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  #1   ^
Old Mon, Dec-05-05, 08:44
Bat Spit Bat Spit is offline
Senior Member
Posts: 7,050
 
Plan: paleo-ish
Stats: 482/400/240 Female 68 inches
BF:
Progress: 34%
Location: DC Area
Default Really great basic cookies

I got this recipe from Mosey, here on the forums, and modified it a little. I'm pretty sure he got it from one of the various Specific Carbohydrate Diet websites and modified it.

Cream:
3/4 c butter (room temperature)
2 large eggs
1/2 c splenda (some people may prefer them sweeter, I thought this was plenty, the original recipe called for 1 c sweetener)

Add:
1 c unsweetened coconut flakes
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract

Then:
2 c ground almonds (I like Robs Red Mill almond meal)
(extras*)

make sure batter is not too wet, if it is, stiffen it up with more dry ingredients. It should be almost as firm as a regular drop cookie dough, but a little sticky.

Use a spoon to drop onto an ungreased baking sheet, but use your fingers to pat into a 'cookie' shape. It won't spread as it bakes. What you put in the oven is the shape it will be when it comes out.

Bake 350 for 16 minutes or until done. Keep an eye on your first batch, I live at high altitude, so sea level cookies may bake faster.

If I figured it correctly, the basic recipe comes out to 1.5 carbs per cookie if you make 32.

I think this recipe could be used to make shaped cookies by patting the dough into molds.

*It is the perfect basic dough for adding other things too. I've already made a batch with dried cherries and macadamia nuts and a batch of gingerbread (using spice measurements out of another cookbook). If you're willing to afford the carbs, I can see that it will make fantastic chocolate chip cookies, oatmeal raisin, or pretty much what ever your favorite cookie was pre-LC. On the other hand, they taste just fine plain.
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  #2   ^
Old Mon, Dec-05-05, 13:53
kallyn's Avatar
kallyn kallyn is offline
Senior Member
Posts: 1,998
 
Plan: life without bread
Stats: 150/130/130 Female 5 feet 7 inches
BF:
Progress: 100%
Location: Pennsylvania
Default

Wow what a great looking recipe!! This definitely gives me a reason to finally go out and get that almond flour.
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  #3   ^
Old Mon, Dec-05-05, 18:26
LadyBelle's Avatar
LadyBelle LadyBelle is offline
Resident Loud Mouth
Posts: 8,494
 
Plan: Retrying
Stats: 239.2/200/120 Female 5'1"
BF:
Progress: 33%
Location: Wyoming
Default

think the baking soda is really nessecary? is it a levener or something?
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  #4   ^
Old Mon, Dec-05-05, 21:24
Bat Spit Bat Spit is offline
Senior Member
Posts: 7,050
 
Plan: paleo-ish
Stats: 482/400/240 Female 68 inches
BF:
Progress: 34%
Location: DC Area
Default

Yes, the baking soda is necessary, its a levener.

Is it something you can't have?
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  #5   ^
Old Tue, Dec-06-05, 09:05
LadyBelle's Avatar
LadyBelle LadyBelle is offline
Resident Loud Mouth
Posts: 8,494
 
Plan: Retrying
Stats: 239.2/200/120 Female 5'1"
BF:
Progress: 33%
Location: Wyoming
Default

No, more the fact it's been so long since I've used it in cooking that the only box I have around has been sitting in fridge soaking up the oders (sp). I was just hoping to decrease the carb amount slightly while saving myself a trip to the store
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  #6   ^
Old Tue, Dec-06-05, 09:42
acadkate's Avatar
acadkate acadkate is offline
Senior Member
Posts: 391
 
Plan: Atkins
Stats: 276/249/125 Female 5'4"
BF:of course
Progress: 18%
Location: Salt Lake City, Utah
Default

Sounds good, thank you. Baking cookies always help me get into the Holiday spirit. Now I can bake my cookies and eat them too.
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  #7   ^
Old Tue, Dec-06-05, 09:44
Bat Spit Bat Spit is offline
Senior Member
Posts: 7,050
 
Plan: paleo-ish
Stats: 482/400/240 Female 68 inches
BF:
Progress: 34%
Location: DC Area
Default

Ah. Well, buy 2 boxes. You probably need to replace the one in the fridge anyway!

It really is necessary, I've tried cookies without them in the past, and it wasn't pretty.

You can substitute with baking powder. It gives a different texture, more crumbly, but I'm guessing you don't have that either.
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  #8   ^
Old Thu, Dec-08-05, 00:13
kallyn's Avatar
kallyn kallyn is offline
Senior Member
Posts: 1,998
 
Plan: life without bread
Stats: 150/130/130 Female 5 feet 7 inches
BF:
Progress: 100%
Location: Pennsylvania
Default

Well I didn't get almond flour, but I ground up some whole almonds into a fairly coarse meal with my dinky food processor and I made these just now. I guess mine are more "rustic."

