Part 44 (2/2)

Yield: About 4 dozen cookies About 4 dozen cookies Each with 2 grams of carbohydrates, a trace of fiber, and 6 grams of protein.

Mom's Chocolate Chip Cookies With this recipe, I a.s.sume the t.i.tle of Low-Carb Cookie G.o.d.

1 cup (225 g) b.u.t.ter, at room temperature 1 cups (38 g) Splenda 1 teaspoons blackstrap mola.s.ses 2 eggs 1 cup (125 g) ground almonds 1 cup (130 g) vanilla whey protein powder cup (25 g) oat bran 1 teaspoon baking soda 1 teaspoon salt 1 cup (125 g) chopped walnuts or pecans 12 ounces (340 g) sugar-free chocolate chips Preheat the oven to 375F (190C, or gas mark 5). If you haven't ground your almonds yet, now would be a good time to do that as well.

Use an electric mixer to beat the b.u.t.ter, Splenda, and mola.s.ses until creamy and well blended. Add the eggs, one at a time, and beat well after each addition.

In a separate bowl, stir together the ground almonds, protein powder, oat bran, baking soda, and salt. Add this mixture about cup (65 g) at a time to the Splenda mixture, beating well after each -cup addition until it's all beaten in. Stir in the nuts and chocolate chips.

Spray a cookie sheet with nonstick cooking spray and drop the dough by rounded tablespoons onto it. These cookies will not spread and flatten as much as standard chocolate chip cookies, so if you want them flat, flatten them a bit now.

Bake for 10 minutes or until golden. Cool on baking sheets for a couple minutes and then remove to wire racks to cool completely.

Yield: About 4 dozen cookies About 4 dozen cookies Each with 3 grams of carbohydrates, a trace of fiber, and 5 grams of protein. (This carbohydrate count does not include the polyols used to sweeten the sugar-free chocolate, since it remains largely undigested and unabsorbed.) If you can't get sugar-free chocolate chips, you need to make some from sugar-free chocolate bars. Break 7 or 8 of the bars (1.3 to 1.5 ounces, or 36 to 42 g each) into three or four pieces each and place the pieces in a food processor with the S-blade in place. Pulse the food processor until the chocolate bars are in pieces about the same size as commercial chocolate morsels and set them aside until you're ready to use them.

Gingersnaps So crisp and gingery-cinnamony, these cookies are nothing short of extraordinary.

cup (55 g) b.u.t.ter cup (120 ml) coconut oil 1 cup (25 g) Splenda cup (50 g) polyol sweetener 1 tablespoon (15 ml) blackstrap mola.s.ses 1 egg 1 cup (125 g) almond meal 1 cup (130 g) vanilla whey protein powder cup (25 g) gluten 2 teaspoons baking soda teaspoon salt 1 teaspoon ground ginger 2 teaspoons cinnamon teaspoon ground cloves Preheat oven to 350F (180C, or gas mark 4).

Using an electric mixer, beat the b.u.t.ter, coconut oil, Splenda, polyol sweetener, blackstrap mola.s.ses, and egg together until mixture is creamy and fluffy.

Beat in the almond meal, vanilla whey protein powder, and gluten, then the baking soda, salt, and spices.

The dough will be fairly soft but cohesive. Scoop scant tablespoons of dough onto ungreased cookie sheets, shaping a bit with your fingers to make little b.a.l.l.s.

Flatten b.a.l.l.s slightly with the back of a spoon or your fingers. Keep in mind when placing cookies on sheets that they will spread some-I find that 10 per sheet is about right.

Bake for about 7 to 9 minutes or until cookies are just getting golden around the edges. Cool on wire racks and store in an airtight container.

Yield: About 42 cookies About 42 cookies Each with 7 g protein; 2 g carbohydrate; trace dietary fiber; 2 g usable carbs. Carb count does not include polyol sweetener.

Hazelnut Shortbread Do you love Walker's Shortbread cookies? Meet their new low-carb replacement.

2 cups (270 g) hazelnuts 1 cup (225 g) b.u.t.ter, at room temperature cup (12 g) Splenda 1 egg teaspoon salt teaspoon baking powder 1 cup (130 g) vanilla whey protein powder 2 tablespoons (30 ml) water Preheat the oven to 325F (170C, or gas mark 3).

Grind the hazelnuts to a fine meal with a food processor. Set aside.

Use an electric mixer to beat the b.u.t.ter until it's fluffy. Add the Splenda and beat well again. Beat in the egg, combining well.

Sprinkle the salt and baking powder over the top of the mixture and add half of the ground hazelnuts. Beat them in, add the rest of the hazelnuts, and beat again.

Beat in the vanilla whey protein powder and then the water to make a soft, sticky dough.

Line a shallow baking pan (a jelly roll pan is best, and mine is 11 15 inches [29 39 cm]) with baking parchment and turn the dough out onto the parchment. Cover it with another piece of parchment and press the dough out into an even layer covering the whole pan. (The pressed dough should be about inch [6 mm] thick.) Peel off the top sheet of parchment and score the dough into squares using a pizza cutter or a knife with a straight, thin blade. Bake for 25 to 30 minutes or until golden. You'll need to rescore the lines before removing the shortbread from the pan. Use a straight up-and-down motion, and the shortbread will be less likely to break outside the score lines.

