Question:
Seeking Those Who Have Baked Cookies With Splenda
Has anyone had success using Splenda in Peanut Butter and/or Oatmeal Raisin Cookies? I thought I would just follow the regular recipe substituting Splenda for sugar and using Sweet n Low Brown. Has this worked for anyone else? — Sarahlicious (posted on June 28, 2003)
June 28, 2003
I haven't tried the types of baking you asked about, but I'm anxious to
hear if it works out for you. I've tried splenda in Pizzelles, and in
Lemon Squares, and neither recipe turned out very well,,, very dry and not
sweet at all. Please post if you have success with the oatmeal raisin
ones.....
— Kelly B.
June 28, 2003
I have tried to make sugar cookies with splenda. The mix turned out dry.
I think if I had used less flour they would have been good. When I tasted
the mix it tasted ok, just a little dry. I think the splenda absorbs
different than the sugar. JMHO
— Rhonda P.
June 28, 2003
I haven't made cookies, but I can tell you it works really well in banana
bread. Tastes exactly like the real thing. So, so good!! Happy to share
the recipe if anyone wants it. =)
— KelBurt
June 28, 2003
hiya! i have made both peanut butter & oatmeal raisin cookies using
splenda and substituting some of the flour with soy protein powder (not
shake mix). i don't think i wrote out the recipe for the oatmeal cookies
since i only did it once but the peanut butter cookie recipe is on my
website. they were a little dry but i wasn't sure if it was the splenda or
the protein powder. i would recommend trying it with a bit less flour than
the recipe calls for.
good luck!
oh, my site is: www.geocities.com/katebme2002
{{hugs}} kate
— jkb
June 28, 2003
Hi! I've tried it with great success!! I keep them from getting dry by
taking them out about 1-2 minutes before they are supposed to be done, and
then letting them cool on the pan. That makes them chewy instead of dry and
crispy. Also, I subsitute soy flour for about half of the regular flour,
too. Additionally, if I make chocolate-chocolate chip cookies, I add in
some of my protien powder in place of the flour, too. So... if a recipe
calls for 2 cups of flour, I make it one cup of soy flour, 3/4 cup of
regular flour and 1/4 cup of chocolate protein powder. I also add two
tablespoons of unsweetened cocoa. I might have to add a drop or two of
water to get the right consistancy, but it works great! :~)
— Sharon M. B.
June 28, 2003
I have an awesome chocolate coconut cake recipe on my profile! It is yummy!
— Sharon M. B.
June 28, 2003
My experience has also been that Splenda makes a drier product. I've made
oatmeal cookies with it, and put in some extra raisins and chopped dried
fruit and that helped the dryness.
— Vespa R.
June 30, 2003
I've made a few desserts with SPLENDA and I like the results. I don't know
if anyone mentioned this, but the general rule is that splenda equals sugar
in amounts, so that doesn't change. But when baking cookies, muffins,
cakes, etc., for best results, you should add a 1/2 tsp of baking soda.
For other tips, go to www.splenda.com
— Lezlie Y.
June 30, 2003
I have done a TON of experiementing since my surgery almost 3 years ago.
Visit my profile page for a link to my recipe book or visit
www.freewebs.com/recipes-after-rny. At that site you'll find photos, sample
recipes (including soft peanut butter cookies that are to-die-for!) and
ordering information for the book. There are phenomenal recipes in there.
I just concocted a sugar cookie recipe that is divine! Email me if you
want the recipe and I'll email it to you.
— Lynette B.
June 30, 2003
I have done a TON of experiementing since my surgery almost 3 years ago.
Visit my profile page for a link to my recipe book or visit
www.freewebs.com/recipes-after-rny. At that site you'll find photos, sample
recipes (including soft peanut butter cookies that are to-die-for!) and
ordering information for the book. There are phenomenal recipes in there.
I just concocted a sugar cookie recipe that is divine! Email me if you
want the recipe and I'll email it to you.
— Lynette B.
July 2, 2003
Often Splenda works great. However in sugar cookies and banana pudding it
was awful. I'll have to try it in peanut butter cookies. But I have my
doubts it will work good in cookies as the sugar cookies did'nt have the
right texture.
— Danmark
Click Here to Return