Cookies - am I dreaming?

[pinkfusion]

I'm looking for some Atkins friendly cookie recipes. I did forum searches and couldn't find any. Maybe my search skills are not so hot because it seems like there should be at least some A friendly cookies that I can bake.

I plan to make these for family and friends over the holidays. I'm thinkin I may need to just go the "sugar free" route instead?

[liv]

It is hard to bake any cookies until you get to the nut rung where you can use almond meal and coconut meal and flax and get some cookies out of it.
Look through the dessert forum for cookie recipes. I have done a peanut butter cookie and a coconut macroon - which I think were both fine.
Desserts - Atkins Diet

[imagood1]

I got these from Linda's -- but I've never made them .... don't trust myself yet!

Almond Cookies

1/2 cup butter, softened
4 1/2 ounces almond flour, 1 cup plus 2 tablespoons
1 cup granulated Splenda or equivalent liquid Splenda
1 egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
About 32 sliced almond pieces
In a medium bowl, beat the butter on medium-high for about 30 seconds. Add about half of the ground almonds, the 1 cup Splenda (or the liquid Splenda), the egg, vanilla, almond extract, baking soda and cream of tartar. Beat until well combined. Beat in the remaining ground almonds. Cover and chill in a bowl for 1 hour. Divide the chilled dough into 24-32 small balls, about 1-inch in diameter. Roll them quickly and gently because the dough softens fast. Place 2 inches apart on an ungreased cookie sheet. Bake at 350º 10-12 minutes until lightly browned at the edges. Carefully remove from the pan to cooling rack or double layer of paper towels; cool.
Makes 24-32 small cookies
Can be frozen
With granular Splenda:
Per 2 cookies: 115 Calories; 11g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
With liquid Splenda:
Per 2 cookies: 109 Calories; 11g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
These use the same dough as Lori's Snickerdoodles, but I added the almond extract and omitted the cinnamon coating. They taste like a very delicate sugar cookie. I recommend storing them in the freezer. They are very fragile at room temperature.

[imagood1]

Like Liv said -- these are for Rung 3 so you'll have to wait until you get there. Another recipe from Linda's site

Coconut Cookies

4 eggs
1/4 cup coconut oil or 1/4 cup melted unsalted butter
1/2 teaspoon vanilla
1/3 cup coconut flour, sifted, 1 1/4 ounces
1 cup granular Splenda or equivalent liquid Splenda
1/4 teaspoon baking powder
4 ounces mozzarella cheese, shredded
In a medium bowl, whisk together the eggs and coconut oil or butter. Add the vanilla and liquid Splenda, if using. Combine the coconut flour with the granular Splenda and baking powder and whisk into the egg mixture until there are no lumps. Fold in the cheese. Drop the batter by spoonfuls onto a greased, rimmed baking sheet. Keep the batter as mounded as you can so that they won't end up too flat when they spread during baking. I made mine in a muffin top pan and I recommend doing that if you have one. Bake at 400º 15 minutes until golden brown.
Makes 6 cookies
Can be frozen
With granular Splenda:
Per Serving: 229 Calories; 18g Fat; 9g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Serving: 213 Calories; 18g Fat; 9g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

These are a sweet variation of the Cheddar Biscuits recipe. They are a cake-like cookie and the mozzarella cheese isn't noticeable other than a very slight tang. I wasn't sure how much sweetener to use so I guessed at 1 cup. They're quite sweet so you may want to start with 1/2 cup then taste the batter and see if you need more. If you use butter instead of coconut oil, you may want to add some coconut extract. I used extra virgin coconut oil and it gave them a nice coconut flavor. I think they might be nice with a little freshly grated orange zest in them. I like these but I think they're a little too ugly to serve to company.

[imagood1]

This came from someone else and it's not broken down with nutritional facts - so you'll have to do that yourself.

Peanut Butter Cookies

1 cup Peanut Butter
1 cup Almond Flour
1 cup pourable splenda
1/4 cup ground flax
2 eggs
1 tsp vanilla

Mix well, roll into 1 1/2 balls and place on greased cookie sheet or non- sptick cookie sheet. Use a fork to press cookies down to a little over 1/4 inch thickness. Bake at 350 for 10-12 minutes. Don't eat too many!! Serve with strong coffee! Makes about 24 cookies.

