First Friday in March… That makes today cookie day! For those who are catching up, I’ve dedicated the first Friday of every month to featuring a cookie that bridges the gap between the sawdust/cardboard cookie where fun goes to die and the half-your-daily-calories fat and sugar bomb. I love this project, even if it is admittedly a little more challenging than I first thought – there are only so many indulgences that can be omitted before a cookie is just meh. But I’m learning!
I am really excited to have landed on these incredible cookies after some less successful trials earlier this week – these are chewy, moist and light, and to the extent that a chocolate chip cookie can be, airy. After sampling enough to *really* be sure they are good enough to share, I am also excited to report that there is no sugar high or carb coma with these. Almond flour and a previously unbeknownst to me sweetening ingredient – maple sugar – make these crash proof.
I sourced the maple sugar in this recipe from Deep Mountain Maple, a vendor at the Union Square Greenmarket. I learned that maple sugar is a great alternative for those who choose not to eat any refined sugar. (After today, I am strongly considering joining those ranks!)
Maple sugar is made by further boiling down maple syrup to remove all of the water content. (Note: this means that using Maple syrup in place of sugar will not work as a 1:1 substitute, due to the water content.) There are 40-50 gallons of sap per one gallon of syrup, and syrup is about 1/3 water, so while maple sugar is a natural, sustainable and not to mention delicious product, I am sure you can imagine one drawback: it is expensive. Not unfairly so, it just is what it is. That said, this recipe does not call for much of it – 1/4 cup. Over 10-15 cookies, the cost per cookie is still well below that of any bakery version. (What also makes the price okay with me is that we don’t use sugar very often!) You can purchase it directly at DeepMountainMaple.com. It is traditionally and sustainably harvested. Having read recently about the many environmental and health problems caused by sugar cane harvesting, I am thrilled to be aware of this alternative. Here’s what it looks like:
One last tidbit I learned today – maple syrup and maple sugar was first harvested by Native Americans, who passed their knowledge onto early settlers. This interesting fact got me thinking in all kinds of directions, including that maple sugar is Paleo. And so is this recipe, without even meaning to be. It can easily be Vegan as well. Ready to try it?
Chocolate Chip Cookie Makeover
Hands-On Time: 15 minutes
Kitchen Equipment: Measuring cups & spoons, two mixing bowls, whisk and large spoon, cookie sheets & liners or parchment paper, cooling racks, spatula, rubber spatula (optional).
- 1 & 1/2 Cups Almond Flour
- 3/4 Tsp Maldon Sea Salt or large flake salt
- 1/2 Tsp Baking Soda
- 1/4 Cup Maple Sugar
- 1/4 Cup Coarsely Chopped Walnuts
- 1 Egg or Flax Egg if you’d like to make this Vegan
- 2 Tbsp Olive Oil
- 2 Tbsp Coconut Milk
- 1 Tsp Vanilla
- 3/4 Cups Chopped Dark Chocolate or Dark Chocolate Chips
- Preheat oven to 350 Degrees F and set out lined baking sheets.
- Whisk the almond flour, salt, baking soda, maple sugar, walnuts and chocolate pieces together.
- Separately, whisk together the egg, olive oil, coconut milk and vanilla.
- Pour the wet batter into the dry bowl, using a rubber spatula to scrape all of the batter out of the bowl.
- Stir the wet and dry ingredients together until just incorporated.
- Scoop batter out into ping-pong ball sized portions, then flatten to about 1 inch thick disks.
- Bake at 350 F for 17 minutes.
- Cool on wire racks for a minimum of 15 minutes.
Delicious on their own or with cold milk!!!