Sugar Free Cookies With Splenda Food

CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F. Line baking sheets with parchment paper.
• In a bowl, combine flour, baking powder, baking soda, and salt.
• In a mixing bowl, mix together vegetable oil spread and Splenda Brown Sugar Blend.
• Mix in eggs one at a time. Stir in vanilla extract.
• Mix in flour mixture, then fold in chocolate chips.
• Drop dough by rounded tablespoons onto baking sheets.
• Bake for 11-13 minutes. Allow cookies to cool slightly before transferring to wire racks to cool completely.

NO-SUGAR SUGAR COOKIES

Steps:

• In a mixing bowl using an electric mixer, blend butter, Splenda® Sweetener, and vanilla extract on medium speed.
• Add egg substitute, water, and vinegar and mix briefly.
• Add flours, salt, and baking powder. Mix on low speed until dough is formed; do not overmix.
• Divide dough in half. Pat each half into a circle and wrap in plastic wrap. Refrigerate about 1 hour.
• Preheat oven to 350°F. Lightly grease a baking sheet.
• Remove dough from refrigerator and roll out on a floured work surface to about ¼" thick. Cut with cookie cutters. Place cookies on prepared baking sheet.
• Bake for 10-12 minutes or until lightly browned on the back. Cool slightly, then transfer to a wire rack to cool completely.

NO-SUGAR SUGAR COOKIES

Steps:

• In a mixing bowl using an electric mixer, blend butter, Splenda® Sweetener, and vanilla extract on medium speed.
• Add egg substitute, water, and vinegar and mix briefly.
• Add flours, salt, and baking powder. Mix on low speed until dough is formed; do not overmix.
• Divide dough in half. Pat each half into a circle and wrap in plastic wrap. Refrigerate about 1 hour.
• Preheat oven to 350°F. Lightly grease a baking sheet.
• Remove dough from refrigerator and roll out on a floured work surface to about ¼" thick. Cut with cookie cutters. Place cookies on prepared baking sheet.
• Bake for 10-12 minutes or until lightly browned on the back. Cool slightly, then transfer to a wire rack to cool completely.

SPLENDA CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 375 degrees F. Line Cookie sheets with parchment paper
• 2. Combine flour, baking powder, baking soda and salt in small bowl. Set aside.
• 3. Mix butter and Splenda Brown Sugar Blend in a large bowl. Stir in eggs one at a time. Add vanilla and mix. Stir in flour mixture. Fold in chocolate chips. Add 1 cup of nuts if desired.
• 4. Drop dough by rounded tablespoons onto cookie sheets. Bake for 11-13 minutes. Allow cookies to cool for 2 minutes before moving to wire racks to cool completely.

4-INGREDIENT PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°F. In a large bowl, add peanut butter, Splenda sweetener, egg, and vanilla extract. Stir until combined.
• Chill mixture for at least 10 minutes.
• Portion mixture into 1 tablespoon balls and place on an ungreased sheet pan. Press lightly with the tines of a fork to create a crosshatch pattern and flatten each cookie slightly.
• Bake for 8 minutes. Let cool on sheet pan at least 5 minutes before transferring to a wire rack to finish cooling.

SUGAR-FREE PEANUT BUTTER COOKIES

Steps:

• Set oven to 375 degrees.
• Grease a cookie sheet.
• In a bowl combine flour, Splenda or Sugar Twin and baking powder.
• Add in peanut butter, oil, egg, water and vanilla; mix well to combine.
• Shape into 1-inch balls and place on the cookie sheet.
• Flatten each cookie with a fork.
• Bake for about 10-12 minutes, or until lightly browned.