Chewy French Toast Cookies are a fun twist on a classic breakfast favorite. These cookies are soft and chewy, with hints of cinnamon and a touch of maple syrup that remind you of that perfect plate of French toast. With their warm spices and a slightly crisp edge, they’re like having breakfast and dessert all rolled into one.
I love making these cookies when I want something cozy but don’t want to fuss with making an entire breakfast. Plus, the smell of cinnamon and syrup baking in the oven fills the whole kitchen with a comforting aroma that feels like a big hug. My tip is to not overbake them so they stay soft and chewy—just the way I like them!
These cookies are perfect for a snack any time of day, but I especially enjoy them with a cup of coffee or tea in the morning. They’re also great for sharing with friends or sending in lunchboxes. Honestly, they always bring a smile and a little warmth to the day, making them one of my go-to sweet treats when I want something both simple and special.
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookie’s texture. If you want a slightly softer cookie, try using some cake flour instead. For gluten-free, a 1-to-1 baking flour mix works well.
Cinnamon & nutmeg: These spices give the cookies their warm French toast vibe. If you like, add a pinch of ground cloves or allspice for a little extra cozy flavor.
Butter: Softened butter helps create that chewy texture. You can substitute with coconut oil for a dairy-free version, but it may change the taste a bit.
Maple syrup: This adds subtle sweetness and mimics classic French toast flavor. If maple isn’t handy, use honey or agave, though the final taste will be slightly different.
Milk or cream: Cream gives a richer cookie, but milk works fine too. Plant-based milks like almond or oat milk are good swaps to keep it dairy-free.
How Do You Get the Perfect Chewy Texture in Cookies?
Chewy cookies come from a balance of ingredients and baking time. Here’s my simple approach:
- Butter & sugar: Cream them well until fluffy to trap air and create structure.
- Don’t overmix: Combine wet and dry ingredients gently to keep the dough tender.
- Use the right bake time: Bake just until edges set and centers look a little soft—usually 10-12 minutes for this recipe. They’ll firm up as they cool.
- Let them rest on the baking sheet: Cooling on the sheet helps the cookies finish cooking and stay chewy inside.
Equipment You’ll Need
- Mixing bowls – handy for combining your wet and dry ingredients separately.
- Whisk – great for blending dry ingredients smoothly without lumps.
- Electric mixer or hand mixer – makes creaming butter and sugars easy and fluffy.
- Cookie scoop or tablespoon – helps you portion dough evenly for uniform cookies.
- Baking sheets – flat sheets ensure even baking and browning.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup a breeze.
- Cooling rack – lets your cookies cool evenly so they keep their chewy texture.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts for a nice crunchy contrast that pairs well with cinnamon.
- Mix in mini chocolate chips to bring a bit of melty sweetness with the French toast flavors.
- Stir in dried cranberries or raisins for a chewy burst that adds a fruity touch.
- Try swapping maple syrup for honey or brown sugar for a subtle flavor change that still feels warm and cozy.
How to Make Chewy French Toast Cookies?
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup
- 1/2 cup milk or cream
For Rolling:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This tasty recipe takes about 15 minutes to prep your ingredients and mix the dough, plus 10-12 minutes to bake the cookies. You’ll want to allow around 5 minutes for cooling before enjoying these chewy treats. So, in roughly 30 minutes, you’ll have fresh-baked, warm French toast cookies ready to savor!
Step-by-Step Instructions:
1. Preparing Your Oven and Baking Sheets:
First, preheat your oven to 350°F (175°C). Next, line your baking sheets with parchment paper. This keeps your cookies from sticking and makes cleanup easier.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg. Set this mixture aside for now.
3. Creaming Butter and Sugar:
In a large bowl, use a mixer to cream the softened butter with the granulated sugar and brown sugar until the mixture looks light and fluffy—this usually takes a few minutes.
4. Adding Wet Ingredients:
Beat in the egg, vanilla extract, and maple syrup with your creamed butter and sugar mixture until everything is well combined and smooth.
5. Combining Wet and Dry Mixtures:
Gradually add your dry ingredients to the wet ingredients, alternating with the milk or cream. Start and end with the dry ingredients. Mix gently until just combined—try to avoid overmixing to keep those cookies soft and chewy.
6. Preparing the Cinnamon Sugar Coating:
In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. This will be the perfect coating for your cookies.
7. Shaping and Coating the Cookie Dough:
Use a cookie scoop or tablespoon to scoop dough portions. Roll each dough scoop into a ball, then roll it generously in the cinnamon sugar mixture until fully coated.
8. Baking:
Place the coated dough balls about 2 inches apart on your prepared baking sheets. Gently press each ball down just a little to flatten it slightly. Bake cookies in the preheated oven for 10-12 minutes, or until the edges look set but the centers still appear soft to ensure a chewy texture.
9. Cooling and Serving:
Let the cookies cool for about 5 minutes on the baking sheet before moving them to a wire rack to cool completely. Serve warm with a drizzle of syrup or a sprinkle of powdered sugar if you like!
Can I Substitute the Butter in This Recipe?
Yes! You can swap butter for an equal amount of coconut oil or a dairy-free margarine if you need a dairy-free option. Just keep in mind it may slightly change the flavor and texture.
How Should I Store Leftover French Toast Cookies?
Store them in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container—it helps maintain moisture.
Can I Freeze the Cookie Dough?
Absolutely! Scoop the dough balls onto a baking sheet and freeze until firm, then transfer them to a freezer bag. Bake frozen dough balls by adding a couple extra minutes to the baking time—perfect for fresh cookies anytime.
What Can I Use Instead of Maple Syrup?
If you don’t have maple syrup on hand, honey or agave nectar are great substitutes that keep the warm sweetness. It won’t taste exactly the same, but they complement the cinnamon and spices nicely.
