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Old 11-22-2006, 03:27 PM   #1
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Holiday Cookie thread

Please post your favorite low carb holiday cookie (or any low carb cookie) recipe for us baking challenged people ! Thank you
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Old 11-24-2006, 07:05 AM   #2
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Ooh--I'd love to get in on this!
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Old 11-24-2006, 07:06 AM   #3
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Low Carb Almond Sugar Cookies


1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating


Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.


Low Carb Brownies
Makes about 48

1 cup ground almonds, well sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups Splenda or granulated Maltitol
1 cup unsalted butter
4 ounces unsweetened baking chocolate, chopped
2 teaspoons vanilla
4 extra large eggs, beaten
1 cup chopped pecans


Preheat oven to 350 F. Butter a 9" x 13" cake pan. Stir together almonds, baking powder, salt and Splenda; set aside. In a microwave bowl, on high, melt the butter and the chocolate, stirring frequently. Add the Splenda, the beaten eggs and vanilla; beat until well blended. Stir in the dry mixture, mix well, then stir in the pecans. Pour into the prepared pan, spread evenly. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Check at 15 minutes. Do not overbake. Cool on wire rack, cut into 48 squares.

Note: 1.8 net carbs per square


Low Carb 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 375°F. 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 preparted 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.



Low Carb Peanut Butter Cookies
1.3 grams of carbs per cookie

Makes about 40

1/2 cup sugar-free chunky peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 teaspoons vanilla extract
4 packets of sugar substitute
2 tablespoons soy flour
1 teaspoon baking powder


Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a non-stick baking mat, or spray it with non-stick cooking spray. In a large mixing bowl blend together all ingredients. Drop by teaspoons on prepared baking sheet. You should have 40 cookies. If you have more, the carb count per cookie will be less, and if you have less than 40 cookies the carb count will be more. Bake about 10 minutes or until set. Cool for 1 minute on baking sheet then remove to wire racks to cool completely.


Low-Carb Snickerdoodles
Ground almonds create an "almond flour" which is a wonderful substitute for wheat flour for many baking recipes.

Makes about 26

1/2 cup butter, softened
1-1/2 cups ground almonds
1 cup granulated Splenda
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda
1 teaspoon cinnamon


In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup Splenda, egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour. Pre-heat oven to 350 F. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Roll chilled dough into 1-inch balls. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased baking sheet. Bake 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack to cool completely.

Note: 1.5 net carbs per cookie
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Old 11-24-2006, 07:07 AM   #4
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woohoo aber! so nice to see you! thank you for all the recipes!!!!!

Last edited by Loner; 11-24-2006 at 07:10 AM.. Reason: spelling
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Old 11-24-2006, 07:20 AM   #5
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not a prob! I have more around here somewhere....
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Old 11-25-2006, 05:11 PM   #6
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These are Carolyn F's---I made a 1/2 batch a couple of weeks ago and they are so good. I subbed 1/2 almond flour for CQ, then topped some with apricot and some with cherry l.c. preserves.

Carbquick Cream Cheese Cookies


2 sticks of unsalted butter at room temperature
(or use salted butter and cut down on the salt below)
4 ounces of cream cheese, at room temperature
1 cup Sugar Sub..Splenda..whatever
2 eggs yolks, at room temperature
1 tsp. vanilla extract
2 cups Carbquik
3/4 tsp. salt (unless salted butter is used)
Sugar free jam..(raspberry, apricot, strawberry)
OR a pecan half

Preheat oven to 300 degrees

Place the butter, cream cheese, and sweetener into a bowl and mix until smooth. Scrape down the sides of the bowl and add
the yolks and vanilla, and mix to combine. Then add the Carbquik
and the salt and mix well until everything is incorporated.

To form cookies, use a regular teaspoon and then roll into balls
with your hands and place on an ungreased cookie sheet or
on parchment paper. Then flatten each ball with your fingers until
a little disk is formed..About 1/2 inch..Then on top of each disk
make a little dent with your finger and fill with the sugarfree jam..
Not too much..OR you can put a pecan half in that little dent.
Bake for about 12-16 minutes, watching carefully..The bottoms will
turn slightly brown, but the tops won't...Remove from the oven
and let sit in the pan to cool for about 10 minutes..CAREFULLY
remove them from the pan onto a wirerack to cool..They are very
tender, so they will be firmer the cooler they are.

