Ingredients
- 120 g whole-wheat flour
- 160 g rolled oats
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 120 ml pure Québec maple syrup
- 80 ml canola oil
- 1 egg
- 1 tsp vanilla
- 100 g raisins
- 60 g chopped walnuts
Method
- Heat the oven to 165 °C and line two baking sheets.
- Mix flour, oats, cinnamon, baking soda, and salt.
- Whisk maple syrup, oil, egg, and vanilla; stir in raisins and walnuts.
- Add the dry mixture and rest the dough for 10 minutes.
- Drop 24 portions onto the sheets, flatten lightly, and bake 12–14 minutes.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace the sugar with 120 ml maple syrup; reduce the original milk or other liquid by 30 ml if present and lower the oven by 15 °C.
Why Quebec maple syrup: Oats, raisins, and walnuts provide fiber, fruit sweetness, and satisfying texture so smaller cookies remain flavorful. Maple gives a rounded taste with no refined sugar in the dough.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →