Makes twelve 3-inch cookies
Maple syrup replaces the usual sugar as the sweetener for these cookies. The whole-wheat pastry flour lends a healthful touch. The cookies can be refrigerated in an airtight container 4 to 5 days. Adapted from “Feeding the Whole Family,” by Cynthia Lair (Sasquatch, 2008).Ingredients
11/2 cups rolled oats
1 cup whole-wheat pastry flour
1/4 teaspoon sea salt
1/2 cup maple syrup, preferably Grade B
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/3 cup chopped raw almonds
1/3 cup organic semisweet chocolate chipsSteps
Preheat oven to 350 degrees. Lightly oil a baking sheet or line it with parchment paper.
Combine the oats, flour and salt in a large bowl. Combine the syrup, butter and vanilla extract in a separate medium bowl. Add the wet ingredients to the dry mixture and mix well. Stir in the nuts and chips. Use your moist hands to form the dough into a dozen 3-inch cookies placing them on the prepared baking sheet. Bake for 15 to 20 minutes or until the edges turn golden. Transfer to a rack to cool.
NUTRITION | Ingredients are too varied for a meaningful analysis.
Recipe tested by Toni Sandys; e-mail questions to firstname.lastname@example.org