I think you will enjoy these..
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Old 11-28-2006, 10:43 AM   #7
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Here's another place to look through:

Holiday Cookie Challenge

I can't bump it.
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Old 11-28-2006, 10:46 AM   #8
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wonderful.....keem im coming!
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Old 11-04-2007, 02:22 PM   #9
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This is a great thread! I'm gonna try some of these this weekend.
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Old 11-04-2007, 02:25 PM   #10
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subscribing!
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Old 11-04-2007, 03:59 PM   #11
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Not exactly cookies, but holiday fare nonetheless

Originally posted in its own thread:


Quote:
Originally Posted by Pami View Post
* Exported from MasterCook *

Buckeyes

Recipe By :
Serving Size : 64 Preparation Time :0:00
Categories : Dessert Holiday
Snack Specialty Ingredient

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter
2 cups peanut butter
1 Tablespoon vanilla
1/2 cup ThickenThin not/Sugar
1 pound powdered erythritol

8 ounces sugar free chocolate chips
1 ounce food grade paraffin

In bowl of food processor, combine butter and peanut butter; process until
smooth.

Add vanilla- process to incorporate, then add ThickenThin not/Sugar.

With machine running, add erythritol, about 1/2 cup at a time, until all
is incorporated and mixture is smooth.

Form balls with level tablespoons of mixture and place in a single layer
on a baking tray.

Freeze balls until frozen through- or overnight.

Melt chocolate chips with paraffin and stir until smooth.

Keep chocolate mixture warm, and dip frozen peanut butter balls using a
toothpick.
(The chocolate doesn't cover the whole thing- the peanut butter filling
needs to show to maintain the appearance of a "buckeye".)

Let excess chocolate drip into dipping bowl, and when the dripping stops,
replace the buckeye on the frozen baking tray.

Let thaw and use a finger to smooth over the toothpick hole in the peanut
butter filling.

Re-freeze in a single layer, then pack in freezer containers to store.

- - - - - - - - - - - - - - - - - - -

Per Serving: 91 Calories; 7g Fat (55.3% calories from fat); 2g Protein;
11g Carbohydrate; 7g Sugar Alcohol; 3g Dietary Fiber; 6mg Cholesterol;
66mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat.






Nutr. Assoc. : 0 0 0 0 0 0 0 0
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Old 11-04-2007, 04:18 PM   #12
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For Tanner and luckiangel:





* Exported from MasterCook *

Raspberry-filled Coconut Sandwich Cookies

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Dessert Specialty Ingredient

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
[COLOR="Red"] 1 recipe Legal Brand[/COLOR]
6 ounces creamed coconut
1 egg
1 teaspoon vanilla
1 teaspoon coconut flavoring
1 cup unsweetened coconut meat
2 1/2 cups Carbquik
finely shredded unsweetened coconut

Preheat oven 400F. Line 2 baking sheets with parchment.

In bowl, beat Legal Brand milk, creamed coconut, egg, vanilla and coconut
flavoring until smooth.

Add coconut and Carbquik and stir well.

If dough is too soft, refrigerate at this point until it becomes workable.

Shape tablespoonfuls of dough into balls. Place 2 inches apart on prepared
baking sheet. Flatten with glass dipped in very fine coconut.

Use something small to cut a window from half the cookies- I used a 2-liter pop bottle cap.
Remove dough scraps from windows and throw back in with the rest of the dough.

Bake 8- 10 minutes or until golden on tops, and brown around edges.
Remove from oven and cool completely on wire racks.

Spread a thin layer of Smucker's Sugar Free Raspberry jam on the backs of
the whole cooled cookies. Top with a window cookie, flat side down.

I suppose you could sprinkle some powdered erythritol over these, through a
strainer, but if I decide to do this, it will be immediately before serving them.

- - - - - - - - - - - - - - - - - - -
Per Serving (excluding jam filling): 181 Calories; 15g Fat (55.6% calories from fat);
5g Protein; 22g Carbohydrate; 18g Dietary Fiber; 21mg Cholesterol; 78mg Sodium.
Exchanges: 0 Lean Meat; 2 1/2 Fruit; 21 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0


[COLOR="Red"]

* Exported from MasterCook *

Legal Brand

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Miscellaneous Specialty Ingredient

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup heavy cream
2 Tablespoons SugarSlim -- or DiabetiSweet
Liquid Splenda -- equivalent to 2/3 cup sugar
1 cup polydextrose

Bring cream, SugarSlim and Splenda to a slow boil over medium-low heat.

Whisk in polydextrose, slowly, so that cream stays hot enough to dissolve
it.
(If you get a clump, just stir for a while to get cream back up to
temperature, then continue.)

Remove from heat; allow to cool to room temperature before using.

Use one whole batch of "Legal Brand" to substitute for a full can of
Eagle Brand in any recipe.

- - - - - - - - - - - - - - - - - - -

Per Serving: 610 Calories; 44g Fat (31.7% calories from fat); 2g Protein;
211g Carbohydrate; 184g Dietary Fiber; 163mg Cholesterol; 45mg Sodium.
Exchanges: 1/2 Non-Fat Milk; 9 Fat.


