New Awesome Cookie I invented w' KOOLAID...MMMMMMmmmmm GOOD ! - Page 3

sungoddess · 06-20-2008, 08:30 AM

well that is weird, because Designer Whey is what I used- 4 Tbs. and my cookies spread into one big one.

lcmiller461 · 06-20-2008, 09:01 AM

I used baking powder in my batch yesterday, and although the cookies did flatten somewhat, they still retained the "cookie" shape. I wasn't terribly pleased with the flavor, however, but I'll be trying it again with something else subbed for the protein powder b/c I think the blend of the vanilla pp with the koolaide is what I didn't like.

That being said, the texture was right on, soft but just a little chewy and crispy around the edges!

CaliOkieGal4now · 06-20-2008, 09:40 AM

[COLOR="Purple"]Hi Everybody !

Happy Friday -

Wow....lots of questions & concerns....try to see if I can help, okay ?

I use a zero carb protein powder I buy at my local health food store. But I really think you could sub any protein powder you have on hand, and it could still work. Really, it doesn't have to be Vanilla......it can be plain, or chocolate..whatever you want. Remember , the most fun thing about this recipe is its soppose to be easy to make, with items most of us lowcarbers already have on hand.... Thats why I love it , anyway.

Also, you could use low carb bake mixes, if thats what you have on hand. Just can't predict the carb count that way.You'd have to figure that out on your own.
Yes, you could uses golden flaxmeal, too....it tastes great in cookie recipes.

Also wanted to add....
..sorry to be a pain....but Flaxmeal has no carbs, gals.....ZERO, ZERO, ZERO
Really, and trully..that's why i LOVE flaxmeal.....all the fiber in it is subtractable form the carb count , and thus making it ZERO
its a lovely thing !

Also......yes, liquid splenda would also be ZERO carb...which is my favorite way to sweeten recipes. But even if you use regular splenda, the carbs in it are small.....I have never worried about the carbs in my splenda, and it has NEVER hurt my weight loss. EVER...and i don't think I'm just lucky. I really think its not something to worry about.

Okay - - - my dear friends....the flat cookie isssue..

I've experienced this as well. In a post above I gave 3 ways to prevent the flatness from happening. Its not a perfect science, naturally...But neither way baking before lowcarb.... thats why we don't all work for Mrs. Fields, myself included.....

Using baking powderin the place of baking soda is a thought...give it a try..could possible be the magic ticket ?

Anyway...happy baking..don't give up.....pursuing a FABULAOUS cookie is worth it ![/COLOR]

Panda120 · 06-20-2008, 10:48 AM

I also used Designer Whey Protein, but that was just about the end of what I had and will be using Jay Robb's if I try them again. I will probably give them another try using the 1/3 cup coconut oil suggestion. They are pretty easy to make and tasted pretty good, so I think it is worth sticking with it to find what will work.

skg · 06-20-2008, 10:59 AM

? about the liquid splenda, if it is equal amount using Davinci (1 cup liquid to 1 cup gradular) would that make it too runny, already had that problen?

lindaokc · 06-20-2008, 11:21 AM

It would not take that much liquid splenda. You measure it by drops, or teaspoons. Not sure what the ratio is, but I'd just use drops until it gets to be the right sweetness for you. I wouldn't use the DaVinci's syrups because you are right. Too much liquid.

skg · 06-20-2008, 11:45 AM

Sorry being stupid here just started using this stuff, what is liquid splenda then? I do have Liquid Stevia maybe I should try that.

lindaokc · 06-20-2008, 12:00 PM

Oh please, don't be sorry, it's all a learning process, just kinda like Cali said.

Liquid splenda is called sweetfreez by one name, by another name on ebay (probably liquid splenda

). You can order it online. Don't believe you can get it in stores. It would be fine to use the liquid stevia, if you enjoy or don't mind the flavor. Alot of people don't care for it. The jury is still out in my house

It would be more what you were looking for than the DaVinci's. You could also mix the stevia and a little granular spenda if you'd rather.

jerikay · 06-20-2008, 04:05 PM

I made these cookies last night--went by original recipe except I don't have anything but splenda for sweeteners and I used baking powder instead of baking soda-anyway I

the cookies-my cookies came out very light and crumbly(?) but I love the crumbs! I baked them in a pan my daughter gave me for my birthday-it's a bar pan-kinda like a mini muffin pan but shaped in mini squares. I took them out of the pan and I let them sit on a rack over night-covered with foil of course. They are crispy and crumbly at the same time.

