If you haven't noticed, I've been in a baking kick for the last few months. Something about the colder months makes a warm baked good even more tasty (and I don't think anyone will ever complain about the scent of freshly baked cookies/muffins/bars etc. filling up the house). My latest recipe is a combination of a few of my favorite things: maple syrup, nuts, and chocolate chips! I made these in bar-form, but if you'd prefer a cookie, you can simply use a cookie sheet instead of an 8x8" baking pan. You can also swap gluten-free flour for the wheat flour if you're following a gluten-free diet.
Ingredients
- 1 cup whole wheat flour + 1 cup regular white baking flour (or, use 2 cups of brown rice flour or gluten-free baking flour if you're on a gluten-free diet)
- ½ cup brown sugar
- ¼ cup maple syrup
- 1 tbsp. dark molasses
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- ½ cup earth balance vegan buttery spread (melt in the microwave)
- ⅔ cup unsweetened apple sauce
- ½ cup unsweetened almond milk
- 1 + ½ tsp. vanilla extract
- 1 cup vegan chocolate chips (I found them at trader joe's)
- ½ cup chopped pecans and/or walnuts
- ¼ cup gluten free or regular oats
- cinnamon (to be sprinkled on top)
Directions:
- Preheat the oven to 350ºF
- In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, and oats
- In a smaller bowl, combine the maple syrup, molasses, earth balance spread, apple sauce, almond milk, and vanilla extract
- Mix the contents of the smaller bowl into the larger bowl, mixing well until uniform in consistency
- Add the chocolate chips and nuts into the mixture
- Spray an 8x8" baking tin or cookie sheet with nonstick spray, spoon the batter into the pan or scoop the batter to create cookie shapes if you're making the cookie version
- Top with sprinkled ground cinnamon and bake at 350°F for 30-35 minutes
- Remove from oven, allow to cool, cut (if you're making bars) and enjoy!
-Jess
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