Cookies

[Shadow]

Index of Cookies:


Almond Biscotti by Kevin -- 3g protein, 1g ECC each
Best Almond Biscotti from Gabe (adapted from the Eadeses' recipe)
Brownies (link to Laura's recipe on about.com)
Brownies (from lowcarbgirl) -- 2g ECC
Chocolate Almond Fans (from Gaelen) -- 5g protein, 3g ECC
Chocolate Pecan Coconut Bars (from kevinpa) -- carb count depends on serving size
Coconut Cookies by kevinpa -- 2g protein, 1g ECC per cookie
Coconut Macaroons by neuronaut -- approx. 1g ECC per cookie
Cran-Raspberry Pinwheels by kevinpa -- 1g protein, 1g ecc per cookie
Cream Cheese and Lemon Macaroons -- about 1g ECC per cookie
German Chocolate Cheesecake Bars -- about 5g ECC per bar
Girlscouts thin mint cookies by Kevin -- 1.5g protein, 0.5 g ECC each


also be sure to check the Holiday Recipes forum!

[Shadow]

CHOCOLATE ALMOND FANS -- 5g protein, 3g ECC

Recipe By : Gaelen
Serving Size : 1 piece Preparation Time : 30 min. (incl. baking time)
Categories : sweets, vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup almond meal
1/3 cup vital wheat gluten
1 teaspoon baking powder
3 tablespoons confectioner's sugar
2 tablespoons baking cocoa
1/4 teaspoon salt
2 tablespoons unsalted butter -- cut in pieces
1/3 cup kefir, low-fat
1/2 teaspoon almond extract
3 tablespoons slivered almonds

Sift the dry ingredients (almond meal, VWG, baking powder, confectioner's sugar, baking cocoa and salt) together until blended. Some of the larger pieces of the almond meal may not go through the sieve or sifter; you can either grind them smaller or just stir them into the sifted stuff for a bit a texture. I go for texture. Note: using an artificial sweetener (like 3T granulated Splenda) reduces the ECC by 1g per piece.

Cut the butter into small pieces, and with your hands rub them into the
sifted dry ingredients. You can also use a pastry cutter. Mix until the butter
plus dry ingredients is the consistency of cornmeal.

Mix the kefir and almond extract together, and stir them into the dry
ingredients until just blended. The batter will be sticky, even a bit wet.
You can put it in the 'fridge to firm up to the point where you can handle it,
or just turn it out immediately onto the baking pan and shape.

Turn the batter out onto a pizza pan or cookie sheet lined with parchment paper.
Using a wet flat spatula, roughly shape it into a round about 1/2 inch thick
and between 6 and 7 inches around. With a knife, score the round into sixths.

Place the pan into a cold oven at 425 degrees, and bake for 15 minutes.
The top surface will appear dry. Remove the pan briefly from the oven,
and sprinkle the slivered almonds on top. Return the pan to the oven and
bake for another 5 minutes. Turn off the heat.

Take the pan out of the oven, and complete the scoring, separating the six
wedges of dough. Return the separated wedges to the oven and let them sit on
the cookie sheet in the warm oven (no heat) for 10-15 minutes. Then remove
from the oven and slice each wedge into thirds (to make 18 pieces, total).
Completely cool the fans on the cookie sheet. Store tightly covered.

2005 State Fair: Hershey Cocoa Contest
Yield: "18 pieces"

Per Serving : 62 Calories; 3g Fat (43.4% calories from fat); 5g Protein;
4g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 60mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

[Gaelen]

Here's a link to a brownies recipes posted by Laura (Tortoise), who is the low carb editor at about.com. The recipe was originally posted to the yahoo! group PPBBS.

---------------
As promised, here's the recipe for brownies that absolutely have the
taste and texture of rich brownies (but you have to wait for them to
fully cool for the texture - they are even better the next day, I
think).

http://lowcarbdiets.about.com/od/desserts/r/miraclebrownies.htm

In keeping with the sweetness thread, there is a range of how sweet
people like things in my house, and my husband likes things very
sweet, so I tend to go to his taste. I feel that quite a bit of
sweetness is needed, because the chocolate is so intense, but if you
want to cut back, do so with the artificial sweetener, not the
erythritol. I know two cups sounds like a lot of erythritol, but
it's only, on average, 70% of the sweetness of sugar.
----------------

[Gaelen]

These cookies come from realruth.

