I AM ON A LOW CARB DIET AND I AM LOOKING FOR GOOD COOKIES ONLY TESTED RECIPES PLEASE.
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6 Responses to “I Am Looking For A Recipe Of A Low Carb Cookies?”
MissMary on October 22nd, 2009 at 7:26 pm
Chocolate-Chile Mole Meringues
These cookies taste like a cross between a dense chocolate brownie and a light, crispy meringue. Ancho chile powder is a sweet, mild flavoring now carried in the spice section of most supermarkets and gourmet shops. If you’re not into spicy sweets, simply omit it.
Ingredients:
6 oz. semisweet or bittersweet chocolate, chopped
2 large egg whites
1/2 cup sugar
2 Tbs. ancho chile powder
1 tsp. lime juice
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 cup chopped pecans or walnuts (3.5 oz.)
Confectioners’ sugar, optional
Preparation:
Preheat oven to 350F. Line 2 large baking sheets with parchment paper or nonstick sheet pan liners.
Melt chocolate in microwave on medium power 30 seconds. Stir, and heat 30 seconds more. Continue heating and stirring until chocolate is completely melted.
Beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add sugar. Increase beater speed to high. Whip until stiff peaks form when beaters are raised. Add chile powder, lime juice, vanilla and cinnamon; beat briefly to mix.
Gently fold melted chocolate into egg whites with rubber spatula, leaving some streaks of white. Fold in nuts.
Drop batter by teaspoonfuls 1 1/2 inches apart onto prepared baking sheets. Bake 10 minutes. Cool cookies on baking sheets, and dust with confectioners’ sugar, if desired. Store in airtight container. Makes 36 cookies
Nutritional Info:
Calories 57
Carbs 6g
Fiber 1g
Sugars 5g
Yummy Chocolate Balls
Ingredients:
1 oz Baking chocolate
1/3c fresh Sugar Free Peanut butter (available at health food stores)
2T Butter (with English Toffee flavoring to taste for an extra treat!)
1/3c Ricotta (8 grams)
1T Vanilla extract
Sweetener
Preparation:
Mix together first four ingredients so that there are no lumps. Next stir in your sweetener and vanilla to taste. Drop by rounded teaspoons onto wax paper and chill until firm.
Carbs: 1 gram carbohydrates per serving/16 servings
Almond & Chocolate Biscotti
Ingredients:
1/2 cup whole almonds, toasted and roughly chopped (divided)
1/2 cup white all purpose flour
1/3 cup whole wheat flour
1/4 cup Cocoa Powder, unsweetened
2 tsp Coffee, regular, instant powdered
1/2 tsp baking soda
1/8 tsp salt
1/2 cup SPLENDA® No Calorie Sweetener, granulated (Splenda)
1 eggs
1 egg whites
1 tsp vanilla extract
1 tsp almond extract
1 cooking spray, for baking
Preparation:
Preheat the oven to 350 degrees F. Use aluminum foil to cover a baking sheet and coat with nonstick cooking spray.
Place 1/4 cup almonds, all purpose flour, whole wheat flour, cocoa powder, coffee crystals, baking soda, and salt in a blender and blend for about 2 minutes, or until the almonds are ground. Pour the combination in a bowl. Put the Splenda, egg, egg white, vanilla, and almond extract in the blender and process for approximately 2 minutes. Combine the flour mixture and the egg mixture and mix in 1/4 cup almonds.
Form a log, about 5 inches long, on half of the sheet using half of the batter. Repeat this step on the other half of the sheet using the rest of the batter. Place in the oven and bake for about 15 minutes. Let cool for at least 10 minutes and decrease the oven temperature to 300 degrees F.
Use a bread knife to cut each log into 10 1/2 inch diagonal slices on a cutting board. Place the slices back on the sheet and bake for about 20 minutes, or until they are dry.
Nutritional Info:
Makes 20 servings
Per Serving Calories 30.6
Total Carbs 5.1g
Dietary Fiber 0.5g
Sugars 0.1g
Total Fat 0.4g
Creamy Lemon Bars
“A crisp, buttery crust forms the base for these creamy lemon treats. Cool completely for easier cutting.”
Ingredients:
Crust:
1 cup all-purpose flour
2 tablespoons Splenda No Calorie Sweetener, Granulated
1/8 teaspoon salt
6 tablespoons cold butter, cut into 1/2 inch pieces
Filling:
4 large eggs
1/2 cup half-and-half
1 1/4 cups Splenda No Calorie Sweetener, Granulated
1/3 cup all-purpose flour
1 tablespoon grated fresh lemon peel
1/2 cup fresh lemon juice
Optional garnish: powdered sugar
Preparation:
Crust Directions:
Preheat oven to 350 degrees F. Lightly spray an 8-x-8-inch baking pan with vegetable cooking spray; set aside.
Combine flour, Splenda, and salt in food processor bowl; pulse 2 to 3 times. Add butter; pulse until mixture resembles coarse meal. Press mixture into prepared pan; bake 20 minutes or until crust is lightly browned.
Filling Directions:
Whisk together eggs and half-and-half in a medium bowl; gradually whisk in Splenda and flour. Whisk in lemon peel and lemon juice; pour over hot crust. Bake 15 minutes or until center is set and edges are lightly browned. Cool completely in pan on a wire rack; dust with powdered sugar, if desired. Cut into 2-inch squares.
Nutritional Info:
Serving Size: 1- 2 x 2 square
Carbs: 9 grams.
Calories: 110 calories.
smdiner on October 22nd, 2009 at 9:44 pm
17 min 5 min prep
makes 16 cookies
1 cup peanut butter
1 cup sugar substitute ( such as Splenda, Sweet N’Low, Equal, and Nutrasweet)
1 egg
1 teaspoon vanilla
mix ingredients in a small bowl.
drop by rounded teaspoons onto cookie sheet.
bake at 350 degrees for 12 minutes or until set.
—
Rich Peanut Butter Cookies
1 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter or margarine, softened
1 egg
1 1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips
Granulated sugar
1. Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in peanut butter chips.
2. Shape dough into 1 1/2-inch balls. Dip tops of balls into granulated sugar. Place balls, sugared sides up, about 3 inches apart on ungreased cookie sheet (do not flatten).
3. Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
—
Snap-Quick Peanut Butter Cookies for Diabetics.
Ingredients1 cup chunky peanut butter
1 cup Splenda (sugar substitute)
1 egg
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
Method
Preheat oven to 350 degrees. Combine all of the ingredients. Using a small spoon, drop cookie dough onto an ungreased cookie. Press each ball of dough with a fork to flatten it into a cookie shape about 1/3 inch thick. Bake for 8 to 10 minutes.
Notes: Baking time may vary upon oven. You can substitute almond or cashew butter, if you’d prefer (but peanut, I think tastes best).
===
FLOURLESS PEANUT BUTTER COOKIES
1 cup creamy peanut butter (crunchy won’t do for these)
1 cup white sugar
1 egg
Mix together egg, sugar and peanut butter. Roll into balls, whatever size you want.
Place on an ungreased, parchment lined cookie sheet. Flatten with a fork.
Bake for 15 minutes at 350°F.
Cookies are done with they are light brown and a little shiny in the middle.
Let cool.
Recipe yields 2 dozen, 2 inch round
icybicyc on October 22nd, 2009 at 11:11 pm
Low Carb Almond Sugar Cookies
1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating
Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.
Low Carb Chocolate Chip Cookies
1 cup butter, softened
1-1/2 cups Splenda or Maltitol Crystals
1-1/2 teaspoons dark molasses
2 large eggs
1 cup almond flour
1 cup vanilla whey protein powder
1/4 cup oat bran
1 teaspoon baking soda
1 teaspoon salt
12 ounces sugar free chocolate bar, chopped into small pieces
1 cup chopped walnuts or pecans
Preheat oven to 375°F. Line baking sheets with parchment paper or a non-stick baking mat. Beat together butter, Splenda, and molasses until light and fluffy. Add eggs, one at a time, and beat well after each addition. In a separate bowl, stir together ground almonds, vanilla whey protein powder, oat bran, baking soda and salt. Stir almond flour mixture into butter mixture until blended. Stir in nuts and chopped chocolate bars. Drop by rounded tablespoons onto preparted baking sheets. Flatten with palm of hand. Bake for 10 minutes, or until golden. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool
Low Carb Peanut Butter Cookies
1.3 grams of carbs per cookie
Makes about 40
1/2 cup sugar-free chunky peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 teaspoons vanilla extract
4 packets of sugar substitute
2 tablespoons soy flour
1 teaspoon baking powder
Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a non-stick baking mat, or spray it with non-stick cooking spray. In a large mixing bowl blend together all ingredients. Drop by teaspoons on prepared baking sheet. You should have 40 cookies. If you have more, the carb count per cookie will be less, and if you have less than 40 cookies the carb count will be more. Bake about 10 minutes or until set. Cool for 1 minute on baking sheet then remove to wire racks to cool completely.
