Low Carb Cookies

COOKIES

Peanut Butter

These can be considered low carb-hi protein cookie recipes.

Ingredients:
2 eggs
1/2 c splenda
1/2 cup butter (1 stick)
1/2 cup SF peanut butter
1 t vanilla
1/8 t salt
1/4 t baking soda
3/4 cup protein powder

In mixing bowl, cream butter and sweetener.
Add eggs and beat well.
Add peanut butter and vanilla and blend well.
Add protein powder, salt and baking soda.
Mix to form a moderately stiff dough. (I used food processor).
Place by rounded Teasps on cookie sheet, press down with fork, and bake in preheated 300 oven for 15-20 minutes.
Total: 43 carb (37 NET carbs).
20 cookies @ 2 carbs
These are real cookies, they don't fall apart in your hand. They're not real sweet, and they were a little dry, but most peanut butter cookies (even "real" ones) are like that to me.

Pepperidge Farm Geneva

Ingredients:
3 egg whites
dash cream of tartar
10 pkts Splenda
1 tsp vanilla
1 tsp cinnamon
1/4 t nutmeg
1 cup almond flour
4 T chopped almonds
1 DeLites dark chocolate bar

Preheat oven 325F.
Heavily spray a cookie sheet with cooking spray.
Beat whites with cream of tartar until almost stiff.
Add cinnamon, nutmeg, and sweetener and beat until stiff.
Beat in vanilla.
Fold in almond meal gently.
Spoon onto cookie sheets in small mounds.
Bake until lightly browned on top and slightly firm to touch, about 12 minutes.
Melt chocolate.
Dip or drizzle cookies with chocolate, then sprinkle nuts over.
32 carb (18 NET carbs).
Makes 30 @ .6 carbs.

These were like hearty meringues, and with the chocolate and nuts on top, are terrific! They are a bit of work, however. I didn't have the chocolate bar, so I used unsweetened chocolate and a little liquid splenda. This will change the carb count

Basic Recipe

Ingredients:
2 1/2 cups almond flour
1 1/2 cups splenda
1 tsp guar or xanthan gum
1 cup butter, soft
1 egg
1 1/2 tsp baking powder
1 tsp vanilla
1/4 tsp salt

Mix all ingredients in mixer until blended.
Divide into 4 bowls and flavor according to your tastes.
Refrigerate at least 4 hours before baking.
Make cookies by forming dough into 1/2" balls, placing on cookie sheet.
Dip bottom of a glass in splenda (or splenda/cinnamon) mixture and flatten balls.
Bake at 375 8-12 min, until lightly browned.

Total: 77 carb (54 NET carbs). (Supposed to get 12 doz cookies, but I got much less so I didn't figure "per cookie" carb count)

Flavoring:
add 1 tsp extract to each portion.
For chocolate, add 1 oz melted unsweetened chocolate to one portion, and additional Tablesp of Splenda. (add .25 carbs for chocolate).
YOU CAN MAKE HALF THE RECIPE AND CUT THAT IN HALF. ADD CHOCOLATE TO ONE-HALF AND LET OTHER HALF PLAIN, USING CINNAMON/SPLENDA MIXTURE TO TOP. YOU’LL GET NEARLY 6 DOZ COOKIES, WHICH WOULD RAISE THE CARB COUNT.

Mouth Watering Chocolate Chip

Ingredients:
1 cup splenda
1 egg
1/2 cup butter (1 stick), softened
1/2 t baking powder
1/4 t salt (unless butter is salted)
1 T vanilla
1 cup soy protein isolate (can use soy-whey blend)
2 T sugar free maple syrup
1 T Brown Sweet'N'Low (NOT same as Brown Sugar Twin)
1 oz unsw. Chocolate

Preheat oven 325F.
Cream butter, add sweeteners and egg and combine well.
Add all remaining ingredients except chocolate and mix well.
Shave chocolate into bits and chunks with paring knife and stir into batter.
Spray cookie sheet with non-stick spray.
Drop batter by spoonsfuls, making 24 cookies.
Bake about 15 min.
Total: 45 carb (38 NET carbs).
Makes 24 cookies @ 2 carbs.

These were some of the best cookies I ever had. I admit I was wary of adding unsweetened chocolate, so I cheated and added 2 T of regular semi-sweet choc chips. But the cookies would have been great without the chocolate, so you can save some carbs that way. You also might want to use Atkins Endulge or other low-carb chocolate bars.

