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Old 09-22-2007, 10:23 AM   #61
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Quote:
Originally Posted by stephdray View Post
Both cookies tasted better cooled the next day than they did out of the oven.
Thank you for posting your findings. I will be awaiting your combined recipe. As for tasting better the next day - I may NEVER find out for myself....
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Old 12-10-2007, 07:22 AM   #62
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Revised recipe 1/2 batch

1 1/8 cup lc cake and cookie flour mix (carbalose version)
1/2 t. baking soda
1/4 t. coarse sea salt
1 sticks butter (softened)
1/2 cup diabeti sweet brown sugar
1/4 t. splenda quick pack
1/2 t. vanilla
1 egg
6 oz LC semi sweet chocolate chips
1/2 cup chopped pecans
.
Combine flour, baking soda, and salt in a small mixing bowl and set aside.
In mixer cream together butter, vanilla and sweeteners.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.

Drop rounded tablespoons of dough onto ungreased cookie sheet.

Bake in preheated 350 degree oven for 9 to 12 minutes until golden brown.

Let stand for 2 minutes and then transfer to wire rack to cool.

yield 27 cookies for a total of 36 carbs or 1.3 carbs per cookie.

These are closer to Tollhouse cookies then the other recipe IMHO.
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Old 12-10-2007, 09:54 AM   #63
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BTW, I can see that these could very well cause some major portion control problems.
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Old 12-10-2007, 10:11 AM   #64
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BTW, I can see that these could very well cause some major portion control problems.
Oh boy. I'm going to have to try these!
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Old 12-10-2007, 03:19 PM   #65
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I have made these 3 times in the past 10 days!! LOL They are wonderful and are VERY hard on portion control. LOL

Thanks for the great recipes Kevin!!
HUGS
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Old 12-10-2007, 05:15 PM   #66
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Hi, everyone! What chocolate chips are you using for these cookies? I can't find any anywhere. Should I chop up chocolate bars? I'd rather have chips. Thank you!
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Old 12-10-2007, 06:12 PM   #67
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I used Eat Well Be Well chips but I only have about 20 bags left in my freezer now.
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Old 12-10-2007, 06:53 PM   #68
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Do you have any ideas for what you'll do when you run out? I can get Lindt bars (sugar) or Russel Stover dark or milk chocolate bars (maltitol) and try to chop them. But I really love semi-sweet.
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Old 12-10-2007, 07:17 PM   #69
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I will make my own if I can't find a suitable replacement.

http://www.lowcarbfriends.com/bbs/lo...ml#post9561501
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Old 12-11-2007, 05:54 AM   #70
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Kevin, they look great!! Can we use our cookie flour for this and if so how would it work? Thanks
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Old 12-11-2007, 06:16 AM   #71
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Quote:
Originally Posted by Kevinpa View Post
Revised recipe 1/2 batch

1 1/8 cup lc cake and cookie flour mix (carbalose version)
Sassay, if you are talking about my flour mixes, that is what I used this time. I used the carbalose version but the carbquik version would work well also and be a few total carbs less.

Last edited by Kevinpa; 12-11-2007 at 06:18 AM..
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Old 12-11-2007, 09:42 AM   #72
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Hi Kevin, I just got my ingredients to make your cake/cookie flour.
I was looking for your carbulose recipe and can't seem to find that. I do have the Carbquik recipe.

Can you post the link for that recipe? Thanks!
I'll be baking these cookies and some others that you have on your recipe.
I also did not buy isomalt, so I'll be upping the brown sugar Diabetisweet. Although at Walmart, I did see the regular sugar of Diabetisweet. Should I pick that up, if it's still available?

Thank you,
diana
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Old 12-11-2007, 09:50 AM   #73
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Hi..all you have to do is sub carbalose flour for the carbquick one. That is the only change in the recipes that I can see. I use all brown sugar Diabetisweet instead of the Isolate. I think the cookies are better that way. I use both the Brown and regular in my baking needs. Good luck and let me know how they turn out. I have made them 3 times and love them!
Later and HUGS
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Old 12-11-2007, 10:09 AM   #74
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Thanks Christina!
Oh I did see in Kevins revised cookie recipe where it states the diabti sweet bs measurements.