Is this how they are supposed to be?
koolaid cookies2.jpg
Has anybody tried to make chocolate ones with cocoa (not a mix)?

lindaokc · 06-20-2008, 04:29 PM

I think Cali said she had used cocoa to make some, I haven't. Maybe she'll pop in and let you know.
Mine don't look like that because when they are on a flat cookie sheet they spread out around the edges, but yours look divine. Thanks for the pics. Light & crumbly is how mine turn out too. Mmmmmm. Can't thank Cali enough for this recipe

jerikay · 06-20-2008, 04:49 PM

Thanks Linda! Cali is a genius!! This recipe is so quick and easy-can't wait to make some more.

Glamour Puss · 06-21-2008, 06:01 AM

I should have been tasting the dough as I went along as you suggested (DOH!) because I used the same amount of sweetener as the recipe calls for and the dough is WAY too sweet for me. I added one more scoop of protein powder and one more of flax meal as well to make it more dough-y and to suck out some of the sugary taste and it didn't help much. Hopefully once they're baked they won't be as strong. My batter is chilling now and will start baking in a few minutes. Will post how they turn out. The good news it's probably a good thing they're too sweet for me. I KNOW my kids will eat 'em!!!

BTW I used orange flavor and the dough is definitely very nice, just too sweet for my taste buds.

DOUBLE DOH! Just occurred to me that my protein powder is sweetened with splenda too. Another reason my dough is extremely sweet!

Glamour Puss · 06-21-2008, 06:33 AM

Mine turned out completely flat too using vanilla whey protein powder and baking powder. My 4 year old even said they were too sweet! I was surprised by that. This batch is in the bin but will have to experiment and give this another go as it's a really great idea and I've got kool-aid packets to use up!

CaliOkieGal4now · 06-21-2008, 09:05 AM

[COLOR="Purple"]Hi Glamour !

Sorry to hear about the flat cookies !!! Hate when that happens !!!
Been there, done that, have the tee-shirt......

Try plain ol protein powder that has no added splenda.....it has more bulk, and also won't contribute so much sweetness that your tastebuds are screaming for mercy !

( should've warned you about that...I love the sweetness combined with the tartness of the kool-aid in the cookies......but I realize that the flavor of that is not everyones cup of tea.....er....cup of koo-aid...(HA) !!!!!)

Note to add - another easy way to bulk up this dough is plain ol nestles cocoa. unsweeened, of course....adds a nice chocolatey flavor...and nice texture. Usually, I will use 3 tablespoons or so, in addition to the other ingredients.
For a real super yummy treat, try a cocoa/ peanutbutter combo.

Just replace half the butter with peanutbutter. Add cocoa .Omit the kool-aid. The rest of the recipe is the same...

Now, when they come out of the oven, make sure you have a large baseball bat handy, as you will have to beat your husband and children away from your newly born cookies.....

....if left unchecked, they will eat all of them behind your back, while you are doing the laundry ![/COLOR]

Have a happy saturday, everybody !

jerikay · 06-21-2008, 11:37 AM

Thank you for the choc/peanut butter recipe---it's already in the oven-smells sooooooo gooood.........

jerikay · 06-21-2008, 01:04 PM

my batch of cocoa peanut butter cookies came out a little bit dry-I put an extr tablespoon of p powder-and I guess that with the peanut butter instead of all butter-made a difference..still yummy!! I put a frosting on Top!

lindaokc · 06-21-2008, 03:35 PM

Wow

Gonna have to give those a try. They look positively decadent

CaliOkieGal4now · 06-21-2008, 06:28 PM

[COLOR="Purple"]Jeri -
WOW !

Those look GREAT !!!! Frosting is a great idea, too...
wonder how the regular kool-aid cookies would taste with a cream cheese icing..?????

