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Old 11-25-2013, 06:10 PM   #1
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Cranberry Walnut Cookies

I found this amazing recipe online. I used pecans instead of walnuts delicious!!!!!

Ingredients:

1 and 1/2 cups almond meal
1 cup whey protein powder
1/2 cup (one stick) butter
4 oz cream cheese (can use low fat)
2 eggs
Sugar substitute equal to 1 and 1/2 cups sugar (see below)
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
2/3 cup chopped walnuts
1 cup whole cranberries (fresh or frozen; no sugar added)


Preheat oven to 375 F.

1) Cream butter and cream cheese together until fluffy. Add sweetener, cinnamon, and salt, and beat again. Add eggs, and beat until combined.

2) Add almond meal, protein powder, and baking soda and combine well.

3) Mix in cranberries and walnuts.

4) Drop by rounded spoonfuls onto an ungreased cookie sheet, or one covered with a silicone mat. The size is up to you, but avoid very large cookies.

5) Bake about 7 to 9 minutes, until top is just browning. Cool completely before eating -- really, they are so much better after they are cool. I don't know why. Store in a sealed container.

Nutritional Information: Each of 32 cookies has 1 gram effective carbohydrate plus 1 gram fiber, 4 grams protein, and 94 calories.
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Last edited by eagle eye; 11-25-2013 at 06:12 PM..
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Old 11-25-2013, 06:27 PM   #2
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subbing..... these sound so good ! Thanks !
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Old 11-26-2013, 06:05 AM   #3
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Oh, my..Going to make these soon..
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Old 11-26-2013, 07:37 AM   #4
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The recipe is from Laura Dolson.
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Old 11-26-2013, 07:41 AM   #5
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Those sound excellent! Which sweeteners did you use, EE?
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Old 11-26-2013, 08:39 AM   #6
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When I make these, I think I will chop up the cranberries a bit..
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Old 11-26-2013, 12:20 PM   #7
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Quote:
Originally Posted by Charski View Post
Those sound excellent! Which sweeteners did you use, EE?
I used erythritol and ez sweet. The cookies are by far the best I've made.
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Old 11-26-2013, 12:24 PM   #8
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Quote:
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The recipe is from Laura Dolson.
Thanks Soobee......I also wanted to reference the website but I didn't think I could without violating the lcf rules.
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Old 11-26-2013, 02:08 PM   #9
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Just made them and ate 3. They are very good. I made a little cream cheese frosting/drizzle for them.
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Old 11-26-2013, 02:26 PM   #10
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these do sound good.. I only have whey protein isolate.. do you think it would work?
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Old 11-26-2013, 04:52 PM   #11
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Sorry but I have no idea
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Old 11-26-2013, 06:41 PM   #12
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These sound really good and I have all the ingredients! I think I will try them this weekend.

Brendajm, I'm sure whey protein isolate would be fine for the protein powder. Most recipes don't specify concentrate vs. isolate.
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Old 11-27-2013, 04:45 AM   #13
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Brenda. I think it will be fine. See how the dough looks. It should look like cookie dough and be scoopable, not too dry or too wet.
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Old 11-27-2013, 06:04 PM   #14
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Thanks
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Old 11-28-2013, 05:07 AM   #15
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This cookie had a good review from a first time LCer!!!
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Old 11-29-2013, 07:54 PM   #16
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Made them again tonight......delicious!!!!
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Old 11-30-2013, 05:55 AM   #17
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what is the texture of these? soft, crumbly, chewy, crunchy, cake-like, etc.?
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Old 11-30-2013, 02:59 PM   #18
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I think they are cake-like.
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Old 11-30-2013, 05:04 PM   #19
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Not crunchy at all. I would describe them as soft, chewy and cake like.
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Old 12-03-2013, 06:51 PM   #20
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Excellent Cookie

Just tried these and am very happy with the results. I used pea protein powderas that was all I had. I added 1/2 tsp. molasses as I really like a brown sugar taste. I recommend flattening the cookies out as they do not spread.

