Zutaten für Oats Whole Wheat Maple Syrup Molasses Cookies
- Organic Whole Wheat Flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- Cinnamon
- 1 cup (75g) rolled oats
- 1/2 cup (113g) softened unsalted butter
- 1 large egg
- 1/4 cup (60ml) maple syrup
- 1/4 cup (60ml) molasses
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
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Zubereitung von Oats Whole Wheat Maple Syrup Molasses Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1/2 cup (113g) softened unsalted butter and 1 large egg until light and fluffy.
- Add 1/4 cup (60ml) maple syrup, 1/4 cup (60ml) molasses, and 1 teaspoon vanilla extract. Mix well to combine.
- In a separate bowl, whisk together 1 1/2 cups (180g) organic whole wheat flour, 1 cup (75g) rolled oats, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Remove from oven and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
14g
Fat
5g
Carbs
3g
