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  #1   ^
Old Tue, Nov-16-10, 13:12
Candiflip's Avatar
Candiflip Candiflip is offline
Senior Member
Posts: 3,614
 
Plan: Atkins
Stats: 228/156/140 Female 66 inches
BF:22%
Progress: 82%
Location: Langley, B.C. Canada
Default Candice’s Low Carb Chocolate Chunk Cookies

http://candiceslowcarbrecipes.typep...nk-cookies.html

I am SO glad I started experimenting with coconut flour. Love this stuff, SO many ideas I have now floating around in my head! Really I think the possibilities are endless.

These cookies are SO good.. if I did not know they were low carb I would of never guessed!

Hope you enjoy!



Candice’s Low Carb Chocolate Chunk Cookies




makes 2 dozen cookies

Ingredients:

1/2 cup unsalted butter, room temp
3/4 cup granulated splenda
4 large eggs
1 1/2 teaspoon vanilla extract
1/4 cup + 2 Tablespoons coconut flour, sifted
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup(33g) pecans or walnuts, chopped
1 recipe of Chocolate chunks


Instructions:

In small bowl add coconut flour, baking soda and salt. Set aside.
Cream butter & splenda until light and fluffy in mixer with paddle attachment.
Add 2 eggs while mixer is running.
Then add your coconut flour mixture.
And then your last two eggs. Mix till just combined on low, then turn mixer on MED/HIGH and beat till mixture is completely smooth.
By hand fold in chocolate chunks and nuts.
Refrigerate dough for at least an hour before using in an airtight container. This will make it easier to scoop and work with.



Preheat oven to 350F

Line cookie sheet with parchment paper, or nonstick baking liner.
Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball.
Press down cookie with palm of your hand, just enough to flatten slightly.

Bake ~ 350F for 12-15 minutes



Chocolate chunks

2 oz unsweetened baking chocolate, finely chopped **
1 teaspoon shortening or butter
1/4 cup splenda

Line a small bowl with parchment, set a side.
Chop Chocolate, put in a heatproof bowl with shortening or butter. Microwave for 30 seconds. Take out stir. Put in for another 30 seconds. Take out stir again & add splenda. Microwave for another 20-30 seconds till all melted and smooth.
Pour chocolate mixture into prepared bowl and put in freezer for 10-15 mins.
Take out and chop in chunks.

** I use bakers unsweetened chocolate, but if you don’t mind A LITTLE added sugar, then you can use a 85% cocao chocolate(like Lindt) just be sure to adjust your nutritional information. The Lindt chocolate would definitely create a more smoother/sweeter cookie. Unsweetened has a more bitter taste. Unsweetened bakers chocolate has 9g carb per square (28g/1oz) - 4g of which is fiber and 0g sugar and something like the Lindt 85% cocao bar (3 squares/30g) has 6g carb per - 2g of which are fiber and 4g sugar. So it’s really up to you what you would rather use and if you don’t mind the sugar. I do so I use unsweetened.



Nutritional information for 1 cookie:

Energy 78 kcal
Carbohydrate total 3.14 g
Sugars, total 0.29 g
Fiber, total dietary 1.25 g
Protein 1.89 g
Total lipid (fat) 7.18 g

NET carb per cookie: 1.89 g





Soo good, picky toddler approved..he took a little bit.. then tried to stuff entire cookie in his mouth
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  #2   ^
Old Tue, Nov-16-10, 17:24
Buttoni's Avatar
Buttoni Buttoni is offline
Patience Personified
Posts: 3,234
 
Plan: LC/OMAD
Stats: 199/188/130 Female 5'3"
BF:5'5" tall
Progress: 16%
Location: Temple, Texas
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Man, these really look good, Candice. I have the coconut flour but haven't used it too much yet. Does the taste of coconut come through on these? Or does the chocolate and vanilla effectively disguise it?
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  #3   ^
Old Tue, Nov-16-10, 18:05
Coconutz Coconutz is offline
Senior Member
Posts: 232
 
Plan: The Primal Blueprint
Stats: 254/222/160 Female 65 inches
BF:
Progress: 34%
Default

i've been meaning to get coconut flour for ages - these look ridiculously amazing...I'm not sure if I want to love you or hate you for posting this recipe
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  #4   ^
Old Tue, Nov-16-10, 18:10
Candiflip's Avatar
Candiflip Candiflip is offline
Senior Member
Posts: 3,614
 
Plan: Atkins
Stats: 228/156/140 Female 66 inches
BF:22%
Progress: 82%
Location: Langley, B.C. Canada
Default

