TVP Oatmeal Cookie - Page 2

ellen4621 · 08-13-2006, 10:06 AM

Quote:

.and if a person wants to add some raisins..I have cut them in half..to make them look bigger..Plump them up in a bit of water..drain..and cut and add to the cookie dough..

and

Quote:

I try for the most part to come up with basic recipes and let people add the extras that they want. Your right though, that would make these even more like the real thing than they already are..

LOL I was just telling a friend that when I make these next time (which will be VERY soon - I only have six left....for now), I'm going to try adding a couple tablespoons of chopped raisins! LOL (I keep some of the small snack-size boxes on-hand for our GD)

I'll report back on how they turn out!

CMIODOWS · 08-13-2006, 06:19 PM

I made these tonight and they were fantastic! No tweaks, just made mine a little smaller and got 25 cookies. I scooped it out with a 1/2 teaspoon and then flattened them out. DH and I each had two with a cup of coffee after dinner and then I hurried up and bagged them and put them away in the freezer. I've been trying to keep away from sweets for a bit, but it was either make these or the Almond Biscotti.

SugarBabi · 08-14-2006, 12:13 AM

I was thinking maybe dried cranberries would be good in these also.

CreekWatcher · 08-14-2006, 07:19 AM

Quote:

Originally Posted by Kevinpa

Here I go again.

I officially put CreekWatcher in

I have never used soy grit so:

Your assignment....should you choose to accept it is to try this recipe with soy grits and let us know how it works.

Kevin,
If I decide to get almond flour, I'll do that. MistyLoo uses TVP in a mock cornbread stuffing, and soy grits are great for mock corn bread, so it seems like a good possibility.

Bfranke · 08-14-2006, 01:37 PM

Kevin, what size chunks is your TVP? What I have are big pieces.....so, I cut them smaller. Never the less, my cookies have these hard chunks in them. The flavor is very good. I added dehydrated cherries, chopped really fine, and some walnuts and 1/4 t cinnamon. Now, I shouldn't eat these, or at least many, but these are going to be trouble!!
Bette

Kevinpa · 08-14-2006, 01:55 PM

Quote:

Originally Posted by Bfranke

Kevin, what size chunks is your TVP? What I have are big pieces.....so, I cut them smaller. Never the less, my cookies have these hard chunks in them. The flavor is very good. I added dehydrated cherries, chopped really fine, and some walnuts and 1/4 t cinnamon. Now, I shouldn't eat these, or at least many, but these are going to be trouble!!
Bette

lol I was sitting here trying to think of what I could compare the size to and about the only thing I can think of is Grape-nut cereal.

The crunch I thought was part of the appeal of these cookies.

Bfranke · 08-14-2006, 02:29 PM

Ok. I didn't cut them small enough then. As I chew, these pieces do not get smaller!!! The cookies do taste good, and I will make them again. DH has not tasted yet, but the hard things in them will be a turnoff for him.
Another option I suppose, would be to soak the TVP in the milk and vanilla first......then squeeze together and mix with the other ingredients. At least there is a possible use for thest TVP chunks now anyway!
Thanks,
Bette

tim964 · 08-14-2006, 02:47 PM

A good lc sub for raisins is dried blueberries, assuming of course you can find them without any added sugar. They give you the look and mouth feel of raisins with a nice blueberry taste.

Tim

SugarBabi · 08-14-2006, 04:27 PM

Quote:

Originally Posted by Bfranke

Ok. I didn't cut them small enough then. As I chew, these pieces do not get smaller!!! The cookies do taste good, and I will make them again. DH has not tasted yet, but the hard things in them will be a turnoff for him.
Another option I suppose, would be to soak the TVP in the milk and vanilla first......then squeeze together and mix with the other ingredients. At least there is a possible use for thest TVP chunks now anyway!
Thanks,
Bette

I was wondering how it might be if you ground up the tvp first (while it's dry)?
Just a thought I had.

