Apple Toffee Cookies

Apple Toffee Cookies - Beth Warren the BakerI have not made these cookies in YEARS…  I used to make them when Katy was young.  Don’t even remember where I got the recipe.  Out of the paper, I think, but then changed it to suit our tastes.

I remember putting it aside as it originally had butterscotch chips in it and my husband at the time (that makes it sound like I’ve had a bunch, doesn’t it?  All Liz Taylor like and stuff.  Hmm I doubt she baked much…)  ANYWAY, he loves butterscotch.  Can’t remember if he liked these cookies though…I made these recently to try them out.. I’ve been looking for lower sugar recipes for MTG, what with the diabetes and all… they were a little “puffy” and cake like despite not having much leavening agent… I’m going to try them again without the baking soda and see and let y’all know.  However, they did get good reviews from all who had them.


  • 1/3 cup shortening (I used margarine)
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup unsweetened apple sauce
  • 1 1/4 cup flour
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup toffee bits (or butterscotch chips – yes, I know this defeats the purpose of the low sugar thing…I told you, I’m EXPERIMENTING.. if you changed the chips out for nuts or raisins, they would be nice, too…)

Cream together shortening, sugar, egg and apple sauce.  Add dry ingredients and mix well.

Drop by teaspoonfuls onto lightly greased baking sheet and bake at 350°F for 12-15 minutes or until lightly browned.

**You could easily make this vegan by switching the egg to either another 1/2 cup of applesauce (more applely goodness!) or another egg alternative!


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