Low-Carb Cookie Dough?
 

Just thought this would be fun to see if anyone has tried making some - not for use in baking, just as in EATING IT RAW!!! :laugh:

I made a batch of dough where I used the wrong kind of protein powder and they cooked up all puffy. So the balls of dough lived in my freezer until they were gone. Most of them I just ate raw, but I made at least a couple batches of cookie dough ice cream, too.

This chocolate chip cookie recipe is from Pami and it is the real deal. I like the raw dough every bit as much as the finished product.

Chocolate Chip Cookies

1 cup almond flour
2 cups Carbquik
1 tsp baking soda
1 cup polydextrose
2 eggs
1 ½ sticks butter, softened
½ cup granulated splenda
½ cup erythritol
½ cup vanilla Designer whey powder
1 tbsp vegetable glycerin
1 tbsp molasses
1 tsp vanilla extract
2 cups sugar free semi-sweet chocolate morsels
1 cup walnuts

Combine Carbquik, almond flour, baking soda, and polydextrose in a small bowl, set aside.

Beat eggs until smooth. Add butter, beating well. Add sweetener, erythritol, whey powder, glycerin, molasses, and vanilla until creamed.

Gradually beat in Carbquik mixture. Stir in chocolate chips and walnuts. Chill cookie dough for a few minutes before proceeding.

Drop by heaping tablespoon onto baking sheets covered with parchment paper.

Bake in preheated 375 oven for 8-10 minutes, or until golden brown. Let stand for 3-5 minutes; remove to wire racks to cool completely.

Nutrition information per cookie (based on about 50 cookies):
Calories: 86
Fat: 7
Net Carbs:1.4
Protein: 2.5

I was going to suggest .... maybe try making some combination of almond flour and protein powder, with splenda, and butter or cream or water to get it to stick together. Then add some sugar-free chocolate chips or break up pieces of a low carb candy bar?

Honestly though... I dont think its a great idea to be taking in a lot of excess calories of sweet stuff... also, for some people, this could promote bad eating behavior.

bumping for when I can try the recipe above, and I´ll share what I do:

a little cookie dough syrup--davinci´s
protein powder
almond butter
a bit of cream cheese
a little baking powder

and mix and refrig a bit.

does it for me.

These are definitely the 'real deal' whether your looking for cookie dough or cookies. I didnt have glycerin and I added 1/2 t powdered fiberfit but everything was exactly as the recipe is written. They have the appearance, texture, taste and 'mouth feel' of real cookies. I'm going to try peanut butter cookies using the same recipe but eliminating the choc chips and nuts. Thanks Pami for the recipe and Sligh for posting... :up:

Thanks so much Pami, for this awesome recipe and sligh, for re-posting it! I tried these this week and the taste and texture was wonderful. I do have a question, though, for those of you who make these -- when I pulled them out of the oven, they looked just right, but as they cooled, they became flat flat flat. I just opened the baking soda I used, so I don't think that the freshness of the soda was the issue. Did anyone else experience this, or know what to do to avoid it? It wasn't a problem that would keep me from making them again, but I would like to fix it if I can. TIA.

I gotta try this choc chip recipe as soon as my netrition order arrives. I had been disappointed with the texture of some cookie recipes I tried months ago so I gave up. But this sounds like it would be really good.

Hi I made them last week, 2 of my Grandchildren were here and I had to hide them. Danny said he didn't care if they were diet they were gooooood !!!!!. And I say other than being delicate, if you let them cool before you try to move them, you couldn't ask for better. I want to try them with just walnuts. Very very good. thank you Pami....

What could I use in place of the Almond Flour? I'm allergice to nuts.
Thanks
Cindy

What does the glycerine do? I have some but was debating if I really need to use it. Also is the 1 Tablespoon of molasses correct--I have blackstrap molasses but normally only use about a teaspoon. I may have some regular molasses too; I'll have to check.

Can anything else be subbed for the erythritol and/or Designer whey powder?

I was wondering the same thing about the glycerine. I didnt have any glycerine but the cookies were still nice and moist, actually they tasted wonderful :up: so I'm not going to worry about buying any. I did use 1 T of blackstrap molasses, that was correct.

Skatz - I think I remember having them go flat the first time I made them too. I was told to refrigerate the dough before putting them on the cookie sheet to bake and that took care of it. So try that if you haven't already.

As far as making dough for eating, it should actually be easier than making a good SF cookie (baked) because you don't need to worry about finding ingredients to replace the properties of sugar (other than sweetness), such as browning, crisping, etc. I'd say just take your favorite recipe, use splenda for sugar (and a bit of molasses if it calls for brown sugar), pasteurized eggs so you don't give yourself salmonella, and whole oat flour, almond flour, carbquick, or your lc flour substitute of choice. You can probably skip the baking powder/soda if you're not baking them... and you won't need poly d or sugar alcohols, as you would with baked cookies (to give it the right texture). hmmm, I may have to try that!

I made these today according to the recipe and they are great!! Thanks for the recipe. The texture is just right !! Joan

OMG! Made these today...they are great! I didn't have vanilla designer whey stuff so I used vanilla shake mix and some vanilla bake mix~

They are fantastic taste and texture!! Thanks so much!! :up: