Another angle on this whole “I’m too good at baking” problem (excuse my vanity, another issue):
I have an overabundance of ideas in my head for new recipes made with existing leftover ingredients.
In the case of these bored baking cookies, this was not too sad a problem, because my mind has been awhirl with the toasty flavors of fall lately, and I love it. The maple/pecan/whole wheat combo hearty and warm, and paired with a maple glaze? Well, I’ll be making these again sooner than later.
They are kind of the cookie version of these maple pecan cupcakes that stay impossibly moist and have a super authentic maple flavor. It’s because of the GRADE A GRADE B PURE WISCONSIN MN maple syrup. I don’t know what kind of syrup I used. I think it was from Trader Joe’s.
And speaking of maple syrup, I also have a tiny bottle of this in my cupboard right now. Tonic, how appropriate. I didn’t even know it was such a hot, trendy, hipster item until after I bought it. I couldn’t resist the idea of maple bourbon pancakes. I’ll let you know how that turns out.
Whole Wheat Maple Pecan Cookies
An LH Original
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup grapeseed oil (or other oil)
1/4 cup pure maple syrup
1 tablespoon flaxseed meal
1/4 cup white sugar
1/4 teaspoon maple extract
1 teaspoon molasses
2 ounces chopped pecans
Whisk together the syrup and oil in a medium bowl, then whisk in the flax seed until everything is well combined. Let this sit.
Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper.
In another medium bowl, whisk together the flour, baking powder and salt. Whisk in the white sugar, maple extract and molasses into the syrup/oil mixture, then stir in the flour mixture until a dough forms. If the dough is super dry, you may need to add a tablespoon or two of milk. The dough should be thick. Stir in the pecans.
Drop by tablespoons onto the prepared baking sheet. Bake for maybe 4-5 minutes, remove the baking sheet from the oven, and flatten each cookie slightly by pressing with a fork. Return to the oven and bake for another few minutes until the cookies look just set.
Remove from the oven and let cool. If desired, glaze with a maple glaze. I melted a 1/2 tablespoon butter, stirred in maybe a quarter cup of powdered sugar, then added 1/4 teaspoon maple extract and milk (a teaspoon at a time, until the glaze reaches your desired consistency.