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½ cup light butter, softened
2 tablespoons vegetable oil
¾ cup Splenda® Granulated Sweetener
1 tablespoon vanilla extract
¼ cup egg substitute
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1 ½ cups all-purpose flour
¼ cup cornmeal
1 teaspoon baking powder
⅛ teaspoon ground nutmeg
Serving Size: 2 cookies
Made with Splenda® Brown Sugar Blend
Made with Splenda® Sugar Blend
Made with Splenda® Keto Sweetener