[imagood1]

Last one I have - but check Linda's site under the dessert area:

Snickerdoodles

1/2 cup butter, softened, 1 stick or 1/4 pound
4 1/2 ounces almond flour, 1 cup plus 2 tablespoons
1 cup granulated Splenda or equivalent liquid Splenda
1 egg
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda (not liquid)
1 teaspoon cinnamon
In a medium bowl, beat the butter with an electric mixer on medium-high for about 30 seconds. Add about half of the ground almonds, the 1 cup Splenda (or the liquid Splenda), the egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in the remaining ground almonds. Cover and chill in a bowl for 1 hour. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Divide the chilled dough into 24-30 small balls, about 1-inch in diameter. Roll them quickly and gently because the dough softens fast. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased cookie sheet. Bake at 350º 10-12 minutes until lightly browned at the edges. Carefully remove from the pan to a cooling rack or double layer of paper towels; cool.
Makes 24-30 small cookies
Can be frozen
With granular Splenda:
Per Serving: 83 Calories; 8g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

[pinkfusion]

Ahh thank you both and thanks so much for the recipes Carole

I guess I have to be careful not to "taste test" while I am baking. I'm really hoping to turn some of my family on to Atkins.

[Juniper]

Here's a couple of recipes I've used. Both delish and super easy. Take them out of the oven when they still look a bit wet. They get dried out and crumbly if overcooked. The peanut butter ones are especially good when they are a bit undercooked. A little like fudge consistency.

Peanut butter cookies:
1 cup chunky or creamy peanut butter.
1 cup splenda
1 tsp vanilla
1 large egg
mix together, drop by teasponfuls on greased cookie sheet, flatten with tines of fork and criss cross in standard peanut butter coookie style.
bake at 350 about 10 minutes


lemon poppy seed butter cookies
1/2 cup softened butter
1/2 cup splenda
1 egg
1 tsp vanilla extract
3/4 cup soy protein powder (find it at whole foods or similar store in nutritional suppplement section)
2 tblsp poppy seeds
1 tblsp grated orange or lemon peel

mix butter and splenda well
add egg and vanilla
mix in protein powder, poppy seeds and grated peel
drop by teaspoons onto greased cookie sheet
flatted cookign with your fingertips or fork
bake 7 minutes
turn over and brown 3 more minutes
BEST THING: 1 CARB EACH
6 grams protein each


Both of these cookies took me a few tries to perfect for the right consistency. Ovens vary. Biggest tip I can give it better to undercook them, than to overcook.

[JulieB]

Hi June, just a note, since your profile says 14-day induction...neither of these is induction-legal. They are both at least Rung 3 because of the nuts & seeds. I'm not sure about the zest in the last one...I suspect higher than Rung 3.

Originally Posted by Juniper

Here's a couple of recipes I've used. Both delish and super easy. Take them out of the oven when they still look a bit wet. They get dried out and crumbly if overcooked. The peanut butter ones are especially good when they are a bit undercooked. A little like fudge consistency.

Peanut butter cookies:
1 cup chunky or creamy peanut butter.
1 cup splenda
1 tsp vanilla
1 large egg
mix together, drop by teasponfuls on greased cookie sheet, flatten with tines of fork and criss cross in standard peanut butter coookie style.
bake at 350 about 10 minutes


lemon poppy seed butter cookies
1/2 cup softened butter
1/2 cup splenda
1 egg
1 tsp vanilla extract
3/4 cup soy protein powder (find it at whole foods or similar store in nutritional suppplement section)
2 tblsp poppy seeds
1 tblsp grated orange or lemon peel

mix butter and splenda well
add egg and vanilla
mix in protein powder, poppy seeds and grated peel
drop by teaspoons onto greased cookie sheet
flatted cookign with your fingertips or fork
bake 7 minutes
turn over and brown 3 more minutes
BEST THING: 1 CARB EACH
6 grams protein each


Both of these cookies took me a few tries to perfect for the right consistency. Ovens vary. Biggest tip I can give it better to undercook them, than to overcook.

[Juniper]

Dear Julie-

Thank you for your concern on my recipe posts. In the future I will make sure to let people know what rung the recipe I am sharing is for.

Although I am on Induction, I have been an Atkins eater for 5 years, so I have been on the rungs before--hence this is where some of my recipes come from. Since Pink Fusion asked for an Atkins cookie recipe, not an Induction recipe, that is what I gave. Again, I've assumed because this is a DANDR board, that people take them for what they are and are able to apply the ingredients to what stage or rung they are on. My mistake, I need to stop doing that.