Low Carb Hot Cocoa
Makes about 4
3 cups half and half
1/4 cup unsweetened cocoa
4 tablespoons Splenda or your favorite sugar substitute (add more or less to taste)
extra cream for whipped topping (optional)
Heat half and half in saucepan over medium heat, add cocoa and Splenda, wisking continuously. Do not allow to come to a boil. Add whipped cream for garnish if desired
Falling Apart. x on October 22nd, 2009 at 11:47 pm
ok, im gonna just give u links to some great sites, coz i hate taking up all the space of this question with one single recipe, this will give u selection=]http://www.christmas-cookies.com/recipes…http://lowcarb.betterrecipes.com/http://lowcarbdiets.about.com/od/cookies…http://lowcarbdiets.about.com/od/cookies…http://www.cdkitchen.com/recipes/recs/20…http://www.low-carb-recipes.co.uk/Cookie…http://www.bellaonline.com/subjects/4389…
and also; some other low-carb desert recipes:http://www.lowcarb.ca/recipes/dessert.ht…
Hope these sites give you some yummy ideas=]
x
all_thum on October 23rd, 2009 at 5:48 am
Low Carb Cookie’s
Cookies:
Peanut Butter Cookies
Almond Cookies
Coconut Macaroons
Irish Lace Cookies
Christmas Cookies
Mantecaditos (Rum Cookies)
Traditional “Sugar” Cookies
Chocolate Chip Cookies
Cinnamon Walnut Chews
Ginger Snaps
Chewy Peanut Butter Cookies
Pfeffernusse Cookies
Mexican Wedding Cookies
Ingredients
1 c of peanut butter
1 egg
1 c of sugar substitute
1 tspn of vanilla
Directions
Get a medium mixing bowl and mix everything together
Get your cookie sheet and take spoonfuls of the dough and lay it on there.
Heat your oven to 350 F and cook about 12-17 mnutes.
Chocolate-Chile Mole Meringues
These cookies taste like a cross between a dense chocolate brownie and a light, crispy meringue. Ancho chile powder is a sweet, mild flavoring now carried in the spice section of most supermarkets and gourmet shops. If you’re not into spicy sweets, simply omit it.
Ingredients:
6 oz. semisweet or bittersweet chocolate, chopped
2 large egg whites
1/2 cup sugar
2 Tbs. ancho chile powder
1 tsp. lime juice
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 cup chopped pecans or walnuts (3.5 oz.)
Confectioners’ sugar, optional
Preparation:
Preheat oven to 350F. Line 2 large baking sheets with parchment paper or nonstick sheet pan liners.
Melt chocolate in microwave on medium power 30 seconds. Stir, and heat 30 seconds more. Continue heating and stirring until chocolate is completely melted.
Beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add sugar. Increase beater speed to high. Whip until stiff peaks form when beaters are raised. Add chile powder, lime juice, vanilla and cinnamon; beat briefly to mix.
Gently fold melted chocolate into egg whites with rubber spatula, leaving some streaks of white. Fold in nuts.
Drop batter by teaspoonfuls 1 1/2 inches apart onto prepared baking sheets. Bake 10 minutes. Cool cookies on baking sheets, and dust with confectioners’ sugar, if desired. Store in airtight container. Makes 36 cookies
Nutritional Info:
Calories 57
Carbs 6g
Fiber 1g
Sugars 5g
Yummy Chocolate Balls
Ingredients:
1 oz Baking chocolate
1/3c fresh Sugar Free Peanut butter (available at health food stores)
2T Butter (with English Toffee flavoring to taste for an extra treat!)
1/3c Ricotta (8 grams)
1T Vanilla extract
Sweetener
Preparation:
Mix together first four ingredients so that there are no lumps. Next stir in your sweetener and vanilla to taste. Drop by rounded teaspoons onto wax paper and chill until firm.
