1 cup all-purpose flour (or whole wheat flour/gluten-free flour blend)
1/2 cup unsalted butter, softened (or coconut oil/vegan butter)
1/2 cup maple syrup (or honey/agave syrup)
1/2 cup brown sugar (or coconut sugar)
1/2 tsp baking soda (or baking powder)
1 tsp ground cinnamon (or nutmeg/pumpkin spice)
1/4 tsp salt
1 egg (or flax egg: 1 tbsp flaxseed meal + 2.5 tbsp water)
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the softened butter, maple syrup, and brown sugar. Beat until creamy.
Add the egg and mix until well incorporated.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
If you have time, cover the dough and refrigerate for about 30 minutes.
Using a tablespoon, scoop out the dough and form into balls. Place them on the prepared baking sheet.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
