These cookies are delish. When I was living in Montreal, I fell back in love with maple syrup, and I fell harder than ever before. I literally drank it from the jar some days. And even now I will have spoonfuls of the golden amber stuff like it’s medicine … (which IT. IS.) I cannot get over the different flavor notes in it. I mean, yes, it’s damn sweet so that is mainly why my brain/tongue love it. But it’s MORE THAN THAT. It’s like butterscotch and caramel. The cookies themselves are kind of amazing, and after you’ve had one you’re probably gonna want another. I say: go for it. I need to recommend you eat them with Whipped Coconut Cream. Somehow the whole thing reminds me of doughnuts?? —EvE
MAKES 12 COOKIES
COOKIES
1½ cups (120 g) rolled oats, divided
1 cup (120 g) walnuts
1 tsp ground ginger
1 tsp ground cinnamon
Pinch of Himalayan salt
¼ cup (28 g) ground flaxseed
¼ cup (40 g) chia seeds
¾ cup (114 g) raisins
¼ cup (60 ml) maple syrup
3 tbsp (45 ml) melted coconut oil
TOPPING
Whipped Coconut Cream (optional)
Grind 1 cup (80 g) of the oats and all the walnuts into a flour, then add the rest of the dry ingredients (including the remaining ½ cup [40 g] rolled oats) and mix together evenly.
Pour on the maple syrup and coconut oil, and stir together until a thick dough forms. Press it into cookies and leave them in the fridge for a few hours or overnight until they are solid. I highly suggest whipping up some coco cream with vanilla beans and maple syrup and spreading it on the cookies before you eat them. Yum.