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Old 12-17-2014, 10:34 PM   #1
JHoberer
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This is it guys- real chocolate chip cookies. Like Toll House.

Jen's Chocolate Chip Cookies

Indistinguishable from the amazing Nestle Toll House recipe if my particular whey protein powder is used (Designer Whey Vanilla Praline) with the exception that my chips are really chunks. Lily's makes dark chocolate chips but the net carbs for 14g of chips is the same as 40g of a bar. I don't know why there is such a big difference. I also tried a batch using Designer Whey White Chocolate Protein Powder- not nearly as good. This particular Protein powder has baking magic.

wet:
1 egg (.6)
2 t blackstrap molasses (8)
1/4 cup butter, softened but not melted
1/2 cup shortening
38 drops EZ-Sweetz
30 drops vanilla stevia
1/2 cup Swerve (6.4)
2 t vanilla extract (1)

dry:
1/2 cup polydextrose (12)
1 cup almond meal (12)
1 cup vanilla whey protein powder (I use Designer Whey Vanilla Praline, 9)
1/4 cup vital wheat gluten (optional) (3)
2 t baking soda
1/2 t salt


2- 3 oz bars Lily's Dark Chocolate, chopped (12)

Beat the wet ingredients together for several minutes with a mixer. Should be fluffy.

Mix the dry ingredients together in a separate bowl (this is important because polydextrose can clump badly). Mix the dry ingredients into the wet mixture until well incorporated, scraping down the sides several times.

Stir in the chopped chocolate bars.

Roll dough into balls, or use a cookie scoop, and flatten slightly with the bottom of a measuring cup.

Bake at 335 for 7-8 minutes. Bottoms will be browned but the tops will not. My cookie scoop is rather large and, starting with a very cold dough, I still only bake them 9 minutes. If you have browning around the edges on top then they are over-baked and they are SO much better when they are removed from the oven when you think they might not be quite done. Allow to cool 5-10 minutes on the pan before removing with a spatula or they will fall apart. Be sure to enjoy a warm & melty one!

64.0 net carbs for entire recipe. 2.0 net carbs per cookie when 32 are made. 3.04 net carbs each when 21 large cookies are made.
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Old 12-18-2014, 07:48 AM   #2
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Okay after reading this post I've finally buckled and ordered this praline protein powder, which has been tempting me for ages. There have been so many other great looking recipes you've posted with it but aarg now I can't remember the others.

Can't wait to try these - thanks for the recipe!
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Old 12-18-2014, 09:04 AM   #3
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LOL...

gingersnaps, gingersnap crust, Southern Praline Pecan cake off the top of my head...


Why is the vanilla extract listed with the dry ingredients?! Doh!
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Old 12-31-2014, 10:20 PM   #4
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Jen, I don't have vanilla stevia, so I don't know how much sweetener 30 drops is equal to. This makes it difficult to determine the total amount of sweetener. Could you give us a total sweetener amount for the recipe - like "sweetener equal to 2 cups of sugar" and I can figure out what to use with what I have on hand. Thanks.
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Old 01-01-2015, 09:47 PM   #5
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15 drops of flavored Sweetleaf stevia is about 1/4 cup sugar equivalent.
Swerve measures like sugar.
12 drops EZ-Sweetz is about 1/4 cup sugar equivalent.

I don't recommend substituting the polydextrose. 2nd most important for texture is the Swerve. You could omit the molasses but you'd lose the brown sugar flavor.
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Old 01-03-2015, 11:25 AM   #6
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I love how creative you are! I hate that I can't use your recipes!! After reading what Char said PolyD does to her, that's out and no gluten.
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Old 01-03-2015, 11:34 AM   #7
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Yes, I'd also like to put in my vote for Jen going gluten, grain and polyD free! Really Jen, I don't think it's too much of your fans to ask...
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Old 01-03-2015, 02:41 PM   #8
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Nooooo! I love jen's recipes just like they are. Jen
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Old 01-04-2015, 04:55 PM   #9
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Quote:
Originally Posted by Angeloco View Post
Nooooo! I love jen's recipes just like they are. Jen
Me too!
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Old 01-05-2015, 10:06 AM   #10
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Quote:
Originally Posted by Angeloco View Post
Nooooo! I love jen's recipes just like they are. Jen
Quote:
Originally Posted by Tweaker Geek View Post
Me too!
I agree, there are plenty of other recipes out there that are gluten-free or poly-D free. I am happy Jen shares her recipes no matter what the ingredients.
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Old 01-05-2015, 11:01 AM   #11
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My comment was meant to be a joke and a compliment to Jen, not a serious critique

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Old 01-05-2015, 11:29 AM   #12
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lol Bonbon, I took it that way but...........leave it all in for me Jen !!!!
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Old 01-05-2015, 12:43 PM   #13
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Quote:
Originally Posted by Bonbon41 View Post
My comment was meant to be a joke and a compliment to Jen, not a serious critique
Mine too. I really do applaud her creativity. I was serious, I wish I could use her recipes. No offense meant.
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Old 01-05-2015, 05:18 PM   #14
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I did read the comments with a smile. I am one of those fortunate ones that can eat most anything. Actually, I don't know if that's fortunate or not!
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Old 01-05-2015, 11:26 PM   #15
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LOL you guys.

How about an almond version?

