Low Carb Cookies

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Information, General

• Nutritional Information

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Clusters

• Chia Seed Bars, Sweet
  • Coconut Chia Bars @ thenourishedcaveman.com (01/19)
    • Ingredients
      • 4 tablespoons chia seeds
      • 1/2 cup water
      • 1 cup shredded dried coconut meat, unsweetened
      • 1 tablespoon coconut oil
      • 1 tablespoon confectioners Swerve
      • 1/4 teaspoon vanilla extract
      • 1/2 cup cashews
    • Instructions
      • Soak the chia seeds in 1/2 cup of water for about 15 minutes, until they become
        gelatinous.
      • Preheat oven to 350 degrees F.
      • Mix the soaked chia seeds with the shredded coconut, coconut oil, confectioners
        Swerve and vanilla extract, until all ingredients are well blended. You can use a
        spoon or your hands.
      • At the end add the cashews and mix in.
      • Line a 9"x9" oven pan with parchment paper.
      • Place the chia coconut mix on the parchment paper and flatten with your hands
        until it fills the whole space. Should be about 3/4" thick.
      • Bake for 45 minutes or until golden at the edges and dry in the middle. You can
        insert a toothpick in the middle to check dryness.
      • Let cool in the pan, then remove and cut into 6 bars or 9 squares.
      • 1/6th of the pan contains 164 calories, 14 grams fat, 3.5 carbs, 6.0 gram fiber,
        and 4.0 grams protein.
      • 1/2 cup cashews has 393 calories.

• Coconut Clusters
  • Trader Joe's Coconut Sesame Seed Clusters @ traderjoes.com (01/19)
    • Ingredients: dried coconut, coconut sugar, white sesame seeds, black sesame seeds,
      tapioca syrup, water, salt
    • 3 servings per bag (2 oz bag); serving size is 1/2 cup
    • 1 serving has 120 calories, 9 grams fat, 5 carbs, 3 grams fiber, and 2 grams protein

  • Brazilian Coconut Clusters @ cupcakeproject.com (01/19)
    • Ingredients
      • 1 cup flaked coconut
      • 4 tablespoons sweetened condensed milk
      • 1/2 teaspoon vanilla extract
    • Instructions
      • Preheat oven to 325 deg F.
      • Mix all ingredients together in a mixing bowl.
      • Use a tablespoon-sized scoop to scoop the mixture onto parchment- or Silpat-lined
        cookie sheets, spacing the scoops two inches apart from each other. The mixture won't
        be all that sticky and it might look like it's totally falling apart (so much so that
        you absolutely need a scoop for this - it will fall apart in your hands), but once it
        bakes, it all comes together.
      • Bake for 10 minutes or until the edges of the coconut clusters are browned.
      • Leave on cookie sheet to cool.
      • Use a spatula or bowl scraper to peel the clusters off of the cookie sheet.
      • Store in an airtight container at room temperature for up to a few days.
    • Notes
      • Low-carb Sugar-free Sweetened Condensed Milk @ mymontanakitchen.com (01/19)
        • Ingredients
          • 2 cups heavy cream
          • 2 tbsp butter
          • 1/3 cup Truvia
        • Instructions
          • Place all ingredients in a skillet over medium heat
          • Bring to a boil, then reduce heat and simmer until redeuced by nearly half
            (stir to prevent scorching)
          • This should take about 15-20 minutes.
          • Makes approximately 1 1/2 cups of Sweetened Condensed Milk.

      • Sugar-free Sweetened Condensed Milk @ lowcarbyum.com (01/19)
        • Ingredients
          • 3 cups coconut milk beverage
          • 1/4 cup powdered erythritol
          • 1/4 teaspoon stevia concentrated powder
          • 1/8 teaspoon xanthan gum
          • 1/3 cup Designer Vanilla Whey Protein Powder
        • Instructions
          • Simmer the coconut milk in a medium, heavy bottomed saucepan.
          • Stir in the erythritol, stevia, and xanthan gum until dissolved.
          • Reduce the volume by half (to about 1 1/2 cups which takes about 1 hour).
          • Stir in the vanilla whey protein.
          • Makes about 1 3/4 cups (equivalent to one 14-oz can of sweetened condensed milk).

  • Cashew Coconut Nut Clusters @ theleancleaneatingmachine.com (01/19)
    • Ingredients
      • 2 cups raw cashew halves
      • 1 cup unsweetened coconut flakes (I used Bob s Red Mill)
      • 1/2 cup raw, whole almonds
      • 1/2 cup organic puffed millet
      • 2 Tbsp. organic brown rice syrup
      • 2 Tbsp. raw organic honey
      • 1 tsp. pure vanilla extract
      • 1/4 tsp pink Himalayan salt
    • Instructions
      • Preheat oven to 400 deg F
      • In a small, microwave safe bowl, combine your wet ingredients, heating if
        necessary to soften.
      • In a large bowl, combine your dry ingredients.
      • Pour your wet ingredient mixture over the top of your dry ingredients and mix
        them together until evenly coated.
      • Transfer your mixture to a parchment lined baking dish (I used an 8 x 8 glass
        Pyrex dish), and pat down with a plastic spatula to make a single, even layer.
      • Place mixture into a preheated oven (400 deg F), and cook for 16-20 minutes,
        or until the top is lightly golden.
      • When finished, remove from the oven and let cool for 5 minutes before carefully
        transferring it to a wire rack to cool.
      • After about an hour, your mixture should be pretty firm, and at this point you
        will want to start gently breaking it into several clusters of varying sizes.
      • Let your clusters completely cool down and harden before placing them into a
        Ziplock bag to store.

  • Coconut Clusters @ simpleandsavory.com (01/19)
    • Ingredients
      • 1 1/2 cups organic coconut flakes
      • 3/4 cup organic pumpkin seeds
      • 1/4 cup organic chia seeds
      • 1/2 cup real, organic maple syrup or honey
    • Instructions
      • Pre-heat oven to 350 deg F
      • Place all ingredients into a mixing bowl and combine well
      • Uing a teaspoon, drop by clusters onto a baking sheet
      • Bake for 12 to 15 minutes - until the coconut just begins to turn golden
      • Remove from oven and let cool
      • Carefully remove them from the baking sheet
      • Store them in a cool, dry place for up to a week
    • Notes
      • Perhaps the maple syrup or honey can be replaced by Yacon Syrup
      • Yacon Syrup @ swansonvitamins.com (4.5 carbs/tbsp)
      • Yacon syrup is a sticky substance, similar to molasses or caramelized
        sugar, which tastes a little like raisins or figs.
      • VitaFiber Syrup (IMO Syrup) @ netrition.com ($2.64 lb; $15.99) (01/19)
        • Double Chocolate Fudge Protein Bar made with VitaFiber Syrup @ proteinpow.com (01/19)
        • Recipes @ vitafiberimo.com (01/19)

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Cookies, Apple

• Apple Cinnamon Oatmeal Cookies @ cookingclassy.com (06/19)

• Apple Pie Cookies @ joyfilledeats.com (06/19)
  • Ingredients for Filling
    • 1 medium zucchini, peeled and diced
    • 1 tbsp coconut oil
    • 3 tbsp Trim Healthy Mama Gentle Sweet
    • 1 tbsp cinnamon
    • 1 tsp gluccomannan
  • Ingredients for Crust
    • 1 1/3 cup almond flour
    • 2 tsp coconut flour
    • 4 tbsp butter
    • 3 tbsp Trim Healthy Mama Gentle Sweet
    • 1 tbsp cold water
    • 1 tbsp gelatin
  • Instructions
    • Heat coconut oil in a large frying pan over medium heat
    • Saute zucchini until softened
    • Add the sweetener and cinnamon, and cook a couple more minutes
    • Sprinkle the gluccomannan on top and mix well
    • Set aside
    • Preheat oven to 350 deg F
    • Line a baking pan with parchment paper
    • Combine the crust ingredients in a food processor and pulse until a dough forms
    • Roll it out into a large rectangle about 1/4 inch thick and cut out 16 1.5-2 inch circles
    • Place the dough circles on the parchment paper
    • Spoon a little filling onto each dough circle
    • Reroll the scraps and cut thin strips of dough
    • Make a criss cross pattern on top of the filling
    • Bake for 20-30 minutes or until golden brown

• Dutch Apple Pie Cookies @ lovelylittlekitchen.com (06/19)
  • Ingredients for Pie
    • 1 roll of refrigerated pie dough
    • 5 apples, peeled, cored, and diced finely
    • 1/4 cup sugar
    • 1 tsp ground cinnamon
    • 2 tbsp lemon juice
    • 1 tbsp cornstarch
  • Ingredients for Streusel Topping
    • 2 1/4 cups flour
    • 2/3 cup brown sugar
    • 2/3 cup granulated sugar
    • 2/3 cups oats
    • Pinch of salt
    • 3/4 cups + 2 tbsp (14 tbsp) butter, melted
  • Instructions for Pie
    • Preheat oven to 350 deg F
    • Spray wells of a muffin tin with nonstick spray
    • Roll dough, and cut into circles (about 2 inches in diameter)
    • Place circles in the bottom of each muffin well
    • Add apples, sugar, cinnamon, lemon juice, and cornstarch to a saucepan
    • Cook on medium heat for about 5-10 minutes; remove from heat
    • Add 1 tbsp of pie filling on top of each circle of pie dough
    • Mix flour, brown sugar, granulated sugar, oats, and salt
    • Add melted butter, and mix well
    • Add a heaping tbsp of streusel topping to each muffin well, and gently pat down
    • Bake 17-19 minutes
    • Allow apple pie cookies to cool in the muffin tin for 10-15 minutes before removing

• Old Fashioned Apple Cookies @ bettycrocker.com (06/19)

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Cookies, Biscotti

• Cinnamon Roll Biscotti @ alldayidreamaboutfood.com (06/19)

• Low Carb Almond Flour Biscotti @ wholoesomeyum.com\ (60/19)
  • Ingredients
    • 2 cups blanced almond flour
    • 1/4 cup Erythritol
    • 1 tsp baking powder
    • 2 large eggs
    • 2 tbsp coconut oil (or butter)
    • 1 tsp almond extract
  • Instructions
    • Preheat oven to 350 deg F
    • Line a baking sheet with parchment paper
    • Combine the almond flour, erythritol, and baking powder
    • Stir in the eggs to make a dough
    • In a small bowl, combine the coconut oil and almond extract
    • Stir mixture into the dough
    • Form a wide, flattened log (3/4 inch tall, 4 inches wide, and 7 1/2 inches long)
    • Bake for 20-30 minutes, until golden brown
    • The top should be firm, but the inside is still a little soft
    • Allow the loaf to cool, about 30-60 minutes
    • Prheat oven to 300 deg F
    • Use a sharp knife to slice the loaf into individual biscotti (1/2 inch thick)
    • Arrange biscotti in a single layer on a baking sheet
    • Bake for 10-15 minutes, flip the biscotti, and bake for another 8-12 minutes
    • Leave the pans in the oven, and turn off the heat
    • Prop the oven door open with a wooden spoon
    • Allow to gradually cool in the oven, until crispy
    • Makes 16 biscotti

• THM Biscotti @ pinterest.com (01/19)
  • Ingredients
    • 1/4 cup oat fiber
    • 3/4 tsp glucomannan
    • 1/2 tsp baking powder
    • 2 tsp Truvia
    • 1 tsp orange extract
    • 1/2 tsp almond extract
    • 1 Tbsp unsweetened cranberries chopped
    • 1/3 cup egg whites
    • 2 Tbsp water
  • Instructions
    • Mix dry ingredients together well, and then add remaining ingredients.
    • Grease two mini loaf pans; divide mixture.
    • Bake 25-30 min. @ 350 deg F.
    • Slice into four pieces and bake for 30 minutes, turning once or until crispy.
    • Cool; then dip in skinny chocolate.
    • Freeze until chocolate hardens.

