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My family lived in Teheran, Iran when I was 10-12 years old and I just loved the wonderful pastries and baked goods in the Iranian and German bakeries there.  Rosewater is a commonly used flavoring in the Middle East.  I use Sadaf brand available in Middle Eastern Groceries and on-line.  One sugar-type cookie we used to get there, made with pistachio nuts, was one of my favorites.  I decided today I would try my hand at a basic refrigerator sugar cookie recipe, using alternate flour ingredients and artificial sweeteners, of course.  The result was quite nice.  As the roll of dough will keep for a long time in the refrigerator or freezer, you can slice off and bake just as many as you like.  The total recipe of dough will make about 4 dozen cookies, if they are sliced about ¼” thick.   This recipe is not suitable until the grains rung of OWL.  This basic dough, minus the pistachios and rosewater, would make an excellent plain refrigerator cookie, using 1½ tsp. vanilla instead of rosewater.

This is my first experiment using the bake mix of a former member of Low Carb Friends forums, KevinPa.  Sadly, Kevin passed away and his baking expertise is sorely missed by folks like me who greatly admired his culinary prowess.  The various bake mixes and flour substitutes called for in this recipe can be varied with likely the same good result.  So if you don’t have the ingredients for Kevin’s bake mix, you could just use all Jennifer’s mix and get about the same result.

This roll of batter can also be frozen.  Just remember to thaw a short amount of time so slicing is possible.

INGREDIENTS:

2 sticks butter, unsalted, softened

2 small or 1 large egg

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¼ tsp. salt

2 oz. pistachios, coarsely chopped

1 T. + 1 tsp. Rosewater (I use Sadaf brand)

½ c. granular Splenda

¼ c. erythritol

1 c. KevinPa’s Bake Mix, Peggy’s Version (see below)

½ c almond flour

½ c. Jennifer Eloff’s Splendid LowCarb Bake Mix: http://low-carb-news.blogspot.com/2008/08/bake-mix-substitutions-to-customize-to.html

2 T. Carbquick Bake Mix

1 T. oat fiber

DIRECTIONS:  In a medium bowl, soften the butter and beat the egg into it well.  Add the salt, nuts, sweeteners and rosewater.  Measure and mix in each of the bake mixes.  Mix well and shape into a log on waxed paper.  Roll the log up snugly and chill for about 2 hours.  Preheat oven to 350º.  Slice off in ¼” slices and place on silicone or parchment lined baking sheet (these don’t spread much during cooking.   Bake for 10-12 minutes (don’t let get too brown) and remove to cool.  Ice with your favorite cream cheese frosting with 1/2 tsp. rosewater added and sprinkle with some finely chopped pistachios, if desired.

NUTRITIONAL INFO:   Makes about 48 cookies, each contains (does not include icing or nut garnish):

63.63 calories, 5.68 g  fat, 2.10 g  carbs, 1.10 g  fiber, 1.0 NET CARBS, 1.83 g  protein, 19.9 mg sodium

Kevin’s Bake Mix (MY version of it):

½ c. Carbalose flour

¼ c. wheat protein isolate 5000

1 T.  wheat protein isolate 8000

1½ T. almond flour

1½ T. resistant WHEAT starch (Kevin used resistant corn starch)

1¼ tsp. Splenda

½ tsp. xanthan gum (Kevin used Not/Sugar)

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I’ve come up with a spice cookie for the holidays using my chewy Almond Butter Cookies basic dough.  All I did was add a splash of vinegar, blackstrap molasses and some spices and pressed a pecan half into each cookie.  They came out simply delicious!  Although similar to gingerbread cookies, the allspice makes these a little different in flavor.  My husband is quite fond of these and has eaten 3-4 already!  These cookies are not suitable until Phase 2 OWL of Atkins.  They are acceptable for Keto diets.  The oat fiber can be omitted making these OK for Primal-Paleo as well.

Many more delicious low-carb recipes can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

2 c. almond flour

½ c. coconut flour

1 T. oat fiber (omit for Primal or Paleo)

1 tsp. glucomannan powder (from the konjac tuber)

½ tsp. baking soda

1/8 tsp. salt

1/8 tsp. each allspice, nutmeg and cloves

½ tsp. ginger

1/16 tsp. cinnamon

liquid sweetener to equal 1/2 c. sugar

1 T. erythritol

1 large egg, beaten

2 T. almond butter

2 tsp. vanilla

1 tsp. cider vinegar (optional)

¼ c. imitation honey (use real honey for Primal-Paleo)

2 T. backstrap molasses

½ c. your favorite oil or softened butter

2 T. dried currants

24 pecan halves

DIRECTIONS:  Preheat oven to 350º.  In a large mixing bowl stir the almond butter and oil together until smooth.  Beat in the egg, vanilla and imitation honey.  Add the dried currants and stir.   Measure in all dry ingredients on top and stir well to form a smooth dough.   If your dough seems very dry or stiff (coconut flours vary), add in ½ beaten egg. Roll dough into 1″ balls and place them onto parchment lined baking sheet.  Dough is somewhat oily.  Leave 1″ space between cookies.  Press balls down to ¼” thick cookies with your fingers or the bottom of a glass.  Press 1 pecan half into each cookie center.  Pop pan into preheated oven.  Top with pecan halves and press slightly into the cookie.  Bake at 350º for about 7 minutes.  Do not over brown these cookies or texture will be drier and less chewy.  Remove from oven and cool completely on the pan before removing with a spatula.   These are delicate while hot but “firm up” nicely when they cool. Store in an airtight container.  These freeze nicely, too!

NUTRITIONAL INFO:   Makes 24 cookies, each contains:

133 calories, 11.6 g  fat, 5.97 g  carbs, 2.17 g  fiber, 3.80 g  NET CARBS, 2.95 g  protein, 54 mg sodium

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Gingerbread Whoopie Pies

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Gingerbread Whoopie Pies

I whipped up a bunch of whipping cream yesterday for making a birthday dessert for my hubby and had quite a bit leftover.  In order to use it up promptly I decided to try my hand at some whoopie pies.  Been wanting to try making them for a long time now.  I don’t own a whoopie pie pan, but do have an Ebilskiver pan with seven 3″ slots that works just fine for such things (provided you use the correct amount of batter for each one).

These came out delicious, for my very first foray into the whoopie pie world.  🙂  Both hubby and I gave them a 2-thumbs-up!  Very nice texture in the cookie part.  I will definitely want to try my hand at a chocolate version one day.  Stay tuned!  Due to the oat flour, these are not suitable until Atkins Pre-Maintenance or Maintenance.  They would also not be suitable for a Paleo-Primal lifestyle on several levels.   I used liquid sucralose to cut carbs. These cake-y cookies can be eaten plain, just as a good gingerbread cookie as well.  🙂  If you want to cut carbs a bit, instead of using 2/3 c. oat flour, you could sub in almond flour or coconut flour for 1/3 c. of the oat flour.  I would not recommend more than that or they may get crumbly.

Many more delicious, guilt-free sweets like this can be at your fingertips in Low Carbing Among Friends, the latest low-carb, gluten-free cookbook series by international author Jennifer Eloff and a group of other talented chefs, including George Stella, well-known to the low-carbing community.   Order you personal cookbooks at Amazon or here: http://amongfriends.us/order.php

VARIATION:  ¼ c. pumpkin added to the whipped cream filling would be very good, but that will likely necessitate a few more drops of sweetener.  

COOKIE INGREDIENTS:

2/3 c. oat flour (ground from 100% gluten free rolled oats) [or 1/3 c. oat flour + 1/3 c. almond or 1/3 c. coconut flour, to lower carbs a bit)

1 c. plain whey protein powder

3/4 tsp. baking powder

2 tsp. cinnamon

¼ tsp. salt

1/8 tsp. allspice

1/8 tsp. nutmeg

½ tsp. ginger

Liquid sucralose to equal 3/4 c. sugar  (less if you don’t like things too sweet)

¼ c. erythritol

1 T. oat fiber, optional for smoother texture (omit for gluten-free version)

1 T. flax meal

4 egg whites, whisked until frothy

8 oz. baby food carrots (I use 2 the tiny 4-oz. jars)

1 T. blackstrap molasses

1 T. coconut oil, melted

½ tsp. glucomannan powder (optional, but greatly improves texture)

COOKIE DIRECTIONS:  Preheat oven to 350º.  Lightly oil your baking pan slots with a brush and set pan aside.  Place egg whites in a large mixing bowl and whisk until frothy. Add all other liquid ingredients and whisk well.  Measure all dry ingredients into the bowl right on top of the liquid ingredients.  Stir batter well to blend ingredients.  This is a very thin batter, but that is normal.  They will cook up quite nicely.  Using a 2-tablespoon measuring cup, spoon 2 T. of batter into each greased slot.  The batter will make 20 cookie halves.  Pop into 350º oven for about 10 minutes or until dry to the touch in the center. Remove and cool int he pan.