Kevinpa · 08-14-2006, 04:38 PM

Quote:

Originally Posted by Bfranke

Ok. I didn't cut them small enough then. Bette

Bette, What brand where they? I don't think I have ever seen TVP that large.

jokath · 08-14-2006, 04:54 PM

Quote:

Originally Posted by SugarBabi

I was wondering how it might be if you ground up the tvp first (while it's dry)?
Just a thought I had.

I was wondering the same thing about grinding them first. I like the taste of the cookies but dont care for the crunch of the TVP.

Bfranke · 08-14-2006, 04:57 PM

NOW brand, T.S.P Chunks Textured Soy protein, natural meat substitute. I forget now what I made that called for the vegetable protein, but apparently it was not great, or I would have used up this 12 oz bag. It may work well in the dressing recipe posted, but I doubt that I will make that.
Bette

I think grinding them might be a good option. Then they would mix in with the almonds and WPI. Will try that with the next batch.

magnamater · 08-14-2006, 05:03 PM

I looked on their website, Bette, and they suggested soaking in liquid before using. . .so I think you have a larger chunk variety that say the Bob's Red Mill TVP, which I have, and works well in granola type recipes.

Didn't know there were different types.

Good to know.

magnamater · 08-14-2006, 05:29 PM

LOL

I have entered the tweaker zone.

First, I thought a spoon ful of polyD.

Then I thought, mix sweeteners. (in goes Xylitol and Sweet One)

Then I said, no green Crisco, use Coconut Oil.

Then I said, some cinnamon, and nutmeg.

So grated the nutmeg.

Reached for the cinnamon. . .without glasses,

you can guess where this is going.

Shake shake shake.

Taste for sweetness. . .

And I had used cloves.

Okay, a bit piquant! But it needed cinnamon anyway.

Shake shake.

Bake.

Will post the results in a few minutes.

magnamater · 08-14-2006, 05:37 PM

Ahem.

Don't try my tweaks!

They MELTED together. ..

Trust Kevin, use his recipe, and don't tweak all that much at one time!

TAste good though. . .hot, probably better cold.

helper · 08-15-2006, 07:51 AM

I was wondering, also, if one could use the coconut oil. You say they melted together. Does that mean that they could be made as bars?
Thanks, helper

magnamater · 08-15-2006, 07:54 AM

Bars in the right size pan. . .I would guess something smaller than a 8"X8", dunno if I have the right pan! (if you want them to stay together when you section them)

Or double the recipe and use the regular sheet pan. . .might be enough dough.

I used to have the right size. . .

helper · 08-15-2006, 09:03 AM

Thanks. In your opinion, why did they "melt"? Also, did you use equal ratio of coconut oil to green Crisco? Oh, and I can definitely relate to your boo-boo. Luckily it wasn't cumin. LOL. An interesting thought, tho. Hmm.
helper

magnamater · 08-15-2006, 09:05 AM

When you do several things, it is hard to know. Might have been the silicon I baked on. . .hmm.

Yes, 2 T for 2 T on the coconut oil to green Crisco.

Bfranke · 08-15-2006, 09:08 AM

I used 2 T butter in mine. No problem.
Bette

helper · 08-15-2006, 09:16 AM

Thanks, M'mater.

Hi Bette, yep, that was prob my next question. That sounds even better than crisco.
helper

ellen4621 · 08-15-2006, 10:32 PM

Reporting back...(seems my youngest son ate up all my raisins, so I had to buy more).......I made up two batches with the following "tweaks":

In the first batch, I added 1/2 tsp cinnamon and 1 Tbs of raisins (measured and THEN chopped) - they're VERY good! (But this raised the TOTAL carb count by about 8!)

