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

[lindaokc]

I guess I am not understanding. I haven't had them spread all over the place, they are just little round discs of joy. I have switched from butter to coconut oil, just because of the enjoyment of coconut oil, but even when I used the butter, as much as 1 stick, they didn't spread all over. They are short, but don't crumble like so many have mentioned. I am confused on what could be causing it, other than making them bigger?

ETA: I am NOT a baker, just using others' recipes. I don't invent or understand a lot of interaction between ingredients

[24Fan]

Soobee, my first batch did also but I followed some advice here and only used 1/3 cup butter and baking powder instead of baking soda. Helped a LOT. They flatten out but staying on the cookie sheet instead of moving to my oven floor

Cali, also would like to thank you for putting Koolaid on my list for shopping. I added the sb (unsweetened of course) to a protein shake and it was tasty! I love new things like this

I use whey protein, that's a reason for them to spread if you follow the original recipe I guess.

[Midnight]

Originally Posted by lindaokc

I guess I am not understanding. I haven't had them spread all over the place, they are just little round discs of joy. I have switched from butter to coconut oil, just because of the enjoyment of coconut oil, but even when I used the butter, as much as 1 stick, they didn't spread all over. They are short, but don't crumble like so many have mentioned. I am confused on what could be causing it, other than making them bigger?

ETA: I am NOT a baker, just using others' recipes. I don't invent or understand a lot of interaction between ingredients

Which brand of protein powder are your using? I wonder if the difference is the brand. When I was making amy's evil cookie I noticed a difference in the different brands. It seemed the ones with some variation of guar gum made a difference.

[lindaokc]

Originally Posted by Midnight

Which brand of protein powder are your using? I wonder if the difference is the brand. When I was making amy's evil cookie I noticed a difference in the different brands. It seemed the ones with some variation of guar gum made a difference.

Ahh, never thought of that. I have been using the "Designer Whey" from Wal-Mart, both Vanilla for the lemon cookies and the Chocolate for the Chocolate cookies. That's what I have the most of. I keep my Jay Robb for my protein shakes

[theislandgirl]

Trayed Batter, using the little scoopie thingummy:



Baked (at 350F and only for 8 minutes, just long enough for the tops to be set). I think 375F is a bit high for protein and may be part of the cause of separation, as well as overcooking if at 375F for 10 minutes:



Bottoms nicely just golden, used a light coloured baking sheet to make sure they didn't get too brown...



Mmmmmmmmmmmmmmmmmmmmm, nicely tangy and can taste the peach...

[lindaokc]

Those sure look good, theislandgirl. I think your cookies were quite a bit bigger than the ones I made, and the temp was just right at 375, for me. Yours also looks a tad dryer than mine. Mine looked more like little vanilla wafers, maybe just a little bigger. Wish I knew how to take pictures and put them on the computer, but I just don't.
Doesn't appear that you had any trouble w/ them spreading too much. I also had luck w/ the drink mixes that had the splenda in them. Also had luck w/ cocoa mixes that had splenda too. Didn't add any extra sweetener at all, if I remember right.
Did your cookies taste as good as they look?

[jacksmixedtape]

Those peach cookies look perfect, Jude! Did you use shortening or butter, Jude? What about veggie gums? I'm gonna try with a lighter pan and less fat. Maybe some xanthan, too. The flavor of the lemon cookies was awesome!

[CaliOkieGal4now]

[COLOR="Purple"]Those peach cookies look AWESOME !!!!! Absolutely beautiful !!!!!
Way to go !

I made some peach ones yesterday..had to use sugar free peach jello, as I couldn't find any peach kool-aid (sadly )..however, they turned out very nicely !

You're though - - - very very purty !

( by the way....don't know for sure if it way the gelatin....but the texture of my peach batch was nice......just thought I'd share ! )

Have a happy wedsday everyone !

