Somewhere between a pancake and a donut, these Cookie Butter Maple Scones are made with 6 ingredients and ready in less than 20 minutes for a vegan-friendly treat you’ll love. Serve them for breakfast, dessert, and more!
Donuts for Days
You guys, I apologize. It’s seriously been a hot minute since I gave you all a new donut recipe. Of course, I have classics like Vegan Confetti Mini Donuts, Mini Blueberry Donuts, and Mini Chocolate Donuts, and they’re all great. However, I feel it’s a disservice not to provide a steady stream of donut-making content. After all, they’re everyone’s favorite breakfast! I hope you forgive me, and I’m pretty sure you will. That’s because I’ve redeemed myself with these Cookie Butter Maple Bars! They were worth the wait, trust me.
Somewhere between a pancake and a donut, they’re made with just 6 simple ingredients and ready in less than 20 minutes! Plus, they’re vegan-friendly, super fluffy, and full of sweet cookie butter flavor. Basically what I’m saying is you don’t want to miss out on these maple bars. It’s possible I’ve eaten them every day since I came up with the recipe, and I don’t plan on stopping anytime soon. Sorry, not sorry. So, do yourself a favor, and keep reading to find out everything you’ll need to know to bring these maple bars of goodness into your life!
What Is a Maple Bar?
Also known as Long Johns, Maple-Creamsticks, Cougar Tails, or Maple Bismarcks, Maple Bars are a type of donut most popular on the West Coast of the United States. In fact, I’ve even heard they’re regional and can’t be found on the East Coast! That’s madness if you ask me, because they’re completely delicious and a staple in my diet. So, to clarify, Maple Bars are rectangular-shaped yeast donuts that are topped with a maple glaze and sometimes filled with custard or cream.
However, to make my vegan Cookie Butter Maple Bars, I used the original recipe as inspiration and made just a few tweaks. For instance, my version is baked instead of fried and topped with cookie butter glaze instead of just maple flavoring. Don’t worry, though. These Cookie Butter Maple Bars are every bit as delicious as the original!
Ingredients You’ll Need
I dare you to find a more simple maple bar recipe! In fact, you probably have most, if not all, of the ingredients you’ll need waiting for you in your kitchen already.
- Pancake Mix – Secret Time! Using pancake mix in baked goods is the best way to create a super light and fluffy texture. I used Birch Benders pancake mix for a vegan option, but feel free to use whatever you like best
- Butter – I opted for a dairy-free, vegan butter, but regular butter can be used as well.
- Baking Powder – Speaking from experience, don’t forget the baking powder! If you do, your maple bars won’t rise.
- Milk – Any plant-based milk you have on hand works best. Or, dairy milk can be used, too, if you prefer.
- Maple Syrup – They wouldn’t be maple bars without maple syrup! For the best flavor, opt for 100% pure maple syrup.
- Cookie Butter – Whatever version of cookie butter you can find works for these maple bars. Honestly, they’re all delicious.
How to Make Cookie Butter Maple Bars
- Preheat. To begin, preheat your oven to 350 degrees Fahrenheit, ahd grease a mini loaf tin with oil or oil spray.
- Combine. Combine all of the ingredients except for the cookie butter together in a medium-sized bowl, and mix until they are well-combined.
- Divide. Once smooth, divide the batter evenly between 6 mini loaf tins.
- Bake. Bake the loaves in the oven for 17 minutes or until a toothpick can be inserted and comes out clean.
- Cool. Once fully baked, remove the loaf tins from the oven, and let them cool completely.
- Make the Glaze. To make the cookie butter glaze, warm ¼ of the cookie butter in the microwave for 30 seconds. If it doesn’t warm well or become spreadable, add 1 teaspoon of coconut oil.
- Dip. Once cooled, remove each maple bar from the loaf tins, and dip them in the glaze. Let the glaze harden, and enjoy!
How to Store
When stored in an airtight container, these maple bars will stay fresh for up to 3 or 4 days. Just be sure not to stack them on top of each other! If you do, the glaze will become soggy, and the texture of your maple bars won’t be great.
If you want longer-lasting maple bars, pop them in the freezer for up to 3 months, and let them thaw at room temperature before serving! If you do decide to freeze your maple bars, I suggest leaving off the glaze until you’re ready to serve for the best results.
How Long Does It Take the Maple Glaze to Dry?
On average, it takes the glaze about 20 minutes to set completely. Of course, this time varies a bit based on how thick you layer the glaze. The thicker the glaze, the longer it will take to harden. I know it’s hard to wait, but it’s worth it! If you don’t, the taste and texture of your maple bars won’t be quite right.
Do I Have to Use a Loaf Tin?
No! If you prefer, you can use a regular donut mold instead, and follow the directions as normal. If you want, you can try to use a cupcake tin as well, but I haven’t tested this method myself and cannot guarantee your results. Let me know if you give it a try!
Can I Use Something Other than Cookie Butter?
You can, but I don’t recommend it. However, if you insist on denying yourself the deliciousness that is cookie butter, feel free to use any other frosting or glaze you prefer. I highly suggest you opt for a maple-flavored option, though!
More Maple-Flavored Recipes You’ll Love
Have you forgiven me for my lack of donut creation yet? Once you taste these Cookie Butter Maple Bars, I think you’ll let it slide. If you try them out, I’d love it if you let me know what you think in the comments below! Also, stay tuned to the blog for my secret homemade cookie butter recipe coming soon.
Cookie Butter Maple Bars
- 1 1/2 cups pancake mix
- 6 tbsp vegan butter melted
- 1/2 tsp baking powder
- 3/4 cup plant based milk
- 2 tbsp maple syrup
- 1/4 cup cookie butter homemade version linked above!
- Preheat your oven to 350 degrees F and liberally grease a mini loaf tin with oil. *alternatively, use a regular donut mold.
- Combine all the ingredients together in a medium bowl except for the cookie butter.
- Once combined, divide the batter evenly between 6 molds.
- Bake for about 17 minutes or until a toothpick can be inserted and comes over clean.
- Let the bars cool completely before glazing.
- To make the glaze, heat up the 1/4 up cookie butter, add in a tsp of coconut oil if needed to help it along. I heated mine in the microwave for about 30 seconds.
- Once cooled, dip each bar in the glaze and let it sit until set up – about 20 minutes.
- Bake at 350 for 17 minutes