Chewy Pecan Cookies

Kevinpa · 10-30-2006, 04:08 AM

Yield four 3" cookies 1 carb each.

1/4 cup coarse ground pecans
1 T. wheat protein isolate 5000
2 T. polyD
2 T. sweetener of choice
2 T. butter (softened)
1/2 t. baking powder

Combine dry ingredients.
Mix in butter until well incorporated.

Drop 4 mounded teaspoons of dough on greased cookie sheet.

Bake in a preheated 350 degree oven 11 to 13 min or until golden brown.

These are major yummy with a great chewy texture.
Recipe can easily be doubled or tripled for a larger batch.

vhodgkin · 10-30-2006, 04:35 AM

Kevin, You always have some great recipies. I'll try this one for sure!

24Fan · 10-30-2006, 08:20 AM

Mmm thanks, Kevin! This one is a saver for the holiday cookie making season for sure.

note to self: buy polyd

CarolynF · 10-30-2006, 08:07 PM

I tried these this afternoon and made 2 mistakes: first of all..I think the pecans should be rather finely ground...so it would act more like flour than nuts.Is that right? And, my butter was slightly melted, so the cookies spread out like a flat pancake..not a good thing..

Kevinpa · 10-30-2006, 09:26 PM

Quote:

Originally Posted by CarolynF

I tried these this afternoon and made 2 mistakes: first of all..I think the pecans should be rather finely ground...so it would act more like flour than nuts.Is that right? And, my butter was slightly melted, so the cookies spread out like a flat pancake..not a good thing..

I made my pecans a bit more coarse than almond flour normally is. It was mostly flour but some pieces too. And yes the butter was just on the soft side of cold. You might say I had to cut it in. Mine flatted some but only to a point. I make a version of these without the baking powder that come out paper thin but are very good also.

Kevinpa · 10-30-2006, 09:43 PM

I ground an entire lb and had some left so this is exactly what it looked like.

CarolynF · 10-31-2006, 07:12 AM

Thanks, Kevin..I think it does need some of the pecan meal to give it some body...

Will try again.

Kevinpa · 10-31-2006, 09:10 AM

ooooops

CRosie · 11-02-2006, 03:34 PM

Can any of you think of any other subs for the WPI in this recipe ? I don't have any WPI at the moment and would use it so rarely.

I also have some of the granular Isomalt - so might try that for the sweetener and will probably need to adjust carbs accordingly.

Thanks Rosie

Kevinpa · 11-02-2006, 04:46 PM

Quote:

Originally Posted by CRosie

Can any of you think of any other subs for the WPI in this recipe ?

What do you have?

CRosie · 11-03-2006, 05:00 PM

I have Carbquick and Carbalose and almond flour.

Do you think any of those might work?

Thanks!

Kevinpa · 11-03-2006, 05:12 PM

Quote:

Originally Posted by CRosie

I have Carbquick and Carbalose and almond flour.

Do you think any of those might work?

Thanks!

Of those 3 I'd choose carbquik.

Let us know how they turn out.

davem · 11-12-2006, 09:07 AM

Hi Kev, thanks for the recipes you post.

I gave these a try twice, with marginal success. The first attempt was by the book and the cookies flattened out to about 5 inches and paper thin. Tasted good, but very crispy around the edges and they had a tendency to shatter and fall apart when bitten.

2nd attempt I used butter flavored shortening, going for a higher melt temp (learned that one from an Alton Brown cookie episode). They were a tad thicker, but not much. Any ideas? I'm thinking of maybe refrigerating the dough for a while before popping in the oven.

Taste is awesome.

CRosie · 11-12-2006, 09:40 AM

I'm not sure, but I think in these cases, Scott usually recommends upping the ration of PolyD?

Rosie

Kevinpa · 11-12-2006, 10:46 AM

Dave, I have made 2 different versions of this cookie. One with the baking powder and one without. The one without flattens out the way you discribe and has a lacey or lattace texture to them and are quite fragil.
When I made these I had just bought a new can of baking powder and the pecan grind was on the coarse side. Is it possible your baking powder was older? If it is older I might suggest doubling it. The other thing I might suggest is using parchment paper and lowering the temperature a few degree. A few degrees to a cookie like this can make a big difference.

HTH

davem · 11-12-2006, 11:41 AM

Hmm, that could be it, the baking powder in the pantry is ancient.