In the second batch, I added the same amount of cinnamon but subbed 2 Tbs of unsweetened applesauce for the heavy cream - the result was a much softer-in-the-middle cookie - again, VERY good! (and only raised the TOTAL carb count by 4.5 -

)

I have to admit that math is NOT my strong point

but, in my defense, I DID measure and then weigh the raisins and the applesauce (separately) in order to be as accurate as possible........so if my numbers are wrong, feel free to correct me!

P.S. I did find that I was able to form the cookies much easier with the second batch - probably due to the higher water content of the applesauce, perhaps?

Kevinpa · 08-15-2006, 10:42 PM

Quote:

Originally Posted by ellen4621

probably due to the higher water content of the applesauce, perhaps?

Hmmmm, I wonder

how well zucchinisauce would work instead of the applesauce and at much less carbs.

ellen4621 · 08-15-2006, 10:52 PM

Quote:

Originally Posted by Kevinpa

Hmmmm, I wonder

how well zucchinisauce would work instead of the applesauce and at much less carbs.

Cool!

Will be waiting to hear the results!

Pam · 08-18-2006, 08:04 AM

Hi Kevin! I was planning on making these today. I noticed that there isn't an egg in the recipe. Do you not need it?

Kevinpa · 08-18-2006, 08:20 AM

Quote:

Originally Posted by Pam

Hi Kevin! I was planning on making these today. I noticed that there isn't an egg in the recipe. Do you not need it?

Pam, the regular oatmeal cookies I have made in the past didn't have eggs in them so I didn't see any reason to include them in this one. If you think it needs it.......let us know how it turns out.

TXkim · 09-09-2006, 02:05 PM

I've made these a couple of times now and they are wonderful! Very much like a "real" oatmeal cookie with that crunch around the edges and everything. In the batch I made today, I added about 1/8 cup of SF chocolate chips. Really good for such a LC cookie. Thank you Kevin. I've been locarbing for 3 1/2 years and this is my fav cookie so far.

Kevinpa · 09-13-2006, 11:21 PM

I was playing around with these tonight, subbing a few new ingredients and trying a new presentation for the holidays and these turned out quite nicely.

I subbed 2 T Blue Diamond Vanilla Almond Breeze for the heavy cream and the vanilla extract.
I also added 1/4 cup chopped pecans.

I then baked them in my mini muffin tin.

The taste and texture was great.

08-14-2006, 04:57 PM	#42
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,916 Gallery: Bfranke Stats: 177.5/139.5/117.5 WOE: Modified Atkins/Exercise Start Date: 12/26/05	NOW brand, T.S.P Chunks Textured Soy protein, natural meat substitute. I forget now what I made that called for the vegetable protein, but apparently it was not great, or I would have used up this 12 oz bag. It may work well in the dressing recipe posted, but I doubt that I will make that. Bette I think grinding them might be a good option. Then they would mix in with the almonds and WPI. Will try that with the next batch. Last edited by Bfranke : 08-14-2006 at 04:58 PM.

08-14-2006, 05:29 PM	#44
magnamater MAJOR LCF POSTER! Join Date: Nov 2002 Location: Houston, Texas and Galveston Bay Posts: 2,561 Gallery: magnamater WOE: Maintenence Start Date: 1999, but Dec. 2002 as WOL	LOL I have entered the tweaker zone. First, I thought a spoon ful of polyD. Then I thought, mix sweeteners. (in goes Xylitol and Sweet One) Then I said, no green Crisco, use Coconut Oil. Then I said, some cinnamon, and nutmeg. So grated the nutmeg. Reached for the cinnamon. . .without glasses, you can guess where this is going. Shake shake shake. Taste for sweetness. . . And I had used cloves. Okay, a bit piquant! But it needed cinnamon anyway. Shake shake. Bake. Will post the results in a few minutes. __________________ Low carb for health! Low carb for life!

