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

[Soobee]

Sungoddess, I reduced the fat to 1/4 cup because no more fat would stay in the recipe. It was running all over the baking pan. I only use coconut oil. My husband likes the cookies flat and crispy around the edges. You can make them either chewy or crispy (plump or flat) by the temperature of the cookie dough. If you make the cookie dough, and let it solidify for 5-10 minutes, no refigeration, you will get flat cookies. If the dough is thoroughly chilled, you will get chewy roundish nuggets. We both like the flat crispier kind better. I have frozen dough and thawed it. To use that dough for crispy cookies, I roll it in a log, slice it thin, and flatten it further with the palm of my hand. Also I find the cookies release better from the silicone mat if I spray the mat first.

[sungoddess]

Originally Posted by Soobee

Sungoddess, I reduced the fat to 1/4 cup because no more fat would stay in the recipe. It was running all over the baking pan. I only use coconut oil. My husband likes the cookies flat and crispy around the edges. You can make them either chewy or crispy (plump or flat) by the temperature of the cookie dough. If you make the cookie dough, and let it solidify for 5-10 minutes, no refigeration, you will get flat cookies. If the dough is thoroughly chilled, you will get chewy roundish nuggets. We both like the flat crispier kind better. I have frozen dough and thawed it. To use that dough for crispy cookies, I roll it in a log, slice it thin, and flatten it further with the palm of my hand. Also I find the cookies release better from the silicone mat if I spray the mat first.

Thanks Soobee!!

[froleena]

I made these over the weekend-they are awesome ! I added grape flavored stevia and a couple of TBLS of peanut flour and they were delicious-thanks for this keeper!

[CopperAnnette]

I have some Lemonade flavor (made with butter), and some made with Stevita Delight chocolate (made with coconut oil) in the fridge chilling right now...can't wait!

[CopperAnnette]

Okay, progress report:

The lemon cookies (made with butter and baking soda) spread into puddles almost immediately. They taste wonderful, but are fragile, crumbly discs that break apart in your hand.

The chocolate stevia cookies (made with coconut oil and baking powder) are shaped right, but not quite sweet enough, and a bit dry. I did notice that the coconut oil sort of leeched out of the cookies as they were baking, but at some point either the cookies sucked the oil back in, or it dissipated. Not sure which. I used 1/3c, so it shouldn't be a lack of fat. I used 1/2t of baking powder, so maybe cut it to 1/4. Also maybe cut the baking time back another minute (I baked for 9 minutes).

Oh, I used EAS vanilla whey protein powder.

Anyway, I have much experimenting to do.

[shirleym]

Haven't tried these but they sound great. My question is--doesn't splenda have 24 carbs per cup.

[jlatislaw]

Haven't tried these but they sound great. My question is--doesn't splenda have 24 carbs per cup.

Yes, granular Splenda does and if you use 1 1/2 C. you'd have 36 carbs. Liquid or Quick Pack would be 0 carbs.

[sungoddess]

Originally Posted by CopperAnnette

Okay, progress report:
<snip>
I did notice that the coconut oil sort of leeched out of the cookies as they were baking, but at some point either the cookies sucked the oil back in, or it dissipated. Not sure which. I used 1/3c, so it shouldn't be a lack of fat. I used 1/2t of baking powder, so maybe cut it to 1/4. Also maybe cut the baking time back another minute (I baked for 9 minutes).
.

That's really interesting because I noticed that too. I actually baked each cookie in a muffin cup because I didn't want a mess of butter all over the oven again. The butter leeched out as the cookies sat in the pool, but since they were in muffin cups, it didn't go anywhere. When I came back, the cookies had absorbed the butter. I have never seen that before,

[theislandgirl]

Originally Posted by jlatislaw

Yes, granular Splenda does and if you use 1 1/2 C. you'd have 36 carbs. Liquid or Quick Pack would be 0 carbs.

Liquid is 0 carbs and QuickPack is 3 carbs.

[Soobee]

I made apple cookies today using 2 tubes of Totally Light 2 Go Apple flavor for drink mix. They came out really well. Taste like applesauce cookies.I think you have to experiment with your own protein powder to get a texture you like. For me, using whey protein concentrate, I can only put in 1/4 cup coconut oil. Also I bake them at 350. Don't know if that makes a difference. I made several variations before I found the magic recipe for my PP.

