Oh maple syrup. The golden magic of my homeland.
Now, there are lots one can do with maple syrup. … You can put it on pancakes, waffles, or French toast; you can turn it into delicious fudge; you can heat it up then throw it on fresh snow for a homemade maple taffy; you can even take breakfast maple syrup shots (entirely recommended!).
Today, maple syrup is featured in COOKIES! I’ve wanted to try this recipe for ages, but when I attempted to find peanut butter at the store, I had quite a difficult time.
France is funny. Sometimes they have four different selections of peanut butter in the store (including the yummy organic one!), and then sometimes they just don’t have any. The first store: NO PEANUT BUTTER? Then, the second store: a tiny little jar of Skippy for FIVE euros! And it wasn’t even crunchy??! Unbelievable.
So, using my brain and inspiration from around me… I decided upon speculoos paste (English translation?). Upon trying to find an explanation for this jar of wonder for those not familiar with speculoos paste, I found out that at Trader Joe’s it is called “Trader Joe’s Cookie Butter”.
Speculoos is a spiced cookie from Holland, and it’s absolutely delicious. I have used it before as a cheesecake base, and it’s magnificent dipped in tea. (Ahem, as are these cookies!)
The speculoos paste has a creamy consistency just like peanut butter, and the wonderful spiced flavour promised excellence as a star in my cookie showcase with maple syrup. Both the speculoos paste and peanut butter are vegan... so in either situation, you have vegan cookies!!
Maple-Speculoos Cookies (Vegan!) – What you need:
- 2 cups unbleached all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup speculoos paste
- ¾ cup maple syrup (I shall banish you from my blog if you use “maple flavoured” syrup… it really isn’t the same… at all.)
- 1/3 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (I didn’t have any, but a pinch or two of nutmeg would also be great added in!!!)
Maple-Speculoos Cookies – What you do:
Preheat your oven to 180c.
In a bowl, combine the flour, baking soda, cinnamon, and salt.
In a large bowl, combine the speculoos paste, maple syrup, oil, and vanilla.
Pour the dry mix over the speculoos-maple mix and stir until combined. The batter will be slightly dry at first, so slightly push your spoon into the batter while stirring… it helps incorporate the two mixes together well.
In your palms, roll small 3-4 centimeter balls out of the batter and place them (with lots of space in between!) on parchment lined baking sheets. Take a fork and make a “criss-cross” vibe on the cookie. Grate some sea salt (just a touch!) on each cookie… or place green and purple t-rex sprinkles on top of each cookie... or just add whatever suits your mood at the time.
Despite my love for purple and t-rexes, the sea salt is actually amazing because it creates this sweet-salty love connection as you bite into the cookie.
Pop the bad boys into the oven and bake from 10 to 12 minutes, 10 minutes for a softer cookie, and 12 minutes for a crunchier cookie!
Allow the cookies to hang out on a cooling rack before enjoying.
Makes approximately 34 cookies (I know, a lot of cookies, right? Um. Challenge accepted.)
Yay! The cookies go really well with tea! I’m drinking Rooibos here, which is possibly the greatest thing ever to come from this planet, but I imagine a chai tea would also be equally wonderful.