Like the lemonaid ones, with a cream cheese, butter & splenda icing...??

Gonna hafta try it now....your chocolate iced cookies look so amazing
and well, dang it...they *LOOK* fattening !!!!

Ha!
Funnny how the opposite is true...they'll actually make you thin !

Thats what I'M TALKING ABOUT ! mmmmm!

( thanks for posting the cookie pics, by the way..you're quite the chef ! Well done ! ~ )[/COLOR]

Soobee · 06-22-2008, 02:55 PM

Cali, I made these cookies with the changes recommended by various members of this board. They were awesome. I used coconut oil and reduced it to 1/3 cup. I reduced the Splenda (actually I used Sweetsfree), to 1 cup. I doubled the flax. They came out chewy, zingy, a little fragile. Next time I will make them a little smaller. I got about 25 2-3 inch cookies from the recipe. My husband adored them. They used to make a cookie called Lemon Coolers. I don't know if they still have them. But these tasted exactly likie them. They were one of my husband's favorite cookies. I would like to try other flavors, if my husband ever lets me try anything other than lemon.Thanks for the recipe.

stephdray · 06-22-2008, 03:12 PM

Ok, here's the deal. I went ahead and got some whey protein powder and made the recipe as originally called for using cherry kool aid. Unfortunately, even in 'dough form' I could see that this was a cookie that was going to spread like mad. The dough wasn't firm enough even after refrigeration. So, I added two teaspoons of carbalose to firm it up.

The results were really interesting. The cookies still spread an unreasonable amount, but they held together enough that I could take them off and put them on a rack to cool. The cookies themselves were way too tart and sweet for my taste, however I thought the texture and the basic underlying flavor made this cookie have the potential to be the closest to a high-carb cookie that I've tasted except for Kevin's pecan chewy cookies.

The sweetness and tartness issue is easily solved, so now I have three experiments to run:

1. Another batch of these cookies as written with both baking soda and baking powder to prevent the spreading (though I'll cut back on sweetness/tartness for personal taste)
2. A batch of these cookies using Kevin's cake and cookie flour mix instead of the flax and protein powder
3. A batch of these cookies using carbquik for simplicity

These have real potential for this summer!

jacksmixedtape · 06-22-2008, 03:15 PM

Perhaps try non-hydrogenated shortening to prevent spreading? Always works better than butter IMO.

Now I want to try these! Have to think of a good sub for the kool-aid... maybe a True Lemon packet.

sungoddess · 06-22-2008, 04:59 PM

Quote:

Originally Posted by Soobee

Cali, I made these cookies with the changes recommended by various members of this board. They were awesome. I used coconut oil and reduced it to 1/3 cup. I reduced the Splenda (actually I used Sweetsfree), to 1 cup. I doubled the flax. They came out chewy, zingy, a little fragile. Next time I will make them a little smaller. I got about 25 2-3 inch cookies from the recipe. My husband adored them. They used to make a cookie called Lemon Coolers. I don't know if they still have them. But these tasted exactly likie them. They were one of my husband's favorite cookies. I would like to try other flavors, if my husband ever lets me try anything other than lemon.Thanks for the recipe.

I adore lemon coolers. I want to make your version. What did you use for the lemon and how much? TIA

CaliOkieGal4now · 06-22-2008, 05:05 PM

[COLOR="Purple"]jack-

instead of kool-aid, you could even use a bit of crystal light or a smidge of sf jello. any flavor. remember that the sweetness from the nutrasweet will disappear during the baking process. I was thinkning of trying a batch using a bit of sugar free peach jello, just for the peach flavor, you know?

Using shortening also, is a interesting idea.....it probably would have a more authentic cookie texture than butter. But, shortening is so bad for you...my mom used butter flavored crisco in all the cookies etc she made when I was a kid. And then when I read Dr. Atkins book and learned about the evils of margarine & shortening, it made me a mite skeeered...

that being said...for the adventurous baker, shortening might work to get that *real* cookie shape, texture and taste......maybe someone will try it and give us a report ?[/COLOR]

That would be interesting, to know if that would be the flat cookie fixer-upper !

jacksmixedtape · 06-22-2008, 05:29 PM

Quote:

Originally Posted by CaliOkieGal4now

[COLOR="Purple"]jack-

instead of kool-aid, you could even use a bit of crystal light or a smidge of sf jello. any flavor. remember that the sweetness from the nutrasweet will disappear during the baking process. I was thinkning of trying a batch using a bit of sugar free peach jello, just for the peach flavor, you know?

