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Parve
Easy
20 Minutes
Diets 
My prompt was for a cookie fully sweetened by maple syrup. This one took some trial and error because I bake with spelt flour. Early attempts came out too delicate for packing into lunchboxes though they were delicious fresh off the baking tray. My eggs were also a really small medium, so I had to use two. The final results are moist and cakey, but firm. Leave room on the tray for them to spread.
Generated by Renee Schwartz
1 and 1/2 cups Shibolim White Spelt Flour
1/2 teaspoon baking soda
1/4 teaspoon salt (I use pink salt)
1/3 cup oil, such as Gefen Canola Oil
1/2 cup Gefen Maple Syrup
1 large egg
1 teaspoon vanilla
1/2 cup mix-ins (I used a mix of sprinkles, chocolate chips, and shredded coconut; some other ideas are chopped nuts and raisins)
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment.
In a bowl, whisk flour, baking soda, and salt. Make a well in the center and pour in the oil, maple syrup, egg, and vanilla. Mix together a little, then fold the liquids together into the dry ingredients, until the batter is smooth.
Fold in mix-ins.
Scoop two-tablespoon mounds onto the tray.
Bake nine to 11 minutes, until edges are set but centers look slightly underdone.
Cool on the tray for five minutes before moving.
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