How about a little spice for these everything nice cookies? The maple and nut butter infused into these treats really bring them over the top, and I have been chowing a few down as part of my breakfast nearly every morning. Although that is a bit of an exaggeration, I really have been incorporating them into my everyday eats. They have a nice balance of protein, fats and low glycemic index sugars. It’s easy for me to feel good about eating them with my bacon and eggs in the morning or before I hit my pillows to sleep at night.
I actually made these cookies especially for the Christmas holiday, but I was having some troubleshooting issues on my website and was not able to post them in time. However, these would make the perfect gift for New Years Eve or Day if you are heading over to spend time with family, friends or other special people in your life. They are firm once they cool and travel quite well.
I don’t want to ramble on too much because this recipe is well over-due. If you are feeling rather bold, I’d actually sprinkle some extra coconut sugar on top of these cookies or maybe even some coarse sea salt! I want to wish everyone very happy Holidays and a safe New Year. I can’t wait to kick off January with a bang. I have a lot in store for you!
Maple Cinnamon Nut Buttery Cookies
|Cook Time||10 minutes|
|Prep Time||5 minutes|
- Combine the dry ingredients in a medium sized bowl.
- Then, mix in the nut butter, maple syrup, and vanilla. Stir the mixture together until it forms a thick dough. This will take about a minute. Then, transfer the mixture into the refrigerator for at least 30 minutes.
- Now, preheat the oven to 350 degrees Fahrenheit. Place tablespoon-sized balls onto a parchment lined baking sheet, at least 1" apart. Lightly press the balls down with a fork, creating a pattern.
- Bake for 10-12 minutes, depending on how crispy you would like them. Let them cool on the sheet for at least 5 minutes before transferring them to a wire rack to cool for another 10-15 minutes.
- Now, eat them up!