Posts Tagged ‘cookies’

CARAMEL LAYER COOKIE BARS

No such thing as too many cookies…so here ya’ go.

These were created to use with Cinnamon Bliss…one of my favorite things on earth.  You can find it in this link at Amazon.com and a little goes a long way, so the jug will last awhile.  If you can’t find it or don’t want to have that much hanging around, my Gold Caramel Sauce or a good-quality store-bought sugar-free sauce would be wonderful in these.

(Using the commercial stuff, these are fairly full of sugar alcohols – which I’m not fond of.  Whey Low doesn’t contain any, so using that and the recipe for Caramel Sauce would be best if you are sensitive to SA’s.)

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Crust:
Vegetable cooking spray
1/2 cup almond flour
1/2 cup all-purpose flour
1 cup quick oatmeal (not instant)
1/2 cup Whey Low granular, Maltitol crystals, or Splenda Granular
1 tablespoon sugar-free maple syrup
1/2 teaspoon baking soda
1/4 teaspoon salt
Dash cinnamon
1/2 cup butter, melted

Preaheat oven to 325 degrees. Spray a 9-inch baking pan with vegetable cooking spray and set aside.
Stir together almond flour, flour, oatmeal, Nature Sweet crystals or Splenda, baking soda, salt, and cinnamon. Add melted butter and mix until crumbly.  Reserve 1/2 cup for the topping. Pat remainder into the pan. Bake for 10-12 minutes or until starting to become golden on the edges.

Filling:
2/3 cup Cinnamon Bliss OR Gold Caramel Sauce – recipe link above (or store-bought SF)
2/3 cup chopped pecans, walnuts, or almonds

Bring sauce and nuts to boil and, stirring constantly, boil for 2 minutes. Pour over baked crust.  (If using Gold Caramel Sauce, just heat through…don’t boil or it will be TOO chewy!)

Topping:
4 ounces sugar free Dark or Milk chocolate, chopped
1/2 cup reserved crumbs

Sprinkle chopped chocolate over caramel layer. Sprinkle reserved crumbs over chocolate. Return to oven and bake for 15-20 minutes or until caramel is bubbly on edges and top crumbs are slightly golden. Cool in pan and cut into 16 pieces.  Makes 16 servings.

Per servings: Calories 207; Protein 4 g; Fat 15 g; Carbs 15 g; Sugar 1 g; Sodium 83 mg

 

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GINGER-MOLASSES COOKIES

If you want crispy, crinkly, snappy ginger cookies, these aren’t them.  But soft, chewy-cakey, velvety?  Gotcha covered.

This is my favorite spice cookie and it gets BETTER as it ‘ages’.  Make these a couple days ahead of when you want to serve them, wrap tightly, and put away for a sweet nap.  So comforting.

Pour yourself a cup of Chai tea and slip one of these beauties onto your saucer – sit back, soothe your soul, and overdose on spices. The perfect way to spend a Holiday afternoon.

Lots of photos…just cause they are so gorgeous!


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1/2 cup butter, softened
1/4 cup reduced-fat cream cheese, softened
1/2 cup packed Whey Low Gold
1 egg
1 tablespoon water
1/4 cup mild molasses
2 cups flour
1 tablespoon ground ginger (yes…a Tablespoon)
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
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In a large bowl beat the butter, cream cheese, WL granular, and WL Gold until light and fluffy. Beat in the egg, water, and molasses.
In a small bowl combine the flour, ginger, cinnamon, cloves, nutmeg, soda, and salt. Add all at once to the butter mixture and beat just until combined. Cover and chill dough for at least 2 hours – I do it overnight so it’s very cold.
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Preheat oven to 325 degrees. If you can, use parchment paper to line a sheet with. Drop dough by a very rounded tablespoon (or 1/3 cup – seriously.  I love BIG cookies!)  onto a baking sheet and sprinkle with WL granular. Bake for 10-12 minutes depending on the size, or until just set.   (I sprinkle with granular again while they are still warm.)  If using paper, simply slide off entire thing onto a rack and cool completely.  If not, let them sit on the baking sheet for a moment to set and then remove to a wire rack to cool.
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Makes 30 cookies.
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Per Cookie: Calories 81, Fat 4 gr, Protein 1 gr, Sugars 5 gr, NET Carbs 10 gr, Sodium 11 mg

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RASPBERRY CRUMB BARS

I adore these bars!

Sweet jam baked until bubbly on an almond-pecan shortbread crust and topped with spicy crumbs…what’s not to love?!

Raspberry is wonderful, but you could make several different flavors and present them on a gorgeous platter for parties or tea…or gorgeously boxed for a friend.

