Maple Syrup Chocolate Chip Cookies Recipe
These maple syrup chocolate chip cookies are soft, chewy, and delicious. These vegan whole wheat cookies are quick and easy to make too.
Prep Time12 minutes mins
Cook Time14 minutes mins
Total Time26 minutes mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 132.6kcal
- 1 cup whole wheat flour (or substitute all purpose flour)
- 1/2 cup maple syrup
- 1/2 cup almond butter (or substitute any other type of unsweetened nut butter or seed butter)
- 1/2 cup dark chocolate chips
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Preheat the oven to 375 degrees Fahrenheit.
Add the whole wheat flour, baking powder, and salt to a mixing bowl, then mix to combine.
Add the maple syrup, almond butter, vanilla extract, and dark chocolate chips, then use your hands to mix thoroughly until a cookie dough texture is formed (this is a sticky job so wear kitchen gloves if you prefer).
Use your hands to roll the dough into 16 evenly sized balls, and place them, evenly spaced, on a sheet pan lined with parchment paper.
Use your fingers to press the dough balls into flatter circle shapes.
Bake at 375 degrees Fahrenheit for 12-14 minutes (12 if you like them soft and chewier, 14 if you like them crispier).
Let the cookies cool off before removing from the pan and serving.
- Store these maple syrup chocolate chip cookies in an airtight container in the fridge for up to five days or freeze them for up to six months.
Serving: 1Cookie | Calories: 132.6kcal | Carbohydrates: 16.9g | Protein: 3.1g | Fat: 6.3g | Saturated Fat: 2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.6g | Cholesterol: 0.1mg | Sodium: 52.3mg | Potassium: 144.7mg | Fiber: 1.8g | Sugar: 8.4g | Vitamin A: 1.3IU | Vitamin C: 0.1mg | Calcium: 72.4mg | Iron: 0.7mg