PS - brand of protein powder is key, with lowcarb baking...... think you all are right one..... the kind I use must have xantan gum or guar gum in it, cuse mine just don't spread as bad as you all seem to be reporting.....that sadens my heart, as I want you to experience the cookie joy I've to encounter every time I make a new version....anyhooo ----- don't give up, okay ? )[/COLOR]

[theislandgirl]

Oops, forgot the recipe, which will most likely answer all questions...hang on a sec. I'm hearing this tune in my head while I'm poking around and cranking up my MasterCook, the theme from Jeopardy?!

* Exported from MasterCook *

[COLOR="Green"]Cookie, Flourless, Koolaid Flavors[/COLOR]

Recipe By : Jude IslandGirl, The Kitchen Counter™
Serving Size : 10
Categories : * 2008 LC Project, Cookies & Biscuits, Gluten & Wheat Free, Protein "Bars" & Snacks, Veggie Ovo-Lacto

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY:
4 tablespoons protein powder, 100% whey natural Kaizen Vanilla -- WheyPI/WPC blend
1 tablespoon whey protein concentrate WPC80 -- brings up the proportion of WPC - like Designer Whey
3 tablespoons flax seed meal -- golden
1/2 package drink mix, [COLOR="DarkOrange"]Peach[/COLOR], Western Family brand -- sucralose sweetened for 1.5 litres-9g
1 teaspoon ExpertF not/Starch, NF -- 4 veg gums blend-gluten structuring replacement
1/2 teaspoon baking powder -- activates in the oven-preferred to soda
1/16 teaspoon salt
WET:
1 whole large egg, Born 3 -- beaten
1 1/2 ounces coconut oil -- melted
1 1/2 ounces butter -- melted - total of 3 ounces or 6 Tbsp

Stir together the dry ingredients and set aside. Melt the coconut oil and butter in the microwave on low power til just dissolved (not too hot, definitely not boiling).

Beat the eggs, then beat in, while pouring, the melted fats (this should emulsify the fats so they don't separate and run so easily).

Stir the egg mixture into the dry mixture and set in the fridge.

Heat the oven to 350F, and panspray quite well a large cookie sheet (I used a light-coloured sheet to reduce bottom browning).

When the oven is ready, scoop the mixture onto the sheet and bake for 8 minutes or until the tops are dry (used a little cookie scoop, ~2T size max, reduced the temperature to prevent protein overcooking and separating out the fats, oils).

Let cool on rack; will be a little fragile. Yielded 10.33 cookies.

Source: "inspired by [COLOR="Blue"]CaliOkie's Awesome Koolaid Cookie [/COLOR]on www.lowcarbfriends.com"
Copyright: "©LowCarb FoodExperts Canada®"
Yield: "10 servings"
- - - - - - - - - - - - - - - - - - -

Per Serving: 95 Calories; 9g Fat (82.2% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : 2008 JUN 24 - see pics. 95 Calories; 9g Fat; 3.5g Protein; >1g Carbohydrate; trace Dietary Fiber (I really hate that auto-rounding thing they've added since MC V6!)

[theislandgirl]

Originally Posted by lindaokc

Those sure look good, theislandgirl. I think your cookies were quite a bit bigger than the ones I made, and the temp was just right at 375, for me. Yours also looks a tad dryer than mine. Mine looked more like little vanilla wafers, maybe just a little bigger. Wish I knew how to take pictures and put them on the computer, but I just don't.
Doesn't appear that you had any trouble w/ them spreading too much. I also had luck w/ the drink mixes that had the splenda in them. Also had luck w/ cocoa mixes that had splenda too. Didn't add any extra sweetener at all, if I remember right.
Did your cookies taste as good as they look?

Was out with my LCLwL(Dinner actually) group last night, brought along the survivors and they passed muster and got 2 all around, so I think they passed. I sure like 'em!

As for the size, yep, I wanted something breakfasty, and a couple-3 of these fill the bill nicely, so I used my little scoop, I think it's a 1.5 Tbsp or thereabouts. So it makes 10 and a teeny bit level scoops.

