Banacot Muffkies (Banana Apricot Muffin Cookies)
butter, softened (i like salted when i bake)
splenda brown sugar
sugar-free apricot preserves
semi-sweet chocolate chips
vanilla or white chocolate chips
Preheat oven to 350 degrees. Grease 3 large cookies sheets with non-stick baking spray and set aside.
Cream softened butter and both type of sugars in mixer. Once mixed, add in 2 eggs and beat until creamy.
In a separate bowl, mash together your bananas and apricot preserves. Add to mixture to your mixer and beat until smooth.
In another bowl, combine dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt. Stir until mixed.
Turn mixer to medium-low speed and slowly add in dry ingredients until batter is fully mixed.
Fold in both types of chocolate chips. Be careful not to over-mix the batter. If using a tabletop mixer, the kneading attachment works well for this step.
Spoon batter onto greased cookies sheets, making sure to leave at least an inch around each spoonful. The cookies tend to spread out when baked. I fit about a dozen on each sheet.
Bake in 350 degree oven for 10-12 minutes or until edges begin to brown and centers are fluffy. A fork or toothpick should come out clean. Let cool for 5 minutes.
Makes about 3 dozen. Store in air-tight container to keep soft.