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Cookies, Carrot

• Keto Carrot Cake Cookie Recipe @ ketoconnect.net (06/19)

• Mini Carrot Cake Cookie Bites @ joyfilledeats.com (06/19)

• Paleo Carrot Cake Cookies @ lexiscleankitchen.com (06/19)

• Paleo Carrot Cake Cookies @ runningtothekitchen.com (06/19)
  • Ingredients
    • 2 cups Almond Meal
    • 1/2 cup Unsweetened Shredded Coconut
    • 1 teaspoon Cinnamon
    • 1/2 teaspoon Baking Powder
    • 1/4 teaspoon Baking Soda
    • 1/4 teaspoon Kosher Salt
    • 1 Egg
    • 1/4 cup Melted Coconut Oil
    • 1/4 cup Pure Maple Syrup
    • 1 teaspoon Pure Vanilla Extract
    • 3/4 cup Shredded Carrots, squeezed of excess water
  • Instructions
    • Preheat oven to 350 deg F and line a baking sheet with a silpat or parchment paper
    • Combine the dry ingredients in a large bowl
    • Whisk together the egg, coconut oil, maple syrup and vanilla in a small bowl
    • Add the wet ingredients to the dry, and stir until just incorporated
    • Fold in the carrots until combined
    • Spoon about 3 tablespoons of the batter onto the baking sheet into a cookie/disc shape
    • Bake for 12 minutes, remove and let cool 1 minute on the baking sheet before
      transferring to a cooling rack
    • Store cookies in the refrigerator in an airtight container

• Paleo Carrot Cake Cookies @ theroastedroot.net (06/19)
  • Ingredients
    • 1/2 cup creamy almond butter
    • 2 large eggs
    • 2 tbsp maple syrup
    • 1 tsp vanilla extract
    • 1 cup almond flour
    • 1/2 cup unsweetened shredded coconut
    • 1/2 tsp baking soda
    • 2 tsp ground cinnamon
    • 1/4 tsp sea salt
    • 1/2 cup grated apple
    • 1/2 cup grated carrot
    • 1/2 cup raisins
    • 1/2 cup raw walnuts, chopped
  • Instructions
    • Preheat oven to 350 deg F
    • Line a large baking sheet with parchment paper
    • Stir almond butter, eggs, maple syrup, and vanilla extract until creamy
    • Mix the almond flour, shredded coconut, baking soda, cinnamon, and salt in another bowl
    • Add the dry mixture to the wet mixture; stir well
    • Stir in grated apples and carrots, raisins, and walnuts
    • Drop cookie dough onto baking sheet (make large cookies)
    • Bake for 15 minutes, until cookies are golden-brown around the edges
    • For crispier cookies, bake 17-20 minutes
    • Allow cookies to cool for 5 minutes, and serve

• Paleo Carrot Cake Cookies @ vitacost.com (06/19)
  • Ingredients
    • 1-1/2 cups Bob s Red Mill Superfine Almond Flour
    • 1/2 cup Bob s Red Mill Arrowroot Flour
    • 3/4 cup shredded carrots
    • 1/3 cup Simple Truth Organic Unsweetened Coconut Flakes
    • 1/2 cup Simple Truth Organic Seedless Raisins
    • 1/3 cup Vitacost Organic Maple Syrup
    • 1 egg
    • 3 Tbsp. Vitacost Organic Extra Virgin Coconut Oil, melted
    • 2 Tbsp. Now Foods Organic Flax Seed Meal
    • 4 tsp. ground cinnamon
    • 2 tsp. Frontier Co-Op Vanilla Extract
    • 1/2 tsp. ground nutmeg
    • 1/2 tsp. ground ginger
    • 1/4 tsp. Bob s Red Mill Baking Soda
    • 1/2 tsp. Pamela's Gluten-Free Baking Powder
    • 1/4 tsp. Redmond Real Salt
  • Instructions
    • In large mixing bowl, combine dry ingredients
    • In small mixing bowl, whisk wet ingredients
    • Transfer wet ingredients to dry mixture and mix until fully incorporated
    • Fold shredded carrots and raisins into dough
    • Preheat oven 350 deg F
    • Cover bowl and chill in refrigerator for 30 minutes
    • Once chilled, use cookie scoop or use hands to make 14 evenly sized dough balls
    • Evenly space dough balls onto parchment-lined baking sheet
    • Bake 12-14 minutes
    • Cool on baking sheet for a few minutes
    • Then, transfer cookies to wire rack to cool completely before serving

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Cookies, Fiber

• Beauty Blend Cookies/Crackers (page 504 of "Trim Healthy Table")
  • Graham Crackers
    • 1/2 cup THM Baking Blend
    • 1 tbsp gelatin
    • 3 tbsp integral collagen
    • 1 tsp baking powder
    • 3 pinches salt
    • 2 tbsp Truvia
    • 2 tbsp butter
    • 3/4 cup egg whites
    • 1 tsp vanilla extract
  • Savory Crackers
    • 1/2 cup THM Baking Blend
    • 1 tbsp gelatin
    • 3 tbsp integral collagen
    • 1 tsp baking powder
    • 6 pinches salt
    • 1/2 to 3/4 tsp garlic and/or onion powder
    • 4 tsp butter
    • 3/4 cup egg whites
    • Dried parsley flakes and sesame seeds, for sprinkling
  • Notes
    • Baking Blends in LC Crackers @ Bonnie's Links

• Chocolate Miracle Noodle Cookies @ geniuskitchen.com (01/19)
  • Ingredients
    • 1 8-oz bag shirataki noodles
    • 2 medium egg whites
    • 3 tbsp cocoa
    • 1/2 tsp baking powder
    • ? tsp Truvia (or Stevia powder; equivalent to 2 tsp honey)
    • 1 dash salt
  • Instructions
    • Preheat oven to 375 deg F
    • Rinse the noodles, sprinkle them with lemon juice, and let them sit a while
    • Rinse the noodles again in hot water
    • Dry-fry the noodles until they are a bit "shriveled"
    • Add cool noodles and egg whites to blender
    • Blend until you see a gel
    • Add remaining ingredients
    • Put batter into the frig for an hour (to thicken the dough)
    • Cover baking pan with foil, and then spray with coconut spray
    • Form 12 cookies on the baking pan
    • Bake at 375 deg F for 10 minutes
    • These cookies are very moist

• Fantastic Flour Mix Cookies @ lowcarbfriends.com
  • Ingredients
    • 1/4 cup Truvia, ground
    • 1 TBS oat fiber
    • 1 TBS almond flour (or coconut flour)
    • 1/2 TBS egg white powder
    • 1/2 TBS unflavored whey protein isolate
    • 1/4 tsp baking powder
    • 1/4 tsp glucomannan powder
    • pinch salt
    • 2 tbsp MCT oil
    • 2 tbsp sour cream
  • Instructions
    • Cream everything together
    • Drop rounded spoonfuls on parchment paper
    • Bake at 350 deg F for 10-12 minutes
    • They are brown and crispy on the bottom, cakey in the middle,
      and like snickerdoodles
  • Notes
    • These were surprisingly good
    • They were a little too sweet, so I replaced the Truvia with erythritol
    • To reduce the calories, I replaced the MCT oil with "I Can't Believe It's Not Butter, Lite"
    • I also replaced the whey protein isolate with more egg white powder
  • Fantastic Flour Mix @ lowcarbfriends.com
    • 2 Tbsp Oat fiber
    • 2 Tbsp coconut flour (60)
    • 1 Tbsp vanilla protein powder (30)
    • 1 Tbsp eggwhite powder (22)
    • 1/2 tsp baking powder
    • 1/2 tsp glucomannan powder
    • 1 Tbsp erythritol (optional)
    • Spices (optional -- but is great with pumpkin pie spice or cinnamon)
    • To this I add a mixture of davinci SF syrup and water, or almond milk
    • My mixture is about 1/2 cup to start, but more liquid may be necessary
      (because of the coconut flour)
    • Microwave this for about 3 minutes
    • Note: this sounds like a microwave cake to me
  • Fantastic Flour by ChadHatesCarbs @ youtube.com (08/23)
  • Fantastic Flour Mix @ copymethat.com (08/23)

• Peanut Butter Chocolate Chip Cookie @ briana-thomas.com (01/19)
  • Ingredients
    • 1 egg
    • 2 Tbsp natural peanut butter
    • 1 Tbsp sour cream (I used full fat)
    • 2 Tbsp water
    • Dash of maple flavoring
    • Hearty dash of salt
    • 2 packets of Truvia
    • 1/4 tsp baking powder
    • 1 1/2 Tbsp Briana's Baking Mix, OR 1 Tbsp coconut flour
    • Stevia-sweetened chocolate chips (such as Lily's brand) for the top
  • Instructions
    • Mix all ingredients together and pour onto a greased pan (9-inch cake pan)
      in a cookie shape, smoothing the top if necessary.
    • Top with the chocolate.
    • Bake at 350 degrees F for 11-13 minutes or until the top is just dry
      (less is best - times will vary according to what flour you use).
    • Eat plain or dunk in unsweetened almond milk.
    • This cookie is best warm.

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Cookies, Meringue

• Cheetos Sweetos @ mariamindbodyhealth.com (01/19)
  • Ingredients
    • 3 egg whites
    • 1/8 tsp cream of tartar
    • 1/2 cup freshly shredded cheddar cheese (frozen)
    • 1/4 cup Swerve confectioners
    • 2 tbsp cinnamon (Ceylon cinnamon recommended)
  • Instructions
    • Same as those for the Cheatos listed above
  • Notes
    • This is a sweet cinnamon version of Cheetos
    • The cheese helped to stiffen the meringue

• Chocolate Meringue Cookies @ geniuskitchen.com (02/19)
  • Ingredients
    • 3 egg whites
    • 1/8 tsp cream of tartar
    • 1/2 tsp vanilla extract
    • 2/3 cup Splenda granular (Truvia, etc)
    • 1 tbsp unsweetened cocoa powder
    • 1 handful of crushed almonds or pecans (optional)
  • Instructions
    • Preheat oven to 300 deg F
    • Combine egg whites, cream of tartar, and vanilla
    • Beat until the whites form soft peaks
    • Slowly add sugar substitute and cocoa
    • Beat until stiff peaks form, and mixture becomes glossy
    • Optional - fold in nuts
    • Drop mixture by teaspoonfuls onto a greased cookie sheet
    • Bake for 25 to 30 minutes
    • Cool completely, and store in an airtight container

• Cinnamon Espresso Meringues @ vitalprotein.com (HIGH CARB) (02/19)
  • Ingredients
    • 3 egg whites
    • 2 tsp Vital Proteins Collagen Protein Gelatin
    • 1/4 tsp sea salt
    • 1/2 cup maple syrup
    • 1 tsp ground cinnamon
    • 2 tsp espresso powder
  • Instructions
    • Preheat the oven to 175 deg F
    • Combine the egg whites, gelatin, sea salt, and maple syrup in the bowl of a stand mixer
    • Set the bowl over a small pot of simmering water (a double boiler)
    • Whisk continually until the egg whites are warmed and the gelatin is melted
    • Move the bowl to a stand mixer fitted with the whisk attachment
    • Whisk on medium low speed until the egg whites begin to look fluffy, about 1 minute
    • or until the egg whites have doubled in volume and hold a stiff peak
    • Mix the cinnamon and espresso powder together in a small bowl
    • Sprinkle it into the whipped egg whites in stages, gently folding them in to create swirls
    • Be careful not to over-mix
    • Drop the whites into large cookie shapes on a lined sheet pan
    • Bake for 1 1/2 2 hours, or until the meringues are set up on top
    • Allow the meringues to cool completely on the sheet pan before removing them

• Cinnamon Vanilla Bean Meringues @ rachelcooks.com (HIGH CARB recipe) (02/19)
  • Ingredients
    • 3 large egg whites, room temperature
    • 3/4 cup sugar
    • 1 vanilla bean, seeds scraped (I used a Mexican vanilla bean)
    • large pinch of salt
    • large pinch of cream of tartar
    • 1/2 teaspoon cinnamon
  • Instructions
    • Preheat oven to 200 deg F
    • Combine egg whites, sugar and vanilla bean seeds in a heat-proof bowl
    • Set bowl over a pot of simmering water and stir until sugar dissolves and mixture is warm
      (not hot), about three minutes
    • Add salt, cream of tartar and cinnamon
    • Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly
      cool
    • This will take 5-7 minutes depending on your mixer
    • Fill a pastry bag with the meringue
    • Pipe meringues into circular shapes about 1 3/4- to 2-inches in diameter on 2 parchment
      paper-lined baking sheets
    • Bake the meringues until crisp on the outside and still slightly soft on the inside,
      about 1 hour and 15 minutes
    • Cool completely on a wire rack

