I have recently been intrigued by a website called Feasting on Fruit, where the author, Natalie, creates mostly sweet but also savory recipes that uses fruit to replace the fats or the refined sugars. After watching some of her videos, I was a little skeptical of these recipes because some of the outcomes looked a little dry, but I decided to try a few of her recipes and was pleasantly surprised with how scrumptious the desserts were. It is so difficult to fathom that these desserts are good for you and made with natural ingredients. I was inspired by Natalie to make up my own recipe, and using her techniques, which often involves using a date paste as the fat and sugar, I came up with a soft maple cookie recipe that is out of this world. I highly recommend you all to check out Natalie’s site, and without further ado, let’s get baking!
Soft Maple Cookies
yield: 8-10 cookies
- 1 1/4 c. oat flour
- 10 pitted dates soaked in hot water (any type of dates work)
- 1/3 c. non- dairy milk
- 1 tsp. baking powder
- 1 tbsp. chia seeds
- 1 tsp. maple extract
- 1 tbsp. cornstarch
- Preheat the oven to 375 °F.
- Place the dates in a food processor and pulse while slowly adding in the non-dairy milk. Do not add all the milk in at once because it may splash all over the place out of the food processor. Then add in the maple extract. A sticky date paste will form.
- In a medium bowl, combine the oat flour, baking powder, chia seeds, and cornstarch until evenly incorporated.
- Pour the date paste into the dry mixture and mix until a dough is formed.
- Using wet hands, roll the dough into balls and flatten to form a small cookie. You can decorate the top with some cacao nibs or sprinkle with nuts!
- Bake in the oven for 15 minutes.
- Take out and enjoy!
These cookies taste best when they’re fresh out of the oven and piping with hot steam. They won’t have a gooey consistency, but will instead taste soft, moist, and cake-y. Let’s also not forget to mention that your entire kitchen will smell like maple 🙂