Soft cookies with maple syrup
Votes: 4
Time: 1 hour 35 minutes
Complexity: easily
Servings: 15
Complexity: easily
Servings: 15
Nutritional value per serving:
Calories 153, total fat 6 G., saturated fats 3 G., proteins 3 G., carbohydrates 24 G., fiber 2 G., cholesterol 25 mg, sodium 128 mg, sugar - G.
Calories 153, total fat 6 G., saturated fats 3 G., proteins 3 G., carbohydrates 24 G., fiber 2 G., cholesterol 25 mg, sodium 128 mg, sugar - G.
Liquid sweeteners like maple syrup add softness and a deliciously chewy texture to the cookies. It's also healthier than refined sugar and, in addition to its sweetness, offers a whole range of warm flavors that pair beautifully with the other ingredients in these diet cookies. Whole-wheat flour and oatmeal provide a wealth of essential fiber, and for an even more interesting texture, add dark chocolate chips, pecans, and raisins to the dough. These cookies are not overly sweet and are perfect for breakfast.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 cups (150 g) white whole-wheat flour
- 1 and 1/4 cups (120 g) rolled oats
- 1.5 tsp baking powder
- 0.5 tsp ground cinnamon
- 0.5 tsp fine sea salt
- 1/4 teaspoon of baking soda
- 3/4 tbsp. (270 ml.) maple syrup
- 6 tbsp (90 g) butter, melted
- 0.5 tsp vanilla extract
- 1 large egg
- 1/3 cup (55 g) chopped dark chocolate (60%-70% cocoa), optional
- 1/3 cup (45 g) chopped toasted pecans, optional
- 1/3 cup (45 g) raisins, optional
- Turbinado sugar, for sprinkling cookies, optional
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Recipes with similar ingredients: whole grain flour, rolled oats, baking powder, cinnamon, maple syrup, butter, vanilla extract, eggs, dark chocolate, pecans, raisin, turbinado sugar
Cooking the dish according to the recipe:
- In a large bowl, combine 1 cup flour, oats, baking powder, cinnamon, salt, and baking soda.
- In a medium bowl, whisk together the remaining 1/4 cup flour, maple syrup, melted butter, and egg until smooth. Fold the liquid mixture into the flour mixture and knead into a dough. Stir in the chocolate, pecans, and raisins. Cover the bowl and refrigerate for 1 hour, until the dough is very firm.
- Position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper.
- Using a 1-tbsp measuring spoon, evenly scoop the dough onto the prepared baking sheets, 15 balls per sheet. Sprinkle with turbinado sugar, if using.
- Bake until lightly golden brown and still soft in the center, about 12 minutes, being careful not to overcook them. Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Author of the recipe - Shauna Sever is a baker and food writer.
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