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Chewy Maple Cookies

July 26, 2014

Weekend recipe coming your way! Every once in a while I make something that makes my husband say WOW... I can't believe this is made with all natural, unprocessed ingredients (and gluten free to boot). This is one of those recipes! These puppies were chewy and rich tasting, with a satisfying little crunch from the Sucanat crystals (unrefined sugar cane juice that maintains its molasses content). Here's the recipe!





2 c oats

1/4 c coconut butter

3/4 c maple syrup

1/2 c Sucanat

2 tsp vanilla extract

1 1/4 c flax meal

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt


Preheat oven to 350F. With a food processor, grind the oats into a fine meal. Set aside. Combine coconut butter, maple syrup, Sucanat, vanilla, and flax in the bowl of the food processor and process until well blended and smooth. To the bowl of oats, add the baking soda, baking powder, and salt; fold ingredients together with a knife or wooden spoon. Pour the wet ingredients over the dry and stir together. Using a teaspoon or rolling the dough between the palms of your hands, form the dough into 2-inch balls. Place on a cookie sheet that has been greased or lined with parchment paper. Bake until the cookies are dry at the edges and starting to puff and crack on top (10-13 minutes for most ovens).  Allow cookies to cool and become firm before removing them from the cookie sheet.



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