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
- 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.
Jessica Cox is a qualified practicing Nutritionist with a Bachelor Health Science (Nutrition) and over 15 years of clinical experience. She is the founder and director JCN Clinic, published author and established recipe developer. Jessica is well respected within health and wellness space for her no fad approach and use of evidence-based nutrition.
These cookies sound delicious! What do you think of substituting maple syrup for agave syrup?
Hi Amanda. Agave syrup would work just fine. Id use an unrefined agave if you can get your hands on it.
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.
Fantastic Geraldine! It is hard to resist them as they are cooling isn’t it! I am guilty of doing the same. 😉
Would it work with coconut oil instead of the ones you suggest? And around what temperature do you mean when you say moderate?
Hi Yoly. Yes, coconut oil would work well. As for moderate, that is around 180c. 🙂
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 »
Hi Leonie. Either of those oils should work fine. It sounds like the playing around with the recipe and added coconut flour made a more crumble take on these. In saying that, these cookies are delicate. They are certainly best left to cool properly before trying to manoeuvre them. Hard when all you want to do is eat them I know!