These spiced Vermont maple cookies are a delicious taste of fall, and with apple, oats and other good things inside they are pretty healthy too.
I mentioned last year when I shared my pumpkin broccoli soup, and I am getting the same feeling all over again, that I can’t help but love fall/autumn in New England. There’s something special about this time of year when the weather starts to cool down, the leaves turn beautiful shades of orange and red, and there’s pumpkins, apples and all other sorts of fall foods everywhere that you can go and pick as well. I think it is particularly helped by the fact there are so many lovely days weather-wise – not too hot, often crisply cold in the morning but it warms up, and gorgeous blue skies.
Fall flavor inspiration
While we had autumnal colors in the UK, the weather was/is distinctly less reliable. However in both places this time of year has me thinking about using the oven more and more. Whether for roasting meat and vegetables or baking, I seem to always have ideas popping into my mind for autumnal flavors and produce. It struck me the other day I hadn’t made cookies in forever and I decided it was about time to change that.
My toddler has finally decided that he likes oatmeal recently – perfect timing given the changing season. We have been enjoying a bit of maple syrup drizzled on top as well as apple cooked into the oatmeal, which sparked the idea for these cookies. A relatively healthy taste of fall, these spiced Vermont maple cookies are delicious.
How to make these spiced maple cookies
These cookies are easy to make, being only a few simple ingredients and quick to mix together and bake. You can make them whatever size you like, but I quite like relatively small. That way, you get a nice balance of crispness on the outside and chewier inside. Like some other baked goods, the crispness goes after the first day but they do otherwise keep a few days, given the chance.
These cookies have just enough sweetness, but not too much, and overall they are pretty healthy between the low sweetness, no refined sugar and being packed with oats. They are also made with flaxseed and rice flour so they are both vegan and gluten-free as well (as long as you get the right oats).
These maple cookies have a lovely rich flavor from the maple syrup and are nicely chewy from the oats and apple. Given the apples and maple syrup, it seemed only fair to name them after Vermont, our local home of both. It’s also one of the loveliest places to enjoy all the beauty of fall in this area. While it might not be happening this year thanks to our new addition, I can just imagine enjoying a few of these maple cookies while hiking in the Vermont hills through the falling leaves. For now, we are happily enjoying them more locally and imagining. I hope you will too when you give them a try. If you can’t picture it the first time, then don’t feel bad about making some more. They are relatively good for you, after all, and so worth enjoying again.
Packed with flavor and healthier ingredients, these cookies are a delicious taste of fall.
- 1/4 cup unsweetened applesauce 4tbsp
- 3 tbsp maple syrup
- 2 tbsp coconut oil
- 1 tbsp flaxseed meal
- 1 tsp vanilla
- 1 cup rolled oats 110g also called old fashioned oats
- 1/2 cup rice flour 80g
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 tsp baking soda
Preheat the oven to 375F/190C.
Mix together the applesauce, maple syrup, coconut oil, flaxseed meal and vanilla. If the coconut oil won't mix in as it is too solid, put the whole mixture in the microwave for 10-15 sec so you warm it just enough to melt it.
Mix the remaining ingredients in a bowl then add the applesauce mixture to it and mix. It will be quite crumb-like.
Take tablespoonfuls at a time and roll into balls then flatten slightly and put on a prepared baking sheet (lined with greaseproof paper if not pre-liined) then bake for approx 15min until firm and starting to brown very slightly.
Try these other healthier cookies:
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