Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 07-09-2008, 07:18 PM   #1
Guest
 
Join Date: Jun 2004
Posts: 2,562
Gallery: ljh150
Chocolate Chip Cookies made w/ Almond Flour?

I thought I saw a recipe for CCC made w/ almond flour on here a while back, now I can't seem to find it. Anyone remember it?
ljh150 is offline   Reply With Quote

Sponsored Links
Old 07-09-2008, 07:39 PM   #2
Major LCF Poster!
 
retroworx's Avatar
 
Join Date: Dec 2006
Posts: 2,173
Gallery: retroworx
Could this be the one??


Dana Carpender's Chocolate Chip Cookie Recipe
A classic chocolate chip cookie, just like Mom used to make - only a lot better for you!

* 1 cup almond meal
* 1 cup vanilla whey protein powder
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter -- softened (2 sticks)
* 1/2 cup Splenda granular
* 3/4 cup Steel's Gourmet Sugar Substitute (Maltitol)*
* 2 eggs
* 3 teaspoons vanilla extract
* 2 cups Sugar Free Chocolate Chips
* 1 cup chopped pecans or walnuts (optional)

*NOTE FROM DANA:
This recipe calls for maltitol. You can substitute 3/4 cup extra Splenda plus a teaspoon of molasses if you want a polyol-free cookie - the cookies will be a little crumblier, but will taste fine.

Measure the almond meal, vanilla whey protein, baking soda, baking powder, and salt, and stir together. Set aside.

Using an electric mixer, beat the butter till creamy and fluffy. Add the Splenda and maltitol, and beat till very well combined. Scrape down the sides of the bowl as needed.

Add the eggs and vanilla, and beat well.

Now add the dry ingredients, in three additions, beating each addition till well incorporated before adding the next.

Beat in the chocolate chips and pecans, and mix just until well-distributed.

Turn off mixer, and scrape the dough off the beaters back into the bowl.

Preheat oven to 375.

Scoop dough by rounded tablespoonfuls onto cookie sheets you've sprayed with non-stick cooking spray, or covered with pan liners or baking parchment.

Bake cookies for 10-12 minutes. Cool on wire racks.

Yeild: 44 cookies, each with: 125 Calories, 9g Fat, 6g Protein, 6g Total Carbohydrates*, 3g Dietary Fiber*. *Net Carbs per cookie 3 grams.
__________________
-Retroworx
retroworx is offline   Reply With Quote
Old 07-09-2008, 07:56 PM   #3
Guest
 
Join Date: Jun 2004
Posts: 2,562
Gallery: ljh150
Thanks! Darn, I still need vanilla protein powder. That looks like a yummy recipe, though.
ljh150 is offline   Reply With Quote
Old 08-09-2008, 01:24 PM   #4
Guest
 
Join Date: Jun 2004
Posts: 2,562
Gallery: ljh150
OK, I finally got around to making these, and while they have a nice taste, they are spongy like muffins! The only thing I changed was I subbed the splenda and maltitol for xylitol, brown diabetisweet(isomalt), and vanilla creme stevia. Very weird!
ljh150 is offline   Reply With Quote
Old 08-09-2008, 01:39 PM   #5
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,030
Gallery: Barbo
Stats: 225/155/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Here's one I liked. Didn't like Dana's

Personally I would try to use the ingredients listed before I make changes
in a recipe for the first time around. Now you've got me hungry for choco
chippers

Low Carb Choco Chip Cookies

Dry Ingredients:
1 c. Carbquick, kinda rounded a bit.
1/2 c. almond flour
1/2 tsp. baking soda
1/4 tsp. baking powder (next batch I will include this)
1/2 c. polydextrose
1/4 c. level brown Diabetisweet
2 tbs. erythritol
1 Splenda Quick Pack:
1/4 c. vanilla Designer Protein Powder (Trader Joe's)
Place the dry ingredients in a large baking dish and mix with whisk until
well blended.

Wet Ingredients:
2 eggs
1 tsp. vanilla extract
3/4 c. unsalted butter, softened
1 c. sugar-free chocolate chips
1/2 c. chopped pecans.

Preheat oven to 350-360

Cream butter and vanilla until very creamy, then add dry ingredients,
stir and then add chips and nuts. Get everything well incorporated.

