I found this recipe for Maple Chocolate Chip Cookies over at Beauty that Moves, and let me tell you, these cookies are amazing. I have made them several times and shared them with lots of people and everyone that has tried them loves them. Here’s the recipe if you want to print it out and try them yourself:
Maple Chocolate Chip Cookies
- 2 cups rolled oats
- 1 cup flour (I use Pamela’s Gluten Free Pancake/Baking Mix)
- 1 cup shredded coconut
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 3/4 cup maple syrup
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla
- 1 cup chopped pecans (or sunflower seeds, or walnuts, or…?)
- rounded 1/2 cup chocolate chips
Preheat oven to 350 F. Combine the oats, flour, salt, cinnamon and coconut in a bowl. In another bowl, combine and whisk together oil, vanilla and syrup. Pour the wet ingredients into the dry and mix until all is moistened. Fold in nuts and chocolate chips. At this point, if I have the time, I like to cover the dough and place it in the fridge for 30 minutes, but it isn’t essential. Form dough into equal-size balls, place on cookie sheet, gently press down balls (but don’t flatten), bake for 14-16 minutes or until lightly browned. Remove from oven, then remove from pan, let cool on a cooling rack.
**I only bake mine for about 12 minutes and they are done.
What I love about these cookies:
- Taste amazing.
- No refined sugar.
- Can be gluten free.
- Can be vegan (if you use vegan chocolate chips).
- Quick and easy to make.
- In my book…can be considered “healthy”.