Today's recipe is for holiday maple walnut cookies using heart-healthy canola oil instead of butter.
makes 12 cookies
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup light brown sugar
1/4 cup canola oil
1/4 cup real maple syrup
1 teaspoon vanilla extract
1/3 cup 1/4-inch chopped walnuts
Preheat the oven to 350 degrees.
Use a large mixing bowl to combine 1 cup of all-purpose flour with 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon of salt, and mix it up.
Next, use a medium-size mixing bowl to combine 1/4 cup light brown sugar, 1/4 cup canola oil, 1/4 cup maple syrup and 1 teaspoon vanilla extract, and add 1/3 cup of 1/4-inch chopped walnuts, and whisk to combine.
Pour that mixture into the flour mixture and stir it, and use your hands shape it into a ball.
The dough has kind of a fudge-like consistency so use your hands shape it into 12 equal size balls, placing those onto a parchment paper lined baking tray as you go and then place the tray into the preheated 350 degree oven.
Set the timer for 14 minutes and then bake the cookies for exactly seven minutes.
At that point, pull the tray out of the oven and use a spatula to press them down to flatten the cookies, and then place the tray back into the oven for the other seven minutes.
Let the finished cookies cool down for a couple of minutes on the tray and then transfer them to a cookie cooling rack.