Sugar-Free Maple Cookies Recipe

2.5 2 2
Publisher Photo

Sugar-Free Maple Cookies Recipe

Read Reviews
2.5 2 2
Publisher Photo
Notes Brenda Wile of Winesburg, Ohio, "Mom made batch after batch of cookies until she came up with this recipe to satisfy my diabetic brother's sweet tooth. We all like these soft cookies."
MAKES:
42 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch
MAKES:
42 servings
TOTAL TIME:
Prep: 10 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup reduced-fat margarine, softened
  • 1/2 cup sour cream
  • 1 cup shredded peeled tart apple
  • 2 eggs
  • 1 teaspoon maple flavoring
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • Artificial brown sugar sweetener equivalent to 1/3 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder

Directions

In a bowl, combine margarine, sour cream, apple, eggs, maple flavoring and vanilla. Combine flour, sweetener, baking soda and baking powder; add to apple mixture and mix well.
Drop by heaping tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375° for 9-10 minutes or until lightly browned. Cool on wire racks. Store in airtight container. Yield: 42 cookies.
Originally published as Sugar-Free Maple Cookies in Taste of Home October/November 1999, p17

Nutritional Facts

1 each: 44 calories, 2g fat (0 saturated fat), 11mg cholesterol, 51mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 1/2 cup reduced-fat margarine, softened
  • 1/2 cup sour cream
  • 1 cup shredded peeled tart apple
  • 2 eggs
  • 1 teaspoon maple flavoring
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • Artificial brown sugar sweetener equivalent to 1/3 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  1. In a bowl, combine margarine, sour cream, apple, eggs, maple flavoring and vanilla. Combine flour, sweetener, baking soda and baking powder; add to apple mixture and mix well.
  2. Drop by heaping tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375° for 9-10 minutes or until lightly browned. Cool on wire racks. Store in airtight container. Yield: 42 cookies.
Originally published as Sugar-Free Maple Cookies in Taste of Home October/November 1999, p17

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iteach5 User ID: 6124838 34967
Reviewed May. 6, 2012

"Oops!!!! I submitted this review for the wrong recipe. Please ignore!"

MY REVIEW
iteach5 User ID: 6124838 88680
Reviewed May. 6, 2012

"This was very good overall. The batter was rather soupy, so I added 2/3 cup of oats to thicken it and make it more like oatmeal raisin cookies. It had a cake-like texture rather than the cookie bar I expected. However, for a sugar-free dessert, it was delicious especially when topped with sugar-free vanilla ice cream. I did change the order of mixing. I combined dry ingredients separately and combined egg, applesauce, and vanilla separately, also. I added a bit of the hot mixture into the egg mixture before combining both mixtures together. Then I added the flour mixture."

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