08-15-2006, 07:51 AM	#46
helper Senior LCF Member Join Date: May 2003 Location: Southern Maryland Posts: 732 Gallery: helper	Magnamater-- I was wondering, also, if one could use the coconut oil. You say they melted together. Does that mean that they could be made as bars? Thanks, helper

08-15-2006, 10:32 PM	#52
ellen4621 Junior LCF Member Join Date: Apr 2006 Location: Upper Michigan Posts: 33 Gallery: ellen4621 Stats: 14/6/5 WOE: LC Maintenance Start Date: April 2003	Reporting back...(seems my youngest son ate up all my raisins, so I had to buy more).......I made up two batches with the following "tweaks": In the first batch, I added 1/2 tsp cinnamon and 1 Tbs of raisins (measured and THEN chopped) - they're VERY good! (But this raised the TOTAL carb count by about 8!) In the second batch, I added the same amount of cinnamon but subbed 2 Tbs of unsweetened applesauce for the heavy cream - the result was a much softer-in-the-middle cookie - again, VERY good! (and only raised the TOTAL carb count by 4.5 - ) I have to admit that math is NOT my strong point but, in my defense, I DID measure and then weigh the raisins and the applesauce (separately) in order to be as accurate as possible........so if my numbers are wrong, feel free to correct me! P.S. I did find that I was able to form the cookies much easier with the second batch - probably due to the higher water content of the applesauce, perhaps? __________________ ~Ellen~ Just a simple gal ~~ Living a simple life!

08-13-2006, 06:19 PM	#32
CMIODOWS Senior LCF Member Join Date: Nov 2003 Posts: 309 Gallery: CMIODOWS WOE: ATKINS Start Date: 11/17/03	I made these tonight and they were fantastic! No tweaks, just made mine a little smaller and got 25 cookies. I scooped it out with a 1/2 teaspoon and then flattened them out. DH and I each had two with a cup of coffee after dinner and then I hurried up and bagged them and put them away in the freezer. I've been trying to keep away from sweets for a bit, but it was either make these or the Almond Biscotti.

08-14-2006, 12:13 AM	#33
SugarBabi MAJOR LCF POSTER! Join Date: Jan 2005 Posts: 2,263 Gallery: SugarBabi WOE: My Own Type Of Low Carb Start Date: 2/12/2005	I was thinking maybe dried cranberries would be good in these also.

08-14-2006, 01:37 PM	#35
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,916 Gallery: Bfranke Stats: 177.5/139.5/117.5 WOE: Modified Atkins/Exercise Start Date: 12/26/05	Kevin, what size chunks is your TVP? What I have are big pieces.....so, I cut them smaller. Never the less, my cookies have these hard chunks in them. The flavor is very good. I added dehydrated cherries, chopped really fine, and some walnuts and 1/4 t cinnamon. Now, I shouldn't eat these, or at least many, but these are going to be trouble!! Bette

08-14-2006, 02:29 PM	#37
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,916 Gallery: Bfranke Stats: 177.5/139.5/117.5 WOE: Modified Atkins/Exercise Start Date: 12/26/05	Ok. I didn't cut them small enough then. As I chew, these pieces do not get smaller!!! The cookies do taste good, and I will make them again. DH has not tasted yet, but the hard things in them will be a turnoff for him. Another option I suppose, would be to soak the TVP in the milk and vanilla first......then squeeze together and mix with the other ingredients. At least there is a possible use for thest TVP chunks now anyway! Thanks, Bette

08-14-2006, 02:47 PM	#38
tim964 Senior LCF Member Join Date: Jun 2006 Location: Twin Cities, MN Posts: 332 Gallery: tim964 WOE: Atkins Start Date: May 2006	A good lc sub for raisins is dried blueberries, assuming of course you can find them without any added sugar. They give you the look and mouth feel of raisins with a nice blueberry taste. Tim

08-14-2006, 05:03 PM	#43
magnamater MAJOR LCF POSTER! Join Date: Nov 2002 Location: Houston, Texas and Galveston Bay Posts: 2,561 Gallery: magnamater WOE: Maintenence Start Date: 1999, but Dec. 2002 as WOL	I looked on their website, Bette, and they suggested soaking in liquid before using. . .so I think you have a larger chunk variety that say the Bob's Red Mill TVP, which I have, and works well in granola type recipes. Didn't know there were different types. Good to know.

