Maple season was good this year! Maple syrup is my favorite sugar substitute! These cookies have just the right sweetness and a burst of flavor with dates and pecans. I tried different spices like cinnamon and cardamom. Ahh I love cardamom! When I crave it I mix it with a bowl of warm blueberries for a snack.
These cookies are egg free and I use amazing local flour from Seasons Pharmacy.
I gained five pounds tweeking this recipe so it’s time for me to get more active and eat more salad. I like to create a recipe with an easy to remember strategy and less dishes to wash.
Maple Oatmeal Cookies
1/4 cup Butter
1/4 cup Coconut oil
Less a 1/4 cup Coconut Sugar
Less a 1/4 cup Maple Syrup
1 tsp Vanilla
1/2 tsp Baking Soda
1/4 tsp Salt
Spoonful of Shredded Coconut
3/4 cup of Organic Flour (see note)
3/4 cup Quick Oats
1/2 cup Dates chopped small
1/2 cup Pecans chopped
Blend together butter, coconut oil, maple syrup and coconut sugar. Blend in vanilla, salt and baking soda and coconut (if using). Add the remaining ingredients and blend until combined. Preheat oven to 360°. Parchment paper has been sold out lately due to Covid, so I have been getting a lot of use of the reusable cooking mats. Roll dough into 1 inch balls and press down to flatten. Bake for around 10 minutes, until edges start to brown. Leave on cookie sheet for 5 minutes and move to cooling rack. Cool completely so that they don’t fall apart.
Makes 16 cookies if you don’t eat the dough. Double recipe for a crowd.Continue reading