• Coconut Meringue Cookies @ ketocookingchristian.com (02/19)
  • Ingredients
    • 3 egg whites, room temperature
    • 1/2 cup Swerve confectioners
    • 1/3 cup unsweetened coconut, finely shredded
    • 1/4 tsp pure coconut extract
    • 1 tsp pure vanilla extract
    • 1/4 tsp cream or tartar
    • Pinch of salt
  • Instructions
    • Preheat oven to 275 deg F
    • In the clean and dry bowl of a stand mixer, add the egg whites and beat until you get soft peaks
    • Add in the cream of tartar and mix in the swerve slowly
    • Continue beating until you have stiff peaks
    • Add in the salt, vanilla and coconut extracts
    • Mix until well combined
    • Fold in the finely shredded coconut
    • Scoop the batter using a cookie scoop (or two spoons) onto a baking sheet lined with a
      Silpat or parchment paper
    • Bake for 30 minutes or until golden
    • Leave in the oven for 1 hour, with the oven turned off and they will be slightly chewy on
      the inside
    • Leave in the oven for 2 hours and they will be crunchy all the way through
    • Store at room temperature in an airtight container for 2-5 days
    • Makes 20 cookies (~33 calories each)

• Colorful Meringue Cookies @ McCormick.com (02/19)
  • Ingredients
    • 4 egg whites, at room temperature
    • 1/2 tsp McCormick Cream of Tartar
    • 1 cup sugar
    • 1 tsp McCormick Pure Vanilla Extract
    • 25-30 drops McCormick Assorted NEON! Food Colors & Egg Dye
    • 1/2 cup mini chocolate chips, if desired
  • Instructions
    • Preheat oven to 225 deg F
    • Beat egg whites in large bowl with electric mixer on medium speed until frothy
    • (If using a freestanding mixer, use wire whisk attachment)
    • Add cream of tartar; beat until soft peaks form
    • Increase speed to medium-high
    • Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form
    • Beat in extract and food color until well blended
    • Gently stir in chips, if desired
    • Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large foil-lined baking
      sheets sprayed with no stick cooking spray
    • Bake both sheets of meringues at the same time 45 minutes
    • Turn oven off
    • Let meringues stand in oven 1 hour or until completely cooled
  • Notes
    • Also add 1/2 tsp McCormick Pure Mint Extract

• Jell-O Meringue Cookies @ kraftrecipes.com (02/19)
  • Ingredients
    • 4 egg whites
    • 1/4 tsp cream of tartar
    • 2/3 cup sugar
    • 1 pkg (3 oz) JELL-O Strawberry Flavor Gelatin
  • Instructions
    • Heat oven to 225 deg F
    • Beat egg whites and cream of tartar in small bowl with mixer on high speed 5 minutes,
      or until soft peaks form
    • Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form
    • Gently stir in dry gelatin mix until blended
    • Drop heaping teaspoonfuls of egg white mixture into 72 mounds on parchment-covered baking sheets
    • Bake 50 minutes
    • Turn oven off, and prop oven door open slightly
    • Let cookies stand in oven 1 hour or until completely cooled

• Keto Crisp Meringue Cookies @ ruled.me (02/19)
  • Ingredients
    • 4 large egg whites
    • 1/4 tsp cream of tartar
    • 1/2 tsp almond extract
    • 6 tbsp Swerve Confectioners
    • Pinch of salt
  • Instructions
    • Preheat oven to 210 deg F
    • Pour egg whites into your mixing bowl, then add the cream of tartar
    • Start the mixer slowly increase towards a medium speed
    • When the egg whites start to look frothy stop the mixer and add 3 tablespoons Swerve,
      the almond extract, and salt
    • Mix on a high speed until the egg whites whip up to a medium consistency
    • Stop the mixer and add the remaining 3 tablespoons of Swerve
    • Continue to whip on a high speed until the meringue becomes very stiff and starts to pull
      away from the sides of the bowl
    • Stop the mixer and scrape the meringue out of the whisk and down the sides of the bowl,
      then mix it again to make sure that everything is mixed evenly
    • Load the meringue into a piping bag fitted with a large star shaped tip
    • Depending in the size of your bag you may need to refill the bag a few times in order to
      work your way through the entire batch
    • Place sheets of parchment paper on 2-3 baking sheets
    • How many you need will depend on how closely you can comfortably pipe the cookies next to
      each other
    • Pipe out 18 rosette shapes, or whatever shape you are comfortable creating
    • Bake the meringue cookies for 40 minutes at 210 deg F
    • Once they are done turn the oven off and crack the door open, then allow them to cool for
      another half hour
  • Keto Crisp Meringue Cookies @ youtube.com (02/19)

• Low Carb Chocolate Meringue Cookies @ resolutioneats.com (02/19)
  • Ingredients
    • 4 large egg whites, at room temperature
    • 1/4 tsp cream of tartar
    • 3 tbsp granulated swerve or equivalent sweetener
    • 1/4 cup Powdered Swerve or equivalent sweetener
    • 1/4 cup unsweetened cocoa powder
  • Instructions
    • Preheat the oven to 225 deg F, and cover a cookie sheet with parchment paper
    • Place egg whites in a clean dry bowl and beat with an electric mixer on medium-high speed
      until foamy
    • Add cream of tartar
    • Increase speed to high and whip until mixture forms soft peaks
    • Gradually add granulated sweetener and continue beating until whites are stiff and glossy
    • In a separate bowl, sift powdered sweetener with the cocoa to blend
    • Working in thirds, sprinkle cocoa mixture over egg whites and gently fold in until
      thoroughly incorporated
    • There should be no dry cocoa powder in the final mixture
    • Drop 12 cookie-sized dollops onto the cookie sheet, using a spoon or ladle
    • Bake for 1 hour, until meringues are firm and dry
    • Turn oven off and let meringues sit in oven for 15 more minutes
    • Let meringues cool on sheets on wire racks, then gently peel the cookies off parchment paper

• Paciencia (Filipino Meringue Cookies) @ tarasmulticulturaltable.com (HIGH CARB) (02/19)
  • Ingredients
    • 4 egg whites
    • 1 cup sugar
    • 1 tsp vanilla or almond extract
    • 1/2 cup flour
    • 1/4 tsp baking powder
  • Instructions
    • Preheat oven to 275 deg F
    • Line 2 baking sheets with parchment
    • In a large bowl, beat egg whites until stiff peaks form
    • While continuing to beat, slowly add sugar, then extract
    • In a small bowl, combine flour and baking powder
    • Gently fold into the egg whites
    • Place the mixture into a large piping bag with a coupler, or a large plastic bag with
      1/2-3/4 inch clipped off the corner
    • Pipe cookies into 1 1/2 inch circles on prepared baking sheet
    • Bake in preheated oven until crisp and lightly golden, 20 minutes
    • Allow to cool on pans before transferring to airtight container

• Shannon's Sugar Free Meringues @ alldayidreamaboutfood.com (02/19)
  • Ingredients
    • 4 egg whites room temperature
    • 6 tbsp Swerve sweetener or other powdered erythritol
    • 1/2 tsp vanilla extract
    • 1/4 tsp cream of tartar
    • 1/8 tsp salt
  • Instructions
    • Preheat oven to 250 deg F
    • Line two baking sheets with parchment paper
    • Arrange oven racks on second lowest and second highest positions
    • In clean glass or metal bowl, combine egg whites, Swerve, vanilla, cream of tartar and salt
    • Beat on medium high until medium stiff peaks form and mixture becomes somewhat glossy
    • Do not beat until stiff
    • Spoon or pipe mixture into 20 to 24 large meringues
    • Bake for 18 to 20 minutes at 250 deg F
    • Then reduce oven temperature to 200 deg F and continue to bake for another 18 to 20 minutes,
      until crisp and tips are just starting to brown
    • Turn off oven, and let meringues it inside for 2 hours or longer
    • Remove and carefully peel off parchment

• Snickerdoodle Protein Meringues @ corinanielsen.com (02/19)
  • Ingredients
    • 1 cup Vanilla MuscleEgg egg whites
    • 1/2 tsp vanilla extract
    • 3/4 tsp cream of tartar
    • 1 tsp cinnamon
    • 2 tbsp PEScience 'Snickerdoodle' Select protein
  • Instructions
    • Preheat oven to 325 deg F, and line a pan with a silpat or parchment paper
    • In a small bowl, mix protein powder and cinnamon; set aside
    • In a large bowl of a stand mixer, beat egg whites and vanilla extract on high for 2-3 minutes
    • Sprinkle cream of tartar on egg whites
    • With mixer still on high, slowly add protein/cinnamon mixture
    • Beat until fluffy
    • Add mixture to a large zip lock or piping bag
    • Cut tip off one corner and pipe small mounds onto baking sheet
    • Bake for 10 minutes
    • Remove from oven if you prefer soft meringues
    • If you prefer a crispier type meringue, turn oven OFF and leave in the oven for an
      additional 5-10 minutes until golden brown
  • Notes
    • Makes 12 meringues (21 calories each)
    • Soft and squishy like a good cookie should be, but light and airy like a meringue
    • The protein powder adds extra flavor, and also allows the cookies to hold their shape and
      firm the egg whites a bit
    • MuscleEgg.com (02/19)
      • This is a flavored egg white protein drink
      • Contains "natural flavors", xanthan gum, konjac gum, sucralose
    • PEScience.com (02/19)
      • Whey and casein blend

• Sugar Free Meringue Cookies @ thecleanedupplate.com (02/19)
  • Ingredients
    • 3 egg whites
    • 2 1/2 tbsp of stevia or 1/2 tsp of stevia extract
    • 1 tsp of vanilla extract (or whatever flavor you would like)
    • zest of 2 lemons
    • 1/4 tsp of xathan gum
    • 1/4 tsp of cream of tartar
  • Instructions
    • Preheat oven to 200 degrees
    • Set your mixer on medium high and beat the eggs until frothy
    • Add cream of tartar, vanilla extract and lemon zest
    • Turn mixer to medium high setting and slowly add the xathan gum
    • This is when you can add cocoa powder if you are making chocolate flavored ones
    • Beat the eggs until peaks are formed
    • Transfer the mixture in a piping bag
    • Pipe little clouds onto a lightly sprayed baking sheet
    • Bake for an hour or until the center is completely dry
    • Turn the oven off
    • Leave them in the oven for about 15 minutes to dry them out a bit more

• Summer Berry Meringues @ ibreathimhungry.com (02/19)
  • Ingredients
    • 5 egg whites
    • 2 Tbsp granulated sugar substitute
    • 1/2 tsp xanthan gum (optional)
    • 2 tsp white vinegar
  • Instructions
    • Combine the egg whites, sweetener, and xanthan gum in a large bowl
    • Whip until stiff peaks form
    • Add the vinegar and whip until just combined
    • Spoon the meringue over the berries
    • Bake in a preheated 300 deg F oven for about 40 minutes for one large, and
      25 minutes for 6 small meringues
    • Remove, and serve immediately for a crisp exterior

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Cookies, Nut Butter

• Almond Butter
  • 3 Ingredients Almond Butter Cookies @ skinnytaste.com (06/19)
    • Ingredients
      • 1 cup Justins Maple Almond Butter
      • 6 tbsp raw sugar
      • 1 large egg, lightly beaten
      • cooking spray
    • Instructions
      • Preheat the oven to 350 deg F and place the racks in the upper and lower third of the oven
      • Spray two nonstick baking sheets lightly with cooking spray
      • In a medium bowl, mix the almond butter, sugar and egg until well combined
      • Spoon 1 level tablespoon of the mixture about 1 inch apart onto baking sheets
      • Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies
      • Bake until golden around the edges, about 10 minutes, switching the position of the sheets
        halfway through baking
      • Let cool completely before removing from the cookie sheet

