Serves: 5
Total Calories: 424
Yield: 20 cookies

1/3 cup canola oil
1 egg
2 tablespoons apple butter
3 tablespoons nonfat plain yogurt
2 tablespoons date sugar (optional)
1 teaspoon vanilla extract
1/2 teaspoon powdered stevia extract
1 1/2 cups whole wheat pastry flour
1/4 teaspoon baking soda
1/8 teaspoon salt
About 1/2 cup raspberry jam or other filling

• In a mixing bowl, whip the oil and egg together. Mix in the apple butter, yogurt, date sugar, vanilla, and stevia extract.
• Stir the flour, baking soda, and salt together. Mix the dry ingredients into the wet ingredients. The batter should start to pull away from the sides of the bowl.
• Refrigerate the dough for at least 2 hours.
• Preheat the oven to 325°F. Butter a cookie sheet. Remove the batter from the refrigerator. Form into 1-inch balls and place on the cookie sheet. Flatten the balls slightly with your palm. Make a depression in the center of the cookies. (The tip of a honey dipper works great. Dip it in flour to keep it from sticking.) Spoon some jam or other filling into the depression. Bake for 15 to 20 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 424
Calories from Fat: 138

More Recipes from the Stevia Cookbook:
Refrigerator Cutter Cookies
Molasses Cookies
Almond Delights
Chocolate Chip Cookies
Jam Dot Cookies
Cashew Coconut Chews
Coconut Fig Chews
Date Nut Cookies
Crisscross Peanut Butter Cookies
Oatmeal Raisin Cookies
Sesame Crisps
Tropical Fruit Bars
Peanut Butter Bars
Date Bars
Pumpkin Bars
Granola Energy Bars
Pecan Sandies
Carob Brownies
Chocolate Brownies