FOR THE FILLING:  Whip 1 c. heavy cream with a hand mixer until thick.  Add liquid sucralose or liquid stevia to taste, 1/4 tsp. vanilla, and most important of all, add 1/4 tsp. glucomannan to stiffen and stabilize the final whipped cream filling.  Alternately, you could add a bit of softened cream cheese to stabilize the whipped cream filling.  Your call.  Chill an hour before filling cakes and serving.  I used 2 T. filling per whoopie pie.

NUTRITIONAL INFO:  Makes 10 Whoopie Pies.  Each filled whoopie pie contains:

158 calories, 11.5 g  fat, 8.36 g  carbs, 1.73 g  fiber, 6.63 g  NET CARBS, 7.68 g  protein, 88 mg sodium

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Cranberry-Coconut Cookies

This experiment came out quite good.  Not at all like the crisp sugar cookie basic dough they were made from.  These came out soft, moist and fruity.  We both LOVED them.  It’s the moisture of the cranberries that moistens these cookies right up.  These are not acceptable until you get to Atkins Phase 2 OWL but are suitable for other Ketogenic diets.  They would not be acceptable for Primal-Paleo unless you sub in a plan-acceptable sweetener like honey (to taste).

If you like a crunchier cookie, you might prefer my Refrigerator Cranberry Cookies recipe.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1 recipe my Sugar Cookie dough

1 c. chopped fresh cranberries

6-12 drops liquid sucralose to taste (needed to offset tart cranberries]

¼ c. unsweetened coconut

DIRECTIONS: Make sugar cookies as instructed in that recipe, adding the additional liquid stevia to the creamed butter and Splenda.  When all ingredients are blended well, add in chopped cranberries and coconut.  Fold the fruit in until it is uniformly distributed.   Dough will make 18 small balls of dough.  Place balls of dough onto parchment lined cookie sheet.  Press down with fingers or the back of a fork to flatten a bit. These spread little during cooking, so if careful, you can get all 18 on one pan.  🙂  Bake at 350º for 15-18 minutes until just browned on the edges.  Cool on the pan before removing.  Do not cover until completely cooled off.

NUTRITIONAL INFO: Makes 18 cookies, each contains:

97.3 calories, 9.2 g  fat, 4.2 g  carbs, 2.29 g  fiber, 1.94 g  NET CARBS, 1.8 g protein, 8 mg sodium

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My family lived in Teheran, Iran when I was 10-12 years old and I just loved the wonderful pastries and baked goods in the Iranian and German bakeries there.  Rosewater is a commonly used flavoring in the Middle East.  One sugar-type cookie we used to get there, made with pistachio nuts, was one of my favorites.  I decided today I would try my hand at a basic refrigerator sugar cookie recipe, using alternate flour ingredients and artificial sweeteners, of course.  The result was quite nice.  As the roll of dough will keep for a long time in the refrigerator or freezer, you can slice off and bake just as many as you like.  The total recipe of dough will make about 4 dozen cookies, if they are sliced about ¼” thick.   This recipe is not suitable until the grains rung of OWL.  This basic dough, minus the pistachios and rosewater, would make an excellent plain refrigerator cookie, using 1½ tsp. vanilla instead of rosewater.

This is my first experiment using the bake mix of a former member of Low Carb Friends forums, KevinPa.  Sadly, Kevin passed away and his baking expertise is sorely missed by folks like me who greatly admired his culinary prowess.  The various bake mixes and flour substitutes called for in this recipe can be varied with likely the same good result.  So if you don’t have the ingredients for Kevin’s bake mix, you could just use all Jennifer’s mix and get about the same result.

This roll of batter can also be frozen.  Just remember to thaw a short amount of time so slicing is possible.