Hazelnut Shortbread

Ingredients:
2 sticks butter, soft
2 cups hazelnuts
1/2 c Splenda
1 egg
1/2 t salt
1/4 t baking powder
1 cup vanilla whey powder
1 T cinnamon

Preheat oven 325F.
Grind hazelnuts to fine meal.
Beat butter until fluffy.
Add Splenda, beating well, then egg, and beat.
Add salt, baking powder and half hazelnuts.
Beat well, add remaining nuts, and beat.
Add whey powder and mix well. (Should have soft, sticky dough).
Line a cookie sheet (11 1/2 x 15 1/2) with parchment and turn dough onto parchment.
Use spatula and smooth dough into even layer, about 1/4" thick.
Bake 25-30 min until golden.
Score immediately - if you wait until cookies cool, they will crumble.
67 carbs (43 NET carbs).
Makes 77 cookies @ .6 carbs.

These are the BEST! You can use ground pecans instead of hazelnuts. Orig. recipe called for 2 T water, which I didn't need, and I added cinnamon ( love cinnamon flavor). If dough is hard to spread, you can put another piece of parchment on top and press to spread the dough, but I found that more difficult.

Chocolate Chunk

Ingredients:
1 1/4 cups almond flour
1 cup vanilla whey protein powder
1 teas baking powder
1/2 teas baking soda
2 teas cinnamon
1 egg
2 egg whites
2 teas vanilla
14 Tbsp unsalted butter
2 Tbsp oil
1 1/2 cups splenda granular
4 bars dark chocolate-sugar free *

Preheat oven to 350F.
Combine almond flour with protein powder, baking powder & soda, and cinnamon.
Set aside.
Melt, then cool butter in large bowl.
Add oil and mix.
Add splenda to butter/oil mixture.
Add egg and whites to mixture - whisk or stir well.
Add dry mixture and stir well.
Add chopped up chocolate bars and stir.
Line cookie sheets with parchment paper and drop dough by large spoonsful.
Bake approx. 10 min until lightly browned.

69 carb. Makes 36 cookies @ 1.5 carbs. (counts do NOT include the chocolate bars)
*I didn't have the chocolate bars so I mixed the following:
1 1/2 T butter
3 T splenda
4 1/2 T unsweetened cocoa

Melt butter in microwave in 6" square plastic container.
Stir in splenda and cocoa and put in freezer until firm.
Pop chocolate out of container and cut up.

Nutrition counts using "homemade chips": 36 cookies @ 1.7 carbs
These do not spread and are like little puffy muffins - texture is more cake-like than cookies, but they taste great. Best the first day, a little dry the second. They are not too sweet and I may use 1 cup splenda, 1/2 cup sweet & low next time.

Cinnamon

Ingredients:
7 oz butter
2 oz vital wheat gluten
3 oz protein powder
3 oz almond flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp vanilla
1/2 cup splenda

Mix all ingredients in food processor.
Form into a roll, about 1 1/2" in diameter, wrap in wax paper and chill 2 hours.
Cut 1/2" slices and bake on ungreased shet 10-12 minutes in preheated 350 oven
Total: 45 carbs.
I got 48 cookies @ .6 NET carbs

These were GREAT! Very tender. I mixed some splenda and cinnamon and sprinkled on the top before baking. (add the carbs) Biscotti: After baking, slice each log into 4 slices and put on cookie sheet. Bake 10 minutes, turn and bake another 5 min.
For chocolate mandel: Melt 1 oz unsweetened bakers chocolate with 1 tblsp butter and stir. Add 1 tsp Splenda.
Makes 16 @ 4 carb (2 NET carbs)
These were terrific. Great taste and texture. I made 1/2 the recipe (two "logs") ate one as is and made biscotti from the other.

Tasty Orange Spice

This recipe makes a soft, cake-like cookie. You can use 1/2 tsp. orange extract in place of the orange zest or omit it for a plain spice cookie. Leaving out the walnuts will lower the count by 8 grams and the fiber by 4. Total carbs 62

Note: Makes about 40 cookies this recipe makes a soft, cake-like cookie. You can use 1/2 tsp. orange extract in place of the orange zest or omit it for a plain spice cookie. Leaving out the walnuts will lower the count by 8 grams and the fiber by 4. Total carbs 62

Ingredients:
5 oz. pork rinds, finely ground (2 cups ground)
1/2 cup granular Splenda
1/2 cup brown Sugar Twin
1 tsp. baking powder
1 tsp. baking soda
4 Tbsp. cinnamon
1 1/2 tsp. dried ground ginger
1/2 tsp. ground nutmeg
1/2 cup finely chopped walnuts
1 Tbsp. finely grated fresh ginger root
2 tsp. finely grated orange zest
1 Tbsp. pure vanilla extract
1/2 cup sour cream
3 eggs

Preheat the oven to 350°F.
Combine the pork rinds, Splenda, Sugar Twin, baking powder, soda, cinnamon ginger and nutmeg with a whisk until blended.
In a separate bowl, beat the fresh ginger, orange zest, vanilla, sour cream and eggs together.
Stir into the pork rind mixture until well blended.

Drop rounded Tablesps onto parchment lined baking sheets, 2-inches apart.
Flatten and Bake

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