The drink mix is that generic Western Family brand, I think it's available in both Canada and the US, might have to hunt for it a bit. Sucralose sweetened and didn't need to any anything else for sweetener. I have a cupboard FULL of different drink mix flavours, Crystal Light and clones, Koolaids and clones, and even a wide selection of Hispanic unsugared packets I picked up on my last trip to WA state (we don't have a lot of Hispanic stuff up here, yet ), like the Pina (pineapple) and Jamaica (actually Hibiscus, like the Zinger teas). Fun! But a Chocolate variation is top of my list next, a bit challenging because the acidity and sweeteners and stuff aren't there...and it's kind of self-emulsifying. Hmmmmmmm.

They look a little dry, but they were done JUST until the tops were touchable and then I whisked them out, so 8 minutes only at 350. Worked for my blend. And they're a little fragile but hold together well and aren't too dry at all.

[theislandgirl]

Originally Posted by jacksmixedtape

Those peach cookies look perfect, Jude! Did you use shortening or butter, Jude? What about veggie gums? I'm gonna try with a lighter pan and less fat. Maybe some xanthan, too. The flavor of the lemon cookies was awesome!

Thanks! Yes, both; yes, a blend; yes, less fat and a blend!

This is so much fun, I haven't had time for a good kitchen experiment in weeks, so I'm really enjoying this.

Thanks, all, for your input! Each and every experience you recorded here, all of you, went into (or onto) this tray.

[lcmiller461]

Okay, I gave this another try. This time I only used 1 c Splenda and Pink Lemonade flavor. All I can say is AWESOME!!! I'm having a hard time staying away from them! I used parchment, a little scooper like islandgirl, but I still got 18 out of the batch. They look just like islandgirl's as well, but I used the original recipe's time/temp.

These will make super breakfast cookies...and lunch, and dessert, and snacks...

Can't wait to try other flavors, although I have to say the lemon cool/crispness of this was right on, as well as the soft cookie texture. I may try making larger cookies so I can just grab a couple in the morning on my way out.

Thanks so much for this recipe, CaliOkieGal. You rock!

[lcmiller461]

Forgot to add that I used baking powder instead of baking soda.

[lindaokc]

Thanks for the peach idea, islandgirl. I didn't have any kool ade peachy flavor, but did have a crystal light ice tea peach flavor, so just used half of that and proceeded as usual. They are in the oven right now...can hardly wait. Hope they will turn out as good as yours did.

[sligh]

These are so great; I just love them.

I've made two batches and the first batch spread out all over the cookie sheet and were flat as could be. The second batch was perfect. Not quite like the islandgirl's, but more like vanilla wafers.

The only difference between the two batches was the size of my egg. I used a jumbo sized egg in the batch that flattened out, and used a large egg is the second batch that turned out perfect.

Maybe that will help someone who wants to try again. They are really lovely. Thanks so much for the recipe.

[jerikay]

I just made my 2nd batch of lemonade cookies..yum!
I tweaked the recipe too!! I used the 3 tbsp coconut oil and 3 tbsp butter and then back to the original recipe but with baking powder instead of soda and 1 splenda quickpack.
I baked on parchment paper for 10 minutes

My daughters boyfriend said "They are very lemony"

[sungoddess]

It worked!!! yippeee!! I am so happy to have lemon coolers!

This is what I did differently from the first time-

Before I used melted butter, this time slightly softened
Crystal light Pink lemonade to taste
Splenda Quick pack
large egg instead of jumbo
Baking powder instead of soda
a touch of xanthan gum
baked at 375

They held their shape perfectly. I rolled them in powdered E while warm and I had the yummiest lemon coolers. Wow! I missed them.

I can't eat gluten, so this works so well. Thanks to all of you.

This is them after baking

[Soobee]

Sungoddess, those look great. I'll try your changes the next time I make them. I have made 4 batches--all failures and all delicious! I ate every crumb. Going for #5.

