Simple Chewy Cookie

[bybs54]

Originally Posted by Kevinpa

I was playing around this morning with the ingredients that I used in the crust of my coconut cream pie and came up with this simple chewy cookie.

Yeild 18 to 24 cookies approx 1 carb each.

1 cup unsweetened coconut
1/2 cup unblanched almond flour
1/4 cup polyd
1/4 cup cacao nibs (you could sub chopped nuts or chocolate chip)
1/4 t. sweetzfree (1 cup equivilent)
1 large egg
1/4 cup peanutbutter

Combine all ingredients and roll into 1 inch balls.
Place on a parchment lined cookie sheet and smash with fork.
Cook in a preheated 350 degree oven for 15 minute or golden brown.

Made these and they are great!

However, I didn't realize how small yours were to get 18 - 24 out of your recipe! Then I looked at your picture and yours are about 1 inch going by the rack size. LOL I doubled your recipe and got 34 cookies that are about 1 /12 inches in diameter!

These are so very tasty and filling too....love the texture and so very easy to make!!

Thanks!!

[sungoddess]

I made these and the cookie itself is delicious, but I made the mistake of using SF EWBW chocolate chips in half the recipe. Those chocolate chips are awful. I don't know how to describe the aftertaste. Kind of has a licorice taste, but not as good as licorice. The other half of the recipe I used chopped up Dove SF chocolate candies. Major yum!!! Kevin, these are so good. Thank you.

[bybs54]

Just made these again....and they are great!!

I used a couple different lc chocolate chips and some fiberfit, sf vanilla Davinchi's and sweetfreez....

Gonna freeze most of them again...and they do freeze well.

Thanks again Kevin!!

[Kevinpa]

I forgot how much I liked these cookies.

I made a batch to freeze too. thanks for reminding me Patti.

[imaloser2]

Oh my goodness!!! i can hardly wait to make these!! My oldest daughter is deiting with me and is struggleing due to missing something "sweet", she is 17 and trying so hard!

They look SOOO good!

Thanks for the recipe! I will be checking out all your other!
Vicki
243/227/170

[imaloser2]

Originally Posted by Kevinpa

I was playing around this morning with the ingredients that I used in the crust of my coconut cream pie and came up with this simple chewy cookie.

Yeild 18 to 24 cookies approx 1 carb each.

1 cup unsweetened coconut
1/2 cup unblanched almond flour
1/4 cup polyd
1/4 cup cacao nibs (you could sub chopped nuts or chocolate chip)
1/4 t. sweetzfree (1 cup equivilent)
1 large egg
1/4 cup peanutbutter

Combine all ingredients and roll into 1 inch balls.
Place on a parchment lined cookie sheet and smash with fork.
Cook in a preheated 350 degree oven for 15 minute or golden brown.

Hi ! Can someone tellme exactly what is a "cocao nibs" I have it figured to a cocoa bean????
Thanks!

[Kevinpa]

Originally Posted by imaloser2

Hi ! Can someone tellme exactly what is a "cocao nibs" I have it figured to a cocoa bean????
Thanks!

Yes it is pieces of raw organic peeled cacao beans(in other word....raw chocolate). If you google cacao nibs you can find them.

[CRosie]

Kevin,

Is there a reason for the unblanched vs. blanched almond flour?

Can you explain the difference?


Thanks, Ro

[Kevinpa]

Originally Posted by CRosie

Kevin,

Is there a reason for the unblanched vs. blanched almond flour?

Can you explain the difference?


Thanks, Ro

unblanched has skins and blanched has the skins removed.

skins are fiber so unblanched has less carbs.

Thats the only reason I chose it.

[CRosie]

Thanks Kevin!

[CRosie]

I made two batches of these last night - to sample and take to the office today.

I added a couple drops of English toffee flavor extract to the second batch and that was a nice addition to boost the flavor.

I stored them over night in a locking sealed container, but they are still a bit dry this morning - so maybe I should try adding another egg next time for extra moisture?

Another thing....mine turned out less chewy and more like a heavy thick biscuit. The flavor is great, but for my tastes, I think I need to work on the texture a bit....to work out the hockey puck effect... maybe I should press them out so they are thinner and maybe that would make them crispier and chewier ? Mine looked a bit thicker than the ones in the picture and I like cookies to be thin and crispy rather than thick and cakey.