INGREDIENTS:

2 sticks butter, unsalted, softened

2 small or 1 large egg

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¼ tsp. salt

2 oz. pistachios, coarsely chopped

1 T. + 1 tsp. Rosewater (I use Sadaf brand, from Middle Eastern grocers or on-line suppliers)

½ c. granular Splenda¼ c. erythritol

1 c. KevinPa’s Bake Mix, Peggy’s Version (see below)

½ almond flour

½ c. Jennifer Eloff’s Splendid LowCarb Bake Mix: http://low-carb-news.blogspot.com/2008/08/bake-mix-substitutions-to-customize-to.html

2 T. Carbquick Bake Mix

1 T. oat fiber

DIRECTIONS:  In a medium bowl, soften the butter and beat the egg into it well.  Add the salt, nuts, sweeteners and rosewater.  Measure and mix in each of the bake mixes.  Mix well and shape into a log on waxed paper.  Roll the log up snugly and chill for about 2 hours.  Preheat oven to 350º.  Slice off in ¼” slices and place on silicone or parchment lined baking sheet (these don’t spread much during cooking.   Bake for 10-12 minutes (don’t let get too brown) and remove to cool.  Ice with your favorite cream cheese frosting with 1/2 tsp. rosewater added and sprinkle with some finely chopped pistachios, if desired.

NUTRITIONAL INFO:   Makes about 48 cookies, each contains (does not include icing or nut garnish):

63.63 calories

5.68 g  fat

2.10 g  carbs, 1.10 g  fiber, 1.0 NET CARBS

1.83 g  protein

19.9 mg sodium

13.7 mg potassium

Kevin’s Bake Mix (MY version of it):

½ c. Carbalose flour

¼ c. wheat protein isolate 5000

1 T.  wheat protein isolate 8000

1½ T. almond flour

1½ T. resistant WHEAT starch (Kevin used resistant corn starch)

1¼ tsp. Splenda

½ tsp. xanthan gum (Kevin used Not/Sugar)

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Sorry, I just couldn’t resist when I named this Christmas creation. 🙂  I bought the pictured 14″ tall Wilton Gingerbread Man cookie pan a couple years ago and haven’t really used it with any of my low-carb gingerbread recipes to date.  But I came across a recipe on Robb Wolf’s website, posted by a Kim Ludeman, that inspired me to test this “behemoth” pan.

I changed up the sweeteners considerably to lower carbs and also added currants and raisins for decoration.  Original recipe had no flaxmeal and used all almond flour.  My longtime favorite gingerbread recipe has a bit of vinegar in the dough, so I also added a tablespoon to this recipe (don’t worry, you won’t taste it).  I think it is for improving rise, but this stiff dough did not rise much during baking, so I may need a little more.  I’ll try 2 T. next time.  The resulting gingerbread cookie was sort of cake-like and sort-of chewy on the edges, and most DEFINITELY tasty!!  I’ll be trying this as individual cookies next baking, as I liked the chewy browned edges.

This recipe is fairly carby, since it has molasses in it, so I would not indulge in these unless you are in Atkins Pre-Maintenance or Maintenance phase.  You can eliminate the raisins/currant decoration and also decrease the molasses and increase the sugar-free maple syrup by that amount to reduce carbs.  My Paleo-Primal subscribers will of course want to use REAL maple syrup instead of the sugar-free maple syrup.  The Steviva called for is a blend of erythritol and stevia and is about twice as sweet as sugar, but you could use another sweetener (2 T. sugar equivalent) if you prefer.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:  

½ c. flax meal (I use 50:50 golden and dark mixed)

2½ c. almond flour

2 pkts. stevia

1 T. Steviva (a blend of erythritol and stevia)

1 tsp. each cinnamon and ginger

½ tsp. nutmeg

1/8 tsp. sea salt

1 tsp. baking soda

¼ c. backstrap molasses

¼ c. sugar-free maple syrup (or regular maple syrup, or omit and use ½ c. total molasses for Paleo/Primal version)

1 T. white vinegar

DIRECTIONS:  Lightly grease or line a cookie sheet with coconut oil.  Preheat oven to 350º.   Beat all wet ingredients in a medium mixing bowl.  Measure the dry ingredients on top.  Slowly stir the dry into the wet below until smooth.  Dough will be fairly stiff.  If making a giant single cookie, spread the dough evenly onto the baking pan using plastic gloves or baggie “gloves”.  My gingerbread man pan is approximately 14″ tall x 9″ wide.   Use raisins for eyes and button, currants for his nose and mouth.  Pop into preheated 325º oven for about 18-20 minutes.  Do not overcook so you should remove from oven when the cookies are just browning a wee bit around the edges.  Cool and enjoy.

