SF No-Bake Cookies #lowcarb #recipe

The other day I made these, based upon my memory of making the unhealthy ones way back before I started lowcarbing. I don't measure anything when I cook (or bake) so the amounts are just guesses.

First I melted in a pan:
1/4c SF peanut butter
1T butter

Then I added
1 tsp. vanilla
1/3c granulated Splenda
1/2c Ideal sweetener
1/2c unsweetened shredded coconut
1/4c cocoa powder
1/4c steel cut oats
1/4c oat bran
and stirred it well. Then I added enough almond meal to get it really really thick and stiff.

Then I scooped it out onto a baking sheet covered with parchment and put them into the fridge overnight. I got 42 cookie "balls" out of the recipe.

I didn't figure up the carbs, it's certainly not induction-friendly, and I wouldn't eat more than 2-3 a day, but they're so rich, I wouldn't want to.

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.