New Awesome Cookie I invented w' KOOLAID...MMMMMMmmmmm GOOD !

[lindaokc]

The only thing that comes to my mind would be not enough whey protein or too much butter? When I made mine w/ coconut oil, I used between 1/4 C and 1/3 C, and a stick of butter is 1/2 C. I always make sure my oil/butter is melted, then put the egg in and whisk to incorporate it, then add the dry ingredients.
When I made my first batch of cookies, I measured to see how much my whey protein scoop would hold. It was about the same amount Cali said to use, so I just use a scoop full.

One other thing I just thought about that could affect it was the size of the cookies. I just make them about 1/2 to 3/4 t. sized. I get around 14-18 cookies per batch. Is that what you are getting?

[lilymo]

Originally Posted by 24Fan

TJ:: Lily, what a gorgeous avatar of you and your daughter in Italy!

Aww, thanks

[CaliOkieGal4now]

[COLOR="Purple"]hi 24fan -

Lets see if I can come to the rescue, shall we ?


When my cookie inventions get spread to thin like that in the oven ( and yes, its happen to me too on OCCASION......I am not super-woman-chef either)
there are several very very easy ways to fix it:

1) Add about 1 tablespoom more protein powder or flaxmeal

2) Let sit in fridge longer......the longer, the more firm the dough becomes.
(In one particular experiment I did I left the dough in for 3 hours....made a nice firm cookie, but.....I actually LIKE softer , chewier cookies, so...that batch was a little toOOO firm for my taste..)

3) Let cookies cool VERY thouroughly after baking....
This suggestion, by far, required the most patience for me !
However, if you can resist the urge to eat them directly from the cookie sheet, ( as I am guilty of on occasion) , and actually let them cool for 30 minutes or soo....they will set up nicely and yet not be too firm or too hard to chew. Its worth a try


And by the way....so VERY VERY happy you are all having fun with this recipe !

Its one of my favorites...I usually make a batch of the them every day..... be it chocolate ones, peanutbutter ones, rasberry ones, lemon ones.....
I bake more NOW than in pre-low carb days ! Who would've thunk it ?


Also....Someone asked how I ever thought to try these....
well ~

I was thinkning of those rainbow colored Nilla Wafers.....and thought to myself:
" self, you can recreate that...I love nilla wafrers..they are such a pretty cookie too. Surely theres a way to low carb the Nillas...???..."

So there you have it...inspiration by Nilla Wafers ![/COLOR]

[skg]

When I made mine they looked perfect when I put them on my cookie sheet, I should of checked them while cooking and I may not have to clean my stove now I will also use a cookie sheet with sides next time. I will try and leave them in longer next time. At lunch I am going to the store and getting Kool-Aid

[SwitzBride]

So here's how my attempt went.... First, they are pretty good, but hopefully my next batch will be a LOT better. They are not however very pretty unfortunately and mine certainly ended up having some issues, but then that's how most of my cooking goes anyways!

What I used:
1 stick butter (=1/2 cup), softened
1 egg
1 cup granulated Splenda
1/8 cup Xylitol
3 Tbsp Vanilla Whey Protein Powder
2 Tbsp Golden Flax Seeds
1/2 pkg SUGAR-FREE Grape Koolaid
1/2 tsp Baking Soda
A little food dye to make it more purpley (yes, that's a word...i swear...)

I didn't really realize that the recipe called for just plain koolaid until after I already added my half pkg of Sugar-Free Grape plus the sweeteners. The cookies ended up definitely too sweet! But nice and tangy too. Still edible, though again, I'm not real picky! Here's what it looked like:


The first batch I forgot to chill the dough before I put them in. The second bath I chilled it for almost an hour as I had "other stuff" to do (ie. find my house cat who got outside!) I did little teaspoons of the dough and easily got about 25 cookies. Here they are on the tray:


In the end for me, chilling or not made no difference. They did spread a lot when they baked and again, did not turn out pretty. I was hoping for the look of those colored nilla wafers too. Instead, here's the final result:


I'm thinking they need for protein powder or possibly a tablespoon of coconut flour. And I'm also thinking that maybe my baking soda has gone old or bad or something????

In any case. I'm making these again sometime soon. These deserve a second attempt!

[lcmiller461]

These look great, and I am going to try them today, but I have a thought/question about the "flatness" and wondered if anyone else had the answer.

A while back Kevinpa posted a recipe for cookies, but when I tried them they kept coming out flat. After a couple of batches, I went back to the post and saw that he had amended his recipe from using "baking soda" to "baking powder." Do you think that might be why some cookies are coming out flat?