I think VERY VERY faint taste, but ya still a little there. Not bad, I actually make/sell chocolate chip coconut cookies and they are quite popular
lol Coconutz
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  #5   ^
Old Mon, Jan-31-11, 17:31
Candiflip's Avatar
Candiflip Candiflip is offline
Senior Member
Posts: 3,614
 
Plan: Atkins
Stats: 228/156/140 Female 66 inches
BF:22%
Progress: 82%
Location: Langley, B.C. Canada
Default Candice's Low Carb Chocolate Chip cookies

Candice's Low Carb Chocolate Chip cookies

http://candiceslowcarbrecipes.typep...ip-cookies.html



These are similar to my chocolate chunk cookies only I made homemade sugar free chocolate chips and also mixed sweeteners this time. I used a combination of Splenda & liquid Sucralose for this recipe. It cut the carbs down a little by replacing some of the powdered splenda with the liquid.

Hope you enjoy as much as I do!


makes 2 dozen cookies

Ingredients:

1/2 cup unsalted butter, room temp
1/2 cup granulated splenda
12-16 drops liquid Sucralose (I use EZ-Sweetz*)
4 large eggs, room temp
1 1/2 teaspoon vanilla extract
1/4 cup + 2 Tablespoons coconut flour, sifted **
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup(37g) pecans or walnuts, chopped
1 recipe of Chocolate Chips(see below)


Instructions:

Preheat oven to 350F

In small bowl add coconut flour, baking soda and salt. Set aside.
Cream butter & splenda until light and fluffy in mixer with paddle attachment.
Add 2 eggs while mixer is running. Add Vanilla & liquid Sucralose.
Then add your entire coconut flour mixture.
And the last two eggs. Mix till just combined on low, then turn mixer on MED/HIGH and beat till mixture is completely smooth.
By hand fold in chocolate chips and nuts.


Line cookie sheet with parchment paper, or nonstick baking liner.
Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball.
Press down cookie with palm of your hand, just enough to flatten slightly.

Bake ~ 350F for 11-13 minutes




* My bottle says 1 drop = 1 tsp sugar so use less if your bottle says 1 drop = 2 tsp sugar
**I use Inari Organic Coconut flour.
It seems not all coconut flours are the same. They vary from one to the other nutritional wise so in turn can effect the way recipe turns out. If you can, try to use the SAME flour I do or a coconut flour with almost the same nutritional information as the Inari to insure a successful turn out. I have never used any other brand of coconut flour but have heard back from others that have and with their comments I really feel not all coconut flours work the same way.

Nutritional information for Inari Organic Coconut flour:

serving size: 1/4 cup(30g)
calories: 60
Fat: 2.5g
Saturated fat: 2.5g
Cholesterol: 0mg
Sodium: 25mg
Carbohydrates: 19g
Fiber: 12g
Sugars: 2g
Protein: 6g



Nutritional informations per 1 cookie:

Energy 88 kcal
Carbohydrate, TOTAL 2.97 g
Sugars, total 0.27 g
Fiber, total dietary 1.37 g
Protein 1.86 g
Total lipid (fat) 7.87 g

Net Carbs 1.6 g



Candice's Low Carb Sugar Free Chocolate Chips



Ingredients:

1/4 cup + 2 Tablespoons cocoa powder *
1/4 cup(2oz) unsalted butter
8 drops liquid Sucralose (I use EZ-Sweetz)**

Instructions:

In heat proof bowl, melt butter in microwave.
Add cocoa. Stir until smooth.
Add liquid sucrose and stir well. If you want a little sweeter, you can add a few more drops. 8 is enough for me though.

Put chocolate mixture into a pipping bag*** and pipe out chips on a parchment lined cookie/baking sheet.
You can pipe as small or large as you like. I make about the size as a normal chocolate chip.

Put the cookie sheet in the freezer for at least 30 minutes to set up chips.
Peal off chips and store in air tight container or baggie in the freezer until you need to use.

Makes approx. 3/4 cup of chocolate chips.

Nutritional information for 1 recipe:

Energy 581 kcal
Carbohydrate, TOTAL 24.04 g
Sugars, total 0.03 g
Fiber, total dietary 11.97 g
Protein 6.48 g
Total lipid (fat) 51.43 g

Net Carbs 12.07 g


*I use Dutch Process Cocoa. 1 TB has 4g carb & 2g Fiber.
**My bottle says 1 drop = 1 tsp sugar so use less if your bottle says 1 drop = 2 tsp sugar
*** If you do not have a piping bag, a small baggie will work just fine. Just use in the same way as a pipping bag. Snip off only a very small part of the corner and use to squeeze through your chocolate.