08-14-2006, 05:37 PM	#45
magnamater MAJOR LCF POSTER! Join Date: Nov 2002 Location: Houston, Texas and Galveston Bay Posts: 2,561 Gallery: magnamater WOE: Maintenence Start Date: 1999, but Dec. 2002 as WOL	Ahem. Don't try my tweaks! They MELTED together. .. Trust Kevin, use his recipe, and don't tweak all that much at one time! TAste good though. . .hot, probably better cold.

08-15-2006, 07:54 AM	#47
magnamater MAJOR LCF POSTER! Join Date: Nov 2002 Location: Houston, Texas and Galveston Bay Posts: 2,561 Gallery: magnamater WOE: Maintenence Start Date: 1999, but Dec. 2002 as WOL	Bars in the right size pan. . .I would guess something smaller than a 8"X8", dunno if I have the right pan! (if you want them to stay together when you section them) Or double the recipe and use the regular sheet pan. . .might be enough dough. I used to have the right size. . .

08-15-2006, 09:03 AM	#48
helper Senior LCF Member Join Date: May 2003 Location: Southern Maryland Posts: 732 Gallery: helper	Thanks. In your opinion, why did they "melt"? Also, did you use equal ratio of coconut oil to green Crisco? Oh, and I can definitely relate to your boo-boo. Luckily it wasn't cumin. LOL. An interesting thought, tho. Hmm. helper

08-15-2006, 09:05 AM	#49
magnamater MAJOR LCF POSTER! Join Date: Nov 2002 Location: Houston, Texas and Galveston Bay Posts: 2,561 Gallery: magnamater WOE: Maintenence Start Date: 1999, but Dec. 2002 as WOL	When you do several things, it is hard to know. Might have been the silicon I baked on. . .hmm. Yes, 2 T for 2 T on the coconut oil to green Crisco.

08-15-2006, 09:08 AM	#50
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,916 Gallery: Bfranke Stats: 177.5/139.5/117.5 WOE: Modified Atkins/Exercise Start Date: 12/26/05	I used 2 T butter in mine. No problem. Bette

08-15-2006, 09:16 AM	#51
helper Senior LCF Member Join Date: May 2003 Location: Southern Maryland Posts: 732 Gallery: helper	Thanks, M'mater. Hi Bette, yep, that was prob my next question. That sounds even better than crisco. helper

08-18-2006, 08:04 AM	#55
Pam Senior LCF Member Join Date: Oct 2004 Location: Indiana/Florida Posts: 519 Gallery: Pam Stats: 181/148/145 WOE: moderate carbs Start Date: March 2001	Hi Kevin! I was planning on making these today. I noticed that there isn't an egg in the recipe. Do you not need it?

09-09-2006, 02:05 PM	#57
TXkim Senior LCF Member Join Date: Jan 2004 Location: Lake Kiowa TX Posts: 287 Gallery: TXkim Stats: 5'8" 155/127/125 WOE: Atkins Start Date: April 2003	I've made these a couple of times now and they are wonderful! Very much like a "real" oatmeal cookie with that crunch around the edges and everything. In the batch I made today, I added about 1/8 cup of SF chocolate chips. Really good for such a LC cookie. Thank you Kevin. I've been locarbing for 3 1/2 years and this is my fav cookie so far.

09-13-2006, 11:21 PM	#58
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,749 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I was playing around with these tonight, subbing a few new ingredients and trying a new presentation for the holidays and these turned out quite nicely. I subbed 2 T Blue Diamond Vanilla Almond Breeze for the heavy cream and the vanilla extract. I also added 1/4 cup chopped pecans. I then baked them in my mini muffin tin. The taste and texture was great.