Chewy Almond Cookies

wet:
1 egg (.6)
2 1/2 t almond extract (1.3)
1/4 cup butter, softened but not melted
1/2 cup shortening
32 drops EZ-Sweetz
32 drops vanilla stevia
1/2 cup Swerve (6.4)

dry:
1/2 cup polydextrose (12)
1 cup almond meal (12)
1 cup Designer Whey Plain and Simple whey protein powder (unsweetened, 9)
1/4 cup vital wheat gluten (optional) (3)
2 t baking soda
1/2 t salt

23 almonds, optional (2.5)

Made 23 1 inch cookies. Remember to flatten them slightly before baking. Bake at 350 for 7-9 minutes or until bottoms are browned but tops are not.

44.3 net carbs entire recipe without almonds. 46.8 with them. 1.93 net carbs per cookie without almonds & 2.03 net carbs per cookie with almonds.

Note: You could use vanilla whey protein powder but be sure to cut back on the sweeteners if you do. You can push an almond in the center of each cookie before or after baking.
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Old 01-06-2015, 04:14 AM   #16
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Quote:
Originally Posted by Bonbon41 View Post
My comment was meant to be a joke and a compliment to Jen, not a serious critique
I knew it was a joke too.

Love your recipes and creativity also, bonbon.
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Old 01-06-2015, 10:41 AM   #17
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Jen - the almond version sounds great, I love the flavor that almond extract imparts and with that amount the cookies must be really almondy! Probably not a word, but you know what I mean!
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Old 01-06-2015, 12:24 PM   #18
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Do we have to use the poly dextrose? My poor tummy can't take it. The recipe looks fabulous though.
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Old 01-06-2015, 06:42 PM   #19
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It won't be the same texture but you might get a great cookie anyway. It'll be cakier. It ought to mix together just fine without the poly-d. If you omit the poly-d AND the vital wheat gluten... you might want to add 1/4-1/2 cup of almond flour or maybe a T of coconut flour. Try it and let us know!

And these really aren't super almondy... might depend on the brand of almond extract you use though. I prefer Adams and hated Watkins.

P.S. These are much sweeter hot off the pan. I prefer this one after it has cooler to room temperature and hardened up a bit. My husband couldn't decide whether he liked hot or not hot better.
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Old 02-02-2015, 12:05 PM   #20
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Chewy Lemon Zinger Cookies

These are a bit softer than my previous "chewy" cookies recipes probably due to the lemon juice because it is water based instead of oil based. They are not overly sweet so they would also be good frosted once they are chilled to firm up.

wet:
1 egg (.6)
2 t blackstrap molasses (8)
1/4 cup butter, softened but not melted
1/2 cup shortening
40 drops EZ-Sweetz
40 drops lemon stevia
2/3 cup Swerve (8.5)
juice and zest of 1 XL (84 g) lemon (5.6)
1 t vanilla (.5)
2 t LorAnn Lemon Emulsion

dry:
1/2 cup polydextrose (12)
1 cup almond meal (12)
1 T coconut flour (1.5)
1 cup vanilla whey protein powder (9)
1/4 cup vital wheat gluten (optional but will need more of another flour) (3)
2 t baking soda
1/2 t salt
1 t citric acid

Beat the wet ingredients together for several minutes with a mixer.

Mix the dry ingredients together in a separate bowl (this is important because polydextrose can clump badly). Mix the dry ingredients into the wet mixture until well incorporated, scraping down the sides several times.

Roll dough into 1 inch balls and put on an ungreased cookie sheet. No need to flatten.

Bake at 350 for 8 minutes or so. Edges will be only slightly browned.

60.7 net carbs for entire recipe.
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Old 02-03-2015, 04:53 PM   #21
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Thanks JHoberer for those cookie recipes. Were did you get the Lemon
Stevia. I checked on line and Netrition and found every flavor but lemon. Thanks again.
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Old 02-04-2015, 08:37 PM   #22
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Netrition. The brand is Sweetleaf- lemon drop. http://www6.netrition.com/sweetleaf_stevia_flavor.html
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Old 02-12-2018, 12:44 PM   #23
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What are you using for the protein powder now? I can't find D W vanilla praline flavor. So I guess any flavor as long as it is the D W brand would work?

I'm trying ALL these cookie recipes soon. my DH is a cookie fiend...he has been a god boy toooo long! He wants cookies.....
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Old 02-12-2018, 07:45 PM   #24
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I still have Designer Whey praline so I still us it. I just made these cookies last week! Utterly divine! There is no better cookie recipe IMO.

I am using plain Isopure for breads and pizza crusts though.


Sorry I am not around much. Cooking low carb is still my hobby but I teach now and I work 65 hours a week!!!

Thank a teacher today!
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Old 04-29-2018, 06:58 PM   #25
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bump. I still make these- they are still THE BEST.
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Old 04-30-2018, 10:40 AM   #26
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great recipe and sad to say the whey that she used is no longer made, darn
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Old 05-03-2018, 07:54 AM   #27
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Seriously, shortening? That stuff is basically pure trans fats; nothing healthy about that type of fat whatsoever. In fact, it is one fat that is very harmful.

Why not use all butter like I used to when I made real chocolate chip cookies?
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Old 05-03-2018, 09:58 AM   #28
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Susan, try Spectrum shortening, no trans fats and non-hydrogenated.
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Old 05-03-2018, 10:46 AM   #29
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Praline protein powder

Has anyone tried using the Praline and Cream drops since the Praline Protein powder is no longer available. I plan on trying this but I cannot do so until next week sometime...thinking someone here might already have experimented.
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Old 05-03-2018, 06:28 PM   #30
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RVlady, who makes the praline and cream drops?
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