One of the questions that we are most frequently asked is “can you use maple syrup in your baking recipes?” and “how??”
So let’s start there. Yes! You can use maple syrup in your baking recipes. You can use maple sugar too if you have it- just use it just as you would regular sugar in a recipe. For using maple syrup though, you’ll want to be mindful of adjusting other liquid ingredients to ensure your recipe doesn’t become too runny. Don’t let this intimidate you though! Using maple syrup in your baking is a super easy switch to make. Plus, maple syrup has so many more benefits ( like vitamins, minerals and lower glycemic index! ) than regular ol’ white sugar… so making the switch to using maple may have nutritious benefits. And if that isn’t enough to sell you on it, then these cowgirl cookies are sure to win you over. Packed with all your favorite sweets, these cookies will be sure to satisfy any sweet tooth.
Check out the recipe below and let your inner-child play with all the ingredient combinations! (we won’t tell if you sample a little bit of the cookie dough batter either)
• 1 1/3 c all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 c cooking oats
• 3/4 c M&Ms (I use dark chocolate)
• 3/4 c semi-sweet chocolate chips
• 2/3 c coconut sugar
• 1/3 c Stewart’s Maple Syrup
• 1/2 c pecans (chopped)
• 1/2 c salted organic butter (softened/room temperature)
• 1 egg (room temperature)
• 1 tsp vanilla extract
• Preheat oven to 350 degrees.
• In a large bowl, add butter, egg, maple syrup, vanilla and sugar. Beat or whisk until fluffy.
• In a separate bowl, combine dry ingredients (flour, baking soda, baking powder and salt). Stir to combine.
• Slowly add your dry ingredients to the wet mixture and mix until well incorporated (about 1/4 c at a time).
• Add oats and mix. And finally, add M&M’s, chocolate chips and pecans, gently folding into the batter until evenly combined.
• Drop or roll 1 1/2 into balls on your cookie sheet (about 2 inches apart).
• Bake for 10-12 minutes.
• Cool on a baking rack for 10-15 minutes.
• Don’t over soften or melt your butter; room temperature always seems to work best!
• Substitute coconut sugar for 1/3-1/2 c brown sugar and 1/3-1/2 c maple sugar.
• Omit candy or substitute any add-in for raisins or your choice of nuts.
This recipe is a Stewart Maple and Forkd collaboration. For more great recipes, check out www.forkd.squarespace.com