I couldn’t even wait to finish writing about it, I had to take a giant bite out of this cookie! More on that later.
Happy Fall everybody! I’m so excited. I’m turning 22 in less than 30 days, and finally my morning runs are comfortable and breezy instead of humid and mucky! I’m patiently waiting for red, orange and yellow leaves; the typically gorgeous trademark of a Canadian Autumn. Anyone else excited for Halloween?!
Let’s talk about the cookies. Dessert is such a hard thing to make healthy. Having a huge sweet tooth myself, I constantly struggle with cravings for cookies, cake, and chocolate bars. I’m often jealous when I see people eating sweets. But I’m also a person who won’t compromise on food tasting good – if I’m going to eat a cookie, I don’t want it to be flour-less, I don’t want there to be no butter/oil because it wouldn’t be a cookie like the cookie I’m craving. The benefit to making cookies instead of buying them? You can control your ingredients. Trying to cut down on sugar? Reduce the sugar in your recipe!
That being said, portion control; even when you’ve been selective with your ingredients. It’s an important lesson in making desserts at home. For those of us trying not to eat unhealthily, have 1, maybe 2. Satiate your craving, and move on. I gave most of the cookies away to people who would appreciate it! This cookie is likely healthier than your average cookie at a coffee house, though!
This cookie was inspired by the flavours of Fall. Maple and walnut (my favourite nut!) are an unbeatable combination. I do love pecans too, but seriously, why SO expensive?! The maple is a subtle, sweet flavour and the chopped walnuts add some crunch to the softness of the “cookie meat.”
Who loves soft, warm cookies? Um, I do, I do! There’s just something so comforting about a soft cookie. I’ll teach all of you my special trick (any cookie enthusiast knows it). The key to yielding soft cookies is baking the cookie up to a point where it feels like it’s not done (i.e. TOO soft), and then taking the cookies out and letting the heat from the tray bake it through. I promise, it’ll work no matter what cookie you’re baking. If you like a harder cookie, no worries! Bake these bad boys for an extra 2-3 minutes in the oven!
- 2¼ cup flour
- 1 cup brown sugar
- ⅜ cup 100% pure maple syrup
- ½ teaspoon baking soda
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 large egg
- 1 large egg yolk
- ½ cup walnuts, chopped
- ¾ cup butter, melted
- Line a cookie sheet with parchment paper and preheat your oven to 325 degrees
- In a large bowl, cream together the butter, brown sugar, and maple syrup until completely combined. Add in vanilla, egg, and egg yolk and mix until smooth
- In a separate bowl, combine the remainder of the ingredients (except for the walnuts) and add in four parts to the wet mixture stirring with a wooden spoon - do not over mix
- Add in walnuts. Cookie dough should be at a consistency that it is sticky and soft, but does not fall off the spoon
- These cookies will spread so add balls of dough 2 inches apart on the baking tray and bake for 15-17 minutes take out before they have completely hardened and baked through if you want soft cookies