I just created a new treat i think.

It was a wonderful nutty crunchy and chewy cookie and oh so simple.

I mixed together:

1/4 cup ground almonds or almond flour
2 Tablespoons polydextrose Plus
2 Tablespoons butter
1 Tablespoon wheat protein isolate (i'm sure whey would work also)

preheat oven to 350

drop teaspoon size cookies on lightly greased cookie sheet 4 inches apart

bake aprox. 5 mins. till the edge is starting to crisp and brown.
they spread to 1/8 inch thin and about 3 inches round and are bubbling and airy looking in the middle.

let cool slightly and loosen with spatula.

yeild 4 cookies 2 net carbs each

You have to taste them to understand how good they are.

I added a few SF chocolate chip on top.

These look great...what can I use instead of polydextrose plus? I would have to order from Netrition and really don't want to wait.

I'm not sure June. This was an experiment playing with the polyD. I really did not expect them to turn out so tasty. I am quite sure though that the polyD is what give it its great chewy and crunchy texture.

Kevin--I see that you cook a lot with the different sweeteners. Can you tell me about Poly D or do you know of a link. The more info the better.

Lisa

PS--still intrgued with the coconut flour.

I bought it to try in some recipes I saw but didn't know too much about it other than its fiber and people alway comment about texture when using it.These cookie i made this morning have this chewy texture but crisp on the edges and its a really nice combination. Any way there are some here that can spout out the baking rules but I'm kinda learning as I go along.....lol trial and err and err and err.....lol
but to answer you question no i have found no links other than recipes.

the coconut flour i put aside till I got my cookbook and healed my wounds from the multiple flows in a row. I will be getting back to it soon.

Here are 2 variations to this cookie and DANG if i can decide which I like best!


Variation 1:
add 1 Tablespoon unsweetened dehydrated coconut flakes
cook 1 min longer

results: cookie has more of a macaroon taste. Texture remain the same.

Variation 2:
omit wheat protein isolate
add 1 Tablespoon unsweetened dehydrated coconut flakes

cook 2 min longer

results: cookie has more of a macaroon taste and doesn't spread making a 1 1/2 inch round cookie but thicker. Texture remain the same.

Kevin--since this am I've been doing some research on poly-d. I am intriugued. I especially would like to know about your "flops" as it were What made them a flop??? I guess I'm googling the wrong place--I found technical info on poly-d but not recipes???? Oh...and did you use the sweetened or unsweetened. Darn it, I just ordered from netrition. I hate to order again just for one item. I'm eagerly awaiting all your mad scientist experiments

Ohhh--I was so enamored of your dog, I just noticed you used the poly-d plus.

Luckily enough i have not had any flops so far with the polyd or the polyd plus. The flops were with the coconut flour.

I have been making this cookie and its variations for 2 days now trying for perfection.

With the amount of polyd plus that I am using for this 4 cookie recipe I tried the plain polyD and added 1 packet of splenda and I could not tell the difference.

Here are the other variation I have tried........BTW I'm not eating all these cookie......i have a few willing test subject whose judgement I trust......

ok I have made batches with almond flour, hazelnut flour and pecan flour.

Of the 3 the vote from all is pecan is the best.
I have varied the amount of coconut and the vote was 2 tablespoons for the 4 cookie recipe.
Also the vote was that the wheat or whey protein Isolate needs to be included. BTW I tried the whey and it works also.

Although the pecan took 1st place .....if your a hazelnut lover.......you'll LOV the taste of the hazelnut version a bunch.

The last thing is when I sprinkled the sf chocolate chips on top I did it in the last minute of the baking time......then when they came out i took the tip of the knife and spread the melted chips accrossed the top of the cookie sort of like icing.....everybody agreed that it was better cause you get a taste of chocolate in every bite......

I hope you guys like this 1....I impressed myself on this one even though I stumbled into it.....lol


Oh yea! The great thing about a 4 cookie recipe is it is easy prep, done baking in 5 or 6 min and none leftover to tempt.

There's a lot of useful information, experimentation and recipes on www.lowcarbfriends.com -- matter of fact a lot of the same people lurk here as there, and a BUNCH of excellent experimental cooks.

For combined technical and recipe information including PolyD, keep a strict eye out for anything posted by Scott123, either here or there!

Enjoy.

Kevin--I made these today (finally got my PolyD) oooooh la la!!! The texture was just what I've been missing--crunchy with that sugary/crunchy mouth feel.
I don't know if you have one, but I baked mine on a silicone slipmat. Perfect. I have a peanut butter cookie recipe I'm going to try next.
Lisa

I've been meaning to buy some silicone but havent got around to it yet.

and yes isnt that texture great

Double Post

Kevin,
Do you know if whey protein isolate is the same as, for instance, Just Whey-I use that for protein shakes.