Chocolate Walnut Cookies

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Let me tell you a secret.  You can make almost any recipe healthier by replacing white sugar with maple syrup.  Yes, it’s true!  Are you asking yourself why, or how?  I’ll tell you.  Maple syrup is a natural form of sugar.  It is minimally processed and therefore contains more nutrients than white sugar.

In fact, there has been a brand new compound discovered in Quebec — maple syrup named Quebecol.  Quebecol is an anti-oxidant and anti-inflammatory, both shown to fight disease such as cancer and diabetes.  Maple syrup also contains minerals such as zinc and manganese, both beneficial for a healthy immune system.

The darker the color of the syrup the more nutrients it contains.  I would recommend organic maple syrup to reduce exposure to pesticides and other toxins.  Of course, maple syrup is still a sugar, and we can’t forget that.  It does provide some health benefits, but should also be consumed in moderation.  Excess sugar has many health risks including obesity, diabetes and heart disease.

Another great thing about maple syrup is that it is so sweet and tastes so good, you don’t need much.  If you would like to start substituting white sugar with maple syrup in your recipes, use half as much syrup as the recipe calls for sugar.  Chances are you will like it. Don’t believe me?  Try one of these recipes and see for yourself!



1 cup whole wheat flour

1/3 cup cocoa powder

1/2 tsp baking soda

1/4 cup coconut oil (softened)

1/4 cup butter (softened)

1/2 cup pure maple syrup

1 egg

1/2 cup chopped walnuts


  1. Preheat oven to 350 degrees F.
  2. Whisk together the flour, cocoa powder and baking soda.
  3. Beat the coconut oil, butter and syrup with an electric mixer until smooth.
  4. Beat in egg. Mix in the flour mixture and walnuts.
  5. Use a teaspoon to drop onto baking pan.
  6. Bake for 10 – 12 minutes.
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