  • Almond Butter Brownie Cookies @ sugarfreelondoner.com (06/19)
    • Ingredients
      • 1 cup almond butter, smooth
      • 4 tbsp cocoa powder, unsweetened
      • 1/2 cup granulated sweetener, erythritol or monkfruit
      • 1/4 cup sugar free chocolate chips
      • 1 large egg
      • 3 tbsp almond milk unsweetened, if needed
    • Instructions
      • Preheat oven to 350 deg F
      • In a bowl, mix almond butter, cocoa powder, granulated sweetener and the egg
        with a fork until well-combined
      • If your mix is crumbly, thin it with up to 3 tbsp almond milk
      • The batter should look fudgy and soft, but not runny
      • Whether you need the almond milk will depend on the texture of your almond butter
      • Stir in chocolate chips
      • Roll balls with your hands; make about 14 cookies
      • Press the balls down on a baking pan lined with parchment paper
      • Bake 10-12 minutes until the tops of the cookies begin to show little cracks
      • Let them cool completely before handling
      • The cookies are VERY SOFT when straight out of the oven, but firm up as they cool down
    • Notes
      • You only need to thin the almond butter cookie dough with almond milk if it looks crumbly
      • Don't use more than 3 tbsp or the cookies will become too fragile
      • Alternatively, you can use 1 tbsp of melted coconut oil
      • If you bake the cookies for 10-12 minutes, they will be soft and gooey on the inside
        (just like a brownie) with the tiniest crunch on the edges
      • If you want more crunch, flatten the cookies more and make them smaller (about 20 cookies);
        then bake an additional 2-3 minutes

  • No Bake Paleo Chocolate Almond Butter Bars @ beamingbaker.com (06/19)

• Cashew Butter
  • Cashew Butter Cookies @ deteoninista.com (06/19)
    • Ingredients
      • 1 (16 oz) jar of creamy cashew butter
      • 3/4 cup coconut sugar
      • 2 eggs
      • 1 tsp vanilla extract
      • 1/2 tsp baking soda
      • 1/4 tsp sea salt
      • 1 cup dark chocolate chips (optional)
    • Instructions
      • Preheat oven to 350 deg F
      • Line a baking sheet with parchment paper
      • In a large bowl, combine all the ingredients except the chocolate chips
      • Stir well until a sticky dough is formed
      • Fold in the chocolate chips
      • Drop the dough by rounded tablespoons onto the prepared baking sheet
      • Using wet fingers, gently press the dough down into a cookie shape
      • Bake for 10-12 minutes, until the cookies are lightly golden
      • Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely
      • Serve at room temperature, or store in the freezer for a firm and crispy texture

  • Flourless Cashew Butter Cookies @ thebigmansworld.com (06/19)
    • Ingredients
      • 1 cup cashew butter
      • 3/4 cup granulated sweetener of choice
      • 1 large egg
      • 1-2 tbsp chocolate chips, optional
    • Instructions
      • Preheat oven to 350 deg F
      • Line a large cookie sheet with parchment paper
      • Combine all your ingredients, except for the chocolate chips; mix well
      • If you batter is too thin, add a little ground chia seeds
      • Fold in your chocolate chips
      • Form 12 small balls of dough, and place them on the baking sheet
      • Press each ball into cookie shape
      • Bake for 10-12 minutes, until just cooked on top and golden edges
      • Remove from oven, and allow to cool completely on the baking sheet
      • Cookies will keep at room temperature, in a sealed container, for up to 5 days
      • Cookies can be stores in the fridge for up to 4 weeks, and can be frozen for 6 months

• SunButter
  • Baking soda reacts with the chlorophyll in the sunflower seeds to cause food to turn green

  • Three-Ingredients SunButter Cookies @ sunbutter.com (06/19)

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Cookies, Oat Fiber

• Aunt Rocky's Oat Fiber Chocolate Chip Cookies @ tastykitchen.com (01/19)
  • Ingredients
    • 1/2 cup oat fiber
    • 1/4 tsp baking soda
    • 1/4 cup granulated erythritol
    • 1/8 tsp salt
    • 4 oz butter, melted (or coconut oil)
    • 1 tbsp Brown Sugar Substitute (pancake syrup, coffee flavoring syrup)
    • 2 drop liquid sucarlose
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1/4 cup sugar-free chocolate chips
  • Instructions
    • Preheat oven to 375 deg F
    • Line a large cookie sheet with parchment paper
    • Whisk dry ingredients in a mixing bowl
    • Melt butter; add remaining ingredients and mix well
    • Add wet ingredients to dry ingredients and mix well
    • Fold in chocolate chips
    • Scoop by 1-tablespoon-sized cookie scoop onto baking sheet
    • Flatten the tops a little
    • Cookies will spread, so leave space between them
    • Bake 9-11 minutes
    • Let cook on cookie sheet for about 5 minutes
    • Transfer to wire rack to finish cooling
    • Leaving cookies out overnight will allow them to become crisp
    • Store in a cover container on the counter or pantry
    • One cookie has 45 calories, 5 grams fat, 2.5 grams fiber, 0.5 carbs, and 1 gram protein

• High Fiber Chocolate Chip Cookies @ healthyhelperblog.com (01/19)
  • This is a HIGH CARB recipe
  • Ingredients
    • 1 cup oat fiber, loosely packed
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1 cup of water + 1 cup of Medjool dates, pureed
    • 1/4 tsp pure vanilla extract
    • 1/3 cup unsweetened vegan chocolate chips
  • Instructions
    • Preheat oven to 325 deg F.
    • Combine all dry ingredients in a medium bowl, then stir in wet to form a dough.
    • It will be dry at first, so keep stirring until a cookie-dough texture is achieved.
    • Roll into balls.
    • Place on a cookie tray (flatten slightly), and bake 11 minutes.
    • They will look underdone.
    • Remove from the oven anyway, and let them cool 10 minutes, during which time they
      will firm up.
  • Notes
    • Medjool dates are used to replace sweeteners and oil in a recipe.

• Oat Fiber Chocolate Chip Cookies @ pinterest.com (01/19)
  • Ingredients
    • 1/2 cup oat fiber
    • 1/4 tsp baking soda
    • 1/8 tsp salt
    • 1/4 cup xylitol
    • 1/4 cup brown sugar (see recipe below)
    • 1/8 tsp stevia extract
    • 2 eggs (7 tbsp)
    • 1 stick soft butter (8 tbsp)
    • 1 tsp vanilla
    • 1/8 to 1/4 cup chocolate chunks
  • Instructions
    • Mix and scoop 20-24 cookies on parchment paper
    • Bake 375 for 9-11 minutes
  • Sugar-Free Brown Sugar Recipe @ gwens-nest.com (01/19)
    • Ingredients
      • 1 cup sugar free sweetener of your choice, like erythritol or xylitol
      • 3/4 teaspoon molasses, blackstrap is preferred
      • 2-4 drops extract of your choice: butterscotch, maple, or rum
    • Instructions
      • Measure your sugar sub into a small jar.
      • Add molasses and flavorings, and blend with a fork until evenly distributed.
      • Use in your favorite recipes as a 1:1 substitute for the base sweetener you used.

• Single Serve Sugar Cookie @ briana-thomas.com (01/19)
  • Ingredients
    • 1 T butter, softened/melted
    • 1 T sour cream
    • 1 T water
    • 1 T egg white
    • Dash salt
    • Dash of vanilla extract
    • Dash of almond extract
    • 2 smidgens Stevia Extract Powder
    • 2 T oat fiber
    • 1/4 tsp. baking powder
    • Cinnamon for topping
  • Instructions
    • Mix all ingredients (except cinnamon) together
    • Spoon onto a parchment-lined pan and smooth the top
    • Sprinkle with cinnamon
    • Bake at 350 degrees F for 10-12 minutes, or until a toothpick comes out clean
      and the top is no longer sticky
    • For best results, let the cookie cool for five minutes before digging in

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Cookies, Peanut Butter

• Peanut Butter Powder
  • Powdered Peanut Butter Cookies @ thisbakinglife.com (01/24)
    • Ingredients
      • 1 cup powdered peanut butter (PBFit or PB2)
      • 3/4 cup sugar
      • 1/4 teaspoon salt
      • 1 teaspoon vanilla
      • 1/2 teaspoon baking powder
      • 1/3 cup oil
      • 1 large egg
      • 1 tablespoon ground flaxseed
    • Instructions
      • Preheat oven to 350 deg F
      • Combine all ingredients using a hand mixer
      • Drop by teaspoons onto a Silpat or parchment-lined baking sheet
      • Use a fork to score a criss-cross pattern on each cookie
      • Bake 12 minutes or until set
      • (Cookies will be soft and chewy)

• Baked
  • Keto Peanut Butter Cookies @ cookinglsl.com (06/19)

  • Keto Peanut Butter Hemp Heart Cookies @ youtube.com (02/19)
    • Ingredients
      • 1/2 cup peanut butter
      • 1 egg
      • 1/2 cup hemp hearts
      • 1/4 cup Truvia
      • 1/4 tsp baking powder
      • 1/2 tsp vanilla extract
      • 1/2 cup sugar-free chocolate chips
    • Instructions
      • Preheat oven to 350 deg F
      • Line a cookie sheet with parchment paper
      • Mix whole egg and peanut butter in a large bowl
      • Add remaining ingredients (except the chocolate chips)
      • Mix with a wooden spoon
      • Fold in chocolate chips
      • Make 12 balls of dough, place them 2 inches apart, and flatten them slightly
      • Bake at 350 deg F for 12-14 minutes (until golden brown)
      • Let cookies cool for 10 minutes in the pan

  • Low Carb Flourless Peanut Butter Cookies @ sugarfreelondoner.com (06/19)
    • Ingredients
      • 1 cup crunchy peanut butter
      • 1/2 cup granulated sweetener
      • 1 egg large
      • Pinch of sea salt
      • Optional: 1/2 tsp cinnamon (or 1 tsp vanilla extract)
    • Instructions
      • Preheat oven to 350 deg F
      • Put all ingredients in a bowl and mix with a fork
      • Roll small balls of dough with your hands (or use a small cookie scoop)
      • Flatten balls on a baking sheet
      • Wet a fork and press on cookies to create a criss cross pattern
      • Bake 8 -10 minutes, until the edges are firm
        (8 minutes = soft centre, 10 minutes = overall crunchy)
      • Let cool completely before eating
      • They are very soft when just out of the oven, but will become crunchy once cooled
      • Store in an airtight container

  • Low Carb Peanut Butter Cookies @ mymontanakitchen.com (02/19)
    • Ingredients
      • 3/4 cup Natural Peanut Butter
      • 1 Egg
      • 1/4 cup Pyure
      • 1/4 cup Trim Healthy Mama Baking Blend
      • 2 tsp Vanilla
    • Instructions
      • Preheat oven to 350 deg F
      • In a medium mixing bowl, cream peanut butter and egg
      • Add Gentle Sweet, Baking Blend and Vanilla and mix well
      • Using a small cookie scoop, scoop dough into your hand and roll into a ball
      • You can roll the dough ball in erythritol before placing them on the pan
      • Place balls on prepared cookie sheet (sprayed with coconut oil or use a silicone mat)
      • Using a fork, press cookie dough down, making a criss-cross pattern on top
      • Bake for 8 minutes, and allow to cool completely
      • Recipe makes 15 cookies

  • Low Carb Peanut Butter Cookies Coconut Flour @ lowcarbyum.com (06/19)
    • Ingredients
      • 2 tbsp coconut flour (more if needed)
      • 1/4 cup Truvia
      • 1/4 tsp stevia powder
      • 1 cup peanut butter
      • 1/4 cup butter, softened
      • 2 eggs
      • 1/4 tsp salt
      • 1 tsp vanilla extract
    • Instructions
      • Mix all ingredients together until well combined, and a dough forms
      • Drop scoops or ball of dough onto baking pans lined with parchment paper
      • Flatten each dough ball by making criss-cross mark with fork
        (For flatter cookies, press down with finger before making fork marks)
      • Bake at 350 deg F for 12-15 minutes (until edges are brown)
    • Notes
      • More coconut flour will result in a more cake-like cookie
      • Less coconut flour will result in a denser cookie
      • One cookie has 88 calories

