Friday, March 26, 2010

Versatile Cookie Dough Mix #lowcarb

This is the basic dry ingredient mix that I use for all of my cookie recipes. More at the end about how to use it:
3 parts almond flour
2 parts polydextrose
1 parts granulated low carb sugar substitute*
1 part each: vanilla protein powder, oat bran, coconut flour

To make about 6 dozen cookies I use 3 cups of the above mix, plus
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 eggs
2 sticks butter (not oleo)
2 tsp vanilla extract

Then I add whatever else to the dough: unsweetened coconut, SF chocolate chips, nuts, etc. In addition, I add a flavored extract to complement whatever I add to the mix.

Today I made some lovely cookies by adding a tsp. of almond extract and 1/2 tsp of cinnamon. They are delightful and go perfectly with coffee! Often I will add 2T of cocoa powder with 2T of instant coffee granules, and increase the sweetener slightly.

*As is the case with most people who have been low carbing for a while, a little sweetness goes a LONG way. If you want a sweeter cookie, adjust your sweetener upward. These taste lightly sweet to us - perfect with coffee - but to non-low-carbers I'm sure they'd taste really bland.


  1. Ok, so I'm have a duh moment here: What exactly is 3 parts? (3 cups?) :)

  2. It's whatever you want it to be, depending on how much you make. If you want to make a bunch of it, then 3 parts might be 12 cups, 2 parts would be 8 cups, and one part would be 4 cups. Or if you just want to make a few, 3 parts might be a cup, 2 parts might be 2/3c and 1 part might be 1/3c. I wrote out the recipe that way because it's easy to modify depending on your needs :).

  3. I've thought about cookies for a couple of days. Thanks for the recipe. I have some unsweetened carob chips, no sugar, no malt and no Splenda and they are pretty good too in cookies anyway.