Using shortening also, is a interesting idea.....it probably would have a more authentic cookie texture than butter. But, shortening is so bad for you...my mom used butter flavored crisco in all the cookies etc she made when I was a kid. And then when I read Dr. Atkins book and learned about the evils of margarine & shortening, it made me a mite skeeered...

that being said...for the adventurous baker, shortening might work to get that *real* cookie shape, texture and taste......maybe someone will try it and give us a report ?[/COLOR]

That would be interesting, to know if that would be the flat cookie fixer-upper !

Spectrum Organic Shortening is made out of non-hydrogenated palm oil. You can find it at your local health food store. Just as healthy as butter. I'll give it a shot with the shortening and report back.

Soobee · 06-23-2008, 05:43 AM

Sungoddess, I used 1/2 pkg lemonade Koolaid as per recipe.

Cap57 · 06-23-2008, 07:47 AM

Quote:

Originally Posted by jacksmixedtape

Perhaps try non-hydrogenated shortening to prevent spreading? Always works better than butter IMO.

Now I want to try these! Have to think of a good sub for the kool-aid... maybe a True Lemon packet.

I made these yesterday using 4 True Lemon packets and the zest of 1/2 lemon. Lovely lemon flavor, but they spread like mad all over my cookie sheet, even after chilling for an hour. I also added a couple extra TBSP of PP, because I could see how soft the dough was. The taste is fantastic, but next time, I'll either cut back on the butter, try the non-hydrogenated shortening, or spread the dough into a jelly roll pan to partially bake, then cut them up and spread them out to finish baking. (That's because I really like the crispy edges on the cookies where it's flatter.)

I'm also intrigued by Carolyn's chocolate chip version that she posted in a new thread.

Would you all think the basic recipe is induction friendly? My 19 year old DD is doing induction right now, as she was recently diagnosed with PCOS, and she loves anything lemon-flavored. I wasn't sure if PP is allowed.

jacksmixedtape · 06-23-2008, 11:23 AM

Quote:

Originally Posted by Cap57

I made these yesterday using 4 True Lemon packets and the zest of 1/2 lemon. Lovely lemon flavor, but they spread like mad all over my cookie sheet, even after chilling for an hour. I also added a couple extra TBSP of PP, because I could see how soft the dough was. The taste is fantastic, but next time, I'll either cut back on the butter, try the non-hydrogenated shortening, or spread the dough into a jelly roll pan to partially bake, then cut them up and spread them out to finish baking. (That's because I really like the crispy edges on the cookies where it's flatter.)

I tried a lemon version too with True Lemon packets and lemon zest before reading this!

Great minds, eh?

I used shortening and they were perfectly puffy, but the bottoms were almost burned and the center was underdone. For the second half of the batch, I baked at a lower temp. They fell apart when I picked them up off the pan. I'm thinking there's just too much fat in the recipe, and I'll need to use a light aluminum pan with parchment paper. Maybe some xanthan gum, too. The flavor was great, though. Perfectly lemony with no disgusting flax taste!

retroworx · 06-23-2008, 09:10 PM

Quote:

Originally Posted by jacksmixedtape

with no disgusting flax taste!

Sacrilege!

theislandgirl · 06-23-2008, 10:31 PM

Quote:

Originally Posted by jacksmixedtape

I tried a lemon version too with True Lemon packets and lemon zest before reading this!

Great minds, eh?

I used shortening and they were perfectly puffy, but the bottoms were almost burned and the center was underdone. For the second half of the batch, I baked at a lower temp. They fell apart when I picked them up off the pan. I'm thinking there's just too much fat in the recipe, and I'll need to use a light aluminum pan with parchment paper. Maybe some xanthan gum, too. The flavor was great, though. Perfectly lemony with no disgusting flax taste!

