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The Certified Gold

(Maple syrup and peanut butter energy cookies)
A taste 100 % from Quebec
  • Preparation 15 minutes
  • Cooking 15 minutes
  • Power 350°F (180°C)
  • Quantity About 20 energy cookies
See ingredients
  • 170 g (1/2 cup) maple syrup

  • 110 g (1/3 cup) naturel peanut, almond or sunflower seed butter, toasted soya spread or golden peabutter

  • 1/2 tbsp. baking powder

  • 1 cup (150 g) GLUTEN-FREE* all-purpose flour or the flour or your choice (wheat, spelt, oat, or quinoa)
    *I used the Cuisine Soleil brand.

  • 65 g (1/3 cup) almond, soy or cow’s milk

  • 40 g (1/4 cup) chia seeds

  • Ingredients
  • Steps
  • History

Ingredients

  • 170 g (1/2 cup) maple syrup

  • 110 g (1/3 cup) naturel peanut, almond or sunflower seed butter, toasted soya spread or golden peabutter

  • 1/2 tbsp. baking powder

  • 1 cup (150 g) GLUTEN-FREE* all-purpose flour or the flour or your choice (wheat, spelt, oat, or quinoa)
    *I used the Cuisine Soleil brand.

  • 65 g (1/3 cup) almond, soy or cow’s milk

  • 40 g (1/4 cup) chia seeds

7 steps

  • Preheat oven to 350°F (180°C).

  • Put all your ingredients into a bowl and mix well. That’s it? Yep, that’s it.

  • If you’re tempted, go ahead and taste the dough… hum… Yummy, right?

  • Line your cookie sheet with parchment paper or a silicone baking mat. Portion the dough into cookies using a spoon or measuring scoop (for greater consistency, and it’s faster too).

  • To give them a more traditional cookie look, flatten the top of your cookies using the back of a spoon.

  • Pop them into the oven and bake for about 15 minutes.

  • IT’S OFFICIAL! Your whole house is going to seriously smell of life’s little joys. Accept compliments graciously and take a bite out of life. Hahaha!

History

Maple syrup, I love you. Date puree, I love you even more. Why? Because date puree is high in fibre. But in spring, I have no choice but to raise my hat to Quebec’s liquid gold: good old maple syrup. It’s such a unique flavour. Hahaha! When I was little, we’d spend the sugaring off season sugar shack hopping, visiting all the different shacks in my family: there was Michel’s, and Rodrigue’s, and Adrien and Louisette’s place, and then Raymond’s… Let’s just say, I was rather spoilt. So, I’m delighted to introduce my very first crunchy energy cookie, the Certified Gold.

A crispy energy cookie? Yes, that’s because the recipe doesn’t call for date puree. Instead they’re sweetened only with maple syrup, and it’s this natural sugar that makes the cookies a little crunchier, a bit more like a traditional cookie. Ohhhhh! Plus, this simple recipe is EGG-FREE (vegans, this one’s for you) and GLUTEN-FREE (if made with gluten-free flour).

Why did I use nut/peanut/soya butter or the likes for this recipe? I wanted to tip my hat to one of our family traditions (as I said, the sugar shack is part of my culture). At my house, when you eat maple taffy on snow, you eat it with peanuts (see photo above). Hahaha! Why’s that? Because it’s a perfect sweet-salty match and you also get to eat even more taffy… Hahaha!

Next time you’re at the sugar shack, give it a try. Take your wooden stick and roll it in the maple taffy to make a neat little lollipop and then roll it again, this time in salted peanuts. MAMAMIA! An EXPLOSION OF JOY, HAPPINESS, CONTENTMENT AND MUCH, MUCH MORE!

Enjoy the sugaring off season and happy spring!

 

 

Storage

  • A good week and a half in the fridge
  • Three months in the freezer

FAQ

Can I swap chia seeds for flax seeds and vice versa?

Yes, always. You can also use hemp seeds.

Can I use another type of flour than the one specified in the recipe?

Yes, you can simply use any type of flour you have on hand.

The recipe calls for a plant-based beverage, can I use regular cow’s milk instead?

Yes, always.

What can I use as a substitute for almond butter?

Natural peanut butter. People with nut allergies can use sesame seed butter or Wowbutter.