  • Peanut Butter Clouds @ onceuponachef.com (02/19)
    • Ingredients
      • 3 large egg whites, at room temperature
      • 1/8 tsp cream of tartar
      • 2/3 cup sugar
      • 1/3 cup smooth peanut butter, well stirred
      • 3 tbsp finely chopped salted peanuts (for topping)
    • Instructions
      • Preheat oven to 200 deg F
      • Make meringue (egg whites, cream of tartar, and sugar)
      • Scatter small spoonfuls of the peanut butter over the meringue
      • Fold the peanut butter into the meringue until streaky
      • Drop heaping tablespoons of meringue about 1 1/2 inches apart on lined cookie sheets
      • Sprinkle each meringue with a bit of chopped peanuts
      • Bake for 1 1/2 hours
      • Turn off the heat, and let the meringues cool completely in the oven
      • Store in an airtight container
    • Notes
      • Makes 30 cookies (about 41 calories each)

  • Peanut Butter Cookies with Oat Flour @ elsbro.com (06/19)
    • Ingredients
      • 1/4 cup natural peanut butter (preferably unsalted)
      • 2 tablespoons Grade B maple syrup
      • 1 tablespoon refined coconut oil, melted
      • 1/2 teaspoon vanilla extract
      • 1/2 cup oat flour
      • 1/8 - 1/4 teaspoon coarse sea salt, plus more for sprinkling
    • Instructions
      • Preheat the oven to 325 deg F
      • Line a large baking sheet with parchment paper
      • Stir peanut butter, maple syrup, coconut oil and vanilla extract together in a mixing bowl
      • Add oat flour and salt; mix until well combined
      • Shape dough into balls and place on baking sheet
      • Flatten balls using the back of a fork in a crisscross pattern, and space them about
        2 inches apart
      • Bake for 5 7 minutes or until barely browned
      • Remove from oven and let them cool slightly on baking sheet before transferring them to
        a wire rack to cool completely
      • Keep leftover cookies in an airtight container at room temperature for up to 4 days

  • Peanut Butter Meringue Cookies @ ruled.me (02/19)
    • Ingredients
      • 1 cup egg whites, room temp
      • 1/2 cup creamy peanut butter
      • 2 tbsp sweetener
    • Instructions
      • Preheat oven to 200 deg F
      • Line a baking sheet with parchment paper or a silpat
      • Pour egg whites into mixer bowl
      • Turn on fairly high speed and beat until soft peaks begin to form
      • Slowly add sweetener by sprinkling on meringue as you beat it
      • Continue beating until meringue is stiff and does not fall off scraper/spatula/spoon
      • Add peanut butter and mix on lower speed to blend well
      • Mixture will be somewhat deflated
      • Use 2 tbsp of batter for each cookie
      • These cookies will not spread, so they don t need much space between them on the baking sheet
      • Bake at 200 deg F for one hour without opening the oven door
      • Once hour is up, turn off oven and leave cookies in for one more hour
      • If you open the door during cooking, the cookies will deflate
      • Remove from oven
    • Notes
      • These cookies are soft and somewhat moist
      • I like to use them to make sandwich cookies
      • I like to cover my cookies in low carb chocolate
      • This recipe makes 18 servings (50 calories each serving)
    • Low Carb Chocolate
      • 1 cup expeller pressed coconut oil
      • 1 cup unsweetened cocoa powder
      • 2/3 cup erythritol
• No Bake
  • 4 Ingredients Chocolate Peanut Butter No Bake Cookies @ thebigmansworld.com (06/19)

  • Keto No Bake Cookies @ howtothisandthat.com (06/19)

  • Keto Peanut Butter Cookies @ delish.com (06/19)

  • Low Carb Peanut Butter Chocolate No Bake Cookies @ wholesomeyum.com (06/19)
    • Ingredients
      • 1/2 cup Powdered erythritol
      • 3 tbsp Cocoa powder
      • 2/3 cup Peanut butter (creamy, salted)
      • 1/2 tsp Vanilla extract
      • 1/2 cup Almonds (coarsely chopped)
      • 2 tbsp Sugar-free dark chocolate chips (optional)
    • Instructions
      • In a food processor, pulse together the sweetener and cocoa powder, until mixed
      • Add the peanut butter and vanilla
      • Process until smooth and glossy
      • Adjust sweetener to taste if needed
      • (The dough will be very dense, but should stick when pressed together. If it's
        powdery or crumbly, you may need to add more peanut butter, depending on how thick yours is.)
      • Pulse in the almond pieces until just combined
        (Don't overmix - you want pieces for crunch)
      • Line a cookie sheet with parchment paper
      • Use a cookie scoop to scoop the dough, press it in firmly, then release onto the cookie sheet
      • Use the palm of your hand to gently press down on each cookie ball to flatten
      • If using chocolate chips (optional), press them into the tops of the cookies
      • Refrigerate for at least 30 minutes to firm up more
      • Store in the fridge

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Cookies, Protein

• Collagen Peptides
  • Collagen Protein Cookies @ unboundwellness.com (01/19)
    • Ingredients for the cookie
      • 1 cup coconut flour
      • 3/4 cup + 1 tbsp coconut oil
      • 2 tbsp honey
      • 3 scoops collagen peptides
      • 1/2 ground tsp cinnamon
      • 1/4 tsp vanilla extract (alcohol free)
      • 1/8 tsp baking soda
    • Ingredients for the frosting (optional)
      • 2 tbsp coconut oil (softened by not melted)
      • 1 tbsp carob powder
      • 1/2 tsp honey
    • Instructions for the cookie
      • Preheat oven to 350 F
      • Lightly grease a parchment lined baking sheet with coconut oil
      • Combine coconut flour and collagen in a mixing bowl
      • Add the coconut oil and stir vigorously until well combined
      • You want the coconut oil to be softened, but not melted
      • Add the remainder on the ingredients and combine
      • Form the dough into cookies (about 7-8 medium sized cookies) and place on the baking sheet
      • Bake in the oven for about 8-10 minutes, being careful to not let them burn
      • Expect the edges to crisp a bit
      • Remove from the oven and allow to cool on a cooling rack for 5-10 minutes
    • Instructions for the frosting
      • Add the ingredients to a bowl and mixing vigorously
      • Heat for just a few seconds to soften if needed, but don t allow it to melt
      • Pour the frosting mixture into a piping bag or just a plastic bag with the tip cut off
        and drizzle over the cookies
      • The heat from the (warm) cookies should help melt the frosting over the cookies

  • Cookie Dough Collagen Bars @ noexcusesnutrition.com (01/19)
    • Ingredients
      • 60 g (6 scoops) Vital Proteins collagen peptides
      • 1/2 cup almond flour
      • 1/3 cup Pyure
      • 1/4 tsp baking soda
      • 1/4 tsp salt, optional
      • 1/3 cup creamy peanut butter
      • 1/4 cup liquid egg whites
      • 1 tsp. vanilla extract optional
      • 1 oz 60% cacao dark chocolate chips
    • Instructions
      • Preheat oven to 350 deg F
      • Whisk together dry ingredients (through salt) in a small mixing bowl
      • Add peanut butter, egg whites, and vanilla; mix until smooth
      • Stir in chocolate chips
      • Lightly grease a 7"x5" or 8"x6" baking dish
      • Spread batter over the bottom evenly using a spatula (batter should be thick)
      • Bake 15-20 minutes until a toothpick or knife inserted in the center comes out a little dirty
      • Cut into six equal pieces
      • Leftovers can be stored in the fridge up to one week, or in the freezer up to one month

  • Sugar Free Vanilla Coconut Collagen Cookies @ christinaricewellness.com (01/19)
    • Ingredients
      • 2 eggs
      • 1/3 cup coconut flour
      • 1/4 tsp salt
      • 2 tbsp coconut oil
      • 2 tbsp almond butter
      • 1/2 tsp baking soda
      • 1 tbsp vanilla
      • 1/2 tsp cinnamon
      • 1 scoop Vital Proteins Vanilla & Coconut Collagen Peptides
      • 1/4 cup unsweetened coconut flakes
    • Instructions
      • Preheat your oven to 350 deg F
      • Line a baking sheet with parchment paper
      • Mix the coconut flour, sea salt, baking soda, Vital Proteins, and cinnamon in a bowl
      • Add in the eggs, coconut oil, almond butter, and vanilla
      • Mix everything thoroughly until it s all well-combined
      • Mix in the coconut flakes until they re spread evenly throughout the batter
      • Use a spoon or your hands to grab some dough and form cookies on the parchment paper
      • You can press down a little to flatten them
      • Cook for 10-12 minutes, or until the edges start to turn golden
      • Remove from the oven and allow to cool for about 20 minutes

• Cottage Cheese
  • Berlin Curd Cheese Cookies @ ajc.com (HIGH CARB COOKIES) (01/19)
    • Ingredients
      • 1/3 cup unsalted butter, at room temperature
      • 1 cup low-fat small-curd cottage cheese
      • 1 1/4 cups flour, plus more for the work surface
      • 1 tsp baking powder
      • 1/4 cup sugar
    • Instructions
      • Combine the butter and cottage cheese in the bowl of a stand mixer or handheld electric mixer
      • Beat on low speed until well incorporated
      • Stop to scrape down the bowl
      • Whisk together the flour and baking powder in a separate bowl, then add to the butter mixture
      • Beat on low speed to form a dough
      • Generously flour a work surface; turn out the dough there
      • Knead the dough for a few minutes, until the dough is less sticky
      • Shape it into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes
        (and up to 1 day)
      • Line 2 baking sheets with parchment paper or silicone liners
      • Roll out the dough to a thickness of 1/2 inch (about 14 inches across)
      • Flour the cutter each time you use it; you should create a total of 20 to 22 rounds of dough
      • Reroll scraps as needed
      • Pour the sugar into a wide, shallow bowl
      • Dip one side of each round of cookie dough into the sugar, then fold into a half-moon so the
        sugared side becomes the interior
      • Dip one side of each half-moon into the sugar; fold again so the sugar is on the outside
      • Each cookie should look like a folded quarter-pie slice
      • Place on the baking sheets at least 1/2 inch apart
      • At this point, if the dough feels soft, place the baking sheets in the refrigerator for
        15 to 20 minutes
      • When ready to bake, preheat the oven to 350 degrees, keeping the shaped cookies chilled
      • Bake (middle rack) one sheet at a time for 30 to 40 minutes or until the cookies are lightly
        golden all over, turning the sheet from front to back halfway through
      • Transfer the cookies to a wire rack to cool completely
      • Repeat to bake the remaining cookies
    • Notes
      • Makes 20-22 cookies
      • You will needs a 4-inch cookie cutter
      • The dough needs to be refrigerated for at least 30 minutes and up to one day

  • Cottage Cheese Chocolate Chip Cookies @ kaleandcarrotsticks.com (01/19)

  • Double Chocolate Cottage Cheese Cookies @ skinnyfitalicious.com (01/19)
    • Ingredients
      • 1 egg white
      • 1/2 cup low fat cottage cheese
      • 1 tsp vanilla extract
      • 4 tbsp coconut oil
      • 1 cup Gluten Free oat flour
      • 1/3 cup unsweetened cocoa powder or Dutch
      • 1/2 tsp baking powder
      • 1/2 tsp baking soda
      • 1/4 tsp salt
      • 1/2 cup mini chocolate chips dairy free
      • 2 tbsp powdered sugar for dusting, optional
    • Instructions
      • Preheat the oven to 375 deg F
      • Prepare a baking sheet with parchment or slip mat paper
      • Using a food processor or blender, mix together the egg white, cottage cheese,
        vanilla extract, salt & coconut oil
      • Then add the baking powder, baking soda, cocoa powder and oat flour
      • Blend until the ingredients are fully combined
      • Transfer the batter to a mixing bowl
      • Add the chocolate chips and fold them into the batter to disperse them
      • Using an ice cream scoop, drop scoops of the batter onto the prepared baking sheet
      • Bake 10-12 minutes at 375 deg F or until the center of the cookies are firm and set
      • Transfer cookies to a wire rack to cool 5 minutes
      • While cookies are cooling, sprinkle powdered sugar on top to set
      • Makes 12 cookies

  • Keto Cottage Cheese Patties and Dumplings @ ukrainianfoodrecipes.com (LOW CARB) (01/19)
    • Ingredients
      • 200 g dry cottage cheese (farmer s cheese OK)
      • 1 egg
      • pinch of salt
      • stevia to taste (optional)
      • 2 tsp arrowroot flour
      • 2 tbsp coconut flour
    • Instructions
      • Using a fork, mix dry cottage cheese, egg, stevia, and salt
      • Mix in arrowroot flour and coconut flour
      • PATTIES COOKING:
      • Using hands, divide dough to 8 pieces for patties
      • Shape round patties
      • On medium to slow heat, add ghee or oil to a frying pan, bake patties on both sides