[SwitzBride]

Hmm.. I wondered that too lcmiller461.

[lindaokc]

I didn't even notice the original said baking soda. I have been using baking powder in all of mine.

But, they always turn out pretty.

[stephdray]

Is there anything that could sub for whey protein powder?

I have amongst other things:

WPI 5000
WPI 8000
Resistant Wheat Starch
Golden Flax Meal
Almond Meal
Egg White Powder
Carbalose
Carbquik
Poly-D
Bakesquik

In short, I've got a lot of things in my pantry but no protein powder.

[24Fan]

Well hey thanks all you guys for the help! I'm gonna try gain tonight. I will let it set in frig longer AND measure out 4 TBsp PP. I used 3.5 actually thinking that's in the middle. and will use Baking Powder.

My cookie sheet also has no sides, SKG what a mess, eh? i've still got a little on the burners

[lindaokc]

Originally Posted by stephdray

Is there anything that could sub for whey protein powder?

I have amongst other things:

WPI 5000
WPI 8000
Resistant Wheat Starch
Golden Flax Meal
Almond Meal
Egg White Powder
Carbalose
Carbquik
Poly-D
Bakesquik

In short, I've got a lot of things in my pantry but no protein powder.

I don't know a lot about baking, so not sure I could help you, but if I had those in my kitchen, I might start w/ carbquick? Maybe Cali will come in and help you with that.

[Mommie22boys]

Originally Posted by CaliOkieGal4now

[COLOR="Purple"]Hi Everyone -


- They make about 18 cookies per batch/ or per cookie sheet.
When made according to these direction, [COLOR="Red"]they are zero carb, as well..[/COLOR]
( butter, flax, 0 carb protein powder, egg, unsweetened kool-aid.....its winner !) As far as calories, for those who watch them, I haven't calculated that yet. But unless you eat the whole batch, these are pretty harmless little lovlies to enjoy your whim ![/COLOR]

OOoooooo be careful. I hate to burst bubbles (especially when it comes to treats ), but there are 24 carbs in 1 cup of splenda. If this recipe uses 1 1/2 cups of splenda, that's 36 carbs right there. Also, according to The Flax Cookbook each tablespoon of flax has 2.8 grams of carbs, but only 2.3 grams of fiber. So you really need to count .5 carbs (net) for every tablespoon of flax you use, so that's 1 carb for the 2 Tbls in this recipe. And a large egg is .6 carbs. Total net carbs for the recipe are 37.6. . .and if you get 18 cookies per batch, that's 2 net carbs each.

I would hate for someone to blow their carbs for the day because they thought they were having a free treat.

That said, this recipe looks awesome!

[Mommie22boys]

Originally Posted by stephdray

Is there anything that could sub for whey protein powder?

I have amongst other things:

WPI 5000
WPI 8000
Resistant Wheat Starch
Golden Flax Meal
Almond Meal
Egg White Powder
Carbalose
Carbquik
Poly-D
Bakesquik

In short, I've got a lot of things in my pantry but no protein powder.

If I had to pick one, I'd vote for the Carbquik.

[lindaokc]

Originally Posted by Mommie22boys

OOoooooo be careful. I hate to burst bubbles (especially when it comes to treats ), but there are 24 carbs in 1 cup of splenda. If this recipe uses 1 1/2 cups of splenda, that's 36 carbs right there. Also, according to The Flax Cookbook each tablespoon of flax has 2.8 grams of carbs, but only 2.3 grams of fiber. So you really need to count .5 carbs (net) for every tablespoon of flax you use, so that's 1 carb for the 2 Tbls in this recipe. And a large egg is .6 carbs. Total net carbs for the recipe are 37.6. . .and if you get 18 cookies per batch, that's 2 net carbs each.

I would hate for someone to blow their carbs for the day because they thought they were having a free treat.

That said, this recipe looks awesome!

That's why I use the liquid splenda, or get the ones already sweetened w/ splenda. Reduces the carb count considerably.

[Mommie22boys]

Yep, I would probably use a splenda quick pack (plus half of another one, obviously) to reduce the carbs.

[skg]

My cookie sheet also has no sides, SKG what a mess, eh? i've still got a little on the burners[/QUOTE]


Big mess I will deal with it when I get home from work ugh. Bummer on the carbs - I have been snacking on my flat little cookies all day. I know when I made them i had gotten 24 but what is in the stove I am not sure how many I actually got but haven't gone overboard eating them so I should be ok today but will watch

[Panda120]

I made the recipe as posted in Post #1 with no subs--used 4 tablespoons of Vanilla Whey Protein and Lemonade flavor Kool-Aid. The dough tasted good. Refrigerated dough 1 hour. Spooned dough into 20 mounds. After 10 minutes the 20 mounds had become one big "puddle" that was dark brown around the edge and uncooked in the center. Not a success at all.

