Skinny Monkey Cookies Recipe 375

SKINNY MONKEY COOKIES RECIPE - (3.7/5)

Steps:

• Preheat oven to 350 Mash bananas then add the rest of the ingredients and tie and let sit for 20 minutes. Then drop by tsps onto ungreased cookie sheet and bake for 10 to 12 minutes

SKINNY MONKEY COOKIES

Steps:

• Preheat oven to 350°F
• Mash bananas in a large bowl, then stir in remaining ingredients.
• Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Sprinkle with cinnamon if desired.
• Bake 10-12 minutes.
• Freezing Directions:Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.
• Nutritional Information:47 calories; 7.5 g carbs; 1.6 g fat; 1.5 g protein; 1.3 g fiber; 1 WW PointsPlus.
• Servings: 30.

SKINNY CHUNKY MONKEY COOKIES

Steps:

• Beat the bananas using a mixer or whisk until smooth. Add in all of the other ingredients, mix well, and let sit for 20 minutes. Drop by the heaping teaspoonful onto a cookie sheet and bake at 350F for 10-12 minutes. I use the silicon baking sheets (if you don't have one, they are worth every penny!).

SOCK MONKEY COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into creamed mixture. Divide dough in half; shape each into a disk. Cover and refrigerate until firm enough to roll, 4 hours or overnight., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. sock monkey-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. , Bake until edges are firm, 8-10 minutes. Remove to wire racks; cool completely., Place first 5 icing ingredients in a small bowl; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Thin with cream to desired consistency. Divide icing into thirds. Tint 1 portion red and 1 portion gray; leave remaining portion white. , Pipe icing onto cookies and decorate with black sprinkles as desired. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.) Let cookies stand at room temperature several hours or until frosting is dry and firm. Store in an airtight container.