Chocolate-Orange Maple Snaps Recipe

Name: Chocolate-Orange Maple Snaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup maple syrup; 1/4 cup canola oil; 1 Tbs. cornstarch dissolved in; 1 Tbs. water; 1/2 tsp. vanilla extract; 2 Tbs. grated orange zest; 1/2 cup all-purpose flour; 1/2 cup whole-wheat pastry flour; 3 Tbs. unsweetened cocoa powder; 1/2 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. salt

Servings: persons

3/4 cup maple syrup
1/4 cup canola oil
1 Tbs. cornstarch dissolved in
1 Tbs. water
1/2 tsp. vanilla extract
2 Tbs. grated orange zest
1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
3 Tbs. unsweetened cocoa powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

1
Preheat oven to 350F.
2
Coat three baking sheets with cooking spray.
3
Whisk together maple syrup, oil, cornstarch mixture, vanilla, and orange zest in large bowl.
4
Sift together flours, cocoa powder, baking powder, baking soda, and salt.
5
Whisk dry ingredients into wet ingredients until smooth.
6
Measure out cookie dough in 1-tsp.
7
scoops, and arrange 2 inches apart on prepared baking sheets.
8
Bake 12 to 15 minutes, or until cookies are firm on top and edges have darkened.

651

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup maple syrup, 1/4 cup canola oil, 1 Tbs. cornstarch dissolved in, 1 Tbs. water, and more.

Yes, Chocolate-Orange Maple Snaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chocolate-Orange Maple Snaps

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