Chocolate Sandwich Cookies

[Kevinpa]

I was going to bill these as mock Oreo cookies but the cookie reminds me more of a soft devilsfood cookie so they are just
Chocolate Sandwich Cookies

1/2 cup (1 stick) unsalted butter
2 T. powdered erythritol
2 T. Diabeti Sweet brown sugar
1 T. not/Sugar
1/3 cup equivilent splenda (8 drops sweetzfree)
1 large egg yoke
3/4 cup carbquik
2 T. wheat protein isolate 5000
2 T. resistant wheat starch
4 T. Special Dark (dutch processed) Hershey's Cocoa

Preheat oven to 325 degrees with rack in center position.
In an electric mixer bowl cream together the first 5 ingredients on high for 2 minutes.
Add yoke to mixture at medium speed, scraping down the sides of the bowl until combined.
At low speed, add flour and cocoa : mix until combined.

Wrap dough in plastic wrap and refrigerate for at least 3 hours.

Remove dough from refrigerator.
On a work surface lightly dusted with a mixture of 2 parts (wpi 5000) and 1 part cocoa powder, roll dough out to 1/8 inch thickness.
Using a 2 inch cookie cutter, cut out the dough and place cookies on a parchment lined baking sheet and freeze for 10 minutes.
Remove from freezer and bake for 15 minutes. Cool completely.



Make filling and assemble sandwiches.

Filling
2 T. shortening (crisco green)
1/2 cup powdered erythritol
2 T. polyD
2 T. not/Sugar
2/3 cup equivilent splenda (16 drops sweetzfree)
2 to 3 t. warm water

Combine and wisk until smooth and creamy.

Makes 1 dozen sandwich cookies.
1.25 carbs each

[Brendajm]

Yum, these look like whoopie pies.. I am lazy though, doyou think I could roll into a log,, refridge and then slice and bake? I hate rolling out dough.. Or maybe just roll balls and bake??

[Tweaker Geek]

I'm with you Brenda, they look like whoopie pies and I loves whoopie pies!

Kevin, I've copied this and will make them soon. I've made the flax cookies with cream cheese filling and called them my flax whoopie cookies, but these look much more whoopieish! (Is that a word? - works for me! )

[Topazz]

I just fainted...... but can be revived with a sample of one of these!

[Kevinpa]

Originally Posted by Brendajm

Yum, these look like whoopie pies.. I am lazy though, doyou think I could roll into a log,, refridge and then slice and bake? I hate rolling out dough.. Or maybe just roll balls and bake??

The log and slice would most likely work here.

[That Girl]

oh man, i bet these would be great w/ice cream (lc of course) sandwiched between them! YUM! kevin, i really admire how hard you work to come up with new recipes for everybody. keep up the good work and know you are appreciated here on the boards. THANK YOU

[lonevision]

1.25 carbs each?? Okey, when I go into OWL, and get all the ingredients necessary, I'm totally making these.

[Yummy's_Girl]

These look great! Cant wait to make them! Going to have to place another netrition order to order two more ingredients so I can make these!

[Pam]

Hey Kevin, you must be feeling better

[Jaideyes]

Yum Yum!

[Bfranke]

Jaideyes, how are you? Been a while since I have seen you post.
Bette

[Strawberry]

I couldn't wait to open this thread to see the pretty pictures!!
BEEEEEE-YOU-TEE-FUL!

[Maggy]

Happy Holidays for me... Kevin...I can't keep UP with your recipes..But I WILL get there! THANK YOU so much. No need for any cheats this year!

[LowCarbConvert]

They look absolutely wonderful. Can't wait to make them... maybe tomorrow.

[Kevinpa]

Originally Posted by Pam

Hey Kevin, you must be feeling better

BTW, Thank You Pam, I am feeling better today.

[jackieba]

Boy those look yummy. May try for a holiday treat.

[Kevinpa]

I froze some of these and they hold up really well. As a matter of fact they are quite good eaten frozen.

