2 cups all-purpose flour (or whole wheat/gluten-free flour)
1 tsp baking soda (or baking powder)
1/2 tsp salt
1/2 cup unsalted butter, softened (or coconut oil/vegan butter)
1 cup brown sugar (or coconut sugar)
1/4 cup maple syrup (or honey/agave syrup)
1 large egg (or flax egg)
1 tsp vanilla extract (or almond extract)
Preheat your oven to 350°F (175°C).
In a bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
In a mixing bowl, cream together the softened butter and brown sugar for about 2-3 minutes until fluffy.
Beat in the egg, maple syrup, and vanilla extract until fully incorporated.
Gradually add the dry mixture to the wet mixture, mixing until just combined.
Cover the dough and chill it in the refrigerator for at least 30 minutes.
Use a tablespoon or cookie scoop to portion out the dough onto a lined baking sheet, spacing them apart.
Bake for 10-12 minutes, until edges are lightly golden and the center looks slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