Carbs: 1 gram carbohydrates per serving/16 servings
Almond & Chocolate Biscotti
Ingredients:
1/2 cup whole almonds, toasted and roughly chopped (divided)
1/2 cup white all purpose flour
1/3 cup whole wheat flour
1/4 cup Cocoa Powder, unsweetened
2 tsp Coffee, regular, instant powdered
1/2 tsp baking soda
1/8 tsp salt
1/2 cup SPLENDA® No Calorie Sweetener, granulated (Splenda)
1 eggs
1 egg whites
1 tsp vanilla extract
1 tsp almond extract
1 cooking spray, for baking
Preparation:
Preheat the oven to 350 degrees F. Use aluminum foil to cover a baking sheet and coat with nonstick cooking spray.
Place 1/4 cup almonds, all purpose flour, whole wheat flour, cocoa powder, coffee crystals, baking soda, and salt in a blender and blend for about 2 minutes, or until the almonds are ground. Pour the combination in a bowl. Put the Splenda, egg, egg white, vanilla, and almond extract in the blender and process for approximately 2 minutes. Combine the flour mixture and the egg mixture and mix in 1/4 cup almonds.
Form a log, about 5 inches long, on half of the sheet using half of the batter. Repeat this step on the other half of the sheet using the rest of the batter. Place in the oven and bake for about 15 minutes. Let cool for at least 10 minutes and decrease the oven temperature to 300 degrees F.
Use a bread knife to cut each log into 10 1/2 inch diagonal slices on a cutting board. Place the slices back on the sheet and bake for about 20 minutes, or until they are dry.
Nutritional Info:
Makes 20 servings
Per Serving Calories 30.6
Total Carbs 5.1g
Dietary Fiber 0.5g
Sugars 0.1g
Total Fat 0.4g
Creamy Lemon Bars
“A crisp, buttery crust forms the base for these creamy lemon treats. Cool completely for easier cutting.”
Ingredients:
Crust:
1 cup all-purpose flour
2 tablespoons Splenda No Calorie Sweetener, Granulated
1/8 teaspoon salt
6 tablespoons cold butter, cut into 1/2 inch pieces
Filling:
4 large eggs
1/2 cup half-and-half
1 1/4 cups Splenda No Calorie Sweetener, Granulated
1/3 cup all-purpose flour
1 tablespoon grated fresh lemon peel
1/2 cup fresh lemon juice
Optional garnish: powdered sugar
Preparation:
Crust Directions:
Preheat oven to 350 degrees F. Lightly spray an 8-x-8-inch baking pan with vegetable cooking spray; set aside.
Combine flour, Splenda, and salt in food processor bowl; pulse 2 to 3 times. Add butter; pulse until mixture resembles coarse meal. Press mixture into prepared pan; bake 20 minutes or until crust is lightly browned.
Filling Directions:
Whisk together eggs and half-and-half in a medium bowl; gradually whisk in Splenda and flour. Whisk in lemon peel and lemon juice; pour over hot crust. Bake 15 minutes or until center is set and edges are lightly browned. Cool completely in pan on a wire rack; dust with powdered sugar, if desired. Cut into 2-inch squares.
Nutritional Info:
Serving Size: 1- 2 x 2 square
Carbs: 9 grams.
Calories: 110 calories.
17 min 5 min prep
makes 16 cookies
1 cup peanut butter
1 cup sugar substitute ( such as Splenda, Sweet N’Low, Equal, and Nutrasweet)
1 egg
1 teaspoon vanilla
mix ingredients in a small bowl.
drop by rounded teaspoons onto cookie sheet.
bake at 350 degrees for 12 minutes or until set.
—
Rich Peanut Butter Cookies
1 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter or margarine, softened
1 egg
1 1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips
Granulated sugar
1. Heat oven to 375°F. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in peanut butter chips.
2. Shape dough into 1 1/2-inch balls. Dip tops of balls into granulated sugar. Place balls, sugared sides up, about 3 inches apart on ungreased cookie sheet (do not flatten).
3. Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
—
Snap-Quick Peanut Butter Cookies for Diabetics.