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Vegetable cooking spray

6 tablespoons butter

1/2 cup Whey Low Granular or maltitol crystals

1/2 teaspoon vanilla

1 egg yolk

1/2 cup + 1 tablespoon all-purpose flour, divided

1/2 cup + 1 tablespoon almond flour, divided

1/2 cup finely chopped pecans

3/4 cup no-sugar-added raspberry jam (or any flavor)

1/8 teaspoon almond extract

1/8 teaspoon cinnamon

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Preheat oven to 350 degrees. Lightly coat a round or square 8 inch pan with vegetable cooking spray and set aside. (If you have it, an 8-inch springform pan is perfect and makes the bars easy to remove.)

In a medium bowl cream the butter with the Whey Low until light. Beat in the vanilla and egg yolk. Gradually stir in the 1/2 cup flour and the 1/2 cup almond flour. Mix in the chopped pecans. Dough will be stiff but moist. Reserve 1/3 cup of this mixture and set aside. With buttered fingers press the remaining dough into prepared pan. Bake in preheated oven for 12-15 minutes, or until it is golden. Remove from oven and allow to cool slightly.

In a small bowl heat raspberry jam in the microwave until soft, but not runny. Stir in almond extract and carefully spread on baked crust to within 1/2 inch of edge.

To reserved crumbs mix in the 1 tablespoon flour, the 1 tablespoon almond flour and the cinnamon.  Sprinkle reserved crumb-cinnamon mixture onto the jam. Bake for 20-25 minutes or until top is golden brown and jam is bubbly. Allow to cool before cutting. Makes 16 servings.

Per Serving: Calories 118; Protein 2 g; Fat 10 g; Carbs 4 g; Sugar 0 g; Sodium 38 mg

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ALMOND POPPY SEED COOKIES

These little sweeties are easy to throw together and taste like a shortbread full of poppy seeds – imagine that!

I filled them with the dark chocolate, but you could use any flavor of sugar-free jam you liked.  If you use jam, indent and fill them before baking.

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1/2 cup butter (no substitutions)
1/4 cup Whey Low Granular
1 egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
1 1/2 tablespoons poppy seeds
1/8 teaspoon salt
4 ounces sugar free dark chocolate, melted OR
1/2 cup sugar free jam

Preheat oven to 350 degrees.
In a large bowl cream the butter and sugar sub until fluffy. Beat in egg yolk and extracts.

In another bowl combine flour, poppy seeds, and salt. Gradually stir into the creamed mixture. Roll into 1 inch balls and place 2 inches apart on an ungreased or lined baking sheet. With the end of a wooded spoon or your finger make an indentation in the center of each cookie. Bake for 10-12 minutes or until the bottoms are just golden. Remove from oven and immediately make the indentation deeper, if necessary. Allow to cool on wire racks. Fill each cookie with melted chocolate or warmed jam. Makes about 30 cookies.

Per cookie with chocolate: Calories 66; Protein 1 g; Fat 5 g; Carbs 4 g; Sugar 0 g; Sodium 23 mg

Per cookie with jam: Calories 50; Protein 1 g; Fat 3 g; Carbs 4 g; Sugar 0 g; Sodium 22 mg

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COWBOY COOKIES

You know these cookies…the ones with all the goodies crammed into them!  Really, it’s totally up to you how much or how little you use – but I’m tellin’ ya…the more innards, the more they look like CowPIES!!!

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1 cup flour

1/2 teaspoon soda

1/4 teaspoon salt

1 1/2 teaspoon baking powder

1/2 cup butter

1/2 cup Whey Low Granular

1/2 cup Whey Low Gold, packed

1 egg

1/2 teaspoon vanilla

1 cup oatmeal

1 cup sf chocolate chips or chunks OR sugar free M&M-type candies

1/2 cup chopped nuts – peanuts, walnuts, pecans…whatever you love

Preheat overn to 350 degrees.

In a small bowl combine the flour, soda, salt, and baking powder and set aside.  In a large bowl cream the butter, WL Granular, and WL Gold until light.  Beat in the egg and vanilla.  Stir in the flour mixture along with the oatmeal, chocolate, and nuts.  Drop by spoonfuls onto a cookie sheet  (these will spread a bit) and bake for 10-12 minutes or until set.

I make BIG cookies…and nobody ever makes them the same size…so the stats are for the WHOLE recipe.  Divide by how many you end up with!

Total Recipe: 2876 Calories; 59 g Protein; 174 g Tot Fat; 385 g Carb; (360 NET Carbs); 25 g Fiber; 63 g Sugar; 1343 mg Sodium

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