Cream Cheese and Lemon Macaroons -- just over 1g ECC per cookie
Makes 20

1 cup unsweetened coconut -- 12.2g carbs
2 Tbsp. Da Vinci sugar free hazelnut syrup or 4 pkts.Splenda -- 4.0g carbs
1/2 cup whipping cream -- 3.3g carbs
1/2 tsp. vanilla
4 Tbsp. cream cheese, at room temperature -- 2.0g carbs
1 egg -- 0.6g carbs
1/4 cup macadamia nuts, finely chopped (optional) -- 4.6g carbs
1/2 tsp. lemon zest -- 0.1g carbs

Preheat oven to 350 F.

Combine the coconut, syrup or Splenda, whipping cream and vanilla. Let
sit for one hour. Stir in the cream cheese until blended, then the egg.
Mix well. Stir in the macadamia nuts (if you're using them) and lemon rind.

Drop by level tablespoons, into macaroon shaped mounds, on a parchment
lined cookie sheet, 2-inches apart. Bake for approximately 15 minutes,
until the tops are lightly speckled with brown.

Total carbohydrates (with macadamia nuts): 26.8 Per cookie: 1.34
Total carbohydrates (without macadamia nuts): 22.2 Per cookie: 1.11

[cmcole]

German Chocolate Cheesecake Bars


Crust:
1 cup pecans crushed fine
½ cup Atkins baking mix
½ cup Splenda®
½ cup butter

Combine ingredients to make curst and press into 10 X 15-inch pan.

Filling:
Three, 8-ounce packages cream cheese
1 cup heavy cream
1 cup Splenda®
3 eggs
2 bars unsweetened chocolate bars melted
1 tsp vanilla

Cream cheese until fluffy, slowly add the heavy cream and sugar and eggs. Add remaining ingredients and spread over crust. Bake at 350-degrees for 30 minutes or until set. Cool.

Topping:
1 cup heavy cream
½ cup Splenda®
3 egg yolks
1 can chopped pecans
1 cup unsweetened coconut
1 tsp vanilla

Cook cream and egg yolks over medium heat for eight to ten minutes, until thick and bubbly. Stir in coconut, pecans and vanilla. Cool for ten minutes and stir in sugar, then spread over cooled cheesecake. Refrigerate.

20 servings at 5.47 carbohydrates per serving
From FitnessandFreebies.com

[kevinpa]

I wonder if Kevin would mind being inducted into the "girlscouts"...lol

When I saw this I thought, well what will I do to earn my badge?

Then it struck me :idea: ……LC girlscouts thin mint cookies

Hopefully this will get me my girlscout baking badge! :slywink:


1/4 cup butter, softened
10 drops Sweetzfree (approx. 6 T. sweetener)
5 T. Peppermint Paddy SF Davinci syrup
2 T. granular erythritol
1 egg (1 ecc 3 protein)
1/2 cup almond flour (6 ecc 12 protein)
5 T. wheat protein isolate 5000 (2 ecc 24 protein)
1 T. resistant wheat starch (1 ecc )
1 T. wheat bran (1 ecc 1 protein)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 oz. (1 square melted or pre-melted packet) unsweetened chocolate (4 ecc 2 protein)


Mix the wet and dry ingredients in separate bowls and then combine.
On a parchment lined cookie sheet with a teaspoon place some batter and spread thin to about the size of a half dollar.
Bake in a 350 oven for 10 to 15 min.
You will need to start watching about 10 min because the thinness of these allow them to burn easily.

I got approx 30 cookies at 1.5 protein and .5 ecc each

I also mixed together a couple T. of Peppermint Paddy SF Davinci syrup with a coupe of oz. of cream cheese to make filling for a sandwich cookie.
This only added a trace so just double the original counts for these.

http://i43.photobucket.com/albums/e352/kevinpa/PP%20recipes/DSC00041.jpg

[Missy]

oh...KEVIN!!!! You are the girl scout of my DREAMS!!!!!:D lol...now I have to go buy some more "stuff"!!! :rolleyes: :D

Oh, I suppose I could just use some of that peppermint flavoring stuff can't I? You know what I mean, those little bottles of stuff in the spice aisle?

