Along with pumpkin muffins the other night, I had these cookies going in and out of the oven. I have to admit, I don’t usually like walnuts in my desserts (keep them away from my fudgey brownies, please), but these Whole Wheat Maple Walnut Spice Cookies just sounded so appealing. Maybe it is the fact that whole wheat flour = healthy, walnuts = healthy, whole wheat flour + walnuts = super healthy cookies! That logic works, right?
And you know what happens when you make healthy cookies? You can eat as many as you want guilt-free! It is a good thing, too, because when you smell these in the oven, you will not be able to resist. A hint of maple syrup and the warm fall flavors of cinnamon, nutmeg and ginger will wake up your senses. Warm and chewy right out of the oven, instant comfort.
I’d like to say that you can unwind, grab a book and enjoy a cookie with a warm cup of tea, but who are we kidding? I’ve never eaten A cookie in my life. Grab 6 3 and enjoy.
Whole Wheat Maple Walnut Spice Cookies
Yield: Makes 4 dozen cookies
- 3 cups whole wheat flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cup brown sugar, tightly packed
- 1/2 cup (1 stick) unsalted butter softened at room temperature
- 2 large eggs
- 1/4 cup maple syrup
- 2 teaspoons vanilla
- 1 cup walnut pieces
- Pre-heat oven to 350 degrees
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg and salt; set aside
- Beat butter and sugar in a large bowl with an electric mixer until light and fluffy
- Add eggs, maple syrup and vanilla; beat until combined
- Stir in walnut pieces
- Use a cookie dough scoop or tablespoon to lay cookie dough balls out on a cookie sheet lined with parchment paper 1-2 inches apart
- Bake cookies for 8-9 minutes or until color changes slightly and cookies are almost firm
- Allow to cool on cooling rack before serving
Adapted from Cooking Light
Walnuts in your cookies? Yay or nay?