Servings: 50

You’ll need:
1/2 cup natural (low sodium) peanut butter*
1 cup Splenda for baking
¼ cup unsweetened cocoa powder
¼ cup canola oil
¼ cup unsalted butter
1 tsp. vanilla extract
1/2 cup fat-free milk
3 cups uncooked quick oats

Mix together in a medium saucepan the natural peanut butter, Splenda, cocoa powder, canola oil, unsalted butter, vanilla extract and FF milk over medium heat. Stir continuously, until completely melted. Bring to a full rolling boil.

Remove from heat and stir in quick oats and mix completely.

Using a teaspoon drop onto wax paper and let cool. Refrigerate for about 3 hours or overnight.

Karen’s Note: My Low Sodium / Healthier No Bake Cookies are best kept in a sealed container in the fridge and  served cold with a nice glass of fat free or low fat cold milk, or a cup of hot coffee, hot tea or hot cocoa.

​*If you find and use a Natural Peanut Butter that is “crunchy” – be sure to use 3/4 cup, instead of 1/2 cup. On this Healthier No Bake Cookie recipe, the more natural the peanut butter, with no sugar and sodium, the better.

Servings: 36 (makes approx. 72 cookies ~ serving size: 2 cookies)

You’ll need:
2-1/2 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
3 large bananas, mashed
1/4 cup unsweetened applesauce
2 Tbsp. canola oil
1/3 cup flaked coconut
1/2 cup craisins
1/4 cup Splenda for baking
1/2 cup sugar
2 large eggs
Non-stick buttery cooking spray

Preheat oven to 350 degrees F. Spray non-stick cooking spray on top of 2 large cookie baking sheets (these cookie sheets will be used at least two times each).

In a medium bowl, combine and stir together flour, salt, baking powder and baking soda and set aside.

Using an electric mixer, combine mashed bananas, applesauce, canola oil and sugar/s on medium speed until completely mixed. Add eggs and mix thoroughly, stopping to scape down the sides with a rubber or silicone spatula. Add flour mixture and beat well on medium speed. Then stir in the flaked coconut and craisins with the spatula, until fully incorporated into cookie mixture.

Spray non-stick cooking spray on two tablesppons. Use the tablespoons to scoop up and drop cookies, about 1 inch apart onto the prepared cookie sheets in order to fill about 18 cookies on each sheet.

Bake about 15-20 minutes, until edges of the cookies turn a golden brown. Remove from oven and leave on cookie sheets for about 2 minutes. Using a spatula, lift up gently and place banana shortbread (cookies) on a cooling rack.

After completely cooled place Banana Shortbread (Cookies) on a plate or store in a tightly sealed plastic container. Refrigerate remaining cookies if not eaten within 24-48 hours.

​Karen’s Note: Serve portions of no more than 2 cookies per person. This recipe can be doubled. For lighter cookies, egg substitute or egg whites can be used in place of whole eggs and Splenda for baking can be used in place of sugar, just use half  called for or about `1/3 cup.

Servings: 24

You’ll need:
1-1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/4 cup light butter, softened
1/2 cup Splenda for baking
1/2 cup sugar
2 large egg yolks
1 Tbsp. lemon zest, grated
1 Tbsp. lemon juice, fresh is best
1/4 cup fat free sour cream
Non-stick buttery cooking spray

Glaze:
1/2 cup confectioner’s sugar
2 tsps. low fat buttermilk

In a small bowl, combine flour, salt and baking powder and set aside.

In a medium bowl, using a dough hook blender or electric mixer, cream butter and sugar/s, until completely mixed. Add egg yolks and combine thoroughly. Add lemon zest and juice and sour cream and half of the flour mixture and beat well. Add the remainder of flour mixture and mix thoroughly. Cover dough tightly with plastic wrap and chill in the refrigerator for at least 2 hours and up to 48 hours, before baking.

When ready to bake apply non-stick cooking spray to 2 large cookie baking sheets and preheat oven to 350 degrees F.

Using 2 teaspoons coated with non-stick cooking spray too, scoop up with one and roll off teaspoon into a ball. Place about 1 – 1-1/2 inches apart on prepared cookie sheets.

Bake about 12-15 minutes, until edges of the cookies turn a golden brown. Remove from oven and leave on cookie sheets for about 2 minutes. Using a spatula, remove and put on a cooling rack or wax paper lined counter or board.

After cookies are completely cooled: make glaze in a little bowl or one cup Pyrex mixing with a teaspoon the confectioner’s sugar and buttermilk and mix thoroughly. Drizzle glaze immediately with each teaspoonful. Using the tip of teaspoon; quickly swirling the liquid glaze on the tops of the cookies. Allow glaze to completely dry ~ about 15-20 minutes and then serve on a plate or store in a tightly sealed plastic container.

​Karen’s Note: Use this recipe as a base for lime or orange cookies by simply replacing the zest and juice with the natural citrus fruit of your choice. Cookie dough can be Ziplock sealed after wrapping in plastic wrap for up to one month prior to baking. Thaw about 15-20 minutes on counter before baking. Serve portions of no more than 2-3 cookies per person (after dinner alongside coffee or tea) as these will be an edible delight ~ so make sure you bake enough for everyone at your party or event.