I've been experimenting this evening and I've come up with an idea that should be played with. "Bowl Muffin Cookies"

I made up my batter and dropped it by tablespoons onto an ungreased glass pie plate. Nuked it for about two min. until they were dry. Then I put them in a 225 degree oven for a half hour on a perforated pizza pan. I suspect that a dehydrator would also do the trick. You just want to pull that extra moisture out of the cookie. They aren't going to have the "short" quality that a real cookie would have. However; what they will do nicely is be a portable meal that can be stashed in your purse or glove compartment.

My recipe is again a bit higher in carbs for those of you on a lower carb plan. I would encourage playing with this idea in the hopes of coming up with lower carb recipes. I'm thinking that a ginger snap would work really nicely.

Cocoa Cookies ala Bowl Muffin

24 grms. Atkins Bake Mix
20 grms. old fashioned oatmeal (grind in coffee grinder)
1 Tbls. flax seed (grind in coffee grinder)
2 Tbls. cocoa powder
1 egg
1 Tbls. sugar free syrup of choice
1/2 tsp. vanilla
2 Tbls. water
Splenda to taste

Mix together and proceed as described above.

For the whole batch: 327 cal, 12 grms fat (3 sat, 3 poly, 3 mono), 31 carbs, 13 fiber, 26 pro,

Signey