A Baker’s Dozen

I enjoy cooking.  I have gotten back to doing it a bit more as of late.  Recently, my idea has been to make low carb cookies.  “Chips Ahoy” brand are only 7 per cookie.  That’s reasonably low.  But, I have been trying out my own recipe based on the Nestle’s Semi Sweet Morsels one on the back of the package.  I have been shooting for 4 carbs per cookie.  I took the basic recipe, which is quite simple and easy, and swapped some things out.

I switched “Splenda” cooking sweetener for the sugar and left out the chocolate chips.  I added cinnamon and cocoa and peanut butter.  I also added one egg for more moistness.  I then used soy flour instead of white flour (much less carbs).  The result were cookies that had a little less than 4 carbs per cookie – and no taste.  They also had a rough and more solid texture, so they remained in the ball-like shape and did not flatten out.

I don’t know what did all this as I didn’t add much solid and did add a bit of liquid (the egg).  It should have, at least, kept the texture.  I will now go to the Internet for help.

But, I would also ask all of you for your thoughts and ideas.  Just remember very low carbs and taste.  I have managed it with pumpkin pie and, so far, everyone has loved it.  Now, for the cookies.

Namaste,

Scott