I found some Peach drink mix with sucralose sweetening I'm going to try. I'll also be cutting down on the fat, after eyeballing the recipe and reading through the thread a few times, absorbing the variety of experiences

, and adding some kind of veg gum mix, haven't decided which yet...

Way fun, isn't it?

ps: most of the drink mixes, especially the citrusy ones, have plenty of acidic "stuff" (malic acid, citric acid) to activate baking soda...can think only that baking powder might be better if no such acidic stuff is being used for flavouring, like the chocolate variety. We shall see...Chocolate and Lemon after the Peach!

Soobee · 06-24-2008, 05:59 AM

I made a new version of Lemon Coolers. Utterly delicious, but spread all over and fell apart. I tried increasing the PP and flax while decreasing the fat, but that didn't help the cookies stay together at all. I think you're right, Jude. Maybe vegetable gums are the answer. Meanwhile we are eating our cookies pieces and crumbs regardless. They are too good to throw away.

06-21-2008, 06:01 AM	#72
Glamour Puss Senior LCF Member Join Date: Feb 2006 Location: ENGLAND Posts: 402 Gallery: Glamour Puss Stats: 247/159/148 5'6" WOE: Atkins Start Date: 12/15/2005	I should have been tasting the dough as I went along as you suggested (DOH!) because I used the same amount of sweetener as the recipe calls for and the dough is WAY too sweet for me. I added one more scoop of protein powder and one more of flax meal as well to make it more dough-y and to suck out some of the sugary taste and it didn't help much. Hopefully once they're baked they won't be as strong. My batter is chilling now and will start baking in a few minutes. Will post how they turn out. The good news it's probably a good thing they're too sweet for me. I KNOW my kids will eat 'em!!! BTW I used orange flavor and the dough is definitely very nice, just too sweet for my taste buds. DOUBLE DOH! Just occurred to me that my protein powder is sweetened with splenda too. Another reason my dough is extremely sweet! Last edited by Glamour Puss; 06-21-2008 at 06:02 AM..

06-21-2008, 11:37 AM	#75
jerikay Senior LCF Member Join Date: May 2007 Location: San Antonio Posts: 130 Blog Entries: 2 Gallery: jerikay Stats: 204/178/155 WOE: Low GI Start Date: Jan. 2007	thank you Thank you for the choc/peanut butter recipe---it's already in the oven-smells sooooooo gooood.........

06-22-2008, 03:12 PM	#80
stephdray Senior LCF Member Join Date: Sep 2003 Location: Baltimore Posts: 352 Gallery: stephdray Stats: Lost Since Jan 2007: 25lbs WOE: Atkins-SouthBeach	Ok, here's the deal. I went ahead and got some whey protein powder and made the recipe as originally called for using cherry kool aid. Unfortunately, even in 'dough form' I could see that this was a cookie that was going to spread like mad. The dough wasn't firm enough even after refrigeration. So, I added two teaspoons of carbalose to firm it up. The results were really interesting. The cookies still spread an unreasonable amount, but they held together enough that I could take them off and put them on a rack to cool. The cookies themselves were way too tart and sweet for my taste, however I thought the texture and the basic underlying flavor made this cookie have the potential to be the closest to a high-carb cookie that I've tasted except for Kevin's pecan chewy cookies. The sweetness and tartness issue is easily solved, so now I have three experiments to run: 1. Another batch of these cookies as written with both baking soda and baking powder to prevent the spreading (though I'll cut back on sweetness/tartness for personal taste) 2. A batch of these cookies using Kevin's cake and cookie flour mix instead of the flax and protein powder 3. A batch of these cookies using carbquik for simplicity These have real potential for this summer! Last edited by stephdray; 06-22-2008 at 03:16 PM..

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06-20-2008, 08:30 AM	#61
sungoddess MAJOR LCF POSTER! Join Date: Oct 2005 Posts: 1,531 Gallery: sungoddess Start Date: not soon enough	well that is weird, because Designer Whey is what I used- 4 Tbs. and my cookies spread into one big one.