I sprinkled mine with a bit of Splenda before baking and it was a nice contrast with tan dough (from molasses). I suggest 7 minutes for softer cookies and 9 for crispy edges. Hard to believe they are supposed to taste even better tomorrow!
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Old 12-03-2013, 06:56 PM   #21
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Look yummy!
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Old 12-04-2013, 03:15 AM   #22
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I decided to put some in fridge and some at room temp for overnight storage. I believe I like the refrigerated ones best.
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Old 12-06-2013, 04:53 AM   #23
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I was thinking of adding some "gingerbread tasting spices" to this recipe..I'll have to do research on this one. Good idea, TBipp. Need to buy some more molasses.
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Old 12-07-2013, 09:58 PM   #24
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Made these cookies to take to a party along with Lori's Snickerdoodle's. I guess everyone enjoyed them because there were none to bring home.

I did what Carolyn suggested....cut the cranberries in half. For the sweetener, I used 1/2 t. Ez-Sweetz + 2 T. Truvia + ˝ t. blackstrap molasses.
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Old 12-08-2013, 12:22 PM   #25
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I made these today as I had walnuts and fresh cranberries to use up. They were very good.

I added a little bit of chopped up 85% dark choc. I used a mix of stevia, erythritol, and molasses for the sweeteners.
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Old 12-08-2013, 03:06 PM   #26
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I made these this afternoon. They look great, the recipe as spot-on, but I used Splenda (a combo of regular splenda and the liquid) and all I can taste is fake sweetner, I can't even taste the cranberries. What did I do wrong? i use splenda in cheesecake with no problems at all. :-(
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Old 12-09-2013, 01:27 PM   #27
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I made these 2 nights ago. I used half walnut meal and half brazil nut meal since I was out of almond meal. I used 1 1/4 cups Swerve and 12 drops EZ-Sweetz. Jay Robb Vanilla Protein Powder. I also used the entire bag of cranberries (thawed from frozen so they were mushy) and added a dash of orange extract.

We used a cookie scoop and baked them 11 minutes. Made 28. Worked great. Definitely eat them after a few hours of chilling... straight from the oven they were kind of dry and tart- reminded me of ground raisin bran flakes with cranberries. After chilling they were sweeter and tasted much better. 1/2 the batch we baked and froze what we didn't eat. They thaw in about 10 minutes. Makes a great quick breakfast.

The other half I made scoops on a tray, froze them, then tossed them in a Ziploc bag. We tried one microwaved in a custard cup and it came out like a small muffin... and that might actually be my favorite way. I think the tall container and microwaving improved them. Have not tried a cold microwaved muffin.

I would make these again. With a little sweetened cream cheese drizzle maybe
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Last edited by JHoberer; 12-09-2013 at 01:31 PM..
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Old 12-09-2013, 02:06 PM   #28
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Quote:
Originally Posted by JHoberer View Post
I made these 2 nights ago. I used half walnut meal and half brazil nut meal since I was out of almond meal. I used 1 1/4 cups Swerve and 12 drops EZ-Sweetz. Jay Robb Vanilla Protein Powder. I also used the entire bag of cranberries (thawed from frozen so they were mushy) and added a dash of orange extract.

We used a cookie scoop and baked them 11 minutes. Made 28. Worked great. Definitely eat them after a few hours of chilling... straight from the oven they were kind of dry and tart- reminded me of ground raisin bran flakes with cranberries. After chilling they were sweeter and tasted much better. 1/2 the batch we baked and froze what we didn't eat. They thaw in about 10 minutes. Makes a great quick breakfast.

The other half I made scoops on a tray, froze them, then tossed them in a Ziploc bag. We tried one microwaved in a custard cup and it came out like a small muffin... and that might actually be my favorite way. I think the tall container and microwaving improved them. Have not tried a cold microwaved muffin.

I would make these again. With a little sweetened cream cheese drizzle maybe

Good ideas! Next time, I will add Orange extract and more cranberries. :-)
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Old 12-09-2013, 03:33 PM   #29
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Good ideas! Next time, I will add Orange extract and more cranberries. :-)
Ditto.....The cookies could use more cranberries.
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