Everyone has their own tastes when it comes to the need for a sweet taste. I find that as I go along, I don't need my desserts to be as sweet as I did in the beginning, and I enjoy them just as much. I usually try to point out that my deserts are not that sweet. Maybe I forgot to this time.

Glad to see the chocolate variations and am looking forward to trying them!

I made these today w/hazelnut flour instead of almond or coconut. The batter tasted good - haven't tried one baked yet. I think I'm going to save them for work tomorrow.

Elle, You are right. I think part of my problem is that when i think of cookies, I think sweet. The ones I made yesterday were much better with less splenda, unsweetened coconut and no espresso. I am still fascinated that there is a way to have some of the things I want and make them low carb. They really are good though and keeping portions under control is the next challenge.

Well, it's something that has happened over a year and a half! I used to make my things VERY sweet up until just a few months ago! So don't worry if you don't feel that way just yet!

Reporting back on the version w/hazelnut flour. I really like the flavor of these. First time I have used hazelnut, I bought it b/c it was $2 cheaper than almond flour.

Would egg beaters work in this? How would you measure it?

Anyone with experience with that? I hate wasting part of an egg.

Although, I guess I could make this at breakfast and use the egg up in scrambled eggs or something. Only thing with that is, I am rushing around getting ready for work. Ummm, thinking out loud here.

Just asking.

Thanks

I think somebody on this thread tried them just using the whole egg...

This is so much like a bowl muffin.
I have a spice version I make and I will try baking it like this.

Thank You.

After trying Kerry's pumpkin cream cheese rolls....I am thinking that some pumpkin and spices added to these cookies would be delish, too. And being that it makes only 3, a definite plus for portion control! Think I will try this tonight!

Hmm, I made some cookies tonight that might be described as 'almond joy cookies' or perhaps 'chocolate chip macaroons'.

Processed about 3/4c each almond and coconut flour
pulsed in:
1 whole egg
1 egg yolk
1/4 stick butter
1/4 tsp baking powder
pinch salt
some granular splenda (was trying to use up some I had around...not sure how much, sorry...1/4c?)
splashes of caramel and vanilla da vinci syrup (trying to replicate the brown sugar taste in real cookies)
about 1/4 chocoperfection (god I hate that name) bar diced for chocolate chips

dropped by rounded teaspoons onto parchment...baked about 12 min at 375...

...and then ate five of them right out of the oven. had to put the rest in freezer. This will be a nice 'emergency' recipe to have if I'm dying for cookies, but it was way too good for my level of self control, even after almost two months of no carbs and virtually no LC desserts.

I rarely post but read almost daily. This recipe deserves to have a post though, so here goes.

Thank you, ElleH! I love this recipe. It is so easy to tweak for a variety of cookies.

Here is a list of the tweaks I’ve done so far. Love them all


Peanut butter:

1/4 c. almond flour
1/8 tsp. Baking powder
1 egg yolk or half an egg
3 drops sweetzfree
1 T. Peanut butter
1/4 tsp. Vanilla

Flaxmeal:

2 T. Almond flour and 2 T. Flaxmeal in original recipe instead of all almond flour. Have also added 1/8 tsp. Cinnamon.
Or,
1/4 c. almond flour, 3 T. Flaxmeal, 1 T. Coconut flour, 1/4 tsp. Each baking powder and Cinnamon, 1 egg, 2 T. Melted butter/oil, 5 drops sweetzfree, ½ tsp. Vanilla

Almond Coconut:

1/4 c. almond flour
1 Tbsp. Coconut flour
1/8 tsp. Baking powder
1 whole egg
3 drops sweetzfree
1 T. Melted butter
1/4 tsp. Vanilla

And my favorite,

Hazelnut Chocolate Chip:

!/2 c. almond flour
1/4 tsp. Baking powder
2 T. Chopped toasted hazelnuts
1 T. Bittersweet chocolate chips
1 egg
1T. Melted butter
1 T. Oil
½ tsp. Vanilla
5-6 drops sweetzfree

This recipe gave 6 cookies and took 15 minutes to bake. They were wonderful! Tasted very much like Ferrero Roche (sp?) candies. Just needs about double the chocolate chips next time, or maybe a coating of another T. Choc. Chips melted with a bit of butter or cream. Yumm!

Edited because I forgot to add,

Pecan cookies:

Just subs 1/4 c. pecan meal for the almond flour

Delicious!

Wow.

I'm really happy to see all these variations!

Elle, thanks for posting this. I'm always looking for single serving sweet treats, as making a whole cake/batch of cookies doesn't work for me in terms of portion control .

BTW - if 1/4-1/2 beaten egg seems a bit too weird to measure out, I've found that using egg substitute (like Egg Beaters, the kind that comes in a carton) is much easier to measure. Also, I've found I like to use egg sub in recipes with small amounts because it has less of an "eggy" taste and still makes cakes, etc., rise well. I've used it in making flax muffins a while back.

1/4 cup egg sub is 1 egg, so for this recipe, it would be 1-2 tbsp.

Tam

just ordered some almond flour. Gonna have to give these a try

sooooo is it gross that I buttered mine when they came out?? I made the peanut butter variation a few posts up...