06-20-2008, 09:01 AM	#62
lcmiller461 Senior LCF Member Join Date: Jul 2004 Location: Texas Posts: 442 Gallery: lcmiller461 Stats: 160/135/125 WOE: Atkins, etc.	I used baking powder in my batch yesterday, and although the cookies did flatten somewhat, they still retained the "cookie" shape. I wasn't terribly pleased with the flavor, however, but I'll be trying it again with something else subbed for the protein powder b/c I think the blend of the vanilla pp with the koolaide is what I didn't like. That being said, the texture was right on, soft but just a little chewy and crispy around the edges!

06-20-2008, 09:40 AM	#63
CaliOkieGal4now Senior LCF Member Join Date: Dec 2006 Location: Oklahoma, but I'm from So.California Posts: 408 Gallery: CaliOkieGal4now Stats: 150/125/120 5'10'' WOE: Atkins & Power 90- All The Way!!! Start Date: February 2003	[COLOR="Purple"]Hi Everybody ! Happy Friday - Wow....lots of questions & concerns....try to see if I can help, okay ? I use a zero carb protein powder I buy at my local health food store. But I really think you could sub any protein powder you have on hand, and it could still work. Really, it doesn't have to be Vanilla......it can be plain, or chocolate..whatever you want. Remember , the most fun thing about this recipe is its soppose to be easy to make, with items most of us lowcarbers already have on hand.... Thats why I love it , anyway. Also, you could use low carb bake mixes, if thats what you have on hand. Just can't predict the carb count that way.You'd have to figure that out on your own. Yes, you could uses golden flaxmeal, too....it tastes great in cookie recipes. Also wanted to add.... ..sorry to be a pain....but Flaxmeal has no carbs, gals.....ZERO, ZERO, ZERO Really, and trully..that's why i LOVE flaxmeal.....all the fiber in it is subtractable form the carb count , and thus making it ZERO its a lovely thing ! Also......yes, liquid splenda would also be ZERO carb...which is my favorite way to sweeten recipes. But even if you use regular splenda, the carbs in it are small.....I have never worried about the carbs in my splenda, and it has NEVER hurt my weight loss. EVER...and i don't think I'm just lucky. I really think its not something to worry about. Okay - - - my dear friends....the flat cookie isssue.. I've experienced this as well. In a post above I gave 3 ways to prevent the flatness from happening. Its not a perfect science, naturally...But neither way baking before lowcarb.... thats why we don't all work for Mrs. Fields, myself included..... Using baking powderin the place of baking soda is a thought...give it a try..could possible be the magic ticket ? Anyway...happy baking..don't give up.....pursuing a FABULAOUS cookie is worth it ![/COLOR]

06-20-2008, 10:48 AM	#64
Panda120 Senior LCF Member Join Date: Oct 2006 Location: Saratoga County, NY Posts: 198 Gallery: Panda120 WOE: Low Carb Start Date: May, 2000	I also used Designer Whey Protein, but that was just about the end of what I had and will be using Jay Robb's if I try them again. I will probably give them another try using the 1/3 cup coconut oil suggestion. They are pretty easy to make and tasted pretty good, so I think it is worth sticking with it to find what will work.

06-20-2008, 10:59 AM	#65
skg Senior LCF Member Join Date: May 2008 Location: Quakertown, PA Posts: 693 Gallery: skg Stats: 220/169/140 WOE: Low carbing Start Date: March 31, 2008	? about the liquid splenda, if it is equal amount using Davinci (1 cup liquid to 1 cup gradular) would that make it too runny, already had that problen?

06-20-2008, 11:21 AM	#66
lindaokc MAJOR LCF POSTER! Join Date: Mar 2004 Location: OKC, OK Posts: 2,521 Gallery: lindaokc Stats: 196/147/140? WOE: atkins/learning Start Date: Feb, 07	It would not take that much liquid splenda. You measure it by drops, or teaspoons. Not sure what the ratio is, but I'd just use drops until it gets to be the right sweetness for you. I wouldn't use the DaVinci's syrups because you are right. Too much liquid.

06-20-2008, 11:45 AM	#67
skg Senior LCF Member Join Date: May 2008 Location: Quakertown, PA Posts: 693 Gallery: skg Stats: 220/169/140 WOE: Low carbing Start Date: March 31, 2008	Sorry being stupid here just started using this stuff, what is liquid splenda then? I do have Liquid Stevia maybe I should try that.

