I had the honor of representing​ the support of Clif Bar & Company on  athlete Scott Jurek’s Appalachian Trail journey. Along the trail we met many of Scott’s fans who gifted him with vegan foods.

Outside Magazine journalist, Kate Myles, won the prize for best cookie on the AT, in my book anyway. Maybe it was the trail of sweat and tears that made this puppies taste so good, but I scored the recipe so we can judge!

Maple Walnut Cookies

1 1/2 cup old fashioned oatmeal

3/4 cup shredded coconut

1 1/3 cup flour (I use a GF mix, but regular is fine)

1/2 tsp salt

2/3 cup packed brown sugar

1/2 cup butter (I use Earth Balance margarine to make them vegan)

5 Tablespoons real maple syrup

1 tsp baking soda

1 tsp maple extract

1 cup chopped walnuts (or pecans!)

​​​Heat oven to 300 F.  Line cookie sheets with parchment paper. In a medium bowl, combine oatmeal, flour, coconut, salt, and sugar.  In a saucepan over medium heat, combing butter (or margarine), along with syrup. Heat until melted. Remove from heat.   In a small bowl, combing baking soda with 2 tablespoons boing water.  Immediately add to butter/syrup. This is the cool part — it should really foam up.  Add maple extract, then combine with dry ingredients. Fold in nuts.  Form dough into balls. Flatten slightly. Bake until golden brown — about 20 minutes