Hopefully this will get me my girlscout baking badge! :slywink:



Not YET!...I'll let you know though!

[kevinpa]

Oh, I suppose I could just use some of that peppermint flavoring stuff can't I? You know what I mean, those little bottles of stuff in the spice aisle?

You could, but if you do you must increase the sweetener by about 1/4 c. since davinci is sweetened and the flavoring is not.

[kevinpa]

Gab made me hungry for biscotti so here is my version of this recipe.

http://www.drdiet.info/mediterranean-diet/mediterranean-diet-recipes/Biscotti.php

LC Almond Biscotti

8 T. wheat protein isolate (1 carb)
3 T. resistant wheat starch (2 carbs)
5 T. carbqiuk (3.5 carbs)
5 T. almond flour (3.5 carbs)
3/4 t. baking powder
1/4 t. salt
1 egg (1 carb)
1/2 t. orange zest
1/4 t. vanilla extract
1/8 t. almond extract
2 T. butter, softened
1 T. ThichenThin not/Sugar
1/8 t. sweetzfree (1/2 c. sweetener equivalent)
1/4 c. chopped almonds (3 carbs)

Combine dry ingredients except ThichenThin not/Sugar and almonds in small mixing bowl and set aside.
Then in a mixer on low mix the wet ingredient with ThichenThin not/Sugar till well combined.
Then mix in the dry ingredients till smooth and stir in chopped almonds.

On a parchment lined cookie sheet form dough into a log 1 1/2" wide by about 14" long.
Score the log on a diagonal about 1/2" apart the length of the log and bake in a 325 oven for 45 minutes until golden brown.
Let log cool and reduce oven to 250.
When cool cut log through at the scoring marks and bake cut side down 15 minutes on each cut side.
Remove from oven cool and enjoy.
Makes about 16 biscotti and a total count of 42 protein and 14 ecc, making them slightly less than 3 protein and 1 ecc each.

Variation:
Add 1 oz. unsweetened chocolate and 6 additional drops of Sweetzfree (3 T. sweetener equivalent) to the wet ingredients for Chocolate Almond Biscotti.
Only trace amounts will be added to counts for this addition.

http://i43.photobucket.com/albums/e352/kevinpa/PP%20recipes/BiscottiBoth.jpg

Great almond taste.....Yum! http://forum.lowcarber.org/images/smilies/yum.gif

[Gabriel Guzman]

Yet another LC biscotti!!! Can't complain about lack of variety!! :thumbsup:

I've made this recipe 3 times now and it has worked so well each time! It's from the Eades' book The Low-Carb Comfort Food Cookbook (p.258).

The recipe lends itself for a lot of variations, not necessarily making it as almond but also chocolate and/or hazelnut biscotti. Try it sometime!

Ingredients:


4 oz cream cheese, soft
1/2 stick butter, soft
4 eggs yolks
16 packets Splenda (see note below)
3 tsp vanilla extract
1/4 tsp almond extract (see note below)
1 tsp grated lemon peel (or lemon extract)
1/4 c unbleached, all-purpose wheat (white) flour
1/4 c vital wheat gluten flour
1 tsp baking powder
1 1/2 c whole almond meal or blanched almond flour.
1/2 to 1 cup sliced almonds (optional) [my addition]


Note: I don't use Splenda packets so I use 1/4 c Splenda instead of the 16 packets. Instead of 1/8 tsp almond flour I used 1 tsp.

Preparation:

Combine and beat the cream cheese, butter and 2 egg yolks in teh bowl of an electric mixer with a flat beater until think, smooth, and creamy; do not underbeat. Add the other 2 egg yolks and beat for another minute. Add all the remaining ingredients at slow speed or stirring by hand. Refigrerate the dough for about 30 minutes or until it can be handled without sticking.

