24/7 Low Carb Diner: Maple Street Cookies

I love the sweet flavors of fall. Pumpkin spice is a given, but don't forget caramel apple, maple and cranberry. This month's Diner News celebrates those kind of dishes that make us love this time of year. Comforting soups are back on the menu, along with hot sippers with fall flavors. Pumpkin recipes abound, but not necessarily sweet. Cranberries are perfect for salads. In my part of the world it is state fair time, so caramel apples are popular too. I have lots of recipes that will keep us low carbers from cheating or missing out on favorite fall treats.

These cookies are full of maple flavor. They are really easy to make too. One bite is really quite similar to that first taste of waffles topped in syrup. Yum. I wanted to make them pretty, but colored sugar sprinkles just won't do. I made a little tinted coconut milk powder mix to go on top. It worked well. Just enough seasonal prettiness.

Maple Street Cookies

2 cups almond flour

1/3 cup erythritol/stevia blend

1 tsp baking powder

1/4 tsp salt

1 large egg

2 1/2 tbsp butter, melted

¾ tsp vanilla extract

½ tsp maple flavoring

1/8 tsp stevia extract

2 tbsp dried coconut milk powder

1 tsp powdered erythritol / stevia blend

Combine almond flour, sweetener, baking powder and salt together in a large bowl. Stir in egg, butter, vanilla extract , maple flavoring and stevia extract until dough comes together. Use a small cookie scoop to measure out a ball of dough. Roll into a ball. Place on a parchment lined baking sheet and flatten each ball. Bake at 350 degrees for about 12 minutes. Remove to cooling rack. Combine coconut milk powder and powdered sweetener with a drop of yellow and drop or red food coloring. Sprinkle the top of each cookie with the tinted topping.

36 cookies. A serving of 3: 143 calories 2 net g carb