Will be curious to find if it's really supposed to be baking powder rather than baking soda in the recipe.

[sungoddess]

Originally Posted by Panda120

I made the recipe as posted in Post #1 with no subs--used 4 tablespoons of Vanilla Whey Protein and Lemonade flavor Kool-Aid. The dough tasted good. Refrigerated dough 1 hour. Spooned dough into 20 mounds. After 10 minutes the 20 mounds had become one big "puddle" that was dark brown around the edge and uncooked in the center. Not a success at all.

Will be curious to find if it's really supposed to be baking powder rather than baking soda in the recipe.

That is just what happened to me. Why would it work fine for some people and not others? The dough was delicious

[Ilove2read]

Just wanted to add that I used a combo of splenda and stevia in mine to lower the carb count. The flax meal I have, says 4 grams of carbs per 2 T. and 4 grams of fiber. So, I count my own flax meal as 0 carbs - but I do count the carbs from the splenda.

When I did my calculations, I did come up with about 1.6 carbs per each cookie. I could probably lower it even more if I used all Stevia. But, I'm find and dandy with 1.6 carbs each. I just try to stop at 2 cookies per day and think it's well worth 3 carbs for such a great little treat

[theislandgirl]

Just a quick heads up, not all protein powder reacts the same way in backing. Non-whey powders act more like flours than whey powders, and whey concentrate blends act a little more like flours than whey isolate blends.

Also, I noticed that CaliOkie's original post just says Vanilla Protein Powder, but doesn't specify what kind...and this CAN change the way the cookies spread, etc.

In short, not all Protein Powders act the same in baking. All of these are protein powders (protein extracts from various sources in powder form) and sometimes they are blended: Rice Protein Isolate, Soy Protein Isolate, Wheat Protein Isolate, Pea Protein Isolate, Hemp Protein Isolate (these act the most like flours, from veg sources of one kind or another), Whey Protein Concentrate (is sticky and thickens a bit, higher carb), Whey Protein Isolate (tends to separate from liquids when cooked, protein tightens up)...

So, I guess the question is, what exact kind and brand of protein powder is being used by the successful cookie makers?

Ta!

[24Fan]

oooh now that makes sense, thanks IslandGirl!

[lindaokc]

Well, I am using the Wal-Mart type, Designer Whey. I can't say for Cali. Also, the more fat you put in the more they spread, the less fat, the higher and smaller they end up. At 1/4 C. coconut oil, they are a little to dry and tall, w/ 1/3 C they are just about perfect. I don't know if that helps or not. Also, I don't measure amount of whey protein, I just use the scoop and add about 1 level scoop. I think I measured the first time.

[Soobee]

I noticed that some people are using 1/4 cup of PP and others are using 1/3 cup. Could that be the problem?

[skg]

Thank you - I checked the one I used and it is a blend. I have some Designer Whey also so I will try it with that next time.

Ingredients: Protein Blend (Whey Protein Concentrate, Whey Protein Isolate, Whey Protein Hydrolysate), Natural and Artificial Flavors, Soy Lecithin, Sucralose, Cinnamon, Lactoperoxidase, Beta-Carotene (color). Contains milk and soy ingredients. FREE OF: yeast, wheat, gluten, preservatives. No fructose added to this product. Not a low calorie product.

[24Fan]

Ok i'm making them today again, using 1/3 cup Designer Whey (also) pp and 1/4 cup butter and baking powder instead of soda. There. This should fix it LOL will inform when they are done, ladies!

[skg]

Good luck, I know I don't want to clean my stove again

[lindaokc]

I am anxiously awaiting the results.......

[24Fan]

Okay, much better. For one, they stayed ON the cookie sheet Taste is still good, little less moist maybe but that's ok.

Love'em, Cali!

I used 1/4 cup butter, 1 filled to the brim and then some scoop of Designer Whey pp, 1 and 1/2 SQP and 1/4 cup E , 1/4 tsp Baking Powder and 1/2 pack of Lemonade Kool-Aid.

Pretty & sweet. Thanks to all who helped!

[24Fan]

Originally Posted by skg

Good luck, I know I don't want to clean my stove again

I uh put tin foil around the bottom shelf just in case

didn't need it yay! Made smaller cookies this time too, as LindaOk said she did. Perfect Linda!

[lindaokc]

Hey 24, you might want to up the fat to 1/3 C and see if that will take away the "less moist" feel. It helped mine.

So glad yours came out good.