Soft Banana Cookies With Splenda Sugar Blend By Kim Recipes

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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

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!

GRANDMA'S BANANA COOKIES



Grandma's Banana Cookies image

These cookies were voted an all-time favorite in our family. They can be made any time of the year-bring them to parties, keep them for your family, save one for yourself, save 10 for yourself, whatever you want! I promise everyone will love this delicious balance of sweet but not too sweet. Eat hot, eat cold, eat these whenever. They can be stored in the freezer or in a container.

Provided by mmich

Time 1h5m

Yield 40

Number Of Ingredients 15

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup mashed ripe banana
½ cup sour cream
1 teaspoon vanilla extract
1 cup margarine
1 cup white sugar
2 large eggs
1 teaspoon baking soda
1 cup chopped walnuts
½ cup unsalted butter
1 cup brown sugar
¼ cup milk, or more as needed
2 ½ cups powdered sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  • Combine flour, baking powder, and salt in a large bowl. Stir mashed banana, sour cream, and vanilla together in another bowl.
  • Cream margarine and sugar in a large bowl with an electric mixer. Beat in eggs. Mix in banana-sour cream mixture until incorporated. Add dry ingredients until well combined. Stir in nuts.
  • Drop small spoonfuls of batter onto the prepared cookie sheet; cookies do not expand much in the oven.
  • Bake in the preheated oven, checking occasionally, until bottoms are light golden brown and cookies are set but still a tad soft, 10 to 12 minutes. Remove cookies to a rack to cool.
  • While the cookies are cooling, prepare frosting: Melt butter in a saucepan over medium-low heat. Stir in brown sugar and reduce heat to low. Stir and bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from heat.
  • Stir in 1/4 cup milk and bring to a boil again. Remove from heat and let cool, 10 to 15 minutes.
  • Gradually stir in powdered sugar until frosting is desired consistency. If frosting hardens while working, stir in a little bit of milk.
  • Spread frosting on cooled cookies.

Nutrition Facts : Calories 192.6 calories, Carbohydrate 29.4 g, Cholesterol 16.8 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 165 mg

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

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!

SUGAR-FREE BANANA SOFT COOKIES



Sugar-Free Banana Soft Cookies image

These cookies are so delicious! I'm watching my blood sugars so I'm always trying to find new and good tasting sugar-free recipes.

Provided by zori2559

Categories     Breakfast

Time 20m

Yield 12 coockies

Number Of Ingredients 7

1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
1 small ripe banana
1 tablespoon honey
1 egg white
1 teaspoon pure vanilla extract
1 1/3 cups self-raising flour
1 tablespoon milk

Steps:

  • Preheat oven to 400°F - 200°C Cover a baking sheets with a cooking paper.
  • Cream together butter, honey, mushed banana and egg white. Sift the flour with the vanilla extract and stir in the butter cream. Whisk to combine. Drop by teaspoonfuls onto the covered baking sheets. Brush with milk. You can sprinkle some cinnamon or sugar substitute if you like. Bake about 15 minutes or until lightly brown.

Nutrition Facts : Calories 77.9, Fat 1.6, SaturatedFat 1, Cholesterol 4, Sodium 194.4, Carbohydrate 13.8, Fiber 0.6, Sugar 2.6, Protein 1.8

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