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Sugar-Free Maple Cookies

Rated as 3.89 out of 5 Stars

"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.'"
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Ingredients

20 m servings 50
Original recipe yields 42 servings

Directions

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  1. In a mixing 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 nonstick cooking spray. Bake at 375 degrees F for 9-10 minutes or until lightly browned. Cool on wire racks. Store in airtight container.

Nutrition Facts


Per Serving: 50 calories; 1.8 6.6 1 10 50 Full nutrition

Reviews

Read all reviews 7
  1. 9 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

These cookies are awesome! I made them for my husband, who is carbohydrate-intolerant, and he loved them, as did my children. The consistency is very light and fluffy, more like a muffin. I u...

Most helpful critical review

I used real brown sugar and real maple syrup as well as some maple extract for this recipe. The cookies came out very much like pancakes. Very plain, very fluffy pancakes. I was going to give i...

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These cookies are awesome! I made them for my husband, who is carbohydrate-intolerant, and he loved them, as did my children. The consistency is very light and fluffy, more like a muffin. I u...

YUM! I adapted this for my maple-loving, sweet-toothed, diabetic hubby, after reading the comments. Modifications: more maple, more Splenda, and chopped walnuts! EVERYONE liked them -- a kee...

They turned out really fluffy and tasted like muffins. This is a keeper.

Made these for my boyfriends 9 year old son who was just diagnosed with Diabetes. He loved them and thought they were really good! I tried a few myself and they are moist and delicious.

I used real brown sugar and real maple syrup as well as some maple extract for this recipe. The cookies came out very much like pancakes. Very plain, very fluffy pancakes. I was going to give i...

These were really VERY flavorless--I used xylotol instead of Splenda--well, let's just say they need about 1/2-3/4 cups more!! I improvised a maple frosting because they were SO tasteless, and ...

My husband and I love this recipe. He has been on a low-carb diet and these are a great dessert and pastry alternative for him. I use almond flour to reduce the carb count even more, but otherwi...