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Old 05-12-2011, 12:52 PM   #31
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Quote:
Originally Posted by CreekWatcher View Post
I wonder if using some erythritol along with the poly D would make it crispier? (You might think I'd already know after using them all these years.)
I used Erythritol as well as 1 Tbs brown Diabetisweet and a little liquid Splenda to taste and the ones without PolyD were not crispy. The ones with PolyD were only a little sturdy/crispy by camparison. Maybe try using shortening like someone else mentioned? But I don't really mind cookies not being crispy - I just like having a couple to eat with my LC milk for a snack. I think, like Carolyn, I will freeze the next batch I make.

Last edited by judytab; 05-12-2011 at 12:53 PM..
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Old 05-15-2011, 03:50 PM   #32
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I don't have any whey protein powder, do you think I could sub almond flour for the whole thing or use carbquick or oat flour in place of it?
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Old 05-16-2011, 11:04 AM   #33
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Josie: Of course, oat flour is more carbs, but I would use that instead of the CQ. That is, unless you don't mind the taste of CQ..1/3 cup of oat flour won't be bad...All almond flour would make the cookies very, very tender..too tender, probably.
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Old 05-22-2011, 07:18 PM   #34
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great thanks carolyn! I'm going to try the recipe out tonight.
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Old 03-01-2012, 02:46 PM   #35
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bumping for March..
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Old 10-07-2012, 02:50 PM   #36
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Why don't we try

Using the organic Spectrum 'shortening'?
Original choco chips cookies used shortening and I used to do
half butter.
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Old 10-07-2012, 02:58 PM   #37
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Why don't we try

Using the organic Spectrum 'shortening'?
Original choco chips cookies used shortening and I used to do
half butter.
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Old 12-13-2012, 05:27 PM   #38
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Carolyn- I just made these cookies and they are great!! Thank you for the recipe.
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Old 12-13-2012, 08:12 PM   #39
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Thanks..I love these cookies...
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Old 12-15-2012, 08:31 AM   #40
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Originally Posted by judytab View Post
I like the taste of these cookies very much. I made one batch exactly per recipe and one batch with 2 Tbs of PolyD. The ones with the PolyD were a little sturdier though not really crispy. They held up in a ziploc bag in the fridge better without breaking than the orig recipe batch did. The orig recipe batch also seemed to have a somewhat dryer texture than the ones with the PolyD (tho still good). The PolyD didn't seem to affect my stomach at all in that amount. I think I will make these again with the PD - I have a lot of it to use up!

Thanks Carolyn for this recipe. Have you tried making Maria's Fudge Extasy Cookies yet?
Can we have the recipe for Maria's fudge cookies? I am drooling already!
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Old 12-15-2012, 08:32 AM   #41
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I remember Kevin saying that shortening makes a crispier cookie, maybe that would help? Can't wait to try this recipe, thank you!
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Old 02-04-2013, 02:25 PM   #42
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What about baking soda and cream of tartar for crispness like in LindaSue's Snickerdoodles?
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Old 02-04-2013, 06:10 PM   #43
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Made these tonight - Doubled the recipe so that I could freeze some to keep for emergency cravings! I used Coconut Oil instead of butter. Turned out great! I didn't experiment with this first batch - but I like the coconut over the butter for a change. They came out not to chewy and had a little crispness.
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