Place bowl in freezer and get the cookie dough nice and cold.

Drop by small scoops onto parchment paper leaving some room in between
each cookie. This made two large cookie sheets but I bake them separately.

Bake about 8-10 minutes watching that they don't get too brown.
Transfer to cooling rack.

Sorry I have no nutritionals for these delicious cookies.
__________________
__________________
BARBOS LOWCARB kITCHEN
Barbo is offline   Reply With Quote
Old 08-09-2008, 01:42 PM   #6
Very Gabby LCF Member!!!
 
Barbo's Avatar
 
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
Posts: 4,030
Gallery: Barbo
Stats: 225/155/136
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Here's one that Charski gave to me

Low Carb Char’s Choc Chippers
Boy, I really had to scratch through to find this - I don't make them often although my notes (from July 05! LOL!) say that I liked them! HAR HAR! Well, I just don't MISS CC cookies that much. But here ya go:

Chocolate Chip Cookies
(Makes 50 cookies)

3C Carbquik
1tsp. baking soda
2 eggs
1 C polydextrose
1 C (2 sticks, ½ pound) butter, softened
½ C erythritol (I used brown Diabetisweet)
½ C Vanilla Designer Whey Powder
1TB vegetable glycerine
1TB molasses (I omitted)
½ tsp. liquid Splenda
1tsp. vanilla extract
2 C (12-ounce package) MiniCarb Semi-Sweet Chocolate Morsels (I used 8 ounces plus a cup of walnut pieces)

-Combine Carbquik and baking soda in small bowl, set aside.
-Beat eggs and polydextrose until smooth with no large lumps. Next add butter, beating well. Add sweeteners, molasses, and vanilla until creamed. (I cream the PolyD with the butter, THEN add the rest. I've not had good luck combining it with eggs first!)
-Gradually beat in Carbquik mixture. Stir in morsels.
-Drop by heaping tablespoon onto ungreased baking sheets covered with parchment/baking paper.
-Bake in preheated 375° oven for 10 to 13 minutes or until golden brown. Let stand for 3-5 minutes; remove to wire racks or newspaper to cool completely.

Nutrition info for entire recipe:
Calories: 4231
Fat: 339
Carbs: 463 Fiber: 378 (net carbs: 85)
Protein: 137

Per cookie:
Cal: 86
Fat: 7
Net Carb: 1.4
Prot: 2.5

Now, ya COULD just add those chips TO the PB cookie recipe - THAT I would go for!
Char
Barbo is offline   Reply With Quote
Old 08-09-2008, 07:48 PM   #7
Guest
 
Join Date: Jun 2004
Posts: 2,562
Gallery: ljh150
Thanks, but unfortunatly I can't do Carbquick, (sensitivity). I wish I could! I like my chocolate chip 'muffins' though, they're not too bad!
ljh150 is offline   Reply With Quote
Old 08-09-2008, 08:13 PM   #8
Very Gabby LCF Member!!!
 
jacksmixedtape's Avatar
 
Join Date: Nov 2007
Location: going to school in NC
Posts: 3,511
Gallery: jacksmixedtape
Stats: 160/140ish, 5'11"
WOE: gluten-free whole foods
Start Date: May 2007
Quote:
Originally Posted by ljh150 View Post
Thanks, but unfortunatly I can't do Carbquick, (sensitivity). I wish I could! I like my chocolate chip 'muffins' though, they're not too bad!
Dana Carpender's chocolate chip cookies are much better straight from the freezer.

I'm working on a recipe using a bit of oat flour. Using 100% almond flour doesn't yield very convincing chocolate chip cookies, unfortunately. The texture is always off.
jacksmixedtape is offline   Reply With Quote
Old 08-10-2008, 04:41 AM   #9
Very Gabby LCF Member!!!
 
Soobee's Avatar
 
Join Date: Dec 2006
Location: Massachusetts
Posts: 4,437
Gallery: Soobee
WOE: Atkins
Start Date: September 2000
Maybe a mix of coconut flour and almond flour would work.
Soobee is online now   Reply With Quote
Old 08-10-2008, 10:31 PM   #10
Senior LCF Member
 
mrs_munro's Avatar
 
Join Date: Oct 2003
Location: Ontario, Canada
Posts: 513
Gallery: mrs_munro
Stats: 167/127/130
Start Date: July 2003
Could the chocolate chip cookie bars posted by CarolynF be the ones you were thinking of?

http://www.lowcarbfriends.com/bbs/lo...okie-bars.html
mrs_munro is offline   Reply With Quote
Old 08-11-2008, 09:08 AM   #11
Guest
 
Join Date: Jun 2004
Posts: 2,562
Gallery: ljh150
No, but those look great and I have all the ingrediants except the nuts, (if I sub almond flour). I almost always use xylitol/stevia for a sweetener, I'll see how these turn out!
ljh150 is offline   Reply With Quote
Old 08-11-2008, 11:41 AM   #12
Senior LCF Member
 
oliveoyl's Avatar
 
Join Date: Dec 2004
Location: NC
Posts: 612
Gallery: oliveoyl
Stats: 208/166/165
WOE: Low Carb Primal
Start Date: August 2002
These are not traditional Toll-house style cookies, but they're quick and easy to make and taste great. I like to add a drop of orange extract to them. The recipe can be easily doubled -- it makes 24 small cookies as written.
1 1/4 cups almond meal
equivalent of 1 cup sweetener
2 tablespoons erithrytol (you can just use more splenda instead)
1 teaspoon vanilla
1/4 cup butter, softened
1 egg
1/4 cup chocolate chips (or more if you like)
1/4 cup chopped pecans or walnuts
Preheat oven to 325 degrees. Mix everything together well and drop by the teaspoonsful onto an ungreased baking sheet. Flatten slightly. Bake for 20 minutes or until lightly browned.
Makes 24 cookies. Using carb-free or liquid splenda, they have 1.5 carbs and 53 calories each (depending on chocolate chips used). With bulk splenda, they have 2.5 carbs each.
oliveoyl is offline   Reply With Quote
Old 08-12-2008, 11:15 AM   #13
Major LCF Poster!
 
pommie2's Avatar
 
Join Date: Aug 2006
Location: Jersey Shore
Posts: 1,173
Gallery: pommie2
Stats: 156.8/149/125
WOE: Atkins
Start Date: Mar 2002 Restart May 07
I just used the recipe on the back of the bag of Nestle's chocolate chips and substituted almond flour for the flour, splenda for the sugar and used sugar free chocolate chips. They came out great.
pommie2 is offline   Reply With Quote
Old 11-11-2011, 10:19 AM   #14
Junior LCF Member
 
Join Date: Jul 2011
Posts: 9
Gallery: royjohnson
Way to go Pommie.
Always best to make simple substitutions rather than re-engineer the whole thing with the dubious manufactured low carb substitutes.
royjohnson is offline   Reply With Quote
Old 11-11-2011, 01:37 PM   #15
Major LCF Poster!
 
misslatte's Avatar
 
Join Date: Aug 2008
Posts: 2,845
Gallery: misslatte
Stats: 5'11" - 260/~175
Buttoni has a version that I want to try - not sure if I can link the blog for you. Google buttoni's low carb recipes and you'll find the blog that has the recipe.
misslatte is offline   Reply With Quote
Old 11-11-2011, 03:31 PM   #16
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,172
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Chocolate Chip Cookies

Here's that recipe of mine. They're not bad. Haven't made a batch in quite awhile however:

I took a chocolate chip recipe I found on the net at on a blog called lowcarbist and modified it to come up with the cookie pictured above. These are cakey in texture, but they sure are tasty! My picky husband ate several and said “Not bad”. These are not Induction friendly due to the almond flour and nuts. Sometimes I leave out the chopped nuts to lower calorie/carb count even more.

INGREDIENTS:

1 c. almond flour
¼ c. + 2T. unsweetened, plain whey protein isolate
1 tsp. baking soda
½ c. chopped nuts
½ c. sugar-free chocolate chips
¼ c. granular Splenda
4 T. erythritol sweetener
3 T. melted, unsalted butter
1 egg, beaten
¼ c. vanilla sugar-free syrup
1 T. water

DIRECTIONS:

Preheat oven to 350º. Mix all dry ingredients in large bowl. Add all wet ingredients. Blend well and let batter set for a couple minutes to firm up. Spoon onto greased or non-stick baking sheet in 1″ globs. They don’t spread out much when cooking, so I slightly flattened with my fingers, but not too much. Bake for about 12 minutes at 350º. Cool on cloth or racks. I got exactly 26 cookies.

NUTRITIONAL INFO: Makes 26 cookies, each cookie contains:
55.85 calories
4.79 g fat
2.04 g carbs
.84 g fiber
1.2 g NET CARBS
1.8 g protein
54 mg. sodium
__________________
Peggy
My recipe website: http://buttoni.wordpress.com/
buttoni is offline   Reply With Quote
Old 11-11-2011, 06:31 PM   #17
Major LCF Poster!
 
misslatte's Avatar
 
Join Date: Aug 2008
Posts: 2,845
Gallery: misslatte
Stats: 5'11" - 260/~175
Quote:
Originally Posted by buttoni View Post
Here's that recipe of mine. They're not bad.
I was hoping you would make an appearance!

I need to find a version that is as close as humanly possible to the toll house recipe. How does this measure up? Trying to convince my dad that these foods are yummy!
misslatte is offline   Reply With Quote
Old 11-11-2011, 07:38 PM   #18
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,172
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
Well, I used Sensato S/F choco chips and I'm not so fond of them. I think these would have been better with Hershey's S/F chips. But that aside, I think these are a bit cakier than Toll House. Many years ago, I baked so many Toll House when I was in high school, my Mom made me use shortening with butter extract to not use so much margarine/butter. That cauases Toll House to come out cakier. So my LC recipe is actually pretty close to what I cooked, but these are not as crisp (if that's what you're wanting) as the Toll House recipe "as written".

Last edited by buttoni; 11-11-2011 at 07:40 PM..
buttoni is offline   Reply With Quote
Old 11-17-2011, 08:23 PM   #19
Major LCF Poster!
 
Join Date: Jan 2006
Posts: 1,116
Gallery: CreekWatcher
Quote:
Originally Posted by misslatte View Post
I was hoping you would make an appearance!

I need to find a version that is as close as humanly possible to the toll house recipe. How does this measure up? Trying to convince my dad that these foods are yummy!
I don't have the kind of recipe you're looking for (I hope someone else chimes in who does), but I can tell you one thing: the use of polydextrose for most of the textural sugar sub will result in a chewier cookie, which is one of the characteristics of the toll house type.

One thing I wonder (going back to the first of this thread), if the resulting texture at best wasn't great, why the heck did Dana Carpender choose maltitol, nutritionally the worst of the sugar alcohols?
CreekWatcher is offline   Reply With Quote
Old 11-17-2011, 08:37 PM   #20
Major LCF Poster!
 
Join Date: Jan 2006
Posts: 1,116
Gallery: CreekWatcher
Wait a minute--it's been many years since I've had toll house cookies...maybe I'm not remembering them right. I was thinking that they are both flat and chewy, but is this correct?

(I may be thinking instead of the old Pillsbury fridge choc chip cookie dough rolls, and the type of cookie they produced.)

Last edited by CreekWatcher; 11-17-2011 at 08:38 PM..
CreekWatcher is offline   Reply With Quote
Old 11-17-2011, 10:10 PM   #21
Major LCF Poster!
 
Join Date: Jun 2003
Location: In A Clown Car!
Posts: 2,351
Gallery: RVcook
Stats: 153/143/125
WOE: 40/30/30
Start Date: 8/2012
Quote:
Originally Posted by CreekWatcher View Post
Wait a minute--it's been many years since I've had toll house cookies...maybe I'm not remembering them right. I was thinking that they are both flat and chewy, but is this correct?

(I may be thinking instead of the old Pillsbury fridge choc chip cookie dough rolls, and the type of cookie they produced.)
My daughter says I have THE best recipe for choc chip cookies (yes, the REAL ones with regular flour and sugar) and they are INDEED flat, crispy on the edges and crewy/gooey in the center. You are correct. :-)
RVcook is offline   Reply With Quote
Old 11-17-2011, 10:57 PM   #22
Major LCF Poster!
 
Join Date: Jan 2006
Posts: 1,116
Gallery: CreekWatcher
Thanks, Donna. Now, intelligent and industrious lc experimenters (that leaves me out) might want to look at Alton Brown's Good Eats episode where he does choc chip cookies 3 different ways: thin, chewy, and puffy--and goes over the baking principles that make each cookie different. You can look at it on youtube here, assuming you can endure sister Marsha's hilarious antics (the cookie monster's brother, on the other hand, expresses himself with admirable concision):


(This is part one; after it plays, a grid of different photos will appear on the tv screen, one of which is part two--it will have "the chewy" printed on it. At the end of part two there's a summing up.)

For the even geekier, here's a link to a pdf someone made out to chart the three different recipes together:

http://assets.simplifried.com/wp-con...ie-science.pdf
CreekWatcher is offline   Reply With Quote
Old 11-18-2011, 07:13 AM   #23
Very Gabby LCF Member!!!
 
drjlocarb's Avatar
 
Join Date: Feb 2010
Location: Indiana
Posts: 4,362
Gallery: drjlocarb
Stats: 274 /219/190
WOE: vlc/NK
Start Date: LC-1999,jan2010 274 NK 1-1-13 at 244
Great information, Creek. Thanks.
drjlocarb is offline   Reply With Quote
Old 11-18-2011, 07:43 AM   #24
Major LCF Poster!
 
Join Date: Jun 2003
Location: In A Clown Car!
Posts: 2,351
Gallery: RVcook
Stats: 153/143/125
WOE: 40/30/30
Start Date: 8/2012
I adore all that geeky stuff! After all...while "cooking" may be an art, "baking" is really a science.

I have to admit that for the most part, creating identical (or somewhat identical) LC choc chip cookies must be truly difficult or else someone would have 'perfected' the recipe by now. I have been cooking and baking for my family since the 70's and when I began LCing in 2003, I tried to create a reasonable clone of most of the higher carbed baked goods I enjoyed prior. I had success with quick breads, yeast breads, main dishes, appetizers and most desserts, but that darned choc chip cookie recipe was the biggest stumbling block.

As you confirmed, my recipe has every asset I enjoy in a cookie - thin, crispy and chewy. But, I quickly discovered that I just couldn't substitute one ingredient for another because of the scientific synergy between the "players" in the recipe. In my experiments, I have subbed various flours (and combinations therein), subbed sweeteners (and combinations therein) AND, I also added polyD which 'helped' the texture, but I paid a steep price by spending most of the day...let's just say, indisposed...

To date, I have just not been happy enough with my LC results to post anything worth looking at. I may have to try again though...you have reminded me how much I am "missing" those cookies...ughh!
__________________
Donna

When life happens, sometimes you NEED 'Plan C'...
RVcook is offline   Reply With Quote
Old 11-18-2011, 07:50 AM   #25
Major LCF Poster!
 
Join Date: Jan 2006
Posts: 1,116
Gallery: CreekWatcher
Sorry about that, Donna; I know what you're talking about (except that I don't have a problem with poly d).
CreekWatcher is offline   Reply With Quote
Old 11-18-2011, 08:54 AM   #26
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,710
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
http://www.lowcarbfriends.com/bbs/lo...ip-cookie.html
CarolynF is online now   Reply With Quote
Old 11-18-2011, 08:57 AM   #27
Way too much time on my hands!
 
CarolynF's Avatar
 
Join Date: Jun 2002
Location: Kansas
Posts: 38,710
Gallery: CarolynF
Stats: 195/141/139
WOE: Eat Fat, Get Thin
Start Date: January 2001
These are my very favorites..

http://www.lowcarbfriends.com/bbs/lo...on-marias.html
CarolynF is online now   Reply With Quote
Old 02-03-2013, 01:44 PM   #28
Junior LCF Member
 
sacmom3's Avatar
 
Join Date: Jan 2007
Posts: 10
Gallery: sacmom3
Quote:
Originally Posted by pommie2 View Post
I just used the recipe on the back of the bag of Nestle's chocolate chips and substituted almond flour for the flour, splenda for the sugar and used sugar free chocolate chips. They came out great.
Lol. That's what I was thinking of doing. Glad to know yours came out good.
sacmom3 is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 06:08 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.