• Egg White
  • 1-Minute Chocolate Chip Cookie @ toneitup.com (01/19)
    • Ingredients
      • 2 tbsp oat flour
      • 2 tbsp egg whites
      • 1 tsp coconut oil, melted
      • 1/2 tbsp Truvia
      • 1/8 tsp baking powder
      • 2 tsp dark chocolate or carob chips
      • Dash of cinnamon
      • Drop of vanilla extract
      • Pinch of salt
    • Instructions
      • Mix all ingredients together until well combined
      • Spray either a ramekin or plate with cooking spray and add batter
      • Microwave for 1 minute

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Cookies, Pumpkin (and Whey)

• Low Carb Pumpkin Spice Cookies @ cleanndirtytreats.wordpress.com
  • Ingredients
    • 1/4 c almond flour
    • 1 cup canned pumpkin
    • 1/2 tsp cinnamon
    • 1 tsp pumpkin pie spice
    • 1 tsp vanilla
    • 1 scoop About Time Whey Isolate Vanilla Protein
    • 1 tsp baking powder
    • 1/4 tsp baking soda
    • 2 tbsp stevia
    • 1 egg
    • 2 tbsp water
    • Pumpkin Spice M&Ms (optional)
  • Directions
    • Stir all ingredients together
    • Spoon heaping tablespoonfuls into cookie sheet
    • Bake at 350 F for 10 min
    • Remove from oven and add Pumpkin Spice M&Ms if you desire
    • Makes about 8 cookies

• Protein Pumpkin Chocolate Chip Cookies @ paleomg.com (01/19)
  • Ingredients
    • 2/3 cup pumpkin puree
    • 1/2 cup smooth almond butter
    • 1/4 cup coconut sugar
    • 1 egg, whisked
    • 1 teaspoon vanilla extract
    • 1 scoop (35 grams) Formulx Vanilla Protein Powder
    • 1 tablespoon pumpkin pie spice
    • 1/2 teaspoon baking soda
    • pinch of salt
    • 1/2 cup dark chocolate chips
  • Directions
    • Preheat oven to 350 degrees
    • Add all ingredients in bowl and mix well until combined
    • Use a cookie scoop or tablespoon to scoop out batter and place on a parchment paper
      lined baking sheet
    • The batter should make 16-18 cookies
    • Baking for 15-18 minutes until cooked through

• Pumpkin Cookies @ reddit.com (01/19)
  • Ingredients
    • 1 cup canned pumpkin
    • 1 scoop protein (vanilla, or chocolate, etc)
    • 2 tbsp egg whites
    • 1/2 tsp baking powder
    • 1/2 tsp vanilla
    • 1 tbsp white chocolate chips
    • Pumpkin pie spices
  • Directions
    • Mix ingredients
    • Bake at 350 for 15 mins
    • Cookies were VERY soft and fell apart easily

• Pumpkin Pecan Bites @ proteincupcakes.net
  • Ingredients
    • 1/2 cup Dymatize vanilla whey protein
    • 1/4 cup oat flour
    • 1 large egg
    • 1/3 cup raw pumpkin
    • 1/2 tsp baking soda
    • 1/2 tsp pumpkin spice
    • 1 tbsp ground cinnamon
    • 1 tsp vanilla extract
    • 1 packet Stevia in the Raw
    • 2 tbsp coconut flour
    • Pecans or chocolate chips to top of your pumpkin bites
  • Directions
    • Mix all the ingredients together until you get a "dough-like" texture
    • The mixture will not be stiff, but WARNING: it will be sticky
    • I dusted my hands with coconut powder to be able to form the dough into small balls
    • Bake for 10 minutes at 350 degrees
    • Make sure not to over bake or they will loose there soft texture and end up too dry

• Pumpkin Pecan Protein Cookies @ cutandjacked.com (01/19)
  • Ingredients
    • 1/3 cup natural vanilla whey protein powder (31g)
    • 1 tablespoon coconut flour (7g)
    • 1/4 cup cooked pumpkin (62g)
    • 2 teaspoons coconut sugar (8g)
    • 1/8 teaspoon pumpkin pie spice (0.6ml)
    • Pinch of sea salt
    • 1/4 teaspoon baking powder (1.2ml)
    • 1 tablespoon chopped pecans (7g)
  • Directions
    • Preheat oven to 325 F (163 C)
    • Except for the pecans, mix all cookie ingredients until well combined
    • Fold in the pecans
    • Spoon batter onto a parchment-lined cookie sheet as 4 cookies
    • Use the back of your spoon to help shape them
    • Bake for 5 minutes, and check to see if they are firm
    • If not, continue to bake and check every 1-2 minutes
    • Remove from oven as soon as they are firm
    • Over-baked whey cookies can get very dry

• Pumpkin Post-Workout Power Cookies @ cleanfoodcreativefitness.com
  • Ingredients
    • 1 cup vanilla whey protein
    • 1/2 cup coconut flour
    • 1/2 tsp baking soda
    • 1/2 tsp baking powder
    • 2 tsp cinnamon
    • 1 tsp nutmeg
    • 1 tsp pumpkin pie spice
    • 1 cup pumpkin
    • 2 egg whites
    • 1 cup unsweetened almond milk
    • 1 tbsp coconut oil
  • Directions
    • Preheat your oven to 350 degrees
    • In a mixing bowl combine your protein, coconut flour, baking soda, baking powder,
      and spices
    • Mix thoroughly
    • Next add in your wet ingredients, the pumpkin, egg whites, coconut oil, and almond milk
    • Mix all of your ingredients together
    • Aadd raisins to some, cacao nibs to some, and kept some plain
    • Drop your cookies onto a greased baked sheet into 1/2 tbsp sized balls
    • Bake for 10-12 minutes at 350 degrees
    • Makes around 20 cookies

• Pumpkin Protein Cookies @ simplytaralynn.com (01/19)
  • Ingredients
    • 1/4 cup ground flax seed
    • 2 tablespoons chia seeds
    • 1/8 cup of ground cinnamon
    • 3 large eggs
    • 2 teaspoons vanilla
    • 1/4 cup of light almond milk
    • 1/4 cup Stevia in the raw
    • 2 servings whey protein powder
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 can (15 oz) pumpkin
  • Directions
    • Preheat oven to 350 degrees
    • Add all the ingredients to a mixing bowl and combine well
    • Grease a baking sheet and drop (3 tablespoons) a spoonful of pumpkin onto the pan
    • Spread it out into a cookie form
    • Bake the cookies 10-12 minutes
    • Let the cookies cool on the pan before removing
    • Store the cookies in the refrigerator
    • Recipe makes 24-26 cookies

• Pumpkin Protein Cookies @ kimhoeltje.blogspot.com (01/19)
  • Ingredients
    • 1 scoop MTS Vanilla whey (30g)
    • 1/2 cup canned pumpkin (120g)
    • 2 Tbsp oatbran (sub any flour) (10g)
    • 3 Tbsp egg substitute (46g)
    • 2 Tbsp fat free cream cheese (33g)
    • 2 tsp cinnamon
    • 1/2 tsp baking powder
    • Dash salt
    • Sweetener to taste
  • Directions
    • Mix everything together in a bowl
    • Bake at 350 for 12-15 minutes
    • Makes 8 cookies

• Pumpkin Spice Poppers @ rubiesandradishes.com (01/19)
  • Ingredients for mini-muffins
    • 1/2 cup canned pumpkin puree
    • 1/2 cup grass-fed butter, melted
    • 5 eggs, beaten
    • 1 teaspoon vanilla
    • 1/3 cup honey
    • 1/2 cup coconut flour
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/4 teaspoon all spice
    • 1/8 teaspoon ground cloves
    • 1/4 teaspoon sea salt
    • 1/2 teaspoon baking soda
    • Coconut oil for greasing muffin tins
  • Ingredients for coating
    • 1/2 cup grass-fed butter, melted
    • 1 tablespoon cinnamon
    • 2 tablespoons organic maple sugar or organic coconut sugar
  • Directions for mini-muffins
    • Preheat oven to 350 F
    • Use coconut oil to coat muffin tin
    • In a bowl, combine, butter, eggs, vanilla, pumpkin and honey
    • Whisk until thoroughly mixed
    • Sift together coconut flour, salt and spices
    • Add the dry ingredients to the wet ingredients
    • Whisk to combine
    • Let sit for 5 minutes to allow the coconut flour to absorb the wet ingredients
    • Add baking soda, stir until baking soda is mixed through
    • Fill mini-muffin tins until almost full
    • Bake for 15 minutes, or until a toothpick inserted in the center comes out clean
    • Allow muffins to cool for a few minutes
  • Directions for coating
    • Melt the butter
    • Place melted butter in a small bowl
    • Mix maple (or coconut) sugar and cinnamon in a separate small bowl
    • After poppers have cooled, dip them in the butter and roll them in the sugar mixture

• Vanilla Frosted Pumpkin Donuts @ wortheverychew.com
  • Ingredients for Donuts
    • 1 cup Pumpkin Puree at room temperature
    • 3 egg whites at room temperature
    • 2 tablespoons coconut oil melted
    • 4.5 scoop Vanilla Lean Body for Her Protein Powder
    • 1 teaspoon baking powder (I use grain free)
    • 1 tablespoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • Donut tin
  • Directions for Donuts
    • Preheat oven to 350 F
    • Grease muffin tin with some coconut oil
    • Combine pumpkin puree, egg whites and coconut oil together in one bowl
    • Combine protein powder, baking powder, cinnamon and nutmeg together in another bowl
    • Mix contents of both bowls together and mix well
    • Place batter into refrigerator for five minutes
    • Add a little batter to each muffin tin (9 donuts)
    • Bake for 8-9 minutes or until batter is cooked through
    • They will be done when you can insert a toothpick into a donut and have it come out clean
    • Allow to cool and then add some icing to each donut and add sprinkles if you like
  • Ingredients for Icing
    • 1 scoop Vanilla Lean Body for Her Protein Powder
    • 3 tablespoons coconut milk
  • Directions for Icing
    • Add coconut milk and protein powder and stir well
    • Place in refrigerator for 10 minutes before frosting donuts

• Vanilla Pumpkin Protein Cookies @ rippedrecipes.com (01/19)
  • Ingredients
    • 2 tablespoon Almond Butter
    • 1/2 cup Egg White
    • 1 tsp Pumpkin Pie Spice
    • 1/4 tsp Baking Soda
    • 1/2 cup Libby's 100% Pure Pumpkin
    • 2 tbsp Bob's Red Mill Organic High Fiber Coconut Flour
    • 1 tbsp Agave Nectar
    • 2 scoops Whey Protein Isolate - Creamy Vanilla
  • Directions
    • Mix all ingredients together
    • Line cookie sheet with parchment paper and place batter on top
    • Bake for about 15 minutes at 375 deg F
    • Cool and enjoy

• White Chocolate Pumpkin Protein Cookies @ bodybuilding.com (01/19)
  • Ingredients
    • 60 g vanilla whey protein powder
    • 1/4 cup coconut flour
    • 1/4 cup Pyure organic stevia blend
    • 1/2 tsp baking soda
    • 1 1/2 tsp pumpkin pie spice
    • 2/3 cup pumpkin, canned
    • 1/4 cup egg whites
    • 2 tbsp Smart Balance light buttery spread
    • 1 oz white chocolate chips
    • 1/2 tsp vanilla extract
    • 1/4 tsp maple syrup
    • 1/4 tsp salt
  • Instructions
    • Preheat oven to 350 degres F
    • Whisk together dry ingredients in a medium mixing bowl
    • Mix in wet ingredients until smooth
    • Stir in white chocolate chips
    • Lightly spray a full baking sheet with cooking spray, then drop batter by rounded
      tablespoons onto sheet
    • Bake for 20-25 minutes until golden brown underneath and cooked through
    • If you flatten the cookies when they come out, they will be chewier and less fluffy
    • Let cool 5-10 minutes
    • Store any leftovers in the fridge up to one week or the freezer up to one month

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Cookies, Tahini

• Big Sesame Tahini Cookies @ beamingbaker.com (06/19)

