Soft Banana Cookies With Splenda Sugar Blend By Kim Recipes

SOFT BANANA COOKIES WITH SPLENDA SUGAR BLEND BY KIM

Soft Banana Cookies With Splenda Sugar Blend by Kim image

This recipe produces soft, cookies that taste even better the next day. This is a great recipe to use for family functions or just to use up your browning bananas. A half cup of chocolate chips or walnuts make great additions. If you are skeptical that these taste great with Splenda (you can't even tell), then add 1/2 cup of sugar in place of the Sugar Blend. These cookies will be a hit.

Provided by KRice

Categories Dessert

Time 20m

Yield 40 cookies, 40 serving(s)

Number Of Ingredients 11

Ingredients

1 cup applesauce (Two 4-ounce individual applesauce cups work great!)
1/4 cup Splenda Sugar Blend for Baking (this site made me write "for Baking"...the bag doesn't say that)
1/2 cup brown sugar
3 bananas, mashed
1/2 cup walnuts (or chocolate chips)
2 egg whites
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Steps:

Preheat oven to 350 degrees.
In a large bowl, stir applesauce, Splenda Sugar Blend, and brown sugar.
Add in the bananas, walnuts, egg whites, and vanilla.
In another bowl, mix the flour, baking powder, baking soda, and salt.
Stir flour mixture into the sugar mixture and blend well.
Scoop batter onto cooking sheet sprayed with Pam. Space cookies about 3 inches apart using a spoon.
Bake for 10 minutes at 350 degrees.
Cool on a wire rack.
Let the cookies cool and coat with your favorite icing, glaze, confectioners sugar, or leave them plain. They're just as tasty without any icing.
Enjoy!

LIGHT PUMPKIN COOKIES WITH SPLENDA SUGAR BLEND BY KIM

Light Pumpkin Cookies With Splenda Sugar Blend by Kim image

It time for fall and holiday baking. Nothing makes the house smell better, feel warmer, and seem more inviting. This is a great recipe to use your canned , homegrown, or jack-o-lantern flesh. These turn out soft and delicious. For those of you that enjoy the flavor of nutmeg, you may add 1/8 tsp. to the recipe. This recipe certainly doesn't need it though. In fact, I prefer the cookies without it. Don't be afraid to try the Splenda Sugar Blend. It is significantly cheaper than Splenda alone and you can't even tell that you didn't use all that real sugar. No, seriously. If you don't believe me you can substitute the Splenda Sugar Blend with 1/2 cup of sugar. You're going to love these cookies. If you have kids, or a sweet tooth like myself, you could also toss in some chocolate chips. I haven't tried it yet, but I think it would taste great.

Provided by KRice

Categories Dessert

Time 25m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 11

Ingredients

1 cup applesauce (Two 4-ounce individual applesauce cups work great!)
1/4 cup Splenda Sugar Blend for Baking (this site made me write "for Baking"...I don't think the bag says that???)
1/2 cup brown sugar
1 cup canned pumpkin
2 egg whites
1 teaspoon vanilla extract
2 cups flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Steps:

Preheat oven to 350 degrees.
In a large bowl, stir applesauce, Splenda Sugar Blend, and brown sugar.
Add in the pumpkin, egg whites, and vanilla.
In another bowl, mix the flour, cinnamon, baking powder, baking soda, and salt.
Stir flour mixture into the sugar mixture and blend well.
Scoop batter onto cooking sheet sprayed with Pam. Space cookies about 3 inches apart using a spoon.
Bake for 10 minutes at 350 degrees.
Cool on a wire rack.
Let the cookies cool and coat with your favorite icing, glaze, confectioners sugar, or leave them plain. They're just as tasty without any icing.
Enjoy!

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