These cookies are great any time of the year! I decided to try this recipe because it has less sugar and fat than a lot of other cookie recipes out there. I did make a few substitutions to suit my own personal preferences. I used half white and half whole wheat flour, and added an extra 1/4 tsp of baking soda to compensate. I used brown sugar instead of white, and real maple syrup instead of imitation maple flavoring. Because real maple syrup tends to burn easily, I decreased the temp to 325 and baked them for 18 minutes. The first time I made them they didn't really flatten out much, so the second time I pressed them down a bit before baking. They taste great either way!
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These cookies are great any time of the year! I decided to try this recipe because it has less...