[LowCarbConvert]

I made them today.

They are very nice. That was the strangest dough I've ever made. The only moisture in the dough was the egg & butter, so I freaked a little and almost came here to ask if you deleted a wet ingredient.
I used the "log & cut" idea that Brendajm suggested.

The cookie crumbles easily, but the flavor was nice & chocolatty.

I used butter instead of the crisco for the filling. The filling was interesting. A little too much erythritol cooling for my taste- but I'll bet it would make a great "mint" version with a few drops of mint extract. Kinda like a mint patty.

The cookie would be a great base for making that "Famous" chocolate wafer cake, filled with whipped cream. Oh yes. I'll be making one of those soon!

[Kevinpa]

Originally Posted by LowCarbConvert

I made them today.

The cookie crumbles easily, but the flavor was nice & chocolatty.

the first batch crumbled on me too the next 2 times I made them I gave them a few extra minutes baking time and dont touch them until they are completely cooled.....and I mean completely....lol

Ovens are so touchy some times....when I got my new stove I had to learn how to make certain recipe all over again because baking times were so different between the 2.....

anyway the time on the recipe work in my oven.....you might have to adjust the time a bit so they dont crumble on you.


that dough is strange though isnt it

[LowCarbConvert]

Kevin, it sure is! But the slicing method worked beautifully. And I love the flavor.
I'll try tweaking the bake time next time I make them, this first time I baked them for the exact 15 minutes. It's also possible that the lack of "dusting" (no rolling) caused a little brittleness, since at that point I wasn't following the recipe instructions.

I really like that Special Dark cocoa! I made a special trip to the store thinking they wouldn't have it, but they did. Can't wait to make some hot chocolate with it.

Thank you!

[shadowzip]

Kevin these look just like a recipe I have called Amish Gobs. The filling I use for the original recipe is the Awrey frosting, like your LC No refrigeration whipped cream icing.

[Kevinpa]

Originally Posted by shadowzip

Kevin these look just like a recipe I have called Amish Gobs. The filling I use for the original recipe is the Awrey frosting, like your LC No refrigeration whipped cream icing.

Hmmmm, I have a gobs recipe in the box someplace I'll have to drag it out and look at it.

[Kevinpa]

Originally Posted by LowCarbConvert

A little too much erythritol cooling for my taste- but I'll bet it would make a great "mint" version with a few drops of mint extract. Kinda like a mint patty.

Oh, I almost forgot, after talking to Scott, the trick to losing the cooling effect in this icing is the amout of water you use and wisking it until the E is completely disolved. In other words all the little clumps of E have to be gone or you will get the cooling...... I was like a mad man wisking this stuff.

[thecheshirekat]

I made a batch of these chocolate cookies last night and didn't bother making the filling. I haven't found the fancy Special Dark cocoa anywhere yet, so I used the Scharffenberger I had on hand, replaced the not/Sugar with a bit of polydextrose, and used my Hi-Maize resistant starch (that's not resistant wheat starch, is it?).

They are YUMMY! I just crumbled one up and topped my frozen yogurt with it, and it was awesome . They seem like they'd make a great substitute for a graham cracker/Oreo crumb pie crust... I might try it with my next cheesecake . Thanks for the recipe, Kevin!

[Tom]

Hi-Maize is Resistant Corn Starch, not Resistant Wheat Starch.

[LowCarbConvert]

Originally Posted by Kevinpa

Oh, I almost forgot, after talking to Scott, the trick to losing the cooling effect in this icing is the amout of water you use and wisking it until the E is completely disolved. In other words all the little clumps of E have to be gone or you will get the cooling...... I was like a mad man wisking this stuff.

Ah-Ha! I knew I didn't whisk it enough...


thecheshirekat, Ahhh- Sharffenberger. Yum.

[thecheshirekat]

Thanks, Tom. I figured that was the case. The cookies came out decent even with the substitution, but I know I'm going to have to put in another order soon...

[scott123]

Originally Posted by Kevinpa