My friend Julieanne shared this yummy maple sugar cookie recipe with me. I tweaked it to use Rapadura and sprouted flour. We love the wonderful maple flavor, along with the nice crunchy outside and chewy center.
Sprouted Flour
Like many other cookies I make, I like to use sprouted flour for these reasons:
- sprouting the grain neutralizes the naturally-present phytic acid, which ensures maximum mineral absorption.
- no need to soak the flour overnight because the phytic acid is already neutralized. A make and bake cookie!
- sprouting grains increases the nutrition of the grain. For example, when wheat is sprouted, certain B vitamins and vitamin C levels go through the roof.
- sprouted grains digest like vegetables. This is really exciting if you’re trying to watch your carbs!
Maple Cookies
Sprouted flour is available on my Resources page, or you can make your own.
Ingredients
- 1 cup grass-fed butter softened
- 3/4 cup Rapadura or Sucanat
- 1/2 cup maple syrup Grade B
- 1 teaspoon vanilla extract
- 2 organic or pastured eggs
- 4 cups sprouted spelt flour *
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Cream together the butter, Rapadura (or Sucanat), maple syrup, eggs and vanilla.
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Add all dry ingredients.
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Mix well.
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Refrigerate for 1 hour.
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Shape into two or three logs and roll each one up in natural waxed paper.
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They should be almost as long as the waxed paper is wide, about 2 to 3 inches in diameter.
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Chill once again, for at least 15 minutes.
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Cut 1/4" slices off a log, and place on parchment-paper lined baking sheets.
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Bake for 8 to 10 minutes, until golden brown at the edges.
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Transfer cookies to cooling rack to cool, or slide the parchment paper off the baking tray (with the cookies) onto a work surface.
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Store tightly when cool.
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Enjoy!
Recipe Notes
*Here's how to sprout flour yourself.
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Wardee, since I haven’t spoken to you in person about this maple sugar cookie recipe, I was wondering about the reason for rolling it into a log and freezing it vs. rolling it out and making cut-out cookies. Now I’m curious to know if the texture and flavor would be different if they were indeed rolled out like my original recipe! Hmmmm…I’ll have to try it and see! Thank you for redoing this recipe.
Oh, and you might want to note in the recipe that if you want a maple flavor in these cookies, you must use Grade B Dark Amber maple syrup. Grade A syrup will NOT have the full maple flavor, and the cookies will be drier and not so tasty. Our second batch with Grade A maple syrup didn’t really have a maple flavor at all – very disappointing!
.-= Julieanne´s last blog post… Maple Leaf Cut-Out Cookies….Yummmm! =-.
Julieanne ~ Oh, thank you for reminding me about that! I’ll update the recipe now. That’s the only kind of maple syrup that’s worth using – I agree. 🙂 The reason I did the log is because I don’t know where my cookie cutters are (if I even have any) and I was too tired to deal with rolling and cutting and rolling and cutting and rolling and cutting… 🙂 Extra logs can be conveniently frozen for later, too – which I did when making this recipe. They will come in handy in a week or two!
Your cookies are beautiful…I have been playing around with cookies in my kitchen lately. Not so much for the holidays, more learning how to make great cookies gluten-free and without refined sugar. I still haven’t tried sprouted flour but I have been making soaked waffles. They’re incredible – so light and crispy.
I didn’t know that sprouted grains digested like veggies. That might just motivate me to give it a go. 🙂