I think I'll just toss it and try again. Lower temp is a good idea too. Thanks for the reply.

Soobee · 02-08-2007, 12:41 PM

Kevin, I made the most marvelous mistake with your cookie recipe. I added melted butter. The cookies spread all over the place, and baked up just like lace cookies or brandy snaps! They were thin, crispy, and carmelized. My husband LOVED them. He says it's the best low carb cookie he's eaten, and he's eaten a lot.He's already asked for another batch. My low-carbing friend said they are identical to a friend's signature cookies (high carb). By the way, I quadrupled your recipe, because who are we kidding? 4 cookies just won't suffice.I am so happy I messed up.

liz1114 · 02-08-2007, 01:52 PM

Even when I use softend butter they still spread out like a lace cookie, no matter what I try I can't get my cookies to look like kevins. These are so good though they almost remind me of a shortbread cookie, flavor wise.

Kevinpa · 02-08-2007, 01:56 PM

Quote:

Originally Posted by Soobee

Kevin, I made the most marvelous mistake with your cookie recipe. I added melted butter. The cookies spread all over the place, and baked up just like lace cookies or brandy snaps! They were thin, crispy, and carmelized. My husband LOVED them. He says it's the best low carb cookie he's eaten, and he's eaten a lot.He's already asked for another batch. My low-carbing friend said they are identical to a friend's signature cookies (high carb). By the way, I quadrupled your recipe, because who are we kidding? 4 cookies just won't suffice.I am so happy I messed up.

Quote:

Originally Posted by liz1114

Even when I use softend butter they still spread out like a lace cookie, no matter what I try I can't get my cookies to look like kevins. These are so good though they almost remind me of a shortbread cookie, flavor wise.

you two are not the first to tell me this .... I havent made these for a little while...I'll have to revisit them to see if I can make them do this.

eshlemania · 02-08-2007, 04:07 PM

Kevin,
I'm assuming the WPI is the 5000. That seems right. Am I right?

Thanks bunches,
Bev

Kevinpa · 02-08-2007, 04:29 PM

Quote:

Originally Posted by eshlemania

Kevin,
I'm assuming the WPI is the 5000. That seems right. Am I right?

Thanks bunches,
Bev

Yes Bev that is correct.

mycattaz · 02-10-2007, 06:26 AM

Can't wait to try this cookie recipe, looks really good...

Kisal · 02-10-2007, 02:45 PM

I haven't tried this recipe yet, but I thought I'd share a bit of info I read (I think in the L.A. Times, but not positive.) They did a test of various types of cookies that had a tendency to spread out during baking. They tested them on lightly greased cookie sheets, parchment paper, and Silpat mats. They found that the cookies baked on Silpat mats held their shapes better and spread out the least.

Just a suggestion.

LoveMyGSDs · 02-10-2007, 03:09 PM

Quote:

Originally Posted by CarolynF

I tried these this afternoon and made 2 mistakes: first of all..I think the pecans should be rather finely ground...so it would act more like flour than nuts.Is that right? And, my butter was slightly melted, so the cookies spread out like a flat pancake..not a good thing..

The same thing happened to mine when I made the for the Super Bowl and they were crunchy instead of chewey, but I loved them, so it was no biggie.

liz1114 · 02-10-2007, 04:12 PM

Thanks for the info Kisal, I will have to try that next time. The best I have come up with so far is to use parchment and then place a ring that goes on a glass jar on the cookie sheet and put the dough in the middle, helps them to not spread but I still don't get the rise or chewyness that kevin does. These are still my favorite cookie though that is for sure!

Kevinpa · 02-10-2007, 05:08 PM

You guys are jinxing me. I just made these and they went flat!! Same yummy taste but flat and thin like when I make them without the baking powder.

liz1114 · 02-10-2007, 05:32 PM

haha, well it is good to know that I wasn't messing up the recipe each time I made them, like I orignally thought. Were you able to bake them for the full 11min? I haven't been able to do that either only like 6 min I think

LoveMyGSDs · 02-11-2007, 06:07 AM

They really taste good that way though. I love the crisp parts.

