I really enjoy making this recipe for oatmeal-raisin cookies: http://viveleveganrecipes.blogspot.co.uk/2007/10/oatmeal-raisin-cookies.html
However, I'm based in the UK, where maple syrup is much more expensive than in the US or Canada. If I make this recipe, I usually substitute golden syrup or honey. However, I've noticed that both of these are much more viscous than maple syrup, which means that when I get to this step:
combine syrup, molasses, and vanilla, then stir in oil to incorporate
I find that the syrup doesn't mix nicely with the oil to give a smooth mixture -- you get more of an emulsion instead, which affects it's ability to lubricate the dry ingredients. The recipe still works if you add a bit more liquid (either more oil / melted butter or a bit of milk), but it leaves me with a couple of questions:
- Why is maple syrup less viscous than other liquid sugars? Is it a different ratio of glucose, fructose and other sugars? Or just a higher water content?
- Is it possible to thin honey or maple syrup to get it to mix more easily with the oil?
- Is there another sugar syrup that would have the same viscosity as maple syrup that would work better? Taste isn't really an issue here -- the spices in the recipe drown the subtle flavour of maple syrup, so any neutral tasting liquid sugar should be fine