06-20-2008, 12:00 PM	#68
lindaokc MAJOR LCF POSTER! Join Date: Mar 2004 Location: OKC, OK Posts: 2,521 Gallery: lindaokc Stats: 196/147/140? WOE: atkins/learning Start Date: Feb, 07	Oh please, don't be sorry, it's all a learning process, just kinda like Cali said. Liquid splenda is called sweetfreez by one name, by another name on ebay (probably liquid splenda ). You can order it online. Don't believe you can get it in stores. It would be fine to use the liquid stevia, if you enjoy or don't mind the flavor. Alot of people don't care for it. The jury is still out in my house It would be more what you were looking for than the DaVinci's. You could also mix the stevia and a little granular spenda if you'd rather.

06-20-2008, 04:29 PM	#70
lindaokc MAJOR LCF POSTER! Join Date: Mar 2004 Location: OKC, OK Posts: 2,521 Gallery: lindaokc Stats: 196/147/140? WOE: atkins/learning Start Date: Feb, 07	I think Cali said she had used cocoa to make some, I haven't. Maybe she'll pop in and let you know. Mine don't look like that because when they are on a flat cookie sheet they spread out around the edges, but yours look divine. Thanks for the pics. Light & crumbly is how mine turn out too. Mmmmmm. Can't thank Cali enough for this recipe

06-20-2008, 04:49 PM	#71
jerikay Senior LCF Member Join Date: May 2007 Location: San Antonio Posts: 130 Blog Entries: 2 Gallery: jerikay Stats: 204/178/155 WOE: Low GI Start Date: Jan. 2007	Thanks Linda! Cali is a genius!! This recipe is so quick and easy-can't wait to make some more.

06-21-2008, 06:33 AM	#73
Glamour Puss Senior LCF Member Join Date: Feb 2006 Location: ENGLAND Posts: 402 Gallery: Glamour Puss Stats: 247/159/148 5'6" WOE: Atkins Start Date: 12/15/2005	Mine turned out completely flat too using vanilla whey protein powder and baking powder. My 4 year old even said they were too sweet! I was surprised by that. This batch is in the bin but will have to experiment and give this another go as it's a really great idea and I've got kool-aid packets to use up!

06-21-2008, 09:05 AM	#74
CaliOkieGal4now Senior LCF Member Join Date: Dec 2006 Location: Oklahoma, but I'm from So.California Posts: 408 Gallery: CaliOkieGal4now Stats: 150/125/120 5'10'' WOE: Atkins & Power 90- All The Way!!! Start Date: February 2003	[COLOR="Purple"]Hi Glamour ! Sorry to hear about the flat cookies !!! Hate when that happens !!! Been there, done that, have the tee-shirt...... Try plain ol protein powder that has no added splenda.....it has more bulk, and also won't contribute so much sweetness that your tastebuds are screaming for mercy ! ( should've warned you about that...I love the sweetness combined with the tartness of the kool-aid in the cookies......but I realize that the flavor of that is not everyones cup of tea.....er....cup of koo-aid...(HA) !!!!!) Note to add - another easy way to bulk up this dough is plain ol nestles cocoa. unsweeened, of course....adds a nice chocolatey flavor...and nice texture. Usually, I will use 3 tablespoons or so, in addition to the other ingredients. For a real super yummy treat, try a cocoa/ peanutbutter combo. Just replace half the butter with peanutbutter. Add cocoa .Omit the kool-aid. The rest of the recipe is the same... Now, when they come out of the oven, make sure you have a large baseball bat handy, as you will have to beat your husband and children away from your newly born cookies..... ....if left unchecked, they will eat all of them behind your back, while you are doing the laundry ![/COLOR] Have a happy saturday, everybody !

