Maple sugar free cookies are a delicious treat that are sure to delight anyone with a sweet tooth. Preheat your oven to 375 degrees (that’s Fahrenheit, not Celsius or Centigrade… that could be bad, you know.). While the oven is heating up, soften half a cup of butter. Cream into the butter the following: half a cup of maple syrup, one egg, one teaspoon of vanilla extract, a pinch of salt, and one and a half cups of flour of your choice. I recommend baker’s flour, if you want a great texture, or bran, oat, or sprouted wheat flour if you’re the health-conscious type. Having creamed all these things together and there are no lumps or anything, and when the oven has finished preheating, make little balls of dough and place them on your non-stick tray for ten to fifteen minutes, or until they have flattened out and become golden brown.
A brief overview of the recipe:
What You Need:
1/2 cup of butter
1/2 cup of maple syrup or maple flavorant
1 tsp vanilla, vanilla extract, or vanilla flavorant
1 pinch of salt
1 1/2 cup of your flour of choice
Procedure:
1) Preheat oven to 375 degrees Fahrenheit.
2) Cream all of the above ingredients together.
3) Place on a non-stick tray and bake for 10-15 minutes, or until golden brown; maybe you’d like to press the cookies into little shapes?
4) Extract the sugar free maple cookies from the oven.
Here, I suggest that you decorate them with powdered sugar. But this is a sugar free cookie recipe, so that would be more than a little counterintuitive. Something else very nice that you might like to try is sprinkling crushed pecans or walnuts over the top. The contrast of the sweet and smooth and warm maple sugar free cookie is delightful with the inclusion of something crunchy.
Also, I will tell you about a sugar free peanut butter and banana recipe that is to die for. If you like peanut butter or bananas you will like this. And this is sugar free! All the more reason to enjoy it. Preheat your oven to 375 degrees. Again, Fahrenheit. Cream together (If you have a blender, now is a great time to get it out.) a third of a cup of peanut butter, two ripe bananas, a teaspoon of vanilla, two tablespoons soy milk, two tablespoons maple syrup, two and a half cups of quick-cooking or instant oats, a little cinnamon (call it about half a teaspoon?), and a quarter cup of flour of your choice. Again, baker’s flour is good for texture and taste, but sprouted wheat flour is superior if health is what you’re looking out for in eating a sugar free cookie recipe.
An overview of the operation:
What You Need:
1/3 cup of peanut butter
2 ripe bananas
1 tsp vanilla, vanilla extract, or vanilla flavorant
2 tbsp of soy milk, or any other kind of milk, really
2 tbsp maple syrup or maple flavorant
2 1/2 cups quick cooking or instant oats
1/2 tsp cinnamon
1/4 cup flour, baker’s flour, sprouted wheat flour, etc.,
Procedure:
1) Preheat oven to 375 degrees Fahrenheit.
2) Cream together all of the above ingredients
3) Place on your non-stick tray in little balls or press into shapes.
4) Bake for 10-15 minutes or until golden brown-ish.
5) Extract, let cool, eat.
You might like to decorate these sugar free cookies with cool strawberries or chopped nuts of any kind. The contrast between the cool strawberries with the hot peanut butter and banana is delightful and reminiscent of some kind of smooth pudding or ice cream. But because you are not eating ice cream, you are eating sugar free cookies, it’s really great.
