Wednesday, August 19, 2015

Sugar Free Caramel Apple Cookies

For the past three days it has been rainy out. Most people are complaining because we went from 90 degrees to 70 but you will not hear any complaint from me. I am burnt all over the upper half of my body from being out in the sun all weekend and I am glad it has finally cooled off. Not to mention that the plants and grass are finally getting water since we have had a terribly dry summer so far. Rainy days always make me think of fall, and fall always makes me think of apples. I know quite a few people that are diabetic or can't have a lot of sugar, so this recipe is perfect for everyone!


2 1/4 c. flour
1 tsp. baking soda
2 sticks margarine, softened
3/4 c. Splenda brown sugar
2 eggs
2.75 oz. bag Werther's Sugar Free Caramel Apple candies, crushed
1 apple, peeled, cored and chopped

Preheat the oven to 375 degrees. Cream the margarine and brown sugar in an electric mixer. Add the eggs, followed by the dry ingredients. On low speed, add in the crushed candies and chopped apple. Refrigerate the dough for at least a half an hour to make the dough less sticky and more pliable to work with. Drop by heaping tablespoon onto an ungreased non-stick cookie sheet.

Bake for 10 minutes, remove from the oven and let cool a minute on the baking sheet. Cool fully on a flat surface or wire rack before storing in an air tight container.

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