I finally found some maple extract that doesn’t have propylene glycol in it. I seem to be sensitive to it and have had headaches and even hives when I have it. I was very excited to see the extract at Target. (Target has changed the formula for this extract and is now including corn syrup in the ingredients list. I don’t recommend this at all!) My first thought was to make another microwave cookie with it. I chopped up pecans and used the base cookie recipe substituting the vanilla for maple. Once it cooled off and I took a bite I was immediately reminded of Appleby’s maple walnut blondie. Being inspired by that dessert I decided to bake this in the oven and double up the recipe!
Now I want to go back and try ALL of the minute cookie recipes in the oven. I added unsweetened shredded coconut to increase the chewiness of the blondie. My first try I forgot to add extra sweetener for the coconut but I still couldn’t stop eating it and nearly ate BOTH. There’s a big difference between food in just minutes to preheating an oven and then waiting for 18 mins. In this case though you’re going to want to set aside some time.
I made one in the microwave and baked the other.
I’m going to have to say baked is better!! I highly recommend baking this but at least it’s in the smaller portions. That’s really what I love about the minute microwave recipes anyway.
The one on the right is the microwaved one. These are both better served directly after baking whether in the microwave or not. The baked version needs to cool 10 mins before removing from whatever pan you use. However if you use a little stoneware dish like this you can eat it directly from that while it’s nice and hot. A little whipped cream on top might not be a bad idea!
- 6 tbsp almond flour
- 1/2 tsp baking powder
- 14 grams chopped/crushed pecans (1 tbsp)
- 1 tbsp shredded unsweetened coconut
- 2 tbsp + 1/4 tsp Truvia (5 tbsp sugar equivalent)
- 1/2 tsp maple extract
- 2 tbsp butter melted
- 2 egg yolks
- Preheat oven to 400 degrees.
- Mix almond flour, Truvia, baking powder, and unsweetened shredded coconut together.
- Add melted butter, maple extract, and egg yolks to the dry ingredients and combine well.
- Fold in pecans and separate batter into two 4 inch stoneware ramekins.
- Bake for 18 mins. (or microwave 45 seconds in a 1200 watt microwave. Add additional time for lower watt microwaves)
- serves 2
- 243 Calories; 22g Fat; 8g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4 net carbs