• Chocolate Chip Tahini Cookies @ thecastawaykitchen.com (06/19)

• Soft and Chewy Lemon Tahini Cookies @ carbmanager.com (06/19)
  • Ingredients
    • 10 ounce ground almonds
    • 1 egg
    • 1 tsp lemon juice
    • 1 tbsp maple flavored syrup by Lakanto
    • 1/3 cup erythritol
    • 1/4 cup tahini
    • 1/2 tsp baking soda
    • 1/2 tbsp lemon peel or zest, raw
    • 4 tsp sesame seeds, for topping
  • Instructions
    • Preheat the oven to 350 deg F
    • Line a baking sheet with parchment paper
    • Add everything except the sesame seeds into a food processor
    • Blend to form a tacky dough
    • Divide dough into 15 balls
    • Sprinkle the sesame seeds on the tops of each cookie
    • Flatten the cookies with your hands (to about half a centimeter thick)
    • Bake for 12-15 minutes until lightly brown
    • Cool the cookies on the baking sheet

• Tahini Cookies @ mysweetketo.com (06/19)

• Tahini Cookies @ thetoastedpinenut.com (06/19)
  • Ingredients
    • 1/2 cup tahini
    • 1/3 cup agave nectar
    • splash vanilla extract
    • 1 egg
    • 1 1/2 cup almond flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon sea salt
    • 1/4 cup sesame seeds
  • Instructions
    • Preheat oven to 350 deg F
    • Add the tahini, agave, vanilla, and egg to a food processor
    • Process until combined
    • Add the almond flour, baking soda, and sea salt
    • Process until combined, about 5 10 seconds
    • Scrape down the sides and process for another 3 5 seconds
    • Use an ice cream scooper to scoop large balls
    • Roll the balls in your hands to make them smooth and round
    • Spread the sesame seeds out on a plate in a single layer
    • Roll the cookie dough ball around the plate until it s completely covered with sesame seeds
    • Place it on a baking sheet lined with parchment paper
    • When you have about 6 on your sheet, use the palm of your hand to flatten them
    • Bake for 10 - 12 minutes until the edges are golden brown
    • Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack
  • Notes
    • These cookes are soft and chewy -- like the deep-fried sesame balls in a Chinese restaurant

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Cookies, TVP

• Baked Pumpkin Pie TVP @ ingredientsofafitchick.com (06/19)

• Chocolate TVP Cookies @ gourmandize.com (06/19)
  • Ingredients
    • 1/2 cup TVP
    • 1/4 cup almond flour
    • 1 scoop chocolate protein powder
    • baking soda & salt
    • 1/4 cup sugar free maple syrup
    • 1/4 cup unsweetened applesauce
  • Instructions
    • Preheat oven to 350 deg F
    • Mix all ingredients and drop equal size amounts on a cookie sheet
    • Bake for about 10 mins, until golden

• No Bake Cookies @ carascravings.com (06/19)
  • Ingredients
    • 1/4 cup natural creamy peanut butter
    • 2 tablespoons coconut oil
    • 1/4 cup unsweetened vanilla almond milk
    • 1/2 cup NuNaturals Stevia MoreFiber Blend + 1/8 teaspoon NuNaturals pure powdered stevia
      (equal to one cup of sugar)
    • 3 tablespoons all-natural, unsweetened cocoa powder
    • 1 tablespoon vanilla extract
    • 1/2 cup plain oats
    • 1/2 cup crisp rice cereal
    • 1/2 cup TVP (textured vegetable protein)
  • Instructions
    • Line a baking sheet with parchment paper
    • In a medium sized bowl, toss together the oats, crisp rice cereal, and TVP
    • In a small saucepan, combine the peanut butter, coconut oil, almond milk, and stevia
    • Heat over medium-high heat, stirring, until smooth, about 3-4 minutes
    • Remove from heat and stir in the cocoa powder and vanilla extract
    • Pour the peanut butter mixture over the oat mixture and stir to combine
    • Drop heaping tablespoonfuls onto the parchment-lined sheet, and slightly flatten them
    • Let cool until firm, about 1-2 hours
    • Store cookies in an air-tight container
  • Notes
    • 12 cookies/recipe
    • Each cookie has 90 calories, 4.5 carbs, and 4.0 grams protein

• TVP Chocolate Mint Cookies @ vegweb.com (06/19)

• TVP Honey Nuggets @ geniuskitchen.com (06/19)
  • Ingredients
    • 1/2 cup TBP granules
    • 1 tbsp honey
  • Instructions
    • Mix TVP and honey in a bowl; make sure it's well blended
    • Spread out on a non stick cookie sheet and bake 300 degrees for 6 minutes
    • Stir and bake another 1-2 minutes
    • Let cool and transfer to an air tight container
  • Notes
    • This makes a great high protein topping

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Cookies, Whey

• 30-Second Protein Cookies @ recipes.sparkpeople.com (01/19)
  • Ingredients
    • 4 tsp butter substitute
    • 2/3 cups (2 scoops) vanilla or chocolate whey protein powder
    • 8 tsp granular Splenda
    • About 3 tsp water, or as needed
  • Instructions
    • In a small microwaveable bowl, heat the butter in the microwave about 20 seconds or until melted
    • Stir in the whey powder and granular Splenda as well as you can; it will be very dry
    • Gradually add some water, about 1/8 tsp at a time
    • You want to form the mixture into a ball that isn't too sticky to handle
    • Keep the dough ball in the bowl, and microwave on HIGH 15-30 seconds or until the dough puffs up
    • Don't over cook it or it will come out very dry
    • In my microwave it takes about 15 seconds or so
    • Makes 4 cookies
  • Notes
    • If you microwave the cookie for about 15 seconds you'll get a more tender, chewy cookie,
      but it won't be very big
    • Microwaving it for closer to 30 seconds causes the dough to puff up almost twice as much,
      but the cookie will be dry and crumbly

• Almond Bliss Protein Cookies @ proteinpow.com (01/19)
  • Ingredients
    • 1/4 cup of vanilla or unflavored whey
    • 2 tbsps (15 g each) cashew nut butter or almond butter
    • 1 tbsp Sweet Freedom, agave, or honey
    • 1/8 cup almond milk
    • 1 tbsp coconut flour
    • 1/2 cup of ground almonds
    • 1 tbsp orange zest or orange essence (optional but delicious!)
  • Directions
    • Get a bowl out and chuck all the above ingredients in there
    • Feel free to also add any walnuts, chocolate chips, etc
    • Mix everything together until you get a soft cookie dough you can roll into balls with your hands
    • Place on a cookie tray and flatten each ball using your fingers, a fork, or a cookie stamp
    • Bake at 320 deg F for 6-10 minutes or until they re cooked through but aren t rock hard

• Cherry Protein Macaroons by Nutracelle @ youtube.com (01/19)
  • Ingredients
    • 1 1/2 Cup Unsweetened Shredded Coconut
    • 1/2 Cup Vanilla NutraLean
    • 1 Package Sugar-Free Cherry Jello
    • 1/2 Cup Egg Whites
  • Instructions
    • Preheat oven to 300 deg F
    • Mix dry ingredients together
    • Add the egg whites and mix well
    • Scoop onto a cookie sheet lined with parchment paper
    • Bake for 20 minutes
  • Cherry Protein Macaroons @ nutracelle.com (01/19)

• Double Chocolate Fudge Protein Cookies @ nutracelle.com (01/19)
  • Ingredients
    • 2/3 cup Chocolate Nutralean (whey protein)
    • 1/4 cup coconut flour
    • 2 cups granular stevia
    • 3/4 cups + 2 tbsp. cocoa powder
    • 1 tsp. salt
    • 1 tsp. baking powder
    • 1 tsp. baking soda
    • 1 tsp. vanilla extract
    • 4 large eggs
    • 1 cup plain Greek yogurt
  • Instructions
    • Mix dry ingredients together in a bowl
    • Mix wet ingredients together in a bowl
    • Mix together wet and dry ingredients
    • Spoon onto a cookie sheet lined with parchment paper
    • Cook for 10-12 minutes at 350 deg F

• High Protein Cookie Recipes @ trulyhuge.com (01/19)
  • Oatmeal Protein Cookie Recipe
    • Ingredients
      • 3/4 cup liquid egg whites (6 egg whites)
      • 2 scoops of whey protein (either vanilla or chocolate flavored)
      • 5 tbsp of oat flour
    • Instructions
      • Preheat oven to 350 degrees F
      • In a large bowl, mix all the ingredients together
      • If mixture is too thick add some water, but not too much
      • Use non-stick spray on the cookie sheet or baking pan
      • Drop tablespoon sized balls onto the cookie sheet or baking pan about 2" apart
      • Flatten the cookies slightly
      • Bake for about nine to ten minutes (until you will see a brown edge)
      • Let them cool off a few minutes before removing them with a spatula
      • You can eat them after they have cooled down, or when they are sill warm

• Homemade Frosted Cinnasticks @ nutraclle.com (01/19)
  • Stick Ingredients
    • 3 scoops of Vanilla Nutralean (vanilla whey)
    • 4 large eggs
    • 1/3 cup of coconut flour
    • 1 cup of unsweetened coconut milk (almond or soy will work)
    • 1/4 cup of coconut oil (melted and room temp)
    • 1 tsp baking soda
    • 1 tsp baking powder
  • Cinnamon Sugar Ingredients
    • 1 tbsp butter (melted)
    • 1 tbsp cinnamon
    • 2 tbsp baking stevia (Truvia)
  • Frosting Ingredients
    • 2 oz cream cheese
    • 1/2 cup whipping cream
    • Stevia drops to taste
  • Instructions for Sticks
    • Preheat your oven to 350 deg F
    • Whisk together your eggs, milk, and coconut oil
    • While stirring, add in Vanilla Nutralean, baking powder, baking soda, and cinnamon
    • Line a cookie sheet with parchment paper and pour the batter onto the parchment paper
    • Level the batter with your spatula and by gently dropping your baking pan on the counter
    • Bake at 350 for 12-13 minutes
  • Instructions for Cinnamon Sugar
    • Brush on melted butter
    • Sprinkle with cinnamon mixture
  • Instructions for Frosting
    • Whip cream
    • Add in cream cheese and stevia
    • Put mixture in a squeeze bottle or bag, and ice your cinnamon sticks
    • Cut into bars, and enjoy

• Peanut Butter Meringue Cookies @ muddymelissa.com (01/19)
  • Ingredients
    • 8 tbsp liquid egg whites (4 egg whites)
    • 1/2 tsp cream of tartar
    • 1 scoop peanut butter flavor whey protein powder
    • 2 packets Truvia/stevia
    • 1 tbsp flaxseed meal
    • 3 tbsp water
  • Instructions
    • Preheat oven to 300 deg F
    • In a bowl, whisk together the protein powder, stevia, flaxseed meal, and water
    • The mixture should be the consistency of pancake batter
    • If you do not have PB protein powder, you can substitute with vanilla protein powder,
      adding 1-2 tablespoons of PB2 powder or natural peanut butter. You may need to add more water to
      achieve the desired consistency (again, similar to pancake batter)
    • In a separate bowl, use an electric mixer to mix together the egg whites and cream of tartar
    • Beat on high speed until the egg whites begin to form stiff peaks
    • Gently use a spatula to fold the peanut butter mixture into the egg whites, ensuring not to
      over-mix the batter as it will deflate the meringue base
    • Drop by spoonfuls onto two prepared baking sheets
    • Bake at 300 deg F for 30 minutes, or until the edges of the cookies become golden-brown
    • Recipe creates approximately 2 dozen cookies
  • Double Chocolate Meringue Cookies
    • 8 tbsp liquid egg whites (4 egg whites)
    • 1/2 tsp cream of tartar
    • 1 scoop chocolate flavor whey protein powder
    • 2 tbsp cocoa powder
    • 2 packets Truvia/stevia
    • 1 tbsp flaxseed meal
    • 3 tbsp water

