It took me awhile to come up with a name for these cookies. I was hoping for something better but I settled on Maple Butter Cookies. Not as exciting as I hoped but it works!
Two of the main ingredients as you probably guessed are butter and maple syrup. There is only 1/2 cup of maple syrup for this recipe so while these cookies are not one hundred percent sugar free the sugar in them is coming from an unrefined, whole source. And, if you do the math there is only around 2 grams of sugar per cookie. Still low if you ask me!
The maple syrup not only adds to the texture of these cookies but the flavor as well. If you want these to be Keto and one hundred percent sugar free you could swap out the maple syrup with something like Lakanto’s maple flavored sugar free monk fruit syrup. I personally like the idea of good old fashion maple syrup but you can make the call.
These cookies are soft and so yummy! I mean you really can’t go wrong with butter and maple syrup can you?
I hope you enjoy this recipe and if you try subbing Lakanto’s syrup for the maple syrup I would love to hear how it worked! In the meantime happy cookie making!
- ½ cups French butter softened
- ⅓ cup white granulated erythritol monk fruit blend (I like Lakanto)
- ½ cup golden granulated erythritol monk fruit blend (I like Lakanto)
- ½ cup maple syrup
- 2 tsp vanilla extract
- 1 egg yolk
- 3½ cups glanced almond flour
- 1 tsp cinnamon
- ¼ tsp salt
- 1 tsp baking soda
- Extra golden sweetener for rolling cookies in
- Line a baking sheet with parchment paper.
- In a bowl cream butter and three sweeteners (white and golden granulated sweetener, maple syrup).
- Add vanilla and egg yolk. Mix well.
- In a seperate bowl mix almond flour, cinnamon, salt, and baking soda together.
- Add drying ingredients to wet ingredients and mix well.
- In a bowl add a small amount of golden sweetener. Add more as needed for rolling.
- Using a cookie scoop or spoon scoop dough into hand. Roll into a ball and then roll to cover the entire thing in the golden granulated sweetener.
- Place on the baking sheet and flatten with your hand to about ¼". The cookies will spread so ensure enough space between each.
- Bake at 350 degrees for 10-12 min.
- Allow too cool on the pan for a few min and then use a cookie stamp to create a surface pattern. This step is totally optional but gives these cookies a fun look.
- Transfer to cooling rack.
In Love, Health + Gratitude,
Katie