10-30-2006, 04:08 AM	#1
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,630 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Chewy Pecan Cookies Yield four 3" cookies 1 carb each. 1/4 cup coarse ground pecans 1 T. wheat protein isolate 5000 2 T. polyD 2 T. sweetener of choice 2 T. butter (softened) 1/2 t. baking powder Combine dry ingredients. Mix in butter until well incorporated. Drop 4 mounded teaspoons of dough on greased cookie sheet. Bake in a preheated 350 degree oven 11 to 13 min or until golden brown. These are major yummy with a great chewy texture. Recipe can easily be doubled or tripled for a larger batch. __________________ Success is a journey, Not a destination. So stop running. Recipe Page

10-31-2006, 09:10 AM	#8
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,630 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Orange and Almond Cake ooooops Last edited by Kevinpa : 10-31-2006 at 09:11 AM.

11-12-2006, 09:07 AM	#13
davem Junior LCF Member Join Date: Oct 2006 Posts: 25 Gallery: davem	Hi Kev, thanks for the recipes you post. I gave these a try twice, with marginal success. The first attempt was by the book and the cookies flattened out to about 5 inches and paper thin. Tasted good, but very crispy around the edges and they had a tendency to shatter and fall apart when bitten. 2nd attempt I used butter flavored shortening, going for a higher melt temp (learned that one from an Alton Brown cookie episode). They were a tad thicker, but not much. Any ideas? I'm thinking of maybe refrigerating the dough for a while before popping in the oven. Taste is awesome. Last edited by davem : 11-12-2006 at 09:08 AM.

11-12-2006, 10:46 AM	#15
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,630 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Dave, I have made 2 different versions of this cookie. One with the baking powder and one without. The one without flattens out the way you discribe and has a lacey or lattace texture to them and are quite fragil. When I made these I had just bought a new can of baking powder and the pecan grind was on the coarse side. Is it possible your baking powder was older? If it is older I might suggest doubling it. The other thing I might suggest is using parchment paper and lowering the temperature a few degree. A few degrees to a cookie like this can make a big difference. HTH Last edited by Kevinpa : 11-12-2006 at 10:48 AM.

10-30-2006, 04:35 AM	#2
vhodgkin Video Vixen Join Date: Apr 2005 Location: Atlanta Posts: 1,479 Gallery: vhodgkin Stats: 190/160/140 WOE: Atkins Start Date: June 21, 2004	Kevin, You always have some great recipies. I'll try this one for sure!

10-30-2006, 08:20 AM	#3
24Fan MAJOR LCF POSTER! Join Date: Oct 2004 Posts: 2,468 Gallery: 24Fan WOE: Atkins	Mmm thanks, Kevin! This one is a saver for the holiday cookie making season for sure. note to self: buy polyd

10-30-2006, 08:07 PM	#4
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,547 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	I tried these this afternoon and made 2 mistakes: first of all..I think the pecans should be rather finely ground...so it would act more like flour than nuts.Is that right? And, my butter was slightly melted, so the cookies spread out like a flat pancake..not a good thing..

10-30-2006, 09:43 PM	#6
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,630 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I ground an entire lb and had some left so this is exactly what it looked like.

10-31-2006, 07:12 AM	#7
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 19,547 Gallery: CarolynF Stats: 195/144/139 WOE: Eat Fat, Get Thin/I Can Make You Thin Start Date: January 2001	Thanks, Kevin..I think it does need some of the pecan meal to give it some body... Will try again.

11-02-2006, 03:34 PM	#9
CRosie Senior LCF Member Join Date: Jan 2005 Posts: 768 Gallery: CRosie Stats: 266/186/150 WOE: my own low carb/sometimes lowfat plan Start Date: May 21, 2007	Can any of you think of any other subs for the WPI in this recipe ? I don't have any WPI at the moment and would use it so rarely. I also have some of the granular Isomalt - so might try that for the sweetener and will probably need to adjust carbs accordingly. Thanks Rosie

11-03-2006, 05:00 PM	#11
CRosie Senior LCF Member Join Date: Jan 2005 Posts: 768 Gallery: CRosie Stats: 266/186/150 WOE: my own low carb/sometimes lowfat plan Start Date: May 21, 2007	I have Carbquick and Carbalose and almond flour. Do you think any of those might work? Thanks!

11-12-2006, 09:40 AM	#14
CRosie Senior LCF Member Join Date: Jan 2005 Posts: 768 Gallery: CRosie Stats: 266/186/150 WOE: my own low carb/sometimes lowfat plan Start Date: May 21, 2007	I'm not sure, but I think in these cases, Scott usually recommends upping the ration of PolyD? Rosie

11-12-2006, 11:41 AM	#16
davem Junior LCF Member Join Date: Oct 2006 Posts: 25 Gallery: davem	Hmm, that could be it, the baking powder in the pantry is ancient. I think I'll just toss it and try again. Lower temp is a good idea too. Thanks for the reply.

