e: reception@jessicacox.com.au    p: 0411 161 730

filter recipes

nut, maple and vanilla cookies

Nut Maple Vanilla Cookies

These nut, maple and vanilla cookies are deliciously moist and chewy. This moist texture comes from the fact that they are free from grains and filled with lovely ground nuts. If you choose to make these nut cookies with added seeds instead of the dried fruit option, you will have extremely low in sugar and natural high in protein. The perfect sweet snack!

nut, maple and vanilla cookies recipe

Print Recipe

serves
10-12 cookies
preparation time
10 minutes
cooking time
7-9 minutes

ingredients

  • 2 cups freshly ground nuts (almonds, macadamia and walnuts used here – use ground cashews for low salicylate)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/3 cup macadamia nut oil (or cold pressed safflower oil for low salicylate)
  • 1/3 cup maple syrup
  • 1tsp vanilla extract
  • 1 cup sunflower seeds (or organic dried fruit, finely chopped)

method

Combine all dry ingredients in a mixing bowl. Add wet ingredients and mix to a wet batter. Form into small 2-3cm balls and place on baking tray lined with baking paper. Push down to flatten cookies with a fork.

Bake in a moderate oven for 7-9 minutes. Allow to cool once removed from the oven as cookies are quite moist when hot. Transfer to wire wrack to cool. Store in the fridge in an air tight container.

nutritional information for nut, maple and vanilla cookies

  • The ground nuts in these nut cookies provide ample essentially fatty acids and fat soluble vitamins such as vitamin E.
  • Seeds can be substituted with the nuts to make a nut free version of these maple cookies. Use seeds such as pumpkin seeds (peptitas), sunflowers and flaxseeds.
  • Maple syrup can be substituted with honey or even molasses for a richer, malt flavoured finish.

0 0 vote
Article Rating
Subscribe
Notify of
guest
8 Comments
Inline Feedbacks
View all comments
Amanda
Amanda
6 months ago

These cookies sound delicious! What do you think of substituting maple syrup for agave syrup?

Geraldine Savoulidis
Geraldine Savoulidis
6 months ago

Just made these delicious bickies tonight. So delicate! But couldnt even wait for them to fully cool before devouring 3 of them! Just getting used to this clean eating idea but loving the challenge so far.

Yoly
Yoly
6 months ago

Would it work with coconut oil instead of the ones you suggest? And around what temperature do you mean when you say moderate?

Leonie
Leonie
6 months ago

made these tonight. typical of me, I mucked around with the formula a bit. first attempt to bake them was turning a failure. mixture was too wet, those biscuits were never going to harden up. flopped it all back into the bowl, added coconut flour because that bad boy will dry out anything ! (and add a yum taste) they’ve worked ok 2nd time around but are probably more crumbly than they should be. Jess – I used macadamia nut oil. Can you think if macadamia or almond oils would not be suitable here, and if so, why so? otherwise,..I’m… Read more »

GET YOUR FREE SWEET & SAVOURY PANCAKE E-BOOK!
....plus, be first to know about delicious, wholefood recipes, latest nutritional news, special offers and events!

you will receive new ‘gut friendly’ recipes, developed for a wholefood, macronutrient balanced lifestyle plus  FREE 'no bs’ nutritional information from leading clinical nutritionists.
join the jcn community
close-link
Like what you’re reading & visually feasting over?  Subscribe to our mailing list. 
subscribe
close-image
Like what you’re seeing? Subscribe for new recipes and nutrition tips every week!
subscribe
close-image