Reviewed: Oct. 13, 2011

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cambria

Reviewed: Jun. 30, 2010

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.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Gillette

Cooking Level: Beginning

Home Town: Barrie, Ontario, Canada

Reviewed: May 10, 2010

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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Mykaela

Cooking Level: Intermediate

Living In: Fossil, Oregon, USA

Reviewed: Mar. 15, 2010

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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Graceful585

Reviewed: Nov. 24, 2009

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!

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

Perky Penny

Reviewed: Aug. 14, 2007

They turned out really fluffy and tasted like muffins. This is a keeper.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Nickie

Reviewed: Feb. 21, 2007

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!

Was this review helpful? [ YES ]
28 users found this review helpful