Athlete's Diary

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Soft Cinnamon Maple Cookies

Makes 38 small cookies (2.5cm)

Ingredients:

  • 1.25 cup Quick Oats

  • 1 cup Whole Wheat Flour (you can use All Purpose Flour)

  • 1.5 tsp Baking Powder

  • 1.5 tsp Ground Cinnamon

  • 4 tbsp Melted and Cooled Unsalted Butter

  • 1 Egg

  • 1 tsp Vanilla Extract

  • 200ml Maple Syrup

Instructions:

  • Mix all dry ingredients in a bowl, and all wet ingredients in a separate bowl.

  • Combine the ingredients together and mix. The dough will be wet and sticky.

  • Place in refrigerator to chill for at least 30 minutes, and up to 3 days maximum. You can store it in the freezer for 30 minutes as well if you are in a hurry!

  • When ready to bake, preheat the oven to 200 degrees Celsius.

  • Line a baking sheet with parchment paper. With a cookie scoop or spoon, or your hands, make 2.5cm balls and arrange on the baking sheet.

  • Make sure you leave 2cm of space around each.

  • With your fingers, gently press down the center of each cookie.

  • Bake until the cookies are golden and firm around the edges and set on top (about 10 minutes).

  • Let the cookies cool!

    Macros Per Cookie:
    - 1g Protein
    - 6g Carbohydrates
    - 1.5g Fat
    40 Calories

Let us know in the comment box if you enjoyed this recipe!