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Old 04-16-2011, 12:42 PM   #1
CarolynF
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Chocolate Chip Cookies (a variation on Marias)

This is from Marias site, but I tweaked it a bit..

I make these all the time..and keep them in my freezer for a little snack.


Chocolate Chip cookies (my version of Marias)

1 stick of softened butter or 8 Tbs. of coconut oil
1/3 cup sweetener (Splenda, etc.)
1 egg
1 cup almond flour
1/3 cup vanilla whey protein powder (no sugar)
1 tsp. baking powder
1 tsp. vanilla
One chopped up 70 percent Lindt bar or SF chocolate
chips

Preheat oven to 350. Mix softened butter with sweetener, vanilla, and egg. Mix almond flour with baking powder and
PP. Slowly add this to the butter mixture. Add chopped chocolate/chips to the mixture.

Then I use my cookie scoop and scoop the cookies onto a parchment lined cookie sheet (s). Then I flatten the cookies a little bit. Bake for 9 minutes until
light golden. Makes 18 cookies.
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Last edited by CarolynF; 04-16-2011 at 01:24 PM..
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Old 04-16-2011, 01:16 PM   #2
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Sounds awesome! Are they chewy?
I'd like to make these, but I have no vanilla extract or vanilla PP. I have unflavored whey pp and sugar free vanilla davinci's. Would those work?
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Old 04-16-2011, 01:27 PM   #3
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They aren't chewy..they are more cakey. You can use the unflavored pp, and just a tsp of the SF vanilla, which really won't give a lot of flavor like the vanilla will..You want to control the wetness..
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Old 04-16-2011, 02:08 PM   #4
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Mmmm... thanks for the recipe!
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Old 04-16-2011, 09:47 PM   #5
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Hi Carolyn! Haven't seen you around for a while. Good to see you posting in the recipe room again.
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Old 04-17-2011, 04:17 PM   #6
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Carolyn Your Cookie Tweak

I made these today and the only tweak was that I used chopped
pecans along with the choco chips. These are wonderful cookies.
I think they are my favorite of all the recipes I've tried and they
are many. It is the ease of the recipe, no gluten, no special bake
mixes. The taste is fabulous and we happen to love a softer cookie.

Thanks a zillion. This is my standard now. This would be a good
cookie without the chips and just the pecans.

I lied I used 1/3 c. of brown Diabetisweet along with 1 pkg.
Splenda Quick Pack. (need to use it up) They are very sweet.
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Old 04-17-2011, 06:04 PM   #7
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Thanks, Barbo..I was thinking of adding some pecans, too. Once in a while I use a tad of
molasses..
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Old 04-17-2011, 08:05 PM   #8
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sounds really easy and good-just my kind of cookie--thanks so much for sharing!!
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Old 04-18-2011, 03:14 AM   #9
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Quote:
Originally Posted by CarolynF View Post
This is from Marias site, but I tweaked it a bit..

I make these all the time..and keep them in my freezer for a little snack.


Chocolate Chip cookies (my version of Marias)

1 stick of softened butter or 8 Tbs. of coconut oil
1/3 cup sweetener (Splenda, etc.)
1 egg
1 cup almond flour
1/3 cup vanilla whey protein powder (no sugar)
1 tsp. baking powder
1 tsp. vanilla
One chopped up 70 percent Lindt bar or SF chocolate
chips

Preheat oven to 350. Mix softened butter with sweetener, vanilla, and egg. Mix almond flour with baking powder and
PP. Slowly add this to the butter mixture. Add chopped chocolate/chips to the mixture.

Then I use my cookie scoop and scoop the cookies onto a parchment lined cookie sheet (s). Then I flatten the cookies a little bit. Bake for 9 minutes until
light golden. Makes 18 cookies.

Sound really good, quick and easy!
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Old 04-18-2011, 10:36 AM   #10
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anyone want to try this with erythritol or do you think that would be an epic fail? I have a tough time w/ cookies using e. but we don't use Splenda. I'd like to be comfy w/ my kids eating these.
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Old 04-18-2011, 11:23 AM   #11
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No..I make it with erythritol alot.. The original recipe called for Truvia.
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Old 04-18-2011, 12:12 PM   #12
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Quote:
Originally Posted by CarolynF View Post
No..I make it with erythritol alot.. The original recipe called for Truvia.


fantastic! Thanks
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Old 04-18-2011, 01:31 PM   #13
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I need to make some more chocolate chips and then I'm going to try this recipe and I'll use erythritol/stevia myself.

I made a batch of cookies late Saturday night using almond butter and I'm not pleased with the flavor, still going to eat them though and stuck some in my husband's lunch this morning.
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Old 04-18-2011, 03:53 PM   #14
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Thanks for posting. I just made them, but used raw cocoa nibs in place of a chopped chocolate bar or homemade s/f chocolate chips. For sweetening, I used Z-sweet (like Truvia) and liquid Sweet and Low. I need to play with the sweetners a bit to suit my palate, but it is a great recipe.
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Old 04-20-2011, 06:32 PM   #15
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Thanks, everyone...

Made these again but used a chopped up 85 percent Lindt bar (22 carbs for the whole thing)..and threw in some pecan nut chips for fun..Very, very good.
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Old 04-22-2011, 09:12 PM   #16
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Quote:
Originally Posted by Barbo View Post
I made these today and the only tweak was that I used chopped
pecans along with the choco chips. These are wonderful cookies.
I think they are my favorite of all the recipes I've tried and they
are many. It is the ease of the recipe, no gluten, no special bake
mixes. The taste is fabulous and we happen to love a softer cookie.

