Comments on: Maple-Walnut Cookies

By: Lauren B

Lauren B — Mon, 30 Mar 2009 04:44:43 +0000

I love seeing you use lower starch flours and nut meals! These cookies sounds like a great way to highlight maple syrup as a flavorful sweetener.

By: Gluten Free Goodness » Blog Archive » An Adoption and an Adaption: Diet, Dessert and Dogs

Wed, 06 Aug 2008 21:44:29 +0000

[...] Spicy Cauliflower Soup. But I have also been on a huge baking kick lately, so I adapted her Maple Walnut Cookies to be GF with the following [...]

By: Patty

Patty — Thu, 24 Jul 2008 13:49:22 +0000

Super recipe: healthy, yummy, gluten-free… Looking forward to making some

By: Cookthink: Root Source: Maple Syrup

Cookthink: Root Source: Maple Syrup — Sat, 22 Mar 2008 14:29:03 +0000

[...] We had to pick one to feature, and we chose these inventive Maple-Walnut Cookies from Ricki of Diet, Dessert and Dogs. [...]

By: Lindsey

Lindsey — Wed, 19 Mar 2008 19:43:53 +0000

Umm, I love maple syrup. I stock up when ever I see it cheap. I’ll have to make these. Today.

By: LisaRene

LisaRene — Wed, 19 Mar 2008 05:05:30 +0000

Excellent looking result for concocted cookies! This is my type of cookie, I’ll take one with maple and nuts over a chocolate cookie any day.

By: Ricki

Ricki — Sun, 16 Mar 2008 23:33:11 +0000

Suzanne,
Thanks for your comment, and welcome to the blog! So glad that the cookies worked out for you, too.

Johanna,
Sorry to make you paranoid. . . I think if it says “maple syrup” on the label, it has to be real(we have “syrup” or “Maple Flavor” versions over here). Ah, yes, those innocent childhood days! I would never even think of eating maple syrup that way today!

Courtney,
I think you could easily substitute spelt flour (light) for the barley, and it should work just fine. I would bet tht oat flour would work too, though I haven’t tried either. If you do give it a go, let me know how they turn out!

Tania,
Ooh. Sorry if I spoiled sugaring off for you! (But I don’t think they allow people to eat it straight off the snow anymore, anyway).

Deb,
I find I use tahini more in baking these days than in savory stuff–a great binder for doughs! Oh, and thanks for the generous invite! But be warned, I will certainly take you up on it next time we head southward!

Christina,
Thanks so much, and welcome to the blog! Re: substitutes, as I mentioned to Courtney, I think spelt or oat would work pretty well. Do let me know how it goes if you try them out!

Jenny,
Yes, that trip did make quite the impression. I keep thinking I’ll try this again at home in our fresh, clean snow outside, but The Girls would probably lap it all up before I got to it!

By: jenny

jenny — Sun, 16 Mar 2008 22:36:41 +0000

Those look delectable! Your third grade trips seems to have made quite an impression and I can see why, that sounds fantastic!

By: Christina

Christina — Sun, 16 Mar 2008 19:32:06 +0000

These look fabulous! I was wondering what I might use as a substitute for barley?

By: Deb Schiff

Deb Schiff — Sun, 16 Mar 2008 14:52:27 +0000

Can’t wait to try these out! I love using tahini in sweet recipes.

Hey, if you can’t take winter anymore, please come down and visit!