My favourite childhood cookie made low carb and grain-free! These delicious maple cream sandwich cookies are a fun snack for kids and adults alike.
You know that feeling you get when you find a twenty dollar bill on the ground in front of you? That’s a pretty great feeling. You know that feeling you get when you take the time to ask around and discover that it actually belongs to the elderly woman in front of you who didn’t notice it fall out of her pocket? Let’s face it; that’s an even better feeling. When you see her face light up and hear her words of thanks, you know you made the right move. In our hectic day-to-day world, little kindnesses matter. They matter a great deal. Grand gestures of charity and kindness are wonderful too, of course, but it doesn’t take buckets of money or hours of community service to be generous and brighten someone’s day. Just taking a moment to offer a little help, a kind word or a sweet but unexpected gesture can make all the difference to a stranger or a friend. Little kindnesses make the world go round.
Barbara and her sister had fabulous success with their first invention. Now they run a website where they offer free advice and resources to new inventors. Every time they respond to a letter or inquiry from a reader, they ask that the reader pay it forward by performing a random act of kindness. They have had promises from people all over the world to continue their kindness chain.
After many years of buying food and gifts for single mothers in need at Christmas, Esther received her own small kindness from a stranger. When she was going through chemo, a woman bought her and her husband some groceries, saying that she wanted to do it because she had just lost her own mother to breast cancer. Esther says it was the best day ever, being on the receiving end of a random act of kindness.
Perhaps it’s a little cliche, but one of my favourite ways to brighten someone’s day is to bake for them. Cookies are always a good option because they are often quick to make, they’re portable and they always make someone smile. These Maple Cream Sandwich Cookies are my low carb, gluten-free version of a childhood favourite.
Maple Cream Sandwich Cookies
Ingredients
Cookies:
- 2 cups almond flour
- 1/3 cup Swerve Sweetener
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 2 1/2 tbsp butter, melted
- 1 tsp maple extract
- 1/8 tsp stevia extract
Filling:
- 1/4 cup butter, softened
- 1 cup powdered Swerve Sweetener
- 2 tbsp cream, room temperature
- 3/4 tsp maple extract
Instructions
For the cookies:
- Preheat oven to 275F and line 2 baking sheets with parchment paper.
- Whisk almond flour, sweetener, baking powder and salt together in a large bowl. Stir in egg, butter, maple extract and stevia extract until dough comes together.
- Turn dough out onto a large piece of parchment paper and pat into a rough rectangle. Top with another piece of parchment.
- Roll dough out to about 1/8 inch thickness. Using a 2-inch maple leaf cookie cutter (or whatever shape you prefer) to cut out as many shapes as possible. Dough can be re-rolled multiple times to get more cookies.
- Place half the cookies face up and half face down on the prepared baking sheet (if your cookie cutter is slightly irregular, this allows you to match them up properly after they are baked).
- Bake about 20 minutes, until light golden brown and firm to the touch. Watch them carefully, they can easily get too dark.
- Remove from oven and let cool completely.
For the filling:
- Beat butter and powdered sweetener together in a medium bowl until smooth. Beat in cream and maple extract to achieve a spreadable consistency.
- To assemble, take one cookie and spread the backside with about a teaspoon of filling. Top with another cookie, backside towards the filling.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I love your recipes. I have missed maple sandwich cookies since going sugar free. Can’t wait to try these. Hoping they will freeze well.
You had me at maple! How could I possibly scroll by anything maple? Back in the day there was a candy shop near the ice rink at the Lloyd Center than sold the most delicious maple sugar candy, and yes it was in the shape of small maple leaves! These are on my MUST list for sure!
Do these need to be refrigerated because od filling >
Hi.
Where is the video for this recipe please?
I can’t seem to find it.
Thanks!
This doesn’t have a video.
Just wanted to say I love ALL of your recipes that I’ve tried! I’ve shared so many of them with my daughter & others. Also I think you do such a great job on all of your photos, they are so professional. My finished baked items don’t always look as great as yours, but they sure do taste good!! Thank you for all the hard work!
Is this supposed to be 24 cookies or 12 sandwich cookies( making each 2 cookie sandwich a serving? I only got 22 individual cookies or 12 sandwiches so I’m
24 full cookies. If you got more, then you didn’t roll your dough thinly enough or your cookie cutter is much larger.
Why do you use that little bit of stevia in the cookie recipe? I just wondered if it was in opposition to the Swerve for softening or something. I don’t like the aftertaste of Stevia but realize it’s just a teeny amount. Could you use Bocha Sweet or alllulose instead? I don’t keep stevia around and would have to go out and buy some that I’d probably never use much again!
I am wondering the same thing. I can’t stand the taste of stevia. I’ve tried every variety and YUCK! Did you get a response as to substituting something for the stevia?
Thank You!
This is an older recipe but you can replace the stevia with more swerve. 1/4 tsp = 1/4 cup.
I like this recipe! I changed the cookie cream because I wanted something lighter, so I just threw some heavy cream into a bowl with vanilla extract and some monk fruit sweetener and whipped it to stiff peaks. Overall, this website hasn’t given me a bad recipe. The cookies only needed 10 minutes to cook for me. Started to brown on the outsides and bottom very quickly.
If you don’t want to use maple flavor, would what would the traditional maple syrup or keto maple syrup ratio be?
No, that would throw off the wet/dry ratios and your cookies would never firm up.
They look amazing and so cute!! Question about an ingredient…what is stevia extract and where can I get it? Thanks!
This is stevia extract but you can always use more powdered Swerve if you prefer. https://amzn.to/2LSvyXX
Just came across this recipe and this was one of my Mom’s favorite cookies before going Keto!! She will be 80 and has lost abut 35 lbs since Jan!! Sh’e doing fabulous!! I will try to make these for her tonight as a surprise. Thank you!!!
Hi just curious which of either heavy whipping cream or half and half will produce best results.
Heavy cream is best.
Haven’t tried your recipe yet. Are these maple cookies crunchy or chewy/soft?
Also, I have a brown sugar nut (wheat flour) cookie I want to convert to Keto, but don’t know where to start, Carolyn. Is there a section on your site that will help or another resource? … lots of butter, brown & granulated sugar and nuts. Afraid they’ll taste bitter with Swerve.