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To make Spiced Maple Brown Sugar Breakfast Cookies, gather these ingredients: - 1 cup all-purpose flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup maple syrup - 1 large egg - 1 teaspoon vanilla extract - 1 cup rolled oats - 1/2 cup walnuts, chopped (optional) - 1/2 cup raisins or dried cranberries Each cookie contains about: - Calories: 130 - Total Fat: 6g - Saturated Fat: 3g - Cholesterol: 20mg - Sodium: 70mg - Total Carbohydrates: 18g - Dietary Fiber: 1g - Sugars: 8g - Protein: 2g If you need to adjust for allergens, here are some ideas: - Gluten: Use a gluten-free flour blend. - Dairy: Replace butter with coconut oil or a dairy-free spread. - Nuts: Omit walnuts or use seeds like pumpkin or sunflower seeds. - Egg: Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan option. These substitutions keep the cookies tasty while catering to various dietary needs. Enjoy baking! Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven warms up, line a baking sheet with parchment paper. The paper stops cookies from sticking and makes cleanup easy. In a large bowl, cream together 1/2 cup of softened unsalted butter and 1/2 cup of packed brown sugar. Mix until it feels light and fluffy. That’s the secret to a nice texture. Next, add in 1/4 cup of maple syrup, 1 large egg, and 1 teaspoon of vanilla extract. Stir until everything is well mixed. This will give the cookies their sweet flavor and rich feel. In a medium bowl, whisk together the dry ingredients: 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. This mix adds the spice magic! Gradually add the dry mix to the wet mix, stirring until just combined. Now, fold in 1 cup of rolled oats and, if you like, 1/2 cup of chopped walnuts and 1/2 cup of raisins or dried cranberries. These add texture and tasty bites. Now, use a spoon or cookie scoop to drop dough onto the prepared baking sheet. Leave about 2 inches between each cookie. Flatten the tops slightly with the scoop or spoon. Bake for 10-12 minutes until the edges turn golden brown. Let the cookies cool on the sheet for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy the warm, spiced aroma filling your kitchen! To get the best texture for your cookies, start with softened butter. This means it should be cool but not hard. Cream the butter and brown sugar together until it looks light and fluffy. This step adds air, making your cookies soft. Make sure not to overmix the dough after adding dry ingredients. A gentle fold keeps the cookies tender. One common mistake is not measuring the flour right. Too much flour can make cookies dry. Use a spoon to fluff the flour, then scoop it into the measuring cup. Another mistake is not cooling the cookies properly. Let them cool on the baking sheet for five minutes. This helps them set without falling apart. Measuring ingredients correctly is key. Use dry measuring cups for flour and oats. For sticky items like syrup, use a liquid measuring cup. When measuring brown sugar, pack it firmly into the cup. This ensures you have enough sweetness in your cookies. Always check your baking powder and soda for freshness. Old ingredients can change the rise of your cookies. {{image_2}} If you want to make these cookies nut-free, it’s easy! Just skip the walnuts. You can replace them with extra oats or seeds. Sunflower seeds work well for a crunchy bite. Pumpkin seeds are another great choice. They add fun color and nutrition without nuts. To make these cookies gluten-free, swap out the all-purpose flour with a gluten-free blend. Many blends work well in baking. Just ensure it contains xanthan gum, which helps bind the cookies. You can also use almond flour for a unique taste. Adjust the amount since almond flour can be denser. Feel free to get creative with flavors! You can add more spices like allspice or cloves for a warm kick. A pinch of cardamom adds a lovely twist too. If you like chocolate, try adding chocolate chips or chunks. They pair nicely with the maple flavor. For a fruity touch, consider adding dried apricots or chopped dates. The options are endless! To keep your spiced maple brown sugar breakfast cookies fresh, use an airtight container. Place parchment paper between layers to avoid sticking. This will keep them soft and tasty. Store them at room temperature for the best results. Freezing cookies is easy and smart. Start by letting your cookies cool completely. Place them in a single layer on a baking sheet. Freeze for about an hour. Once solid, transfer them to a freezer bag. Seal it tightly and label it with the date. These cookies can last up to three months in the freezer. When stored properly, these cookies can last about one week at room temperature. If you freeze them, they stay fresh for three months. Always check for any change in smell or texture before eating. This ensures you enjoy your cookies at their best! Yes, you can make these cookies vegan. To do this, simply replace the butter with a vegan butter substitute. You can also swap the egg for a flaxseed egg. To make a flaxseed egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes until it thickens. This will help bind the cookies. If you don't have maple syrup, you can use agave syrup or honey. Both add a similar sweetness to the cookies. However, honey is not vegan. You can also use brown sugar dissolved in a bit of water for a close match. Just mix 1/4 cup of brown sugar with 1 tablespoon of water to get a syrup-like consistency. You’ll know the cookies are done when the edges turn golden brown. The center may look slightly soft, and that’s okay. They will firm up as they cool. For best results, set a timer for 10 minutes. Check them, and if they need more time, add a minute or two. In this post, I covered ingredients and tips for spiced maple brown sugar cookies. We explored substitutions for allergens, baking instructions, and ways to achieve the perfect texture. I shared storage tips and answered common questions. Enjoy experimenting with variations and discovering what you love. Your baking journey should be fun and satisfying! Create your own cookie masterpiece with confidence. Happy baking!

Spiced Maple Brown Sugar Breakfast Cookies

Indulge in the ultimate breakfast treat with these Spiced Maple Brown Sugar Breakfast Cookies! Bursting with warm flavors of cinnamon, nutmeg, and ginger, these cookies are perfect for any morning. Made with wholesome ingredients like oats and walnuts, they’re both tasty and satisfying. Ready in just 30 minutes, these easy-to-make cookies will brighten your breakfast routine. Click to explore the full recipe and enjoy the sweet delight!
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Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup maple syrup

1 large egg

1 teaspoon vanilla extract

1 cup rolled oats

1/2 cup walnuts, chopped (optional)

1/2 cup raisins or dried cranberries

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

      In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

        Add the maple syrup, egg, and vanilla extract to the butter mixture, and mix until well combined.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined.

            Fold in the rolled oats, walnuts, and raisins or dried cranberries until evenly distributed.

              Use a spoon or cookie scoop to drop dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

                Flatten the tops of the cookies slightly with the back of the scoop or spoon.

                  Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.

                    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cookies

                        - Presentation Tips: Serve these cookies on a rustic wooden board, drizzled with a little extra maple syrup for a sweet touch, and garnish with a sprinkle of cinnamon for added flavor.