Prehea oven to 300-325 F. Shape the dough in three rolls about 1 3/4 inches in diameter and about 12 inches long (I normally made only one big roll). Set the rolls on a nonstick , heavy-gauge metal cookie sheet and flatten them into bars about 2 inches witde and 3/4 inch high. Bake for about18-20 minutes or until golden(check early). Cook before slicing.

Set (or reduce) oven temperature to 225 F. To slice the loaves, put them on a cutting board and slice each in about 15 pieces using a sharp serrated knife. Set pieces upright on the cookie sheet and bake the biscottiuntil they have a light golden color, about 45 minutes (always check early -- do not let them turn too dark). Allow the biscotti to cook and harden completely.

[lowcarbgirl]

This is my own recipe and therefore I violate no copyright laws.

Ingredients (all organic--exception of xylitol and baking powder-- but you can use non-organic)

1 cup soy flour (you may use any lc flour--nut etc..)
1 stick softened butter
3 eggs
1/3 cup distilled or other bottled (non-tap) water
2 tbs. unsweetened cocoa (you may use more or less--your tastes)
2 tsp. natural baking powder
2/3 cup xylitol (more or less to your taste)

Preheat oven to 350 degrees. Mix all ingredients together well. Pour into greased baking pan. Bake until toothpick or fork comes out clean.

I got 12 servings at just under 2 grams ECC each.

Hugs,
Willow

(I posted this in another spot and then thought it should be here as well so people looking for something sweet would find it.)

[Kathy]

I've baked them with with ground flax meal in the past and found them too dry. How do you compensate?

Hi Willow,

I usually add a little more oil/butter in a recipe. Generally I combine nut flours with flaxseed meal to get the proper balance. I also find the consistency a little weird when using flaxseed meal alone!

Regards,
Kathy

[Gaelen]

Everyone, lowcarbgirl's Nut Protein Bars were moved to the Protein Bars #2 (http://www.proteinpower.com/forum/showthread.php?t=486) thread, and the discussion of the uses, counting and combining of various artificial sweeteners has been moved to its own thread, Artificial Sweeteners in Cooking/Baking (http://www.proteinpower.com/forum/showthread.php?t=948). This should make it easier for people to post cookie recipes here, and discuss the artifical sweeteners in their own central thread. Enjoy!

[kevinpa]

1/4 cup butter, softened
1 1/2 cup sweetener equivilent (i used 1/4 cup erythritol and about 30 drops sweetzfree)
1 Tablespoon not/Sugar
4 eggs
1 teas. vanilla extract
1/4 teas. coconut extract
1/2 cup almond flour
2 cups unsweetened coconut

mix wet ingredients
mix dry ingredients
mix dry into wet till well incorporated

Drop small tablespoons of batter on parchment paper lined cookie sheet 1 inch apart.

Bake 15 to 18 min in a preheated 375 degree oven or until golden brown.

Makes 2 dozen cookie @ 2 protein 0.75 ecc each.

If you are a coconut fan....you will like these cookies.

http://i106.photobucket.com/albums/m273/kevinpa1/cbc30.jpg

[Missy]

COOKIES TOOOOOOOOOOO!!!

OH KEVIN!!!!!!!!!!!! WHERE HAVE YOU BEEN ALL MY LOW CARB'ing LIFE!!!!!!! I know, in the KITCHEN! lol

:D

Seriously Kevin! We've MISSED YOU! but...we can sacrifice you if your cooking for us! :D

I'll have to try ALL of these new recipes!!! You went and got me all excited to experiement with this ingredients SCOUT! :D

[neuronaut]

If you like this recipe, check out my low carb blog at http://lowcarbohydrate.blogspot.com/.

Coconut Macaroons - 0.64 net carbs each. (http://lowcarbohydrate.blogspot.com/2007/01/coconut-macaroons-064-net-carbs-each.html)


http://bp2.blogger.com/_sn6U-Rug5ZI/RbKukpA09SI/AAAAAAAAACw/LRa9iLtVFQY/s200/cookie.jpg (http://bp2.blogger.com/_sn6U-Rug5ZI/RbKukpA09SI/AAAAAAAAACw/LRa9iLtVFQY/s1600-h/cookie.jpg) The other day, I was trying to come up with a nutritious snack. And, it dawned on me that coconut macaroons could be easily made with low carb ingredients and would also provide a good amount of protein. I made 3 batches of coconut macaroons. All three were made differently. They say that the third time's a charm and I believe that this proved true in this case.

