Would you like to have an Oreo cookie? Would you like it to be sugar free, low carb, high fiber and healthy? Would you spend 15 minutes of your life to make them? If you answered YES to these questions, read on...
Nutritional Values for 1 cookie
Calories 24
Calories from Fat 17
Total Fat 1.9g
Cholesterol 12mg
Sodium 83mg
Total Carbohydrates 1.2g
Dietary Fiber 0.9g
Effective Carbohydrates 0.3g
Protein 1.0g
Servings: Makes about 15 cookies
1/3 cup flax seed meal (golden makes the prettiest crackers)
1/6 cup coconut flour
2 teaspoons dark cocoa powder
1/2 teaspoon decaf instant coffee crystals (enhances the chocolate - optional)
1/2 teaspoon salt
1/2 teaspoon vegetable oil
1/2 cup water
1 egg
1 1/2 teaspoon baking powder
1/3 to 1/2 cup Splenda (depending on your tastes)
Heat oven to 350 F.
Mix all ingredients together to form a slightly loose batter.
Place by teaspoonfuls onto sheet pan which is covered with a silicone mat or greased parchment paper, giving them room to spread.
Bake at 350 F about 12 minutes or until the cookie retain a slightly springy texture.
Remove cookies to cooling racks.
Turn off oven.
At this point the cookies are delicate and have a tender crumb, suitable for eating immediately (go ahead - try one!)
But if you want the cookies to have a crunch and stand up to storage, put them back into the turned off oven and let cool completely. This will give the cookies their CRUNCH
Store in an air tight container (you'll eat them before they get stale!)
Cook's Note: These chocolate wafers are delicious just as they are, but you can add a hand full of sugar free mini chocolate chips for an additional chocolate kick.
Spread the cookies with your favorite sugar free jam or nut butter - or stuff them with protein ice cream for the ultimate WLS Ice Cream Sandwich!!
Nutritional Values for 1 cookie
Calories 24
Calories from Fat 17
Total Fat 1.9g
Cholesterol 12mg
Sodium 83mg
Total Carbohydrates 1.2g
Dietary Fiber 0.9g
Effective Carbohydrates 0.3g
Protein 1.0g
Servings: Makes about 15 cookies
1/3 cup flax seed meal (golden makes the prettiest crackers)
1/6 cup coconut flour
2 teaspoons dark cocoa powder
1/2 teaspoon decaf instant coffee crystals (enhances the chocolate - optional)
1/2 teaspoon salt
1/2 teaspoon vegetable oil
1/2 cup water
1 egg
1 1/2 teaspoon baking powder
1/3 to 1/2 cup Splenda (depending on your tastes)
Heat oven to 350 F.
Mix all ingredients together to form a slightly loose batter.
Place by teaspoonfuls onto sheet pan which is covered with a silicone mat or greased parchment paper, giving them room to spread.
Bake at 350 F about 12 minutes or until the cookie retain a slightly springy texture.
Remove cookies to cooling racks.
Turn off oven.
At this point the cookies are delicate and have a tender crumb, suitable for eating immediately (go ahead - try one!)
But if you want the cookies to have a crunch and stand up to storage, put them back into the turned off oven and let cool completely. This will give the cookies their CRUNCH
Store in an air tight container (you'll eat them before they get stale!)
Cook's Note: These chocolate wafers are delicious just as they are, but you can add a hand full of sugar free mini chocolate chips for an additional chocolate kick.
Spread the cookies with your favorite sugar free jam or nut butter - or stuff them with protein ice cream for the ultimate WLS Ice Cream Sandwich!!
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