugar
- ¼ Bob’s Red Mill Gluten-Free Flour(or regular if you prefer)
- ½ cup finely chopped walnuts or pecans
- 1 tsp cinnamon
- 3 tbsp melted butter
For the Vanilla-Maple Glaze
- 2/3 cup powdered sugar
- 1-2 tbsp maple syrup
- 1 tbsp milk
- Dash of vanilla extract
Directions:
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Make the streusel in a small bowl. Using a fork, crumble the brown sugar, butter, flour, cinnamon, and walnuts together until the mixture is crumbly. Set aside.
Maria Magee
In a medium bowl, mix the flour, baking soda, baking powder, salt, and spices.
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In a large bowl, whisk the brown sugar, butter, egg, vanilla, and vegetable oil until smooth. Slowly stir in dry ingredients, being careful not to overmix. The dough should be slightly sticky but hold together. If it’s too soft to hold its shape, pop it in the fridge for 10-15 minutes so it will be easier to work with.
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Next, form the cookies. Using a spoon, scoop about two tablespoons worth of dough and then roll the dough into a ball in your hands. Place it on the cookie sheet and gently press the center down with your finger to make a little bowl for the streusel.
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Scoop a generous spoonful of streusel onto each cookie and bake for 11-13 minutes or until the edges just start to look golden.
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While cookies are baking, prepare the glaze.
In a small bowl, whisk the powdered sugar, vanilla, milk, and maple syrup until smooth.
Once the cookies have cooled for ten minutes, drizzle the glaze over them and enjoy!
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Store in airtight container for up to 3 days.
Makes about 18 cake cookies.
Maria Magee
Extras: Any gluten-free flour would probably be a fine substitute if you don’t have Bob’s Red Mill.
You can leave the nuts out of the streusel if need be! Substituting them with an equal amount of toasted, rolled oats would help maintain the crumbly texture.
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