1/4 butter
1/4 cup coconut oil
1/2 cup plain Greek yogurt
1 cup peeled and shredded Granny Smith apple
2 large eggs
1 tsp maple flavoring
1/2 tsp vanilla extract
2 cups white whole wheat flour or your favorite low-carb substitute
2 tbsp + 2 tsp Splenda Brown Sugar Blend
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup chopped walnuts, optional but recommended as they are healthy for diabetics
Preheat oven to 375 degrees.
Line 2 cookie sheets with parchment paper; set aside.
In a large mixing bowl, combine the butter, oil, yogurt, apple, eggs, flavoring, and extract.
In another bowl, combine the flour, Splenda, baking soda, baking powder; add to the apple mixture along with the walnuts and mix together well.
Drop by heaping tablespoonfuls onto the prepared cookie sheets. Bake at 375 degrees for 9-10 minutes or until lightly browned. Remove to wire racks to cool.
After completely cooled, cookies may be stored in an airtight container.
Yield: About 4 dozen cookies.
NOTE: Cookies are a special treat. Only a couple per day. Share the remaining or freeze 2 cookies per ziptop bag then place the bags inside a gallon bag. Remove 1 bag at a time as needed. This will keep you from over-indulging.
1/4 cup coconut oil
1/2 cup plain Greek yogurt
1 cup peeled and shredded Granny Smith apple
2 large eggs
1 tsp maple flavoring
1/2 tsp vanilla extract
2 cups white whole wheat flour or your favorite low-carb substitute
2 tbsp + 2 tsp Splenda Brown Sugar Blend
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup chopped walnuts, optional but recommended as they are healthy for diabetics
Preheat oven to 375 degrees.
Line 2 cookie sheets with parchment paper; set aside.
In a large mixing bowl, combine the butter, oil, yogurt, apple, eggs, flavoring, and extract.
In another bowl, combine the flour, Splenda, baking soda, baking powder; add to the apple mixture along with the walnuts and mix together well.
Drop by heaping tablespoonfuls onto the prepared cookie sheets. Bake at 375 degrees for 9-10 minutes or until lightly browned. Remove to wire racks to cool.
After completely cooled, cookies may be stored in an airtight container.
Yield: About 4 dozen cookies.
NOTE: Cookies are a special treat. Only a couple per day. Share the remaining or freeze 2 cookies per ziptop bag then place the bags inside a gallon bag. Remove 1 bag at a time as needed. This will keep you from over-indulging.
Note: File Photo
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