There are some cookies that just get down on their knees and beg to be rewritten. Not such a tough cookie now, are you?!
In an effort to shill their overpriced* maple syrup, Whole Foods included a mere $1 coupon in their latest Whole Deal booklet for the fall, and the marketers also shared a recipe for maple oatmeal cookies. The recipe calls for 1/2 cup maple syrup, which is a LOT of maple syrup (that’s $2.37 worth of maple syrup–4 fluid ounces–in this recipe). While TC wanted these cookies, he was also horrified that I’d use that much maple syrup in one go. Nota bene that I already had some on-sale maple syrup from Safeway to make these cookies, and actually none of the ingredients I used were purchased in the–not one, but two–trips to the WFM in Frisco last weekend. Neither of the trips were intentional, as I avoid as hard as I can the world’s leading organic grocer (former employee, after all; buy me a kombucha and I will tell you stories).
No, I’m not done hating on WFM! The recipe, as written, would’ve produced crispy little granola cookies. If I want granola, I’ll make granola. Also, it had no leavening. I’ve been baking cookies by myself for a while (OK, about ten years; Ownie Mom finally told me how to make Miceli Brownies in the latter part of my high school career). Vegan cookies made without leavening…are probably a bad idea, unless it’s shortbread. Let’s not uphold that stereotype that vegan cookery is all dense and wet, shall we?
- 1/2 cup maple syrup
- 1/4 cup canola oil
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 cups GF quick oats
- 1 1/2 cups sorghum flour
- 1/4 cup tapioca starch (optional for high altitude)
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg (fresh will change your life)
- Preheat the oven to 350 degrees Fahrenheit.
- Line two baking sheets with parchment or Silpats and set aside.
- In the bowl of a stand mixer, whisk together maple syrup, oil, applesauce, and vanilla until uniformly combined.
- In a separate medium bowl, whisk together oats, flour(s), xanthan gum, baking soda, and spices.
- With the mixer running, add the flour and stir until a cohesive dough forms.
- With a wet spoon or cookie scoop, transfer batter to the prepared pans.
- Flatten cookie dough balls slightly with your wet fingers or a fork.
- Bake for 18-20 minutes, rotating halfway through.
- The cookies won't really come up off the pan for you to test if the bottoms are browned because of the sticky syrup. They will crack a little on the top and spring back to the touch when done.
- Remove from the oven and let cool on the pans for five minutes before removing to a rack to cool completely.
- Grade B maple syrup will also change your life as it's more "mapley" and therefore extra awesome in baked goods.
Music stuff you should support this week:
16 Volt’s new album is out [already for Indiegogo supporters including yours truly] next week! Check out The Negative Space for an alternating combination of chill-out and rage tunes. Can’t wait to dive into those lyrics!
This song is made for taking to the club: the music video for Third Realm’s “Dance Like You Wanna Die” from the album Psychosis is on YouTube, and you should watch it. Dancing alternative humans and sort-of subliminal messages, people–the stuff re-watchable music videos are made of.
(Alas, there shall be no dancing like we wanna die outside of the gym, as there are no remotely electro-friendly venues in Winter Park!)
*$18.99 USD for 32 fl oz. at WFM versus $12.99 for 32 fl oz. at Costco