Anyone who has read much of this blog knows that I have quite a baking addiction. And a sweet tooth.
So the first few weeks of this challenge were rough. I missed baking with nice soft fluffy flours and sweet, sweet sugar and lovely chocolate. But, I stuck to it, and I experimented with a few recipes (with some extreme failures) and then I tried a few new ones.
I made these cookies for a family tailgate event a week ago, and they were a hit. Sweet, chewy and nutty, with a nice maple undertone. You can’t even tell that they’re healthy (at least, as healthy as cookies can be) – whole wheat flour, oats, natural sweetener, etc.
I adapted this recipe from Relish (whole grain flour, less sugar, eliminated extract, subbed honey for corn syrup).
- 3 cups old-fashioned oats
- 1 cup shredded unsweetened coconut
- 2 2/3 cups whole wheat flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/4 cups palm or natural sugar
- 1 cup unsalted butter (2 sticks)
- 1/2 cup maple syrup
- 2 tablespoons honey
- 2 teaspoons baking soda
- 1/4 cup boiling water
- 2 cups chopped toasted pecans
- Preheat oven to 300 degrees and line two cookie sheets with parchment paper.
- Whisk the first six ingredients together in a large bowl.
- Heat the butter, maple syrup and honey on low until it melts.
- In a heat-proof bowl (or pyrex measuring cup) combine the boiling water and baking soda, stirring until the baking soda is dissolved. Mix into the melted butter mixture.
- Stir the wet ingredients into the dry and then stir the pecans into the mixture.
- Use a 1/4 cup measuring cup to scoop the dough, form into balls, and place on the cookie sheet — they’ll spread a little while baking, so leave at least an inch in between.
- Bake for 18 to 20 minutes, until golden brown.