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.'

Allrecipes Member


Recipe Summary test

10 mins
10 mins
20 mins
42 servings


Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

50 calories; protein 1g; carbohydrates 6.6g; fat 1.8g; cholesterol 10.1mg; sodium 50.5mg. Full Nutrition

Reviews (9)

Rating: 5 stars
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 used Whey-Low for the sugar sub, and it worked very well. Don't expect a really sweet cookie; I added about a tablespoon of honey in the second half of the batter/dough, and that added a good flavor and a bit more sweetness, as did spreading honey on top of them. Warm right out of the oven, these cookies are wonderful--especially for a sugar-free cookie! I've tried a lot of SF recipes, and these are the best cookies I've ever made. Thanks for a wonderful recipe! Read More
Rating: 5 stars
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 keeper! Read More
Rating: 4 stars
They turned out really fluffy and tasted like muffins. This is a keeper. Read More
Rating: 5 stars
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. Read More
Rating: 3 stars
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 it two stars, but it does give the kitchen a nice maple-ish smell. I could see these being a fun breakfast, maybe with fruit and maple syrup on top. Read More
Rating: 3 stars
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 that helped quite a bit. I will probably not make these again. Read More
Rating: 5 stars
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 otherwise I stick close to the original recipe. Read More