06-21-2008, 03:35 PM	#77
lindaokc MAJOR LCF POSTER! Join Date: Mar 2004 Location: OKC, OK Posts: 2,521 Gallery: lindaokc Stats: 196/147/140? WOE: atkins/learning Start Date: Feb, 07	Wow Gonna have to give those a try. They look positively decadent

06-21-2008, 06:28 PM	#78
CaliOkieGal4now Senior LCF Member Join Date: Dec 2006 Location: Oklahoma, but I'm from So.California Posts: 408 Gallery: CaliOkieGal4now Stats: 150/125/120 5'10'' WOE: Atkins & Power 90- All The Way!!! Start Date: February 2003	[COLOR="Purple"]Jeri - WOW ! Those look GREAT !!!! Frosting is a great idea, too... wonder how the regular kool-aid cookies would taste with a cream cheese icing..????? Like the lemonaid ones, with a cream cheese, butter & splenda icing...?? Gonna hafta try it now....your chocolate iced cookies look so amazing and well, dang it...they LOOK fattening !!!! Ha! Funnny how the opposite is true...they'll actually make you thin ! Thats what I'M TALKING ABOUT ! mmmmm! ( thanks for posting the cookie pics, by the way..you're quite the chef ! Well done ! ~ )[/COLOR]

06-22-2008, 02:55 PM	#79
Soobee MAJOR LCF POSTER! Join Date: Dec 2006 Location: Massachusetts Posts: 1,581 Gallery: Soobee WOE: Atkins Start Date: September 2000	Cali, I made these cookies with the changes recommended by various members of this board. They were awesome. I used coconut oil and reduced it to 1/3 cup. I reduced the Splenda (actually I used Sweetsfree), to 1 cup. I doubled the flax. They came out chewy, zingy, a little fragile. Next time I will make them a little smaller. I got about 25 2-3 inch cookies from the recipe. My husband adored them. They used to make a cookie called Lemon Coolers. I don't know if they still have them. But these tasted exactly likie them. They were one of my husband's favorite cookies. I would like to try other flavors, if my husband ever lets me try anything other than lemon.Thanks for the recipe.

06-22-2008, 03:15 PM	#81
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,422 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Perhaps try non-hydrogenated shortening to prevent spreading? Always works better than butter IMO. Now I want to try these! Have to think of a good sub for the kool-aid... maybe a True Lemon packet.

06-22-2008, 05:05 PM	#83
CaliOkieGal4now Senior LCF Member Join Date: Dec 2006 Location: Oklahoma, but I'm from So.California Posts: 408 Gallery: CaliOkieGal4now Stats: 150/125/120 5'10'' WOE: Atkins & Power 90- All The Way!!! Start Date: February 2003	[COLOR="Purple"]jack- instead of kool-aid, you could even use a bit of crystal light or a smidge of sf jello. any flavor. remember that the sweetness from the nutrasweet will disappear during the baking process. I was thinkning of trying a batch using a bit of sugar free peach jello, just for the peach flavor, you know? Using shortening also, is a interesting idea.....it probably would have a more authentic cookie texture than butter. But, shortening is so bad for you...my mom used butter flavored crisco in all the cookies etc she made when I was a kid. And then when I read Dr. Atkins book and learned about the evils of margarine & shortening, it made me a mite skeeered... that being said...for the adventurous baker, shortening might work to get that real cookie shape, texture and taste......maybe someone will try it and give us a report ?[/COLOR] That would be interesting, to know if that would be the flat cookie fixer-upper !

06-23-2008, 05:43 AM	#85
Soobee MAJOR LCF POSTER! Join Date: Dec 2006 Location: Massachusetts Posts: 1,581 Gallery: Soobee WOE: Atkins Start Date: September 2000	Sungoddess, I used 1/2 pkg lemonade Koolaid as per recipe.

06-24-2008, 05:59 AM	#90
Soobee MAJOR LCF POSTER! Join Date: Dec 2006 Location: Massachusetts Posts: 1,581 Gallery: Soobee WOE: Atkins Start Date: September 2000	I made a new version of Lemon Coolers. Utterly delicious, but spread all over and fell apart. I tried increasing the PP and flax while decreasing the fat, but that didn't help the cookies stay together at all. I think you're right, Jude. Maybe vegetable gums are the answer. Meanwhile we are eating our cookies pieces and crumbs regardless. They are too good to throw away.