These are what I would call "guilt-free cookies" because the recipe (in Japanese) does not call for sugar, egg or butter. Yep, using maple syrup and vegetable oil (I used canola) is the key. These cookies are pretty crunchy and the maple syrup gives them very nice, rich sweetness enhanced by a pinch of salt.
Oatmeal Maple Cookies
To make it easier to handle, I reduced the amount of oatmeal and flour just a little. To add an extra crunchiness, I replaced 10% of the amount of the flour with corn starch. Now I’m wondering how it would turn out if I used rice flour in place of the corn starch.
These cookies didn’t knock me out at the first bite, but when I finished eating one whole piece, the pleasant aftertaste of maple syrup made me want another piece, and one more … and ...
Oh, come on-- No butter, no egg, and maple syrup instead of sugar. Why would I stop?