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Monday, February 8, 2010

CHEWY COCONUT CHOCOLATE CHIP COOKIES


CHEWY COCONUT CHOCOLATE CHIP COOKIES
This is a delicious variation of my favorite chocolate chip cookies.

NOTE: For a demonstration of this recipe, visit Bowulf's Channel - Chewy Coconut Pecan Cookies. Bowulf (Kent Altena) is not a huge fan of chocolate! :-)

1 1/4 cups Splendid Low-Carb Bake Mix
(recipe below)
1/2 tsp baking soda
1/8 tsp salt
1/2 cup butter
1/2 cup powdered erythritol
1/2 cup Splenda Granular
1 egg
1 tsp vanilla extract
1 tsp molasses
1 1/4 cups desiccated, unsweetened coconut
1 cup sugar free chocolate chips, OR
One Lindt bar (70%) chopped

In medium bowl, combine Splendid Low-Carb Bake Mix (see recipe below), baking soda and salt. In food processor with sharp blade, combine butter, powdered erythritol, Splenda Granular, egg, vanilla extract and molasses; process. Add dry ingredients and process until combined. Stir in coconut and then the chocolate chips. Drop by tablespoonfuls on greased cookie sheet (leave some room for spreading) and bake in 350°F 10 to 12 minutes, or until browned underneath and around the edges. Cool on cake rack. Refrigerate.

*Helpful Hints: You may use something else instead of the chocolate chips, if desired. Chopped nuts (walnuts, pecans, macadamia nuts, etc.) combined with snipped raisins would be good.

Nutritional Analysis: 24 servings, 1 serving:
133.8 calories; 3.2 g protein; 10.6 g fat; 2.0 g carbs

SPLENDID LOW-CARB BAKE MIX™
This tasty bake mix guarantees a low-carb result in your baking. Regular sugar and white flour recipes will have carbs reduced by about 75% to 85% or more, if Low-Carb Bake Mix is substituted for white flour and SPLENDA® Granular is used to substitute for sugar and high-carb dairy is changed to low-carb, etc.

1 2/3 cups ground almonds (400 mL)
2/3 cup vanilla whey protein* (150 mL)
2/3 cup vital wheat gluten (150 mL)

In large bowl, combine ground almonds, vanilla whey protein and vital wheat gluten. Use a large wooden spoon to stir and mix well. Store in a closed container at room temperature. Shake container to ensure ingredients are combined well.

Yield:
1/3 cup (75 mL) per serving
162.9 calories
14.3 g protein
10.3 g fat
3.3 g carbs

To use this bake mix: For every cup of flour in your recipe, replace with l cup (250 mL) of Low-Carb Bake Mix, PLUS 2 tbsp (25 mL). The aforementioned rules apply also to replacing any of the Ultimate Bake Mixes from my previous cookbooks (which are a cup-for-cup substitution for all-purpose flour) as well as Vital Ultimate Bake Mixes with this bake mix.

Once again, always add liquid cautiously to your own recipes that you wish to de-carb. Sometimes as much as 1/2 cup (125 mL) less wet ingredients (this includes ingredients such as butter, olive oil, applesauce, pumpkin, water, yogurt, sour cream, cream, etc.) will be required. Typically, most of the time, it is 1/4 cup (50 mL) wet ingredients that will need to be omitted from your regular recipe.

Helpful Hints: *If the application for this bake mix is for savory baking, it is possible to replace vanilla whey protein powder with natural whey protein powder, if desired.

Ground hazelnuts or walnuts may be used instead. This bake mix is useful for piecrusts, muffins, loaves, many cakes, cookies and squares, some cooking applications, and it guarantees lower carbs as well.

2 comments:

Anonymous said...

Where is the bake mix recipe?

Jennifer said...

Oh yes, I remembered and then promptly forgot again - senior moment! I'll post it in the morning.