- 1 cup shortening
- 3/4 cup honey
- 3/4 cup maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup chopped pecans
- In a large bowl, beat shortening until light and fluffy. Add honey and syrup, a little at a time, beating well after each addition. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking soda and salt. Gradually add to honey mixture and mix just until moistened. Stir in the chocolate chips and pecans.
- Drop by rounded tablespoonfuls onto greased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks. Yield: 5 dozen.
Reviews for Honey Maple Cookies
"unless I had a free supply of honey and maple syrup I would not make them again. Regular choc chip cookies taste just as good."
"One of my family members liked these, but the rest of us not so much. Bland and too much work."
"Really great! We didn't have enough shortening so substituted butter and the turned out really good! We also substituted our vacancy in recommended pecans for walnuts, delicious! Great recipie!"
"I used Agave nectar instead of maple syrup, which proved to be pretty tasty. The Pecans were kind of overpowering though. If I make them again I will use less Pecans and more chocolate chips."
"I made this for our annual family beach trip along with two other cookies and these went pretty quick. My family loved them as did my husband. His co-workers also enjoyed them. I used sugar-free maple syrup as well as sugar-free honey. I'll definitely be making them again. They are now one of my favorite cookies."
"These cookies are very moist and have great flavor! I like the fact that they don't have sugar, yet are sweet and delicious. My cookies didn't have the same pretty appearance as the photo, but the children won't complain. Be sure to grease your cookie sheets! I forgot and they really stick!"
"I made these cookies for a gathering we went to last night and they were a big hit. They did not turn out flat as some people have stated, but were plump and moist and looked just like the photo above (I heeded the advice of not over working the dough). Although they were delicious with the chocolate chips (and I DO love chocolate!), next time I'm going to try them with butterscotch chips, which I think will go nicely with the honey and maple flavor.SUBSTITUTIONS: My husband is allergic to pecans so I used walnuts instead. And I didn't have shortening on hand so I used unsalted butter.This recipe is a keeper and I've already got it filed away in my recipe box."
"I made these cookies with Spelt flour for my friend who can't have gluten or sugar. It was a hit! I substituted the chocolate chips for raisins. They came out very crumbly but yummy!"
"These turned out perfectly yummy! I think that the ones that didn't turn out were probably just overmixed which does result in a very flat cookie."
"I used butter instead of shortening. Next time I will only use 1 cup of chocolate chips, that way it won't take away from the maple flavor. My cookies puffed up and did not go flat. If you over mix the batter the cookies will go flat. This is true with any cookie that calls for maple syrup."