Maple and cinnamon are the seasonal favorites this time of year and I just can’t seem to get enough! This recipe makes an amazing cookie that is tasty and crunchy!
Having used honey for so many years, I just got used to cookies that are somewhat soft. The use of maple syrup adds a crunch to this cookie!
If you are on the Paleo or AIP diet you will love this recipe!
Maple Syrup Has Nutrients
While it should be used in moderation (and since Grade A dark maple syrup is so expensive, you will), there are some redeeming qualities in maple syrup.
First off, it is natural when you buy the correct type. Your best bet is the health food store, a farmer’s market or best – your local farmer.
Get organic maple syrup.
Maple syrup is not a refined product and it has minerals and trace minerals that are not found in a highly refined product such as pure sugar.
Maple syrup contains calcium, magnesium, potassium, phosphorus, sodium and zinc. Importantly it contains phytochemicals and anti-oxidants that are protective. (source)
Additionally, the glycemic index is lower for maple syrup than it is for cane sugar. However, this doesn’t mean you should use a lot. Use any sweetener, even a natural one like maple syrup, with restraint. Train your taste buds to require only a small amount to satisfy the sweet taste bud.
Once you start using natural sweeteners like maple syrup and raw honey, you will find that use of cane sugar makes things too sweet.
Maple Syrup has a Grading System
Recently, the grading has changed for maple syrup. It used to be that Grade A was preferred, but the Grade B was actually the darker one with all the minerals and the more robust flavor.
Now, it’s all Grade A but with 4 different descriptions:
Grade A Golden Color and Delicate Taste: This syrup is the first harvest and is the lighest in color and mildest in flavor. It is best used to drizzle over oatmeal or pancakes.
Grade A Amber Color and Rich Flavor: (formerly Grad A dark amber) This one is harvested mid season and has a moderate flavor. This one is good for baking.
Grade A Dark Color and Robust Flavor: This one has a deeper flavor and color and is good for use in marinades and glazes.
Grade A Very Dark and Strong Flavor: This one is harvested at the end of the season and as the name implies it has the most robust flavor. This one was not even offered commercially, but rather it was sold to candy and food processors to use in packaged foods.
At the health food store I choose the one labeled Grade A Dark Color Robust Flavor. It even indicated that it used to be Grade B. This one has all the minerals, hence the dark color.
- 1 medium ripe plantain
- 1/4 cup coconut concentrate
- 2 tsp vanilla (powder if you are AIP)
- 1/4 cup maple syrup (you could also split this between honey and maple syrup if you like)
- 2 heaping tsp cinnamon
- 1/2 tsp nutmeg (use mace if you are AIP)
- 1 1/2 cups shredded coconut
- cinnamon to sprinkle on top (where to buy spices)
- Preheat oven to 325º F
- Prepare 2 cookie sheets with parchment paper
- Peel the plantain and process in food processor until smooth
- Add all the other ingredients except the shredded coconut and process until smooth
- Taste the batter to make sure it is sweet enough for you
- Add the shredded coconut and just pulse until combined
- Transfer the batter to a bowl for ease
- Using a teaspoon drop the batter unto the prepared cookie sheet leaving room to expand
- Use all the batter this way
- Place plastic wrap over the cookie sheet and with a spatula flatten the cookies (this helps it not stick)
- Remove the plastic and do the same for the other cookie sheet
- Bake for about 18 – 20 minutes or until the edges brown
- Remove and let cool on the cookie sheet for a few minutes then transfer to a rack to cool
- Food processor (where to buy a food processor)
- Cookie sheet (where to buy)
- Parchment paper (where to buy parchment paper