Nutr. Assoc. : 0 0 0 0

[/COLOR]
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Old 11-05-2007, 11:35 AM   #13
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Dizneegirl's LC Congo Bars



2/3 cup wheat protein isolate *
2/3 cup almond meal *
1/8 cup milk & egg protein powder *
1 cup polydextrose
1 stick butter, room temp
1 1/2 cups Splenda granular **
1 1/2 teaspoons blackstrap molasses
1 1/2 teaspoons vanilla extract
2 large eggs, room temp
3/4 cup MiniCarb Chocolate Chips, semi-sweet
1/2 cup chopped pecans

Preheat oven to 350.

Grease a 9x13 baking pan, set aside.

Blend wheat protein, almond meal, milk & egg protein, and polydextrose in a small bowl. Set aside.

Cream butter, Splenda and vanilla until light and fluffy. Add eggs, and mix until blended. Add dry ingredients, and mix on low until almost blended. Add chocolate chips and nuts, and finish mixing by hand.

Spread batter evenly in prepared 9x13 pan. Bake 25-30 minutes, until top forms a golden crust.

Cool 30 minutes in pan on rack before cutting.

Per Serving (18 bars, excluding polydextrose): 134 Calories; 10g Fat (64.1% calories from fat); 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 71mg Sodium. 1 cup of polydextrose should add 12.6 net carbs to the entire recipe


* WPI/almond flour/milk & egg protein happens to be my flour replacement of choice... you could try this with 1 1/3 cup Carbquik or your low-carb flour replacement of choice, if you prefer.

** Or sweetners of your choice. I actually used liquid sucralose and liquid stevia to equal 1 1/2 cups of sweetness, myself. If you use all liquid, you may want to add 1/8 cup of your mixed dry ingredients to your butter when you cream it.
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Old 11-07-2007, 09:12 AM   #14
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Old 11-07-2007, 09:15 AM   #15
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Thanks so much for this thread...I am planning some baking this year!
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Old 11-07-2007, 09:41 AM   #16
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I have tons of cookie recipes but unfortunately they're not low carb!
Every Christmas I make about 10 different cookies, so I'm always looking for recipes.

Diana
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Old 12-14-2007, 06:27 PM   #17
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BUMP BUMP!!!!

Yummie!!! cookies.....
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Old 12-15-2007, 02:02 PM   #18
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recipes look great!
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Old 11-17-2008, 08:02 AM   #19
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Pami, if you see this (or anyone who knows) what is "1 recipe Legal Brand", on your buckeyes recipe? I just got some creamed coconut and want try making a holiday cookie with it soon.

ETA: nevermind

LOL I see it under the recipe

Last edited by 24Fan; 11-17-2008 at 08:03 AM..
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Old 11-17-2008, 06:39 PM   #20
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Quote:
Originally Posted by Pami View Post


Legal Brand

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Miscellaneous Specialty Ingredient

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup heavy cream
2 Tablespoons SugarSlim -- or DiabetiSweet
Liquid Splenda -- equivalent to 2/3 cup sugar
1 cup polydextrose

Bring cream, SugarSlim and Splenda to a slow boil over medium-low heat.

Whisk in polydextrose, slowly, so that cream stays hot enough to dissolve
it.
(If you get a clump, just stir for a while to get cream back up to
temperature, then continue.)

Remove from heat; allow to cool to room temperature before using.

Use one whole batch of "Legal Brand" to substitute for a full can of
Eagle Brand in any recipe.

/COLOR]
It's the recipe at the bottom of her above post.

I just noticed that you found it - LOL

Last edited by jlatislaw; 11-17-2008 at 06:41 PM..
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Old 11-17-2008, 08:37 PM   #21
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LOL Thanks
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Old 11-17-2008, 08:46 PM   #22
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GINGERSNAPS


2 cups almond flour ( I use HONEYVILLE FARMS BLANCHED ALMOND FLOUR)
4 oz butter -- 125gr softened
1/2 cup splenda (I use liquid Splenda)
1 tbsp water
3 tsp ground ginger powder
1.5 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground allspice
2 tsp blackstrap molasses
1/2 tsp salt (omit if using salted butter)

Combine all ingredients well.

Form into 36 small balls and placed on greased cookie sheet.

Bake at 300°F-150°Cfor about 20 minutes.

After 5 minutes in the oven, press cookies down lightly with a fork, then continue with baking.
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Old 11-18-2008, 02:48 AM   #23
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Old 11-18-2008, 05:30 AM   #24
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oh man those sound good,KB! Adding to my list
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Old 11-18-2008, 05:58 AM   #25
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http://www.lowcarbfriends.com/bbs/lo...r-cookies.html
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Old 10-19-2010, 07:19 AM   #26
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Old 10-19-2010, 01:41 PM   #27
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Old 10-19-2010, 01:54 PM   #28
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thanks for starting this thread--love it!!!
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Old 10-19-2010, 02:33 PM   #29
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Thank you for this thread.
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Old 10-19-2010, 02:40 PM   #30
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thank you great recipes
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