Alright, I have a confession. Cookies are my favorite. Since I love cookies SO MUCH, I don’t make them often as it is a hazard to have in the house. When I saw this week’s recipe options for my cooking class included a cookie, I had to try it out. This week’s theme in class is finding ways to reduce processed sugar, so this recipe is made with a sugar alternative: maple syrup! Maple syrup comes in many different shades, and sometimes you will see a ‘grade’ on the label. Grade A syrup is taken from the tree earlier in the season, and will be lighter in color and more delicate in flavor. Grade B is taken later, will be darker in color, and have a more robust maple flavor. It is also said to contain a higher mineral content. For those of you keeping track, maple syrup contains zinc, manganese, potassium, iron and calcium. This is one of the added benefits of using maple syrup over highly processed white sugar (just don’t go guzzling it down and think that it is healthy!). Which type of syrup you use depends upon your preference for flavor. I tend to gravitate towards grade B or darker grade A syrups, because I find that I need to use less to get the same taste result I’m going for.
P.S. The cookies are also vegan and gluten-free.
2 1/2 cups almond meal/flour
2 TBSP ground ginger
1 tsp baking soda
1/4 cup grape seed or melted coconut oil (I used coconut)
*1/2 cup maple syrup
*2 TBSP lemon zest
- Preheat oven to 350°F. Line cookie sheet with parchment paper.
- Combine almond flour, ginger, and baking soda in large bowl.
- Mix oil, maple syrup, and lemon zest in medium bowl. Add to dry ingredients and stir until thoroughly combined.
- Scoop 1 TBSP of dough onto cookie sheet lined with parchment paper. The cookies won’t get much bigger, so you won’t need to space them out very much.
- Bake until tops start to crack, 8-10 minutes.
- While you wait, get excited. These cookies have a light crunch on the outside and stay delightfully moist on the inside. They would go great with tea or coffee, or on their own!!
*The recipe calls for 1/2 cup maple syrup, but that seemed heavy-handed to me. I probably used about 3/8 of a cup, and the cookies are still plenty sweet. Next time I would try cutting it to 1/4 cup to see how that goes. The only other change I made was with the lemon zest. A few months ago, visiting Williams-Sonoma, I picked up some dried orange peel. I had not found a way to incorporate it into a dish yet, so I chose these cookies for the first use! I still used 1 TBSP lemon zest, but used 1 TBSP orange peel as well.