If making individual round cookies, this dough should make about 24 small 1½ round cookies.  I would roll dough into 1″ balls and then press flat into 1½-2″ cookies with your fingers or the bottom of an oiled glass.   The individual cookies should only require 10-12 minutes to get done.

NUTRITIONAL INFO:  Makes 1 huge gingerbread man or twenty-four  1½-2″ round cookies, each round cookie or approximately 1/24 of the giant cookie has: (calculated using sugar-free maple syrup).  If making smaller gingerbread men, this recipe (I’m guessing) would probably make 12 of them.

107.8 calories, 8.73 g  fat, 6.18 g  carbs, 2.08 g  fiber, 4.1 g  NET CARBS, 2.96 g  protein, 76.5 mg sodium

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These spice cookies will appeal to the chai tea lovers out there and be a hit on your Holiday dessert table.  They will certainly be on my Thanksgiving dessert tray this year.  These are sort of like an cinnamon oatmeal cookie with a “twist”.  Nice thing about them, they just seem to mellow and get tastier every day they sit in your fridge or freezer.  I know there are a lot of ingredients, but it’s why they are so good and  SO WORTH EVERY ONE OF THEM.  These are truly the best low-carb cookie I’ve developed!  I do hope you’ll try this one.  🙂

You might want to add chopped pecans or walnuts to these, but my husband doesn’t like nuts much and I also wanted to post just a basic recipe with the dried prunes (a great raisin replacement for lower carbs).  I have added nutty-tasting hemp hearts (shelled hemp seeds) and some chia seed for the bit of crunch and nutrition these two ingredients bring to these cookies.   The sugar-free honey is essential for these to be chewy, so do not sub out this honey with any other sweetener or you are NOT going to get a chewy cookie (trust me, been there, done that).   This recipe is not suitable for Atkins Induction.  Wait until you are nearing Pre-Maintenance to enjoy these, as they are a little higher carb than most of my cookies, having prunes in them.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

INGREDIENTS:

½ c. coconut oil (preferably not in liquid form, so do not melt)

2 T. almond butter

1 T. vanilla extract

1 egg, beaten

¼ c. sugar-free honey (I can buy it at Walmart)

4 dried prunes, chopped (DelMonte brand has no added sugar)

1½ c. almond flour

¼ c. + 3 T. hemp hearts

1 T. ground chia seeds (I use 50:50 white and black)

½ c. coconut flour

1 T. oat fiber

1 tsp. glucomannan powder (or xanthan gum)

1/8 tsp. salt

½ tsp. baking soda

1 T. erythritol

½ c. granular Splenda or equivalent sweetener to equal ½ c. sugar

2 tsp. my Chai spice blend

VARIATION:  You can just use 2 tsp. ground cinnamon if you are not fond of Chai spice flavors.  Another delicious variation would be to use dried cranberries for the prunes in these. 🙂

DIRECTIONS:  Preheat oven to 350º.  Measure all the wet ingredients into a small bowl.  Beat with an electric hand mixer until smooth.  Stir in the chopped prunes and if using nuts, add them now.  In another bowl, measure out all the dry ingredients and stir well.  Slowly add the wet ingredients to the dry and stir until all are uniformly mixed into a solid cookie dough.  It will be pretty thick and stiff if your coconut oil wasn’t liquid.   Form into 24 roughly 1″ balls (I use a scooper to be sure they are all about the same size) and set on parchment lined cookie sheets about 3/4″ apart.  These don’t spread much during cooking. Slightly press the ball of dough to flatten on top a wee bit (not too much though).

Pop into preheated oven for about 12-13 minutes.  Ovens can vary, so yours may take a little less or a little more time.  They will be slightly firm to the touch in the center when done, and just beginning to brown a bit on the edges.  Remove and DO NOT REMOVE FROM PANS UNTIL COMPLETELY COOLED.  These are quite fragile when hot and will break apart if not cooled completely before handling.  When fully cool, remove from pans and ENJOY!  Store remainders in a lidded container.

NUTRITIONAL INFO:   Makes 24  2-inch cookies, each cookie contains:

126 calories, 10.9 g  fat, 5.44 g carbs, 2.38 g fiber, 3.06 g  NET CARBS, 3.36 g  protein, 53 mg sodium

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