Looking for a healthier alternative to traditional chocolate chip cookies? This easy recipe uses maple syrup instead of granulated sugar, making them a delicious and nutritious treat.
Why Use Maple Syrup Instead of Granulated Sugar?
There are a few reasons why you might want to use maple syrup instead of granulated sugar in your chocolate chip cookies.
Maple syrup is a natural sweetener
Maple syrup is a natural sweetener that is made from the sap of maple trees. It is a good source of several nutrients, including manganese, zinc, and calcium.
Maple syrup has a lower glycemic index than granulated sugar
The glycemic index is a measure of how quickly a food raises blood sugar levels. Maple syrup has a lower glycemic index than granulated sugar, which means that it will not cause your blood sugar levels to spike as quickly. This can be beneficial for people with diabetes or those who are trying to lose weight.
Maple syrup has a richer flavor than granulated sugar
Maple syrup has a richer flavor than granulated sugar, which means that you can use less of it in your recipes. This can help you to reduce your overall sugar intake.
This recipe makes about 2 dozen cookies.
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 3/4 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the maple syrup, egg, and vanilla extract until well combined. Stir in the dry ingredients until just combined. Fold in the chocolate chips.
4. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
FAQ
Can use other types of sugar in this recipe?
Yes, you can use other types of sugar in this recipe, such as brown sugar, honey, or agave nectar. Just keep in mind that the flavor and texture of the cookies will be different depending on the type of sugar you use.
Can use gluten-free flour in this recipe?
Yes, you can use gluten-free flour in this recipe. Just be sure to use a gluten-free flour that is specifically designed for baking.
Yes, you can make these cookies ahead of time and store them in an airtight container at room temperature for up to 3 days. You can also freeze the cookies for up to 2 months.
To make these cookies dairy-free, simply use a dairy-free butter substitute in the recipe.
To make these cookies vegan, simply use a vegan butter substitute and a vegan egg replacer in the recipe.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
– Brown sugar
– Honey
– Maple syrup
– Agave nectar
– Molasses
– Fruit juice concentrate
Yes, you can use brown sugar instead of granulated sugar in this recipe. Just use the same amount of brown sugar as you would granulated sugar.
1 cup all-purpose flour
Yes, you can use brown sugar instead of granulated sugar in this recipe.
Yes, you can use brown sugar, coconut sugar, or even honey.
Can I use brown sugar instead of granulated sugar?