Ingredients1 cup chunky peanut butter
1 cup Splenda (sugar substitute)
1 egg
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
Method
Preheat oven to 350 degrees. Combine all of the ingredients. Using a small spoon, drop cookie dough onto an ungreased cookie. Press each ball of dough with a fork to flatten it into a cookie shape about 1/3 inch thick. Bake for 8 to 10 minutes.
Notes: Baking time may vary upon oven. You can substitute almond or cashew butter, if you’d prefer (but peanut, I think tastes best).
===
FLOURLESS PEANUT BUTTER COOKIES
1 cup creamy peanut butter (crunchy won’t do for these)
1 cup white sugar
1 egg
Mix together egg, sugar and peanut butter. Roll into balls, whatever size you want.
Place on an ungreased, parchment lined cookie sheet. Flatten with a fork.
Bake for 15 minutes at 350°F.
Cookies are done with they are light brown and a little shiny in the middle.
Let cool.
Recipe yields 2 dozen, 2 inch round
Low Carb Almond Sugar Cookies
1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating
Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.
Low Carb Chocolate Chip Cookies
1 cup butter, softened
1-1/2 cups Splenda or Maltitol Crystals
1-1/2 teaspoons dark molasses
2 large eggs
1 cup almond flour
1 cup vanilla whey protein powder
1/4 cup oat bran
1 teaspoon baking soda
1 teaspoon salt
12 ounces sugar free chocolate bar, chopped into small pieces
1 cup chopped walnuts or pecans
Preheat oven to 375°F. Line baking sheets with parchment paper or a non-stick baking mat. Beat together butter, Splenda, and molasses until light and fluffy. Add eggs, one at a time, and beat well after each addition. In a separate bowl, stir together ground almonds, vanilla whey protein powder, oat bran, baking soda and salt. Stir almond flour mixture into butter mixture until blended. Stir in nuts and chopped chocolate bars. Drop by rounded tablespoons onto preparted baking sheets. Flatten with palm of hand. Bake for 10 minutes, or until golden. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool
Low Carb Peanut Butter Cookies
1.3 grams of carbs per cookie
Makes about 40
1/2 cup sugar-free chunky peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 teaspoons vanilla extract
4 packets of sugar substitute
2 tablespoons soy flour
1 teaspoon baking powder
Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a non-stick baking mat, or spray it with non-stick cooking spray. In a large mixing bowl blend together all ingredients. Drop by teaspoons on prepared baking sheet. You should have 40 cookies. If you have more, the carb count per cookie will be less, and if you have less than 40 cookies the carb count will be more. Bake about 10 minutes or until set. Cool for 1 minute on baking sheet then remove to wire racks to cool completely.
Low Carb Hot Cocoa
Makes about 4
3 cups half and half
1/4 cup unsweetened cocoa
4 tablespoons Splenda or your favorite sugar substitute (add more or less to taste)
extra cream for whipped topping (optional)
Heat half and half in saucepan over medium heat, add cocoa and Splenda, wisking continuously. Do not allow to come to a boil. Add whipped cream for garnish if desired
ok, im gonna just give u links to some great sites, coz i hate taking up all the space of this question with one single recipe, this will give u selection=]http://www.christmas-cookies.com/recipes…http://lowcarb.betterrecipes.com/http://lowcarbdiets.about.com/od/cookies…http://lowcarbdiets.about.com/od/cookies…http://www.cdkitchen.com/recipes/recs/20…http://www.low-carb-recipes.co.uk/Cookie…http://www.bellaonline.com/subjects/4389…
and also; some other low-carb desert recipes:http://www.lowcarb.ca/recipes/dessert.ht…
Hope these sites give you some yummy ideas=]
x
Low Carb Cookie’s
Cookies:
Peanut Butter Cookies
Almond Cookies
Coconut Macaroons
Irish Lace Cookies
Christmas Cookies
Mantecaditos (Rum Cookies)
Traditional “Sugar” Cookies
Chocolate Chip Cookies
Cinnamon Walnut Chews
Ginger Snaps
Chewy Peanut Butter Cookies
Pfeffernusse Cookies
Mexican Wedding Cookies
Ingredients
1 c of peanut butter
1 egg
1 c of sugar substitute
1 tspn of vanilla
Directions
Get a medium mixing bowl and mix everything together
Get your cookie sheet and take spoonfuls of the dough and lay it on there.
Heat your oven to 350 F and cook about 12-17 mnutes.