When the 5th graders at the Sustainability Academy needed a vessel for their maple ice cream, we thought about buying cones. This idea was quickly struck down as traditional ice cream cones are made with white sugar. After weeks of researching the added health, environmental and local benefits of using maple sugar, we knew we needed to get creative and make our own. My mother’s pizzelle iron made adorable little waffles which we shaped into bowls using a muffin tin.
These cookies are a perfect balance of gooey chocolate, with a hint of maple. Adding walnuts creates an other worldly flavor! Using maple sugar instead of white sugar adds a myriad of health benefits including minerals and vitamins. Perhaps maple sugar’s most impressive quality is its lower glycemic index. This means that blood sugar will rise more slowly when consuming maple sugar versus white sugar.
Most cookie recipes encourage a 2 bowl operation where the liquids and solids are combined separately and then folded together.
Winter is long and cold in Vermont and the advent of sugaring season is worthy of celebration! As soon as the first batch of syrup is complete, Vermont kids are asking that it be cooked just a little longer to create a thick, sticky stream. The candy firms into fabulous threads as soon as it hits the snow. The truly hardy kids will eat it outdoors by a fire!
To make for your own kids or friends with a serious sweet tooth: