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Old 01-02-2011, 07:56 PM   #1
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Flourless fudge cookies ... need help

I tried improvising from an old recipe, and it just didn't work.

Here's the recipe:

2 14 cups Splenda
1/4 tsp. salt
1 cup Dutch-process cocoa powder
3 egg whites
2 tsp. sugar-free vanilla extract

Mix everything, drop (not!) large spoonfuls (it was too dry) and bake for 8 to 10 minutes at 350.

I dropped blobs, and I baked and baked, and they just stayed as blobs ... they never flattened out like the original recipe (which called for 2 1/4 cups of confectioners sugar and not Splenda.)

So, is there maybe already a similar recipe on here that I haven't found?

Or, can anyone suggest what I could add that would bring in some moisture, so that they bake out flat into 3" cookies like the original recipe?

Oh, and it seemed a little bitter to me ... is that because of using the Splenda instead of the confectioners sugar?

It's my first time here, so I appreciate any help you guys can offer.

HUGz! Jules
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Old 01-02-2011, 08:12 PM   #2
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Splenda doesn't react the same as sugar in baking. I don't have that much experience but isomalt and polyd act more like sugar in baked goods. Maybe someone has a better answer for you.
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Old 01-02-2011, 08:32 PM   #3
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HI! Welcome

^^^^What she said ! It seems it needs something to hang on to. I would experment with some bake mix to salvage what you have and sweetener. Because if you taste it right now it would be bitter. So I would use about 1/2 cup of erythritol powder, 1 cup of bake mix and see if you have a spoonable cookie and if it taste good. We taste everything.

I looked at the recipe again. It won't be flourless cookies.

In your recipe it held onto the powdered sugar to make the cookie.It can't now.
Good luck tell us what happens.
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Old 01-02-2011, 08:42 PM   #4
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in that original recipe the sugar is doing more than just sweetening. it makes up a large part of the bulk of the finished cookies. do you see that?

the most obvious example of this would be hard candy. you can't make it with splenda instead of sugar because there just wouldn't be anything there, you see what I mean?

in recipes like this you need to use a sugar alcohol, erythritol, not splenda.
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Old 01-02-2011, 09:23 PM   #5
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Quote:
Originally Posted by ravenrose View Post
in that original recipe the sugar is doing more than just sweetening. it makes up a large part of the bulk of the finished cookies. do you see that?

the most obvious example of this would be hard candy. you can't make it with splenda instead of sugar because there just wouldn't be anything there, you see what I mean?

in recipes like this you need to use a sugar alcohol, erythritol, not splenda.
Yes ^^^^^.
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Old 01-02-2011, 10:02 PM   #6
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I would suggest these flourless chocolate fudge cookies that Jan posted!!

FUDGE ECSTASY COOKIES from Marias blog ....Wow are these satisfying !!!!! RICH AND CHOCLATEY !!!!

I subbed ALMOND FLOUR for the peanut flour....

12 oz. package Hershey's sugar free chocolate chips OR ChocoPerfection chips
2 squares of unsweetened chocolate
2 TBS butter
1/4 cup peanut flour
1/4 tsp aluminum free baking powder
2 eggs
1/3 cup Truvia (or erythritol and 1/2 tsp stevia glycerite)
1 tsp vanilla
1 cup chopped nuts

Preheat oven to 350 degrees F. In a saucepan over medium heat, melt 1 cup of the chips, Truvia, unsweetened chocolate and butter, stirring constantly. Transfer to a large mixer bowl and cool slightly. Add eggs and the vanilla and beat well. Add peanut flour, baking powder and a dash of salt, remaining chips and nuts.

Drop by spoonfuls onto a lightly greased cookie sheet. Bake in oven for 8 - 10 minutes or until edges are firm and surface is cracked and dull. Cool 1 minute on cookie sheet, then remove and cool completely. Makes 36 cookies

NUTRITIONAL COMPARISON (per cookie)
Traditional Cookie using white flour and sugar = 102 calories, 11 carbs, 1 fiber
"Healthified" Cookie = 69 calories, 6.7 carbs, 5.3 fiber
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Old 01-03-2011, 10:47 AM   #7
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Quote:
Originally Posted by ravenrose View Post
in that original recipe the sugar is doing more than just sweetening. it makes up a large part of the bulk of the finished cookies. do you see that?

the most obvious example of this would be hard candy. you can't make it with splenda instead of sugar because there just wouldn't be anything there, you see what I mean?

in recipes like this you need to use a sugar alcohol, erythritol, not splenda.
Thanks to everyone for helping out. Is that Erythritol something I can find at the grocery?