I'll be making these this weekend. They looks so good!

Which flour do you prefer using?

Thanks again!!!
Hugs to you too!
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Old 12-11-2007, 10:50 AM   #75
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Diana, Christina is correct. The only difference in the two mixes is one has carbquik and the other has carbalose in it. It is the same measurement whichever you use. Also diabetisweet is sweeter than isomalt so the revised recipe is a slightly sweeter cookie than the original but like Christina I like it better that way over the original. HTH
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Old 12-11-2007, 01:47 PM   #76
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Hi Kevin I made the revised version today to have something for the holidays that I can eat while everyone is munching the high carb goodies I have made. They were spot on! I chopped up a couple of choco-perfection bars for the chips. Great Recipe
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Old 12-11-2007, 05:43 PM   #77
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Quote:
Originally Posted by Kevinpa View Post
Diana, Christina is correct. The only difference in the two mixes is one has carbquik and the other has carbalose in it. It is the same measurement whichever you use. Also diabetisweet is sweeter than isomalt so the revised recipe is a slightly sweeter cookie than the original but like Christina I like it better that way over the original. HTH
Thanks Kevin!
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Old 12-11-2007, 07:15 PM   #78
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I loved the original recipe so I will definitely be trying these. I didn't think you could improve on the others Kevin, you never cease to amaze!
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Old 04-07-2008, 01:21 PM   #79
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Thanks Kevin for the link! I'm gonna make these this week!

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Old 04-30-2008, 04:46 PM   #80
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Hi Kevin,
I can't find low carb chocolate chips, but I do have organic cacao nibs, cocoa powder as well as bittersweet chocolate bars. Can I make my own chips out of any of these? I have evrything else for this recipe. Thanks
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Old 05-02-2008, 08:26 AM   #81
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Quote:
Originally Posted by Kevinpa View Post
Revised recipe 1/2 batch

1 1/8 cup lc cake and cookie flour mix (carbalose version)
1/2 t. baking soda
1/4 t. coarse sea salt
1 sticks butter (softened)
1/2 cup diabeti sweet brown sugar
1/4 t. splenda quick pack
1/2 t. vanilla
1 egg
6 oz LC semi sweet chocolate chips
1/2 cup chopped pecans
.
Combine flour, baking soda, and salt in a small mixing bowl and set aside.
In mixer cream together butter, vanilla and sweeteners.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.

Drop rounded tablespoons of dough onto ungreased cookie sheet.

Bake in preheated 350 degree oven for 9 to 12 minutes until golden brown.

Let stand for 2 minutes and then transfer to wire rack to cool.

yield 27 cookies for a total of 36 carbs or 1.3 carbs per cookie.

These are closer to Tollhouse cookies then the other recipe IMHO.
Kevin, have you tried this recipe using your pseudo brown sugar? Would you make any other changes in the recipe or simply sub 1:1 pseudo brown sugar for the DiabetiSweet Brown?
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Old 05-02-2008, 08:35 AM   #82
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Originally Posted by Panda120 View Post
Kevin, have you tried this recipe using your pseudo brown sugar? Would you make any other changes in the recipe or simply sub 1:1 pseudo brown sugar for the DiabetiSweet Brown?
No, I have not tried it yet. When i make these cookies, I make a big batch and freeze them and I still have a bunch left.

My plan was to make them next time using what you suggested but I'm good for a month yet.
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Old 05-02-2008, 08:58 AM   #83
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Thanks, Kevin.

I may give it a try and see how they come out. I am really loving your pseudo brown sugar. What I have is made with blackstrap molasses because I haven't yet gotten yacon syrup. I can't imagine it being any better but look forward to being surprised when I eventually do get to try it with yacon syrup.
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Old 08-26-2008, 11:51 AM   #84
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Thank you Kevin!!!