Anyway, this recipe is definitely a keeper and I really appreciate having it - the taste is wonderful.... I am looking forward to making these with almond butter to maybe bring down the carbs a bit.

oh and one last thing~! whew - lots of fiber in these~~~~~wow~!

Thanks again, Ro

[Kevinpa]

Originally Posted by CRosie

I made two batches of these last night - to sample and take to the office today.

I added a couple drops of English toffee flavor extract to the second batch and that was a nice addition to boost the flavor.

I stored them over night in a locking sealed container, but they are still a bit dry this morning - so maybe I should try adding another egg next time for extra moisture?

Another thing....mine turned out less chewy and more like a heavy thick biscuit. The flavor is great, but for my tastes, I think I need to work on the texture a bit....to work out the hockey puck effect... maybe I should press them out so they are thinner and maybe that would make them crispier and chewier ? Mine looked a bit thicker than the ones in the picture and I like cookies to be thin and crispy rather than thick and cakey.

Anyway, this recipe is definitely a keeper and I really appreciate having it - the taste is wonderful.... I am looking forward to making these with almond butter to maybe bring down the carbs a bit.

oh and one last thing~! whew - lots of fiber in these~~~~~wow~!

Thanks again, Ro

2 things. I have made these several times and one thing I notice is the coconut you use can really effect the texture between dry and chewy.

Secondly, Scott123 used to say that your body had to get accustomed to the polyd and it never seemed to work for me but I may have got to that point that he spoke of because it does not seem to bother me at all any more where it used to double me over at times if I used too much.

[CRosie]

Kevin,

Which coconut flour do you think gives the best results or results similar to what I described?


Thanks, RO

[Kevinpa]

Originally Posted by CRosie

Kevin,

Which coconut flour do you think gives the best results or results similar to what I described?


Thanks, RO

Is that what you are using coconut flour?

[CRosie]

No, sorry I mistyped. I meant unsweetened coconut

Thanks

[Kevinpa]

Originally Posted by CRosie

No, sorry I mistyped. I meant unsweetened coconut

Thanks

ok, that would have explained the difference.....lol

anyway I almost always use the Shredded, Medium Now brand.

[CRosie]

ok, maybe I will try that brand. I do remember also reading somewhere that you can use a little extra Poly D to hold moisture in a recipe....but my mind may be rusty on that. LOL

[Kevinpa]

I have a batch in the oven right now as a test using pecan flour for the almond flour and pecan butter for peanut butter. those 2 subs trim 9 carbs off the whole batch.

[Tweaker Geek]

Umm and I bet they'll go well with the coffee ice cream!

[Kevinpa]

The pecan batch is very tasty and a slight bit moister. Its a tough call as to which I like better. I did half this batch as a drop cookies and smashed down the other half. I like them both ways.

[CRosie]

Thanks for the update. Do you grind your own pecans?

I like the moistness aspect


Thanks, Ro

[Kevinpa]

Originally Posted by CRosie

Thanks for the update. Do you grind your own pecans?

Yes, I made my own pecan flour and butter.

[NotoSugar]

Kevinpa:
I finally had an opportunity to try your recipe. These are SO good. I didn't have unblanched almond meal, but used blanched instead. The texture and flavor together are nearly perfect.

[CRosie]

Kevin,

Can I ask you what the carb count is for pecan flour?

For some reason, I can find the information for almond flour, but have not been able to determine how many carbs for example, in a cup of pecan flour.

Thanks, Ro

[Kevinpa]

Originally Posted by CRosie

Kevin,

Can I ask you what the carb count is for pecan flour?

For some reason, I can find the information for almond flour, but have not been able to determine how many carbs for example, in a cup of pecan flour.

Thanks, Ro

Pecans are 4 carb per cup and when you grind them to a meal you loose about 1/4 volume so approx 5 carbs per cup or 1.25 carbs per 1/4 cup.

[CRosie]

I tweaked this recipe to come up with a nutty, very chewy cookie bar:

Chewy Cookie Squares

½ cup unsweetened coconut
½ cup almond flour (sub pecan flour?)
½ cup Poly D
1 cup sweetener equivalent
2 eggs
1tbsp. water
½ cup chopped nuts
¼ cup almond butter (sub pecan butter?)

Combine all ingredients and stir to mix well. Use hands to form a large ball of dough. Place dough ball on greased baking sheet and flatten with hands into one large thin piece.

Bake in preheated 350 degree oven for 15 minutes or until golden brown.

Remove from the oven, let cool, cut into squares with pizza cutter, store in well sealed container.

Ro