Yield: 4 dozen cookies 4 dozen cookies Each with 1.5 grams of carbohydrates, a trace of fiber, and 1 gram of protein.

Coconut Shortbread cup (115 g) b.u.t.ter, at room temperature cup (120 ml) coconut oil 3 tablespoons (4.5 g) Splenda 1 cups (200 g) vanilla whey protein powder 1 cup (70 g) finely shredded, unsweetened coconut 2 tablespoons (30 ml) water Preheat oven to 375F (190C, or gas mark 5).

Using an electric mixer, beat together the b.u.t.ter, coconut oil, and Splenda until light and creamy. Beat in the protein powder, coconut, and water, in that order, sc.r.a.ping down the sides of the bowl several times to make sure everything is well blended.

Line a jelly roll pan with baking parchment and turn the dough out onto it. Place another sheet of baking parchment on top and press the dough out into a thin, even sheet. Use a sharp knife, or better yet a pizza cutter, to score the dough into small rectangles. Bake for 710 minutes or until golden. Cool and break apart.

Yield: 4 dozen cookies 4 dozen cookies Each with 1 gram of carbohydrates, a trace of fiber, and 6 grams of protein.

Hermits Hermits are an old-fas.h.i.+oned cookie with a chewy texture and a brown-sugar-spicy flavor.

cup (115 g) b.u.t.ter cup (18 g) Splenda cup (50 g) polyol sweetener 2 teaspoons blackstrap mola.s.ses 1 egg cup (120 ml) b.u.t.termilk cup (90 g) almond meal cup (25 g) wheat gluten [image]cup (40 g) vanilla whey protein powder teaspoon cinnamon teaspoon ground cloves teaspoon baking soda [image]cup (50 g) currants cup (30 g) chopped pecans Preheat oven to 350F (180C, or gas mark 4).

In a large mixing bowl beat the b.u.t.ter until soft with an electric mixer.

Add the Splenda, polyol, and blackstrap mola.s.ses and beat until light and creamy. Beat in the egg and the b.u.t.termilk.

In a separate bowl, combine the almond meal, gluten, protein powder, cinnamon, cloves, and baking soda. Stir them together to distribute the ingredients.

Add the dry ingredients to the b.u.t.ter mixture in three or four additions, beating well and sc.r.a.ping down the sides of the bowl when needed. Now add the currants and pecans and mix just enough to blend.

Drop the batter by spoonfuls onto greased cookie sheets, keeping in mind that they spread. Bake for 12 to 15 minutes or until just starting to darken around the edges. Cool on wire racks and store in a tightly lidded container.

Yield: About 40 cookies About 40 cookies Each with 4 g protein; 2 g carbohydrate; 2 g usable carbs. Carb count does not include polyol sweetener I've used currants instead of the traditional raisins in the hermits because they're little and therefore distribute more evenly through the dough-to me, they taste like raisins anyway. If your currants are sort of dry, put them in a small bowl and pour a little boiling water over them before you start.

Then drain them right before you add them. And if you can't get currants, you could use raisins. I'd suggest snipping each one into two or three pieces before adding them, or you're likely to end up with just one or two raisins per cookie.

Pecan Sandies Peggy Witherow sent me a recipe for Pecan Sandies that she wanted de-carbed, and this is the result.

1 cup (225 g) b.u.t.ter, at room temperature 1 cup (25 g) Splenda 1 egg 1 cups (200 g) vanilla whey protein powder 1 cups (185 g) chopped pecans teaspoon salt Preheat the oven to 325F (170C, or gas mark 3).

Beat the b.u.t.ter and Splenda together until light and creamy. Beat in the egg, mixing well. Then beat in the protein powder, pecans, and salt.

Spray a cookie sheet with nonstick cooking spray. Form the dough into b.a.l.l.s about the size of a marble and flatten them slightly on the cookie sheet. Bake for 10 to 15 minutes or until golden.

Yield: 4 dozen cookies 4 dozen cookies Each with 2 grams of carbohydrates, a trace of fiber, and 5 grams of protein.

Oatmeal Cookies OMG-These are so good!

1 cup (240 ml) coconut oil 1 cup (225 g) b.u.t.ter, at room temperature 1 cups (38 g) Splenda 1 teaspoon mola.s.ses 2 eggs 1 cup (125 g) ground almonds 1 cup (130 g) vanilla whey protein powder teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1 cup (80 g) rolled oats 1 cup (125 g) chopped pecans Preheat the oven to 350F (180C, or gas mark 4).

With an electric mixer, beat together the coconut oil, b.u.t.ter, and Splenda until well combined, creamy, and fluffy.

Beat in the mola.s.ses and eggs, combining well. Beating the ground almonds, protein powder, salt, and baking soda, sc.r.a.ping down the sides of the bowl a few times and making sure the ingredients are well combined.

Beat in the cinnamon, rolled oats, and pecans.

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