02-08-2007, 12:41 PM	#17
Soobee Senior LCF Member Join Date: Dec 2006 Location: Massachusetts Posts: 852 Gallery: Soobee WOE: Atkins Start Date: September 2000	Kevin, I made the most marvelous mistake with your cookie recipe. I added melted butter. The cookies spread all over the place, and baked up just like lace cookies or brandy snaps! They were thin, crispy, and carmelized. My husband LOVED them. He says it's the best low carb cookie he's eaten, and he's eaten a lot.He's already asked for another batch. My low-carbing friend said they are identical to a friend's signature cookies (high carb). By the way, I quadrupled your recipe, because who are we kidding? 4 cookies just won't suffice.I am so happy I messed up.

02-08-2007, 01:52 PM	#18
liz1114 Senior LCF Member Join Date: Nov 2006 Location: Michigan Posts: 97 Gallery: liz1114 Stats: 206.5/160/150-145,5'7.5",25yo WOE: South Beach Start Date: Sept 5, 2006	Even when I use softend butter they still spread out like a lace cookie, no matter what I try I can't get my cookies to look like kevins. These are so good though they almost remind me of a shortbread cookie, flavor wise.

02-08-2007, 04:07 PM	#20
eshlemania Senior LCF Member Join Date: Jul 2006 Location: Midwest Posts: 600 Gallery: eshlemania Stats: 132/120/110 WOE: Atkins-PreMaintenance Start Date: April 2006	Kevin, I'm assuming the WPI is the 5000. That seems right. Am I right? Thanks bunches, Bev

02-10-2007, 06:26 AM	#22
mycattaz Very Gabby LCF Member!!! Join Date: Jan 2006 Location: alabama Posts: 4,410 Gallery: mycattaz Stats: 416/296.6/249 WOE: low carb	Can't wait to try this cookie recipe, looks really good...

02-10-2007, 02:45 PM	#23
Kisal Senior LCF Member Join Date: Nov 2006 Location: Oregon Posts: 862 Gallery: Kisal Stats: 350/240.0/160 WOE: Atkins '72 Start Date: October 15, 2004/Atkins '72 on 6/31/08	I haven't tried this recipe yet, but I thought I'd share a bit of info I read (I think in the L.A. Times, but not positive.) They did a test of various types of cookies that had a tendency to spread out during baking. They tested them on lightly greased cookie sheets, parchment paper, and Silpat mats. They found that the cookies baked on Silpat mats held their shapes better and spread out the least. Just a suggestion.

02-10-2007, 04:12 PM	#25
liz1114 Senior LCF Member Join Date: Nov 2006 Location: Michigan Posts: 97 Gallery: liz1114 Stats: 206.5/160/150-145,5'7.5",25yo WOE: South Beach Start Date: Sept 5, 2006	Thanks for the info Kisal, I will have to try that next time. The best I have come up with so far is to use parchment and then place a ring that goes on a glass jar on the cookie sheet and put the dough in the middle, helps them to not spread but I still don't get the rise or chewyness that kevin does. These are still my favorite cookie though that is for sure!

02-10-2007, 05:08 PM	#26
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,630 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	You guys are jinxing me. I just made these and they went flat!! Same yummy taste but flat and thin like when I make them without the baking powder.

02-10-2007, 05:32 PM	#27
liz1114 Senior LCF Member Join Date: Nov 2006 Location: Michigan Posts: 97 Gallery: liz1114 Stats: 206.5/160/150-145,5'7.5",25yo WOE: South Beach Start Date: Sept 5, 2006	haha, well it is good to know that I wasn't messing up the recipe each time I made them, like I orignally thought. Were you able to bake them for the full 11min? I haven't been able to do that either only like 6 min I think

02-11-2007, 06:07 AM	#28
LoveMyGSDs MAJOR LCF POSTER! Join Date: Jan 2007 Location: MD Posts: 2,217 Gallery: LoveMyGSDs Stats: original:240/150/150 (24/6/8) current: 194/178/150 WOE: Atkins (1999 version-total carbs) Start Date: original: 9/12/2001 current: 1/2/2007	They really taste good that way though. I love the crisp parts.