Quote:
Originally Posted by Kevinpa View Post
Revised recipe 1/2 batch

1 1/8 cup lc cake and cookie flour mix (carbalose version)
1/2 t. baking soda
1/4 t. coarse sea salt
1 sticks butter (softened)
1/2 cup diabeti sweet brown sugar
1/4 t. splenda quick pack
1/2 t. vanilla
1 egg
6 oz LC semi sweet chocolate chips
1/2 cup chopped pecans
.
Combine flour, baking soda, and salt in a small mixing bowl and set aside.
In mixer cream together butter, vanilla and sweeteners.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.

Drop rounded tablespoons of dough onto ungreased cookie sheet.

Bake in preheated 350 degree oven for 9 to 12 minutes until golden brown.

Let stand for 2 minutes and then transfer to wire rack to cool.

yield 27 cookies for a total of 36 carbs or 1.3 carbs per cookie.

These are closer to Tollhouse cookies then the other recipe IMHO.

I made these today as a treat for my birthday and I have to tell you that they are simply fabulous!!! These are the best low carb cookies that I have ever tasted! Thank you for making my birthday so enjoyable!
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Old 08-26-2008, 08:21 PM   #85
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Does anyone know where we can get LC choco chips now?
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Old 08-27-2008, 07:45 AM   #86
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I got mine in the grocery store - Hershey's SF chips. They're made with malitol which bothers some people. They taste very much like regular chips.
If your store doesn't carry them maybe you could ask them to order some.
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Old 08-27-2008, 11:42 AM   #87
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I just chopped up some sf chocolate wafers, that you use for chocolate molds, for mine.
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Old 08-30-2008, 06:40 PM   #88
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Retro - Those are the chunky Carb Smart ones aren't they? I got some of them from Netrition but they are really chunky and hard to break up into chip size pieces. I'm going to see if I can find some of the Hershey's s.f. chips locally, if not I may order some just to have on hand. I have made some myself, but if you want to bake something "Now" it's not happening if you have to stop and make the chips also!

Before anyone says it - I know I could make up a bag full and have them on hand but sometimes I just don't!
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Old 08-31-2008, 07:10 AM   #89
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Quote:
Originally Posted by Tweaker Geek View Post
Retro - Those are the chunky Carb Smart ones aren't they? I got some of them from Netrition but they are really chunky and hard to break up into chip size pieces. I'm going to see if I can find some of the Hershey's s.f. chips locally, if not I may order some just to have on hand. I have made some myself, but if you want to bake something "Now" it's not happening if you have to stop and make the chips also!

Before anyone says it - I know I could make up a bag full and have them on hand but sometimes I just don't!
The CarbSmart people put a sign on the sight sayingthe chunks were an accident and that they should have normal shaped chips in the future.

I didn't know Hershey's made Sugar free chocolate chips. I've never seen them in any store. I even looked for plain dark chocolate chips with no luck.

Edit: I just found someone selling some online but it has no nutrition info. Can you tell me what the sweetener is?

Edit Edited: Never mind I found it here: http://www.lowcarbfriends.com/bbs/lo...ate-chips.html
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Last edited by metqa; 08-31-2008 at 07:15 AM..
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Old 04-06-2009, 07:39 PM   #90
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Quote:
Originally Posted by Kevinpa View Post
Revised recipe 1/2 batch

1 1/8 cup lc cake and cookie flour mix (carbalose version)
1/2 t. baking soda
1/4 t. coarse sea salt
1 sticks butter (softened)
1/2 cup diabeti sweet brown sugar
1/4 t. splenda quick pack
1/2 t. vanilla
1 egg
6 oz LC semi sweet chocolate chips
1/2 cup chopped pecans
.
Combine flour, baking soda, and salt in a small mixing bowl and set aside.
In mixer cream together butter, vanilla and sweeteners.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.

Drop rounded tablespoons of dough onto ungreased cookie sheet.

Bake in preheated 350 degree oven for 9 to 12 minutes until golden brown.

Let stand for 2 minutes and then transfer to wire rack to cool.

yield 27 cookies for a total of 36 carbs or 1.3 carbs per cookie.

These are closer to Tollhouse cookies then the other recipe IMHO.
Kevin, I made these for the first time yesterday and they are fantastic!!! These are the real deal! Way to go! And thanks again for all your baking and sharing.

Leigh
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