Little one approved


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  #6   ^
Old Thu, Feb-02-12, 17:12
Candiflip's Avatar
Candiflip Candiflip is offline
Senior Member
Posts: 3,614
 
Plan: Atkins
Stats: 228/156/140 Female 66 inches
BF:22%
Progress: 82%
Location: Langley, B.C. Canada
Default Candice’s Low Carb Chocolate Chunk Cookies(Version 2)

Candice’s Low Carb Chocolate Chunk Cookies(Version 2)

I know I have several chocolate chip/chunk cookie recipes, but this recipe here really does stand out the most to me. Not only taste wise but also texture. These cookies really are to die for! They are not as ‘soggy’ as a full coconut flour recipe and not as dry as a full almond flour recipe. Combining the two flours really did make a difference here.. so much so I have to admit I ate more then a few. Really REALLY yummy! Okay, okay you get the picture.. they are GOOD!
Being that I'm breastfeeding I am trying to have less artificial sweeteners.. so I'm sticking with splenda, and trying to limit.. so that means way less baking for me. This is also why the 85% Lindt bar over making my own chips. I really do find the sugar % is very small so really not a huge deal. If you don't want to use Lindt, you can use sugar free(or make your own) chips.

Hope you enjoy as much as I do! Really! I hope you do


Makes 16 cookies

Ingredients:

1/2 cup unsalted butter, room temp
3/4 cup granulated splenda
2 large eggs
1 1/2 teaspoon vanilla extract
1/4 cup coconut flour, sifted **
1/2 cup ground almonds(almond flour/almond meal)
1 teaspoon baking soda
1/2 teaspoon salt
1 - 100g 85% Lindt Chocolate bar, rough chopped

Instructions:

In small bowl combine coconut flour, ground almonds, baking soda and salt. Set aside.
Cream butter & splenda until light and fluffy in mixer with paddle attachment.
Add eggs and vanilla and mix until combined. Scrap bowl.
Add coconut/almond flour mixture.
Mix till just combined on low, then turn mixer on MED/HIGH and beat till mixture is completely smooth.
By hand fold in chocolate chunks.
Dough does not need to be refrigerated before using but it does make it a little easier to work with.



Preheat oven to 350F

Line cookie sheet with parchment paper, or nonstick baking liner.
Scoop either with a cookie scoop or scoop about 1 1/2 Tablespoons then roll in ball. Press down cookie with palm of your hand, just enough to flatten slightly.

Bake ~ 350F for 11-13 minutes


**I use Inari Organic Coconut flour.
It seems not all coconut flours are the same. They vary from one to the other nutritional wise so in turn can effect the way recipe turns out. If you can, try to use the SAME flour I do or a coconut flour with almost the same nutritional information as the Inari to insure a successful turn out. I have never used any other brand of coconut flour but have heard back from others that have and with their comments I really feel not all coconut flours work the same way.

Nutritional information for Inari Organic Coconut flour:

serving size: 1/4 cup(30g)
calories: 60
Fat: 2.5g
Saturated fat: 2.5g
Cholesterol: 0mg
Sodium: 25mg
Carbohydrates: 19g
Fiber: 12g
Sugars: 2g
Protein: 6g


---------

Nutritional information per 1 cookie:
Energy 119 kcal
Carbohydrate, by difference 4.19 g
Fiber, total dietary 1.53 g
Protein 2.48 g
Total lipid (fat) 10.88 g
NET CARBS: 2.66g
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  #7   ^
Old Thu, Feb-02-12, 19:24
graciejean graciejean is offline
Senior Member
Posts: 344
 
Plan: south beach
Stats: 168/168/125 Female 4'11
BF:
Progress: 0%
Location: dixie
Default

Oh My You have such a beautiful baby.Congradulations to you and your family.
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  #8   ^
Old Fri, Feb-03-12, 09:42
Buttoni's Avatar
Buttoni Buttoni is offline
Patience Personified
Posts: 3,234
 
Plan: LC/OMAD
Stats: 199/188/130 Female 5'3"
BF:5'5" tall
Progress: 16%
Location: Temple, Texas
Default

Those look soooo good, Candi. Nice to see your smiling photo and your lovely sweet treats here again!
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  #9   ^
Old Sun, Feb-05-12, 22:44
Frugal Jen's Avatar
Frugal Jen Frugal Jen is offline
Dr. Atkins was Right
Posts: 181
 
Plan: Atkins (Breastfeeding)
Stats: 221/188.6/150 Female 64.5 inches
BF:
Progress: 46%
Location: A kitchen in Nashville.
Default

These look wonderful! How would I need to adjust the flours if I used liquid sweeteners instead of the granulated Splenda?
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