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

Spices optional

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.

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These are my family’s healthy chocolate chip cookies. You can make them in a pan and call it a blondie or make cookies. Chickpeas are high in starch so I don’t eat a lot of them but they are healthy too. Chickpeas have a shell on them that are hard to digest so I always take 10 minutes to take them off, that is totally your choice. These cool chocolate chip cookies will satisfy your sweet Cravings.

1 can chickpeas

1/2 cup peanut, almond or sunflower seedbutter

1/4 cup maple syrup or honey

1/4 cup coconut sugar

1/2 cup coconut milk

2 tsp vanilla

2 Tbsp coconut flour

1 tsp baking powder

salt, depending on the salt in the nut butter or chickpeas

1/2 cup chocolate chips

In a food processor or blender process chickpeas until it clumps up or is in small pieces. Add nut butter, honey and sugar; blend until smooth, scrape down sides of blender. Add milk and vanilla blend until smooth . Add coconut flour and baking powder and blend until creamy. Put in the fridge for 10 minutes. Preheat oven to 375.

Grease a 9X11 pan or a square 8X8 inch pan for the blondie. The blondies take 22-28 minutes to cook.

If you are making cookies, prepare a baking sheet with parchment paper. Place dough 1 inch apart and add a few chocolate chips to the top. Cook for 12-15 minutes.

Enjoy! Peace and Love to all!