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#1308

From: glassmurf@...
Date: Wed Nov 5, 2003 10:41 am
Subject: Chocolate Chip Cookies

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Chocolate Chip Cookies

3/4 c soy protein powder
3/4 whey protein powder (stevia)
1/2 c splenda
3 tbsp s/f maple syrup
1/4 c coconut
1/2 c pecans
1 tsp baking soda
1 tsp baking powder
cinnamon
nutmeg
1 egg
3/4 c butter
2 or more Atkins endulge bars

Mix softened butter with splenda, add maple syrup, egg. Mix protein powders
with baking soda and powder, cinnamon, nutmeg, and add to first mixture.
Then add coconut, pecans, then chocolate, chopped up into pieces. This
recipe makes about 12 cookies and I chopped up the Atkins bars into a total
of 40 pieces so there were about 3 pieces per cookie. More is nicer but it
was all I had.

Form into balls then flatten to about a half inch, put on cookie sheet then
bake at 350 for about 10-12 mins (cookies will brown, also butter will
bubble around them.) Remove and cool then store in a covered container. My
first warm cookie was a little drier than I was ready for but after
overnight in a sealed container they are almost like toll-house consistency.
Also reasonably close in flavor.

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#4162

From: glassmurf@...
Date: Wed Mar 3, 2004 12:14 am
Subject: Chocolate Chip Cookies

glassmurf

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Chocolate Chip Cookies

1/2 cup butter (softened at room temperature)

1/2 cup extra fine erythritol (scant...not quite 1/2 cup)

1/4 cup Splenda

1 egg

1 tsp vanilla flavoring or 1 T vanilla DaVinci

(1 T molasses...optional)

I cup Chef's Blend LC flour

1/4 cup almond flour

1/2 teaspoon salt

1/2 teaspoon baking soda

6 sugarfree Hershey mini candy bars (I chopped these to make chips the old fashioned way!)

Preheat oven to 375, for 8-10 minutes. Mix first 5 (6 if you use molasses) ingredients together in a mixer at low speed. Combine the dry ingredients and add them in thirds, mixing as you add with the mixer on low. Add the chopped chocolate by hand and mix thoroughly. Use a teaspoon to make small balls. Place these on a cookie sheet and bake. This makes exactly 45 small cookies (about 1.5-2" across). I calculated about 30 net carbs for the whole recipe, so it would be 1.5 carbs per cookie.

Here is an interesting note, as well: When my husband saw the cookies, he remarked how tiny they are. I told him the cookbook is an old one, and that is the size cookies used to be! It is interesting to make things like muffins and cookies from this book because the sizes look very tiny compared to things we are used to now...cookies from Mrs. Field's and huge muffins from places like Marie Callender's (who makes their muffins in miniature bundt pans!). I think this illustrates how portions have got out of control in the past 30 years or so...especially for carby things.

Thinner.com discussion board - Chocolate Chip Cookies

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#8299

From: glassmurf@...
Date: Mon Oct 25, 2004 11:57 pm
Subject: Chocolate Chip Cookies

glassmurf

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CHOCOLATE CHIP COOKIES

From Dana Carpenders "hold the toast" low carb newsletter special christmas cookie edition.

The recipe calls for 12 ounces of Sugar Free Chocolate chips (which happen to be on back order with every online vendor I know if they even list them anymore ;) but also lists a subsitution of Sugar Free Dark Chocolate Bars (Carbolite for instance) which she suggests using a food processor to chop into small pieces...I just used my hand chopper that I use for veggies and that worked well.

Preheat oven to 375°F.

12 ounces Sugar free chocolate chips (or dark chocolate bars chopped up)
1 cup (2 sticks) Butter, softened
1.5 Cups Splenda
1.5 tsp Blackstrap or Dark Molasses (i used dark)
2 eggs
1 Cup almond flour (aprox 2/3 C raw almonds ground fine in food processor (I use a coffee grinder) yields about 1 Cup almond flour)
1 Cup vanilla whey protein powder
1/4 Cup Oat bran
1tsp baking soda
1tsp salt
1 Cup chopped walnuts or pecans

Using an electric mixer, beat butter, Splenda, and molasses until creamy and well blended. Add eggs, one at a time, and beat well after each addition. In a separate bowl, stir together ground almonds, vanilla whey protein powder, oat bran, baking soda and salt. Add this mixture, about 1/2 cup at a time, to butter/Splenda mixture, beating well after each addition, until it is all beaten in. Stir in nuts and chopped chocolate bars or chips. Drop by rounded tablespoons onto cookie sheets sprayed with non stick spray. These will not spread and flatten as much as standard chocolate chip cookies, so if you want them flat, you'll have to flatten them a bit.

Bake for 10 minutes, or until golden.

I personally will use a little less salt in my next batch, but then again, I don't use unsalted butter, and I use sea salt instead of Mortons (because Mortons adds sugar to their salt). So that may just be a personal thing on my part, unsalted butter may have made a difference.

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#11637

From: LowCarbRecipeBox@...
Date: Tue Apr 24, 2007 3:59 pm
Subject: Chocolate Chip Cookies

LowCarbRecipeBox@...

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Chocolate Chip Cookies

1 cup butter, softened
1-1/2 cups Splenda or Maltitol Crystals
1-1/2 teaspoons dark molasses
2 large eggs
1 cup almond flour
1 cup vanilla whey protein powder
1/4 cup oat bran
1 teaspoon baking soda
1 teaspoon salt
12 ounces sugar free chocolate bar, chopped into small pieces
1 cup chopped walnuts or pecans

Preheat oven to 375F. Line baking sheets with parchment paper or a non-stick baking mat. Beat together butter, Splenda, and molasses until light and fluffy. Add eggs, one at a time, and beat well after each addition. In a separate bowl, stir together ground almonds, vanilla whey protein powder, oat bran, baking
soda and salt. Stir almond flour mixture into butter mixture until blended. Stir in nuts and chopped chocolate bars. Drop by rounded tablespoons onto prepared baking sheets. Flatten with palm of hand. Bake for 10 minutes, or until golden.
Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.

This recipe is courtesy of The LowCarbRecipeBox
http://health.groups.yahoo.com/group/LowCarbRecipeBox/

If you would like to request a recipe from the LowCarbRecipeBox,
click here ~~> I have a Recipe Request!

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