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Maple Nutty Cookies

Soft, chewy, and naturally sweet cookies. Made with a nut/seed butter, maple syrup, and coconut sugar--combined together these ingredients make a rich and nutty flavor. Adding dark chocolate chunks compliments the flavor amazingly, making it a great healthy chocolate chip cookie. Or leaving these chipless, makes the cookies taste like a healthy peanut butter cookie. The best better-for-you cookie you’ll want on repeat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 20 cookies
Ingredients Method Notes

Ingredients
  

  • 1 cup (240 g) almond butter, or tahini (for nut free)
  • 1/2 cup (100 g) coconut sugar
  • 3/4 cup (180 mL) maple syrup
  • 1/4 tsp molasses, optional
  • 2 teaspoons vanilla extract
  • 3 tablespoons (24 g) arrowroot powder, or tapioca starch
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup (125 g) oat flour
  • 1/2 cup chocolate chunks, optional

Method
 

  1. Preheat the oven to 350ºF and line baking sheets with parchment paper.
  2. In a large bowl, whisk together almond butter (or tahini), coconut sugar, maple syrup, molasses, and vanilla extract, until smooth.
  3. Stir in arrowroot, cinnamon, baking powder, and salt. Add in oat flour and chocolate chunks and mix until combined.
  4. Scoop dough into balls and make sure they are completely round (important in order for cookie shape to be round).
  5. Place on baking sheet, leaving about 2 inches between each cookie. Bake for 8-10 minutes. If cookies are puffed up, gently flatten by applying pressure with fingers or spatula.
  6. Remove from tray and cool on wire rack for 5-10 minutes to help the shape stabilize. Serve and enjoy!

Notes

  1. Make Ahead: Unbaked cookie dough can chill it in the refrigerator for up to 72 hours (3 days). Unbaked cookie dough can freeze for up to 3 months. 
  2. Storage: Baked cookies can last covered at room temperature for up to 1 week. Cookies can also last frozen for up to 3 months. 
  3. Texture Tip: Don’t overbake — they’ll look a little soft when you pull them out, but they firm up as they cool. The center should still be soft--there is no egg (salmonella) to cook out, so it's fine if they are underbaked/chewy cookies. 
  4. Cookie Stuck to Tray: If the cookies are sticking to the parchment paper, don't try to pick cookie up it will break apart. Instead try to gently pull the parchment off from the bottom of cookie. It also might need to cool more on the parchment paper before removal.