My coconut macaroons have have only 2/3 of a carb each (ie. 3 cookies = 2 carbs or all 25 cookies = 16 net carbs). And, they are delicious! This was my first experiment with Sweetzfree (sweetzfree.com (http://sweetzfree.com/)). Sweetzfree is concentrated sucralose. It is like a liquid version of Splenda without the carb-loaded fillers. If you don't have Sweetzfree, use a single Splenda quick pack and add 8 net carbs to the entire recipe. If your local grocery store doesn't have the Splenda quick packs in the baking aisle, check next to the kool-aide. Using a Splenda quick pack will produce cookies that have about 1 net carb per cookie. If you were to use 1 cup of regular Splenda, it'd be closer to 1.5 net carbs per cookie. I'm a big fan of the Splenda quick packs because they don't contain as much maltodextrin as normal Splenda. Maltodextrin has carbs and is used as a filler in Splenda to make it equal measurements to sugar.

Makes 25 cookies.

Ingredients

4 egg whites
1 t. vanilla
1/4 t. Sweetzfree or 1 Splenda quick pack (0 or 8 net carbs)
2 Cups unsweetened coconut (10 net carbs)
1/2 cup almond meal (6 net carbs)

Instructions


Pre-heat oven to 325 degrees.

In a food processor, pulverize the coconut. If you don't have a food processor, you can skip this step but the cookies will have a bit different of a texture.

In mixing bowl beat egg whites, vanilla, and sweetener on medium until it makes peaks (tips stand straight up). A wisk attachment on your mixure will work wonders. If you beat it too hard or long you may break down the egg whites and not get it to peak. If this happens don't despair, as long as its frothy, it should work.

By hand, gently fold in ground coconut and almond meal. Do not mix any more than necessary to wet your dry ingredients.

Drop by rounded teaspoons onto greased cookie sheet. Bake at 325 degrees for 20 minutes or until edges are lightly browned.

[kevinpa]

Cran-Raspberry Pinwheels (2 1/2 dozen @ 1 ecc 1 protein each)

1/2 cup cranberries
1/2 cup freeze dried raspberries
1/2 cup water
1/4 cup granular erythritol
1/4 t. splenda quick pack
1 T. not/Sugar

Combine erythritol, splenda, and not/Sugar and disolve in water in nonstick sauce pan without heat.
Add berries and simmer over med low heat until cranberries pop and entire mixture is a stiff puree.
Refridgerate to cool.


1/4 cup butter (softened)
1/8 cup granular erythritol
1/8 cup DiabetiSweet brown sugar
1 T. not/sugar
1/4 t. splenda quick pack
1/2 teaspoon vanilla
1 large egg
3/4 cup carbquik
1/8 cup wheat protein isolate 5000
1/8 cup resistant wheat starch
1/2 teasspoon baking soda
1/4 teaspoon salt

I an electric mixing bowl mix together butter, erythritol, DiabetiSweet, not/sugar, splenda quick pack, vanilla, and egg until creamy.
Add combined dry ingredients and mix until well incorporated and dough is smooth.
On a lightly floured surface, roll out dough to a 6 X 10 rectangle.
Spread on berry puree to within 1/2 inch of edge and roll dough jellyroll style along the long edge.
Cover with plastic wrap and refridgerate overnight.
Preheat oven to 375 degrees.
Cut roll into 1/2 inch slices and place on a parchment covered cookie sheet approx 2 inches apart.
Bake 9 to 13 mins or until edges are light golden brown.
Cool completely.
http://i106.photobucket.com/albums/m273/kevinpa1/crp36.jpg

[kevinpa]

Mint Chocolate Pinwheels (yield 4 dozen 1/2 ecc 1 protein each)

2/3 cup powdered erythritol
1 T. not/Sugar
1 t. DiabetiSweet brown
1/2 t. splenda quick pack

1 stick butter softened
1 egg
1 T. CC milk
1 t. vanilla
1 cup Carbquik
1/2 cup Carbalose
1/2 cup wheat protein isolate 5000
1 t. baking powder
1/2 t. salt
2 T. dark cocoa
1/16 t. LorAnn mint chocolate chip flavor oil.

