The Great Cookie Experiment – Honey Maple Cookies

The Great Cookie Experiment – Honey Maple Cookies

 

My parents are on a gluten free, sugar free, dairy free diet.  I am always on the search for goodies for them, because it’s difficult when we have our favorite desserts to include them.  This cookie would ALMOST make it- if you were using cocoa nibs instead of chocolate chips, and substituted the wheat flour with a gluten free flour, we could be in business for something pretty yummy.  The recipe has certainly managed to make a cookie with only honey and maple syrup as sweeteners extra tasty.  I have tried cookies made with just honey before, and I found them to be a little bland.  Not so, these cookies!  I think the addition of pure maple syrup upped the taste and the sweetness perfectly.

 

The recipe recommends cooking these on greased baking sheets.  I usually bake my cookies on parchment paper- they never stick, and I have no cleanup mess to worry about!  I would recommend, however, that you follow to the recipe and grease those baking sheets!  You’re using liquid sugar, technically, to sweeten your cookies, and that means a moister batter, but also a stickier batter.  I had a bit of a trial getting the cookies to slide right off of my parchment paper.  They didn’t want to budge!  Things turned out fine with some coaxing, but greased pans would have been better.

 

I think I have something for you to taste, Mom……

Honey Maple Cookies

Honey Maple Cookies

1 cup shortening

¾ cup honey

¾ cup maple syrup

2 eggs

1 tsp vanilla

2 ½ cups flour

1 tsp baking soda

1 tsp salt

2 cups semi sweet chocolate chips

1 cup chopped pecans

In a large bowl, beat shortening until light and fluffy.  Add honey and syrup, a little at a time, beating well after each addition.  Add eggs, one at a time, beating well after each addition (mixture will appear curdled).  Beat in vanilla.  Combine flour, soda, and salt.  Gradually add to the honey mixture and mix just until moistened.  Stir in the chocolate chips and pecans.  Drop by rounded Tablespoonfuls onto greased baking sheets.  Bake at 350 for 8-10 minutes or until golden brown.  Remove to wire racks to cool.  Makes about 5 dozen.

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