Thanks a zillion. This is my standard now. This would be a good
cookie without the chips and just the pecans.

I lied I used 1/3 c. of brown Diabetisweet along with 1 pkg.
Splenda Quick Pack. (need to use it up) They are very sweet.
Barbo, that is high praise! I think I need to try this recipe. Carolyn, thank you SO much for sharing your tweak with us. Maaan I can't wait to graduate and get back into the kitchen with you gals.
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Old 04-22-2011, 10:51 PM   #17
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I made these with a little honey (1.5 tablspoons), stevia, homemade choc chips, and coconut flour in place of the PP since I ran out. Hopefully they'll turn out as good as Carolyn's! Will try them and report back tomorrow.
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Old 04-22-2011, 10:57 PM   #18
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Hi Lauren-----How's school going. I hope great.

Carolyn I made these today and they are so yummy. And I can eat them. Thank you so much.
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Old 04-24-2011, 04:15 PM   #19
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These sound yummy, Carolyn thanks for sharing I was looking for a recipe to use some cocoa nibs and this sounds perfect. Will try this week.

Hi Lauren!
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Old 04-25-2011, 07:23 AM   #20
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I made these with powder Splenda, coconut oil, and a half teaspoon of molasses. They turned out great.

But it was a brand-new jar of coconut oil (Nutiva brand), and when I opened it, a strong smell of coconut wafted out. I looked at the recipe and thought "coconut oil -- almond flour -- chocolate chips -- I'm making Almond Joy cookies!"
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Old 04-25-2011, 10:37 AM   #21
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I hid these from my dh..and let him have one at a time..

I really liked adding a handful of chopped pecans, too.
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Old 05-08-2011, 01:32 PM   #22
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Made these again, but took a tsp. of instant expresso coffee granules, mixed it with
about 1 Tbs. of water until it all dissolved and put it in the batter..Very good.
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Old 05-08-2011, 07:11 PM   #23
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Can I use a liquid sweetner (ez sweets) or does it need the bulk?
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Old 05-08-2011, 07:23 PM   #24
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You can use a liquid sweetener, Elle.
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Old 05-08-2011, 08:51 PM   #25
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These sound awesome.

Will try once I run out of the cream cheese muffins I made this morning! I'm going to make them with walnuts (I have some leftover from ages ago).
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Old 05-11-2011, 09:29 AM   #26
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FYI.....I use unflavored Whey PP in everything I bake and just up the vanilla extract and add a bit more sweetener to get the flavor of Vanilla Whey PP. It does not add to the liquid of a recipe and still gives the great vanilla flavor and sweetness like the Vanilla WPP.

Vanilla Whey has limited used, in my opinion, but the unflavored can be use in any recipe, sweet OR savory. Just need to add the sweetener and extract!

These cookies are AMAZING BTW, and I don't even like Chocolate Chip Cookies!! Just wish I could figure out a way to get them crispier. I'm thinking maybe some shortening (unhydrogenated, of course)?
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Old 05-11-2011, 09:31 AM   #27
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Thanks, beeb for trying these.. What does make a cookie crisp??? I'll have to do some research on that one.

I keep them in the freezer, so they are sort of crisp..LOL


Hmmm..checked on-line and it seems as though one egg is used for 2 cups of flour for the crispy recipe. So, we might
just whip up the egg and pour only half in there..Plus Alton Brown bakes his at 375..??? Any thoughts.

The recipes always use butter, too..
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Last edited by CarolynF; 05-11-2011 at 09:40 AM..
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Old 05-11-2011, 07:06 PM   #28
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I like the taste of these cookies very much. I made one batch exactly per recipe and one batch with 2 Tbs of PolyD. The ones with the PolyD were a little sturdier though not really crispy. They held up in a ziploc bag in the fridge better without breaking than the orig recipe batch did. The orig recipe batch also seemed to have a somewhat dryer texture than the ones with the PolyD (tho still good). The PolyD didn't seem to affect my stomach at all in that amount. I think I will make these again with the PD - I have a lot of it to use up!

Thanks Carolyn for this recipe. Have you tried making Maria's Fudge Extasy Cookies yet?
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Old 05-12-2011, 11:58 AM   #29
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I like the taste of these cookies very much. I made one batch exactly per recipe and one batch with 2 Tbs of PolyD. The ones with the PolyD were a little sturdier though not really crispy. They held up in a ziploc bag in the fridge better without breaking than the orig recipe batch did. The orig recipe batch also seemed to have a somewhat dryer texture than the ones with the PolyD (tho still good). The PolyD didn't seem to affect my stomach at all in that amount. I think I will make these again with the PD - I have a lot of it to use up!

Thanks Carolyn for this recipe. Have you tried making Maria's Fudge Extasy Cookies yet?
I wonder if using some erythritol along with the poly D would make it crispier? (You might think I'd already know after using them all these years.)
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Old 05-12-2011, 12:20 PM   #30
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My polyd went bye bye, and it did cause me lots of distress.. I think because I freeze mine and eat them "frozen" they are perfect and don't fall apart.

Hmmm..I think if we added more PP and less almond flour, use 1/2 an egg, they might
be crispier. Just wondering???

Creek: I'm not sure the erythritol does much for the crispiness..I think it is the almond flour/PP combo..or not.
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