In mixer, combine sweetener mix, butter, egg, milk, and vanilla at medium speed until light and fluffy.
Add flours, baking powder, salt and mix at low speed until soft dough forms.
Divide dough in half and set 1 half aside.
Add Cocoa and flavor oil to the other half of dough and mix on low speed until well blended.
On lightly floured wax paper or parchment roll each half of the dough into a rectangle 1/8 inch thick.
Set 1 rectangle on top of the other and roll jellyroll style along the long edge until a log is formed.
Pinch seam and ends to seal.
Wrap with plastic and chill in fridge for 3 hours or until firm.

Preheat oven to 350.
Cut roll in 1/4 inch slices.
Place slices 2 inch apart on ungreased or parchment lined cookie sheet.
Bake 8 to 10 min. or until set.
Cool completely.

http://i106.photobucket.com/albums/m273/kevinpa1/mcp16.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/mcp14.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/mcp20.jpg

[kevinpa]

Chocolate Pecan Coconut Bars
Servings 18 @ 5 protein 2.3 ecc each
Servings 24 @ 3 protein 3 ecc each


This is a HC recipe I used to make for many years at Christmas time and with Christmas fast approching....lol I thought it warranted a low carb try.
It took several steps to make but the results were always well worth the time involved.

The first thing needed is 3 cups of chocolate cookie crumbs and in the HC world we would just buy chocolate cookies and crumble 3 cups worth. Unfortunately we have to make our own.

It is a simple recipe were you combine the following ingredients in an electric mixer to bring together a cookie batter.

1/2 cup butter, softened
1 teaspoon splenda quick pack
4 T. granular erythritol
2 egg
1 teaspoon vanilla
1 1/2 cup cake and cookie flour mix (http://www.proteinpower.com/forum/showthread.php?p=46904#post46904)
6 T. dutch proccessed cocoa
1 teaspoon baking powder
1 teaspoon baking soda

Then in a 350 degree oven on a parchment lined cookie sheet bake a dozen large size cookies for 20 minutes and let cool completely.
When cool, crumble cookies into fine cookie crumbs. All 12 cookies should yeild you from 4 to 5 cup of crumbs, so there should be a few cookies left over to eat later.

Next combine the following in the electric mixer to bring together.

3 cups cookie crumbs
1/2 cup butter, melted
1/4 cup powdered erythritol

Press into the bottom of a ungreased 9 x 13 glass baking dish and bake in a 350 oven for 10 minutes to set.
Let cool completely.

When crust is cooled, heat the following in a non stick saucepan over low to medium heat until it starts to thicken.

2 cups unsweetened Vanilla Almond Breeze
1 teaspoon splenda quick pack
1/4 cup powdered erythritol
2 T. not/Sugar

When the above mixture is thickened, mix with the coconut and pecans and spread on top of the cooled crust.

3 cups unsweetened coconut
1/2 cup pecans, chopped

Then bake in a 350 oven for 20 minutes or the edges of the coconut layer is golden brown.
Then let cool completely.

Chop or shred the baking chocolate into a glass mixing bowl and set aside.

4 oz unsweetened baking chocolate

Then bring the following to to a boil and pour over the chocolate and let sit for 5 minutes.

1/2 cup full fat coconut milk
1/4 cup powdered erythritol
3/4 teaspoon splenda quick pack

Stir chocolate mixture until creamy smooth ganache forms and spread over coconut layer.
Refrigerate to chill completely cut and enjoy.

http://i106.photobucket.com/albums/m273/kevinpa1/cpcb24.jpg
http://i106.photobucket.com/albums/m273/kevinpa1/cpcb26.jpg
http://i106.photobucket.com/albums/m273/kevinpa1/cpcb30.jpg
http://i106.photobucket.com/albums/m273/kevinpa1/cpcb31.jpg
http://i106.photobucket.com/albums/m273/kevinpa1/cpcb37.jpg