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Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts

I found a fantastic recipe for low carb chocolate chip cookies.  I was a little leary as the recipe itself seems a bit daunting.  But...  Perfection.

I like mine a little crunchy and chewy.  To obtain this I baked the cookies a bit longer than most probably would.  It made the bottom of the cookie crunchy and the top chewy.

I found the recipe from lowcarbfriends.com.  Excellent source for low carb recipes.

Chocolate Chip Cookies
  • 3C Carbquick 
  • 1tsp baking soda
  • 2 eggs
  • 1C Poly dextrose fiber
  • 1C unsalted butter (lightly softened) 
  • 1/2C Erythritol 
  • 1/2C Vanilla Designer Whey Protein (I used plain) 
  • 1T vegetable glycerin (I didn't have this and skipped it.) 
  • 1T Molasses 
  • 1/2t liquid splenda
  • 1t vanilla 
  • 2C (12oz) Mini carb semi-sweet chocolate morsels
Directions:
  1. Beat eggs and poly dextrose until smooth. Add butter and mix well. 
  2. Add sweeteners, molasses, and vanilla until creamed. 
  3. In a separate bowl combine carbquick and baking soda.  
  4. Gradually combine dry mixture with the wet mixture.  Mix until smooth. 
  5. Add chocolate chips
  6. Drop by heaping tablespoon onto ungreased baking sheets covered by parchment paper. 
  7. Preheat oven to 375. 
  8. Bake 7-13 Minutes until golden brown.  (time varies by oven) 
  9. Remove and let stand out on pan for 3-5 min. Move to cooling rack to further cool.

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Thank you to MCS for posting this wonderful little piece of heaven.

These 20 Minute Peanut Butter cookies are very tasty. They come out with a little bit of a crunch and a little bit chewy. In my world that just means PERFECT.

These are pretty tasty- I have made these a few times already. Once I added Cocoa (because who doesn't like chocolate once in a while!) and they turned out great.


  • 1 cup unsalted, dry roasted peanuts
  • 1/4 cup erythritol 
  • 1/4 cup Splenda
  • 1/2 stick butter
  • Pinch of salt
  • 1 egg white


Process the nuts in a food processor until fine, add the sweeteners, pulse, add the egg and butter, pulse until smooth. Bake dropped spoonfuls at 400 for about 12 minutes.

Trick is when these come out of the oven they are very soft, when cooled they will harden up, wonderful for those that can eat some peanuts.

 Yields: 12 Cookies
 My Adjustment to the recipe was to use 1/2 a cup of granulated splenda instead of the 1/4 cup each of Splenda and Erythritol. (I didnt have any Erythritol). I also added a little bit of vanilla. But after tasting them, I don't think it would have needed any.

 Nutrition Data Taken from Calorie Counter.com Recipe Analyzer. (1 Cookie- Recipe makes about 12 Cookies)
I do believe this is off a bit as I was playing with the types of sugar included in this and all should present little to no carbs. When I used 1/2 c Splenda it brought the carbs up to 17.1 per cookie. When I used "Sucralose" Which is what the sugar I used was ( I have an off brand), ir brought the carb count down to 1.7 per cookie. So - You got me. Not very accurate I dont think. 

Here are the Nutrition facts without factoring in the sugar substitutes.
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