[jlatislaw]

Yes, granular Splenda does and if you use 1 1/2 C. you'd have 36 carbs. Liquid or Quick Pack would be 0 carbs.

Liquid is 0 carbs and QuickPack is 3 carbs.

Oops - sorry. theislandgirl is right. I just don't count the 3 carbs when it's in a whole recipe. Guess I should!

[theislandgirl]

Sorry, I'm tracking everything single dang thing that goes in my face right now!

I'm doing that BMR thing -- and it's really helping! I've been averaging 1.5# a week for the last 3, and that's a vast improvement over the steady gaining I've been whining about for the last 5 years or so! I'm back on the program (properly!).

Meanwhile, when I get some time, I'm taking that choc choc chocolate version and turning it into a white chocolate version...soon, very soon... ...and great idea about the apple, I've got a box of Apple White Cranberry drink mix sitting in the cupboard, mmmmmmmmmmmmmmmmmm, with chopped cranberries!

[CopperAnnette]

Sorry for the threadjack, but Jude, what's the BMR thing?

[theislandgirl]

Originally Posted by CopperAnnette

Sorry for the threadjack, but Jude, what's the BMR thing?

Stands for Basal Metabolic Rate, and it's in the challenges threads. A whole bunch of us are working on the theory that our damaged metabolisms need a calculated minimum (and maybe maximum) of health LC food calories to lose weight. Many long timers who are "stalled" or think they are, and have a tendency to either undereat or not track properly (like me) and do what I call slacker LC (aka carb creep) for too long. It's all explained in this thread, which is WAY long because accountability/reporting in is important...so I recommend reading the first few pages and the last few pages, to get the drift of what it's about...

Here ya go: BMR!!! Eating To your BMR... No Matter What!

...back on topic now ...

[CurlyGirly]

I am so glad I stumbled on this thread! I love cookies and can't wait to try them!!

[Soobee]

I made a double batch of lemon-lime yesterday(my favorite) and I will make a double batch of apple tomorrow (husband's favorite). They have been so much fun. And although we eat many of them everyday, my husband's weight has stayed the same and mine has gone down. Maybe it's the coconut oil?

[CopperAnnette]

Sorry for the late response...

Re the BMR info, thank you Jude! I'll check it out!

[LS_Oregon]

I just had to say that I saw this thread earlier and made a batch which I divided into three smaller batches. One I used Kool Aid Grape, One I used a Crystal Light Pink Lemonade and the other I just added vanilla flavorings after deciding the other two batches were way too sweet. Now, here is the interesting part. I cooked them all on the same pan together. Well, the pink lemonade ran, the vanilla ran (oh, but I love it) and the Kool aid grape came out like a regular cookie. Not sure if it was the kool aid, the grape or the fact that it would have been refrigerated just a tad bit longer than the other two. Gee, I am going to have to keep experimenting.....how fun.

[Soobee]

I made a double batch of apple. The first batch was thin and crispy. The second batch, which was already in the cookie pans waiting to be baked, came out rounder and chewier. None of them were in the refrigerator ever. I guess just sitting around makes the dough hold together better. I actually like the thinner ones best. But all of them were delicious. They remind me of a apply oatmeal cookie. I did add 1 t of cinnamon to the double batch. Maybe that stabilized the dough.

[pendragginp]

I made these cookies the first time with unsweetened KoolAid Pink Lemonade, but I used the whole packet because I tasted the dough after adding just half and they weren't puckery enough for me. =)
I also added some lemon zest and two teaspoons of Not Sugar.

Everyone loved them, even my dh who wrinkles his nose at 'diet stuff'.

Today I'm making the lemon cookies again, a double batch, with a mixture of Real Lemon, Wyler's individual Pink Lemonade sticks, some lemon zest again, and some lemon extract. (I didn't have enough of any one thing to just go with that!) And I used Not Starch this time, being out of N/Sugar and remembering Kevinpa posting that they seemed to behave about the same way.

They're baked and in the freezer firming up, and I'm off to work. Tonight we'll see!

I so often don't have much luck with this stuff that I was thrilled the first batch came out so well. Here's hoping this one is good. <crossing fingers>

[theislandgirl]

Finally got around to writing up my latest version of this fun recipe...it's the white chocolate one I threatened earlier. ...and a friend of mine named it! Honest!

Cookie, Flourless, OMG it's Jude's White Chocolate LC Oreo® !

