Guaranteed these little beauties are easy to make and delicious to munch on. My version is adapted from Cuisinicity, a recipe website developed by Catherine Katz. Definitely worth the time to check out especially if you are looking for vegan / vegetarian options. Catherine is a lovely, creative, energetic cook who write recipes that work.
I got to know Catherine when I did some metric re-engineering on some of her recipes. She’s French and has many followers from Europe who appreciate metric measures. Catherine’s original version is made with agave syrup instead of maple syrup. I used maple syrup because that’s what I had on hand and the recipe worked just fine. Reading through the comments I can see other adapters used honey. So it’s really up to you.
When I bake, my preference is to use my digital scale because to my way of thinking it’s easier. Before I start, the oven gets set at 350 F. Next I put a medium sized mixing bowl on the scale and zero out. Now comes the fun. Weight out each of the 4 ingredients directly into the bowl zeroing out after each addition. No mess. No extra spoons or cups to wash. No waste.
- 100 grams almond meal | 2 2/3 cups
- 80 grams canola oil | 6 tablespoons
- 120 grams maple syrup | 6 tablespoons
- 100 grams chocolate chips | 3/4 cup
Remove bowl to counter and mix thoroughly. Line a baking sheet with parchment paper, form dough into 24 little balls, and press each one down to flatten out into a fat pancake. Mine bake them for about 17 minutes, longer than Catherine recommends, or until lightly browned. Then cool on a wire rack and store in an air tight container or freeze.
INGREDIENTS – I’m particular about ingredients and am willing to pay a higher price for more specific and detailed ingredient credentials. But that’s me and I’ll okay with other folks choosing other options because just making your own cookies is such a big step towards eating healthier. One caveat. Almonds and real maple syrup are not inexpensive and these cookies will cost $11 to $12 dollars per pound.
• Ground almonds come in two forms. Actually it’s three forms if you count grinding them yourself. The major provider of ground almonds is Bob’s Red Mill and he makes two versions: almond meal and almond flour. The meal is made from almonds with the skins on whereas the flour is made with balanced skinless almonds. I prefer the whole meal but either type will work.
• Canola oil comes in two forms too. Conventional or nonGMO. I use the nonGMO version. Not because I have concerns about genetically engineered ingredients – I remain neutral in that volatile issue – but because the oil is expellor pressed. Conventional canola oil is heat processed and expellor processing is a gentler way to get the oil out of the rape seed. Consider price and choose the one that works best for you.
• Maple syrup comes from the north east mainly Québec, New York, and Vermont. I use New York State dark syrup because I live in New York and buy local when I have the choice.
• Chocolate chips are the easiest to source. My preference is bittersweet or the darkest chip I can find. The ones I use for these cookies are the 67% cocoa Whole Foods house brand.
NUTRITION – Healthy has a very specific meaning as per FDA regulations and up until recently there’s no way I could label them healthy. Things are beginning to change which is, in my opinion, a positive and long overdue move.
The nutrition tag reads as follows: 140 calories per cookie, 11 grams fat (1.2g saturated), 9g carbohydrate (2g dietary fiber, 6g added sugar), 3g protein. Recipe analyzed using Bob’s Red Mill almond meal.
• Fat Profile. Don’t be concerned when I share with you that 72% calories come from fat. That fat comes from almonds, canola oil, and chocolate chips. I still can’t label these cookies healthy but one of the changes recently introduced by the FDA allows me to talk about the ratio of saturated to unsaturated fats. I won’t be able to calculate that ratio until Bob revises the nutrition facts label and lists mono-unsaturated and poly-unsaturated fats, but I can tell looking at the total fat and the saturated fat that the ratio will be very favorable. In other words, most of those 11 grams fat will be coming from “healthy” unsaturated fats.
• Carbohydrate. Both added sugars and dietary fibers get counted as carbohydrates. Each cookie has 6 grams added sugars about half from maple syrup and the other half from chocolate chips. I used USDA bittersweet chocolate chip for my calculation which breaks out the added sugars. Each cookie also has 2g dietary fiber from the almonds because I used almond meal which includes skins.
• Protein. Well we all know we don’t eat cookies because we want protein. However nuts are a source of protein and these cookies are almost 50% almonds, so it’s not surprising that one cookie delivers 3 grams.
ALLERGENS – Tree Nuts