Satisfying a sweet tooth with whole foods

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).

Ingredients

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

Directions

  1. Preheat oven to 300 degrees and line two cookie sheets with parchment paper.
  2. Whisk the first six ingredients together in a large bowl.
  3. Heat the butter, maple syrup and honey on low until it melts.
  4. 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.
  5. Stir the wet ingredients into the dry and then stir the pecans into the mixture.
  6. 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.
  7. Bake for 18 to 20 minutes, until golden brown.


Read more: http://relish.com/recipes/vermont-maple-pecan-cookies/#ixzz2RuScXeqc

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