Recipe By : Jude IslandGirl, The Kitchen Counter™
Serving Size : 8 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY:
4 tablespoons protein powder, 100% whey natural Kaizen Vanilla -- WheyPI
2 tablespoons whey protein concentrate WPC80
2 tablespoons flax seed meal -- golden
1 tablespoon coconut flour Aloha Nu organic
2 dashes sea salt
WET:
1 whole large egg, Born 3 -- beaten
2 ounces coconut oil -- @ 4 Tbsp, melted
2 tablespoons whipping cream
2 teaspoons pure vanilla extract
2 teaspoons Sweetener, Liquid, SugarTwin
3/4 cup Sweetener, Sugar Sweetness Equivalent -- "liquid" Splenda preferred
TOPPER:
3/4 ounce sugarfree white chocolate bar, maltitol based -- usually 3 "pieces" of a bar
FILLING:
120 grams spreadable cream cheese -- @ 8 tbsp

Stir together the dry ingredients and set aside. Melt the coconut oil gently in the microwave on low power til just dissolved (not too hot, definitely not boiling). Beat the egg, then beat in, while pouring, the coconut oil.

Stir the egg mixture into the dry mixture and set in the fridge (optional, but while the mixture is sitting, it thickens and you should get a thicker cookie with less spread, the longer it sits or the cooler it gets).

Chop the white chocolate medium fine, you want small chunks, not all powder or flakes.

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 (about 1 Tbsp per), then flatten slightly with a wet teaspoon and top with approximately 1/4 teaspoon of the divided chopped white chocolate, leaving half the white chocolate for later. Bake for 8 minutes or until the tops are just dry (do NOT overbake). Remove with a spatula while still hot and a bit flexible, and let cool on rack. Yields 16 cookies, if you count the batter in the bowl

When completely cool, turn them over and top 8 of the cookies with the cream cheese, spreading it somewhat evenly. Then divide the remaining chopped white chocolate amongst them and sprinkle it on the cream cheese filling, then cap with the remaining 8 cookies, bottom side down, pressing gently.

Chill. Wrap tightly and individually in plastic wrap (portion control helps). Chill some more. Mmmmmmmmmmmmmmmmmmmm.

Copyright: ©LowCarb FoodExperts Canada®
Yield: 8 servings
Per Serving: 184 Calories; 16g Fat (78.3% calories from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 130mg Sodium.

NOTES : 2008-07-17 see pics. whole recipe: 1474 Calories; 131g Fat; 53g Protein; 29g Carbohydrate, 7g Dietary Fiber (22g net); 346mg Cholesterol; 1043mg Sodium.

Please excuse the pics; one is with flash and one is without, and my poor old camera just can't seem to compensate for the excess light from the flash, especially in close-up...oops, I'll have to post the pics later, can't upload from here....duh!

[KellBell1234]

These sounds yummy!!

[sweetdreams]

I made these today with orange Kool-Aide and they were way too sweet for me. I'm going to try them again with Lemonaide Kool-aide. I really want them to work for me too.. great low carb cookie! I didn't have any spreading problems. I just think that orange may not be my flavor.

[lcmiller461]

Orange wasn't my flavor either. Neither was cherry. Lemonaide and Pink lemonaide have been the only ones that I like. But I may experiment with leaving out the Koolaide and putting in different flavorings instead. I'm thinking that maybe orange extract would work. I'll let you know if it works out!

[Soobee]

Try lemon-lime Koolaid. It's my favorite.

[sweetdreams]

Soobee... Thanks... I just bought some lemonade koolaid to try. Should I get the lemon-lime and try that first??

I have EAS whey protein powder... but when I made the cookies yesterday I used up the last of my Designer's Whey. Hopefully the EAS will work. What kind of protein powder so you use??

TIA

[Soobee]

I use whey protein concentrate from protein factory, because that's what I have. I like both lemonade cookies and lemon-lime, but lemon lime is my favorite.

[sweetdreams]

Originally Posted by lcmiller461

Orange wasn't my flavor either. Neither was cherry. Lemonaide and Pink lemonaide have been the only ones that I like. But I may experiment with leaving out the Koolaide and putting in different flavorings instead. I'm thinking that maybe orange extract would work. I'll let you know if it works out!

lcmiller.....anxiously awaiting the results

[DEEDLYNN]

these are on the to do list.

[UtahMama]

Doh! I got stawberry puddles! Followed recipe exactly. What can I do differently next time?