HUGz! Jules

P.S. I was looking through all of your recipes last night ... the baked green beans, sausage balls, etc., and I am so glad I came here!! Woot!
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Old 01-03-2011, 11:29 AM   #8
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I think you will find that with the recipe you posted the amount of sugar you would need to replace it would be difficult to get the same results with an AS. JMO

You could try the powdered E and Splenda combination. Using Splenda alone with chocolate will usually result in a bitter taste.

If you click on the BLUE links in the posts with erythritol it will bring you to Netrition where you can buy it.

Let us know how you make out with your recipe!
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Old 01-03-2011, 11:47 AM   #9
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I have not found Erythritol anywhere-store wise. The things in the posts that are in blue are available through Netrition. Just click on the item and it will take you to their site and you can order those things.

Another sugar alcohol you could use is xylitol. It is available at health food stores, Trader Joes, and Whole Foods.
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Old 01-03-2011, 11:48 AM   #10
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I used Xylitol to make the fudge ecstasy cookies.
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Old 01-03-2011, 02:41 PM   #11
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OOOOOOOOOOO Gina I want to try them now !!!!!TY
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Old 01-03-2011, 03:20 PM   #12
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Turvia is Erythritol. I get that at my local store.
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Old 01-03-2011, 04:31 PM   #13
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Quote:
Originally Posted by Ginaaaaaa View Post
I think you will find that with the recipe you posted the amount of sugar you would need to replace it would be difficult to get the same results with an AS. JMO

You could try the powdered E and Splenda combination. Using Splenda alone with chocolate will usually result in a bitter taste.

If you click on the BLUE links in the posts with erythritol it will bring you to Netrition where you can buy it.

Let us know how you make out with your recipe!
Since I am wanting to make these yesterday ... if I bought the Turvia ... do you think maybe half Turvia and half Splenda?

I feel like i need to be a scientist working with this stuff sometimes.

HUGz! Jules
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Old 01-03-2011, 04:40 PM   #14
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If you have a "health" food store near you they usually have Erythritol...Henrys, Whole Foods, Wild Oats, sometimes Trader Joes...

Otherwise, the easiest and cheapest thing to do is order it off netrition or someplace and they have the crystal and powdered. I can buy it out here but its expensive in the stores. It is cheaper online.

EZ-sweetz is another good sweetner for baking. I usually use that and E.
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Old 01-03-2011, 04:44 PM   #15
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1 cup of sugar is same sweetening power as 1/3 cup truvia so keep that in mind when using it.
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Old 01-03-2011, 04:51 PM   #16
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Originally Posted by adiasmc1 View Post
If you have a "health" food store near you they usually have Erythritol...Henrys, Whole Foods, Wild Oats, sometimes Trader Joes...

Otherwise, the easiest and cheapest thing to do is order it off netrition or someplace and they have the crystal and powdered. I can buy it out here but its expensive in the stores. It is cheaper online.

EZ-sweetz is another good sweetner for baking. I usually use that and E.
Cool ... I'll swing by Henrys.

HUGz! Jules
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Old 01-03-2011, 05:08 PM   #17
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Hi Nekedfish

You've been given loads of great advice.

Keep coming back
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Old 01-03-2011, 05:38 PM   #18
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Quote:
Originally Posted by nekkidfish View Post
Since I am wanting to make these yesterday ... if I bought the Turvia ... do you think maybe half Turvia and half Splenda?

I feel like i need to be a scientist working with this stuff sometimes.

HUGz! Jules
I have no idea, I have never made the recipe you posted. Since your recipe calls for powdered sugar I'm not sure how the granular sugars would work with it. Sorry!!
I would try half a batch like you said, that way you won't be wasting as many ingredients if it doesn't come out right.

Sorry I'm not very helpful with this, maybe someone else knows?
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Old 01-03-2011, 05:41 PM   #19
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You've been given loads of great advice.

Keep coming back
I'm not going anywhere!! Lucky you guys!

I have been low carb for over a year, but strayed over the last 2 months. Now I have put back on 10 pounds and feel so bloated. It's time to get back to cooking again, and I just love everybody here and how you all pull together to try new things!

I just made the 1 minute muffin ... going to make one with cocoa later for hubby as a snack! And being from Kentucky, I cannot wait tyo try the suasage balls! Yummmmmmmm!

HUGz! Jules
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Old 01-03-2011, 06:06 PM   #20
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what part of KY are you from I use to live 20 miles from Bowling Green
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Old 01-03-2011, 11:17 PM   #21
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Originally Posted by tybeeanna View Post
what part of KY are you from I use to live 20 miles from Bowling Green
Louisville. We've been out here in So Cal a little over 6 years now.

Haven't been to BG in forever, but I hear it has really grown up!!

HUGz! Jules
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