[jerikay]

I really like the coconut oil/butter combo in the recipe

[skg]

Success, I retried these today and they look like cookies

[Soobee]

skg, did you change any of the ingredients from the original recipe?

[skg]

Originally Posted by Soobee

skg, did you change any of the ingredients from the original recipe?

I did 1/4 cup butter, 1 1/2 quick packs and used the same protein powder but did 1 1/2 scoops. I did booboo and used 1/2 tsp baking powder instead of 1/4 I grabbed the wrong one.

I also kept them in the frig for about an hour.

[Soobee]

I will try the baking powder. I haven't tried that change. I think my PP is different from everyone else's, so I don't know whether increasing it would help.It might be better to increase the flax, which I love anyway.

[sungoddess]

Originally Posted by Soobee

I will try the baking powder. I haven't tried that change. I think my PP is different from everyone else's, so I don't know whether increasing it would help.It might be better to increase the flax, which I love anyway.

Which PP are you using? Is the problem for you with the severe spreading?
I was so glad my changes worked for me. I even made some of those chocolate chip cookies and they worked too. I didn't even have to chill mine. I am not sure which of the things I changed made the difference, but now I am scared to try something different and find out!

[theislandgirl]

Originally Posted by Soobee

I will try the baking powder. I haven't tried that change. I think my PP is different from everyone else's, so I don't know whether increasing it would help.It might be better to increase the flax, which I love anyway.

Several posts showed that a protein powder blend (no straight up isolates) seems to work best...so what kind of protein powder ARE you using?

[Soobee]

I use whey protein concentrate powder straight up. However, this morning Try #5 was a success! I used 1/4 cup coconut oil (any more and the oil ran out of the rest of the batter), 1/3 cup flax, 4 T PP, 1/4 t Sweetzfree. 1/4 cup erythritol. 1/2 t baking soda, 1/4 t baking powder, 1 egg, and 1 t lemonade mix. We wanted a real zing to our cookies. Hence the slightly extra lemonade mix. They are thin, but hold together well, and taste like lemon coolers. Also they are about 25 caloreis a cookie! Very yummy. I think I finally have a reliable recipe with my PP. By the way, xantham gum did not work for me. It diluted the lemonade flavor and make them cookies chewiy (but not in a pleaant way) rather than crispy. I like this version better. I may have used too much xantham in Try #4.

[Soobee]

Just made orange cookies and also a recipe of lemonlime. The lemonlime is my favorite of all the ones I've tried. My husband likes them all. Thanks for this innovative recipe. We are having a blast with it.

[sungoddess]

Soobee, that is all the fat you are using is 1/4 cup coconut oil, right? No butter at all? That is substantially less fat. What is the texture of your cookies? Are they light?

[theislandgirl]

I just made a batch of chocolate chocolate chocolate cookies, and some of the fat squeezed out, so I'll be dropping the fat for that one from 3 oz to 2 oz (1/4 C), too...

Yummy, though!

[theislandgirl]

Originally Posted by Soobee

I use whey protein concentrate powder straight up. However, this morning Try #5 was a success! I used 1/4 cup coconut oil (any more and the oil ran out of the rest of the batter), 1/3 cup flax, 4 T PP, 1/4 t Sweetzfree. 1/4 cup erythritol. 1/2 t baking soda, 1/4 t baking powder, 1 egg, and 1 t lemonade mix. We wanted a real zing to our cookies. Hence the slightly extra lemonade mix. They are thin, but hold together well, and taste like lemon coolers. Also they are about 25 caloreis a cookie! Very yummy. I think I finally have a reliable recipe with my PP. By the way, xantham gum did not work for me. It diluted the lemonade flavor and make them cookies chewiy (but not in a pleaant way) rather than crispy. I like this version better. I may have used too much xantham in Try #4.

Veeellllly intelesting!

The choc-y ones I made I used a straight WheyPI with only 1 Tbsp WPConc added (in the interests of science and to prove my theory about the WheyPI protein squeezing/squeaking out the fat...and it did! Less fat and less cooking time and temp, definitely...