As promised, I have for you today another Splenda baking experience.
I didn’t include the type of cookies in the title of this post because (a) I don’t like the Splenda website’s title of “Cranchewey Cran-nutty Carrot Cookies” (really, Splenda folks?), and (b) the only other title I could come up with was “Cranberry Carrot Coconut Pineapple Walnut Cookies”, and that was too long.
My past baking experiences from the Splenda website have been delicious and I was so impressed with the recipes that I tried. Unfortunately this one didn’t exactly follow suit.
I’m not going to re-post the recipe, because you can find it right here. But I will post this picture of the cookies in progress:
It reminded me a lot of coleslaw.
I found this recipe to be a lot of work. There was walnut-chopping (mainly because I buy my walnuts halved from Costco and the recipe called for chopped), there was carrot-grating, there was pineapple weighing (I couldn’t find the 8oz can that the recipe called for). It wasn’t hard work, but it was more labour-intensive than your average batch of cookies. Or I’m just lazy. Anyway…
The recipe claimed to make 4 1/2 dozen cookies, but I got quite a few more out of it (about 6 dozen), based on the instruction to use tablespoon-sized scoops. On one hand this is good because now I have more cookies, each of which is only 6g net carbs (instead of 8g). On the other hand…my cookies are small.
Also, they really don’t look like I expected them to.
This is the picture from the Splenda website:
These are my cookies:
Mine look a lot less tasty and a lot more healthy. Frankly, they taste healthy too. I do enjoy them, but they’re not quite the sweet treat I was hoping for.
The final verdict (by me, who is not an expert, but more along the lines of Average-Betty-Baker): Not bad, but not really worth the work.