YUMMY!!! I made a half recipe, and added a drop or 2 of almond extract. I will definitely be making these again. Thanks for the great recipe.

ETA: for people NOT at high altitude, I baked these for 14 min and they came out perfect
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  #9   ^
Old Thu, Dec-08-05, 07:29
golflady59's Avatar
golflady59 golflady59 is offline
Stay in the ZONE!!
Posts: 3,523
 
Plan: atkins/mine
Stats: 253.5/253.5/200 Female 5'2"
BF:Losing It!
Progress: 0%
Location: Iowa
Default

Liking the looks of this. Will have to get some almond flour!
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  #10   ^
Old Thu, Dec-08-05, 12:23
zorra_1's Avatar
zorra_1 zorra_1 is offline
Senior Member
Posts: 11,505
 
Plan: to take over de world
Stats: 184/153.8/153 Female 5'10"
BF:D
Progress: 97%
Location: Unknown
Default

Mmmm...anything made with almond meal and butter sounds good to me! And Bat Spit you're right...it seems like a good versatile recipe!
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  #11   ^
Old Sun, Dec-11-05, 08:09
Bat Spit Bat Spit is offline
Senior Member
Posts: 7,050
 
Plan: paleo-ish
Stats: 482/400/240 Female 68 inches
BF:
Progress: 34%
Location: DC Area
Default

Hold the presses.

Apparently I made a mistake. See, I have 2 identical little bags from Robs Red Mill in my pantry. And I seem to have grabbed the wrong one, which turns out to have been one of those fantastic accidental leaps.

The baking soda is in fact NOT necessary. Because what I accidently put in was a tsp of Xanthan. Which DRAMATICALLY improves the texture, with no change in taste at all.

Yesterday was baking day again, and I made a batch of oatmeal raisin, substituting 1/3 c of oat bran for some of the almond flour (unnecessary, I won't do it that way again) and 1/2 c raisins. I used the Xanthan.

Then I was making a batch of chocolate chip, and I suddenly realized that the bag I was using was Xanthan and not baking soda. I had no idea if my first batches last week were xanthan or baking soda, so in the chocolate chip I used the soda.

Verdict? Baking soda makes them crisper and much more crumbly. Xanthan makes them much more chewy and dense.

So, now you have 2 possible variations, depending on what kind of cookies you like.

Now I'm going to experiment with amounts of Xanthan, to see how much is really necessary.
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  #12   ^
Old Wed, Dec-14-05, 18:29
kallyn's Avatar
kallyn kallyn is offline
Senior Member
Posts: 1,998
 
Plan: life without bread
Stats: 150/130/130 Female 5 feet 7 inches
BF:
Progress: 100%
Location: Pennsylvania
Default

My cookies came out crisp using the baking soda, but I stored them in a ziploc baggie out on the counter and they softened WAY up and got very chewy. So I guess there are 2 ways to make them chewy.

How would you store them to keep them crisp?
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  #13   ^
Old Thu, Dec-15-05, 09:36
Bat Spit Bat Spit is offline
Senior Member
Posts: 7,050
 
Plan: paleo-ish
Stats: 482/400/240 Female 68 inches
BF:
Progress: 34%
Location: DC Area
Default

Quote:
How would you store them to keep them crisp?


In Seattle? Try on a plate loosely covered with tin foil. Or in a plastic container not sealed too tightly.

Today is baking day again after work. I'm going to experiment some more with baking soda vs. xanthan.
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  #14   ^
Old Tue, Dec-20-05, 09:26
MissSherry's Avatar
MissSherry MissSherry is offline
Registered Member
Posts: 3,066
 
Plan: M&E Maintenance <5carbs
Stats: 170/109.5/115 Female 5'1"-5'2" w/ shoes
BF:31.1%/21.3%/19%
Progress: 110%
Location: By the beach in Florida
Default

Mine fell apart

I am going to play some. I wonder why mine spread and got thin but fell apart?
Any ideas? They tasted super though...

I wonder if I added a bit of carbquick if that wuld help?? I could ditch the baking soda too. I ordered some and it should be here in a few days...

I had a bit of dough left so I played some and added more egg and a touch of protien powder and these seem to be staying round..

Last edited by MissSherry : Tue, Dec-20-05 at 09:36.
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  #15   ^
Old Tue, Dec-20-05, 10:09
MissSherry's Avatar
MissSherry MissSherry is offline
Registered Member
Posts: 3,066
 
Plan: M&E Maintenance <5carbs
Stats: 170/109.5/115 Female 5'1"-5'2" w/ shoes
BF:31.1%/21.3%/19%
Progress: 110%
Location: By the beach in Florida
Default Ok my played with recipe seems to be a keeper

I just don't know how to repeat it,lol.

I am guessing that add to the original recipe 1 extra egg and 1/4 cup protien powder.

I made choc chip cookies and added sugar free choc chips (hershey brand).

WHen my carbquick comes I will add that too..
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