When I first started healthier baking, I baked many horribly textured cookies. Really, they were just awful. These maple almond butter cookies were the first cookies that were actually successful, and after two years of experimenting, they’re still fantastic.
I only make half the recipe because using 1/2 cup of maple syrup on cookies just kills me. A liter of maple syrup costs $26.50 here. I prefer to consume my maple syrup from the bottle. On a spoon. Almond butter is also expensive, but not if you make your own. Here’s my recipe for Maple Cinnamon Almond Butter.
They also seem to be quite forgiving. I forgot to halve the oil and couldn’t just add more of the other ingredients because I didn’t have any almond butter left, and so I ended up adding way too much flour. They still worked out! And if you’re an almond hater like me, you can replace the almonds with something else. I only added them because they look nice.
You can’t tell from the picture, but these are soft and kind of chewy. They’re a bit cakier than they should be due to my flour mishap.
Right now I like them with maple extract. Sometimes I like them with almond extract. But definitely use one of those and not vanilla! They need something to help lessen the whole grain taste.
1/2 cup (about 125 grams) almond butter*
1/2 cup (120ml) maple syrup
3 tablespoons (45ml) canola oil
1 teaspoon maple or almond extract
1 cup (130 grams) whole spelt, whole wheat pastry, or whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (about 85 grams) chopped almonds
1. Preheat the oven to 350°F / 175°C.
2. In a large bowl, mix the almond butter, maple syrup, oil and extract until well blended.
3. In a separate bowl, mix together the flour, baking soda and salt.
4. Add the dry ingredients to the wet ingredients. Add the almonds and stir just until combined. Let sit for five minutes.
5. Roll tablespoons of dough into balls and place on Silpat or a cookie sheet with parchment paper. Flatten to about 1/3 of an inch (I always forget that part until they’re already in the oven).
6. Bake for 8-10 minutes.
Yield: About 20 cookies
*It’s really better to use a measuring cup for this one! I think almond butters vary widely.
German bakers: Bake at 160°C with the fan for about 7 – 9 minutes. And this only uses baking soda so there are no issues with baking powder!