• Snickerdoodle Protein Cookies @ bodybuilding.com (01/19)
  • Ingredients
    • 80 g vanilla whey protein powder
    • 6 tbsp coconut flour
    • 1/4 cup Pyure organic stevia blend
    • 1/4 tsp baking soda
    • 4 tbsp cashew butter
    • 1/8 cup egg whites
    • 1 tbsp sugar-free maple syrup
    • 1/4 tsp vanilla extract
    • 2 tbsp water
    • 1/4 tsp butter extract
    • 1/4 tsp salt
  • Topping
    • 1/4 tsp Pyure organic stevia blend
    • 1/4 tsp cinnamon
  • Instructions
    • Preheat the oven to 350 degrees F
    • Whisk together the dry ingredients in a small mixing bowl
    • Mix in the wet ingredients and water until a thick dough is formed (You may need more
      or less water depending on protein powder used)
    • Lightly coat a baking sheet with cooking spray
    • Roll the dough into balls of a rounded tablespoon each, and place them on a baking
      sheet 2 inches apart
    • Use a fork to flatten the cookies in a crisscross pattern, then sprinkle them with
      sweetener and cinnamon
    • Bake for 6-8 minutes until the edges are firm but the center is still quite soft;
      cookies will set as they cool.
    • Enjoy your cookies immediately, or store them at room temperature in an airtight
      container for up to one week

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Churros

• Keto Churros @ gnom-gnom.com (11/21)
  • Ingredients
    • 64 g almond flour
    • 28 g coconut flour
    • 1 tablespoon psyllium husk ground
    • 1 teaspoon xanthan gum
    • 240 ml water
    • 57 g grass-fed butter
    • 2 tablespoons erythritol or xylitol*
    • 1/4 teaspoon kosher salt
    • 2 eggs lightly beaten
    • 1 teaspoon vanilla extract
    • 30 g mozzarella for extra crispness
    • coconut oil or lard for frying
  • Instructions

• Keto Churros @ momfoodie.com (11/21)
  • Ingredients
    • 3/4 cup almond flour
    • 1/2 cup coconut flour
    • 1/2 teaspoon xantham gum
    • Pinch of salt
    • 1 cup of water
    • 1 tablespoon coconut oil
    • 2 teaspoon stevia extract powder
    • 1/4 teaspoon cinnamon powder
    • 1 large egg
  • Optional Toppings
    • 1 tablespoon cinnamon
    • 2 teaspoon carb-free powdered sugar
    • sugar free chocolate syrup
  • Instructions
    • Preheat the oven to 350 def F
    • Line a baking sheet with parchment paper
    • In a medium bowl add all the dry ingredients, whisk and set aside
    • In a medium saucepan add water, stevia, cinnamon, and coconut oil
    • Bring to boil, let it rest for 3 minutes
    • Add the dry ingredients and stir with a rubber spatula
    • Add the egg and continue stirring until homogenous
    • Scoop dough into a piping bag fitted with a star piping tip
    • Pipe the dough directly onto the parchment paper on the baking sheet
    • Bake for 15 minutes or until edges starts to get golden
    • Broil on low for 3 minutes and remove from the oven
    • Serve warm
    • Top as desired

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Low Calorie Cookies

• Collections
  • 12 Indulgent Recipes for Low Calorie Cookies @ healthbeet.org (08/23)

  • 29 Low-Calorie Cookies Under 80 Calories @ allnutritious.com (08/23)

• Chocolate Cookies
  • 5 Calorie Chocolate Crunchies @ naughtyornicefood.wordpress.com (07/23)
    • Ingredients
      • 1/4 cup of cocoa powder (I use Wonderslim)
      • 3/4 cup of no calorie sweetener
      • 1/2 tsp baking soda
      • 1/2 tsp salt
      • 1/2 tsp instant coffee grounds
      • 1/2 tsp vanilla extract
      • 1/4 cup sugar free-no calorie chocolate flavored syrup (like Torani)
    • Instructions
      • Preheat oven to 350 degrees
      • In a medium mixing bowl, combine dry ingredients
      • Add in wet ingredients, adding more liquid as needed, until "batter" is uniform
      • It should be a runnier texture, and may seem more like brownie batter,
        instead of cookie dough
      • Line a baking sheet with parchment paper
      • Scoop 20 globs of the mixture onto the parchment paper
      • Allow to bake for about 5 minutes, until desired texture is evident
      • Let cool about 10 minutes
    • Notes
      • If you cannot find no calorie chocolate syrup, feel free to use whatever
        chocolate flavored liquids you have available
      • This will probably be salty due to the baking soda AND added salt

  • Low Calorie Cookies @ loseweightbyeating.com (08/23)
    • Ingredients for Double Chocolate Chip Cookies (34 calories/cookie)
      • 2/3 cup all-purpose flour (or Gluten Free Flour)
      • 1/4 cup unsweetened cocoa powder
      • 2/3 cup Zero Calorie All-Natural Brown Sugar
      • 1/2 teaspoon baking soda
      • 1/8 teaspoon salt
      • 1/4 cup unsweetened applesauce
      • 1 teaspoon vanilla extract
      • 2 tablespoons water
      • 1/2 cup semi sweet chocolate chips
      • 2 tablespoons course salt (optional)
    • Ingredients for Chocolate Chip Cookies (36 calories/cookie)
      • 1 cup all-purpose flour (or Gluten Free Flour)
      • 2/3 cup Zero Calorie All-Natural Brown Sugar
      • 1/2 teaspoon baking soda
      • 1/8 teaspoon salt
      • 1/4 cup unsweetened apple sauce
      • 1 teaspoon vanilla extract
      • 3 tablespoons water
      • 1/2 cup semi sweet chocolate chips
      • 2 tablespoons course salt optional
    • Instructions
      • Preheat oven to 325 degrees, and line a baking sheet with parchment paper
      • In a large bowl combine the flour, cocoa powder, sugar, baking soda and salt; mix well
      • In a separate bowl combine the apple sauce, vanilla extract and water; whisk together
      • Pour the wet ingredients into the dry ingredients and mix together until just combined
      • Add 1/2 of the chocolate chips and fold into the batter
      • Scoop out 16 cookie balls and place on the prepared baking sheet
      • Wet your hands a little and then press the cookies down a bit to form cookie rounds
      • Top with remaining chocolate chips and course salt
      • Bake for 7 minutes
      • Remove from the oven and let cool completely on the baking sheet
    • Notes
      • Applesauce can be replaced with pumpkin puree, or 2 tbsp coconut oil + 1 egg

  • The Ultimate Healthy Homemade Thin Mints @ amyshealthybaking.com (08/23)
    • Ingredients
      • 2/3 cup (80g) flour
      • 1/3 cup (27g) unsweetened cocoa powder
      • 1/4 tsp baking soda
      • 1/4 tsp salt
      • 2 tbsp (28g) unsalted butter, softened
      • 1/2 cup + 2 tbsp (120g) coconut sugar
      • 2 tbsp (30mL) unsweetened cashew milk
      • 1 tsp peppermint extract
      • 3/4 cup (168g) chopped chocolate (for coating)
    • Instructions
      • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt
      • Sift them at least once to ensure no clumps of flour or cocoa powder remain
      • In a large bowl, beat the softened butter and coconut sugar with an electric mixer
      • Beat in the milk and peppermint extract
      • Gradually beat in the flour mixture
      • Transfer the cookie dough to the center of a large sheet of plastic wrap
      • Using a spatula, shape the cookie dough into a 1/2"-tall rectangle
      • Top with another large sheet of plastic wrap
      • Fold up the excess plastic wrap, and chill the cookie dough for at least 3 hours.
      • Preheat the oven to 350 deg F
      • Line two large baking sheets with silicone baking mats or parchment paper
      • Leaving the cookie dough between the sheets of plastic wrap, roll it out to
        1/8" thick
      • Using a 1 1/2"-wide round cookie cutter, cut out circles of cookie dough,
        leaving as little unused dough as possible
      • Pull the unused dough away from the cut-out shapes, and transfer the cookie
        dough circles onto the prepared baking sheets
      • Gather the unused dough, squish it into a ball between your palms, and roll
        it out between the sheets of plastic wrap again
      • Continue to cut out circles until all of the dough has been used
      • Bake the cookies at 350 deg F for 13-16 minutes
      • Let them cool on the baking sheet for 10 minutes before transferring to a
        wire rack to cool completely

• Sugar Cookies
  • Low Calorie Orange Sugar Cookies @ healthbeet.org (08/23)

  • Soft Sugar Cookies @ thepounddropper.com (08/23)

  • Sugar Free, Low Calorie Sugar Cookies @ healthbeet.org (44 calories/cookie) (08/23)
    • Ingredients for cookies
      • 6 tablespoons light butter spread
      • 2 tablespoons monk sugar (or zero calorie sugar)
      • 1 teaspoon vanilla extract
      • 1 cup all purpose flour
      • 1/2 teaspoon baking powder
    • Ingredients for optional frosting
      • 1/3 cup Nonfat Plain Greek Yogurt
      • 3-4 tablespoons zero calorie powdered sweetener
    • Instructions
      • Combine butter, sugar, and vanilla extract in a small bowl, and stir till combined
      • Add flour and baking powder
      • Mix (with hands if necessary) to get all ingredients to blend
      • Roll dough on a counter (on parchment paper if it sticks)
      • Cut out 2-3 inch cookies
      • Bake at 350 for 7-9 minutes

  • The Ultimate Healthy Cut Out Sugar Cookies @ amyshealthybaking.com (08/23)

• Miscellaneous Cookies
  • Healthy Carrot Cake Thumbprint Cookies @ anyshealthybaking.com (08/23)

  • Pecan Pie Thumbprint Cookies @ amyshealthybaking.com (08/23)

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Miscellaneous

• How to Beat Egg Whites
  • How to Beat Egg Whites @ rachaelray.com (02/19)
    • Start with fresh eggs, at room temperature
    • Use perfectly clean, dried utensils -- whisk attachment for an electric mixer and a
      deep, non-plastic bowl
    • Start beating the whites at low speed until they are foamy
    • Add a pinch each of salt and cream of tartar at the foamy stage to speed up whipping and
      to help stabilize the whites
    • Move on to medium or even medium-high when beating your whites; do NOT beat on high
    • In soft peaks stage, you pull the whisk out of the whites and a peak forms and then
      flops over
    • If the recipe calls for sugar, slowly add at the soft peak stage
    • The stiff peaks stage occurs when the whites are smooth and glossy and the peaks stay
      straight up (and you can turn your bowl upside down)
    • Gently fold your whites into other ingredients
    • You ll know you have over-beaten your whites if the mixture starts to break down, if there
      is liquid weeping, and it looks grainy
    • To fold whipped egg whites into a base mixture, first stir in a small dollop of the egg
      whites into the base mixture; it will be lumpy
    • Then place the rest of the egg whites on top of the other mixture
    • Fold in by taking a rubber spatula and cutting down the middle of the mixture
    • Take the spatula and fold half of the egg whites on top of the other half of the egg whites
    • Turn the bowl a quarter turn and repeat
    • Continue this turn, cut and fold routine until combined and slightly lumpy

  • Beating Egg Whites @ craftybaking.com (02/19)
    • Beating egg whites should begin slowly at the beginning
    • The friction from the beating gently warms the whites, allowing its proteins to improve
      their elasticity so the they to take on air more easily and eventually gain more volume
    • Sugar interacts with the egg white proteins to help stabilize the whipped egg foam
    • In general, for each 1 large egg white, use 1/8 tsp cream of tartar, or 1/4 tsp freshly
      squeezed lemon juice or 1/4 tsp distilled white vinegar
    • Up to 1 tsp cream of tartar per 1 cup egg whites
    • Pasteurized egg whites NEED cream of tartar or lemon juice added;
      you will need double the amount
    • For 1 pasteurized egg white, use 1/4 teaspoon of cream of tartar
    • When whipping egg whites, use either a deep copper or stainless steel bowls with straight
      sides; it must be spotless and dry
    • A copper bowl reacts chemically with egg whites to form fluffy, high-rise whites
    • Grease or fat deflates egg whites
    • Never use aluminum which reacts with the egg whites causing them to turn slightly gray
    • Before starting, wipe the clean implements with lemon juice or white wine vinegar, rinse
      both in warm water, and then dry

  • Liquid Egg Whites @ cakecentral.com (02/19)

  • Will Carton Egg Whites Whip Up for Baking @ food52.com (02/19)

• Substitutions for Egg Yolks
  • Egg Yolks @ wikipedia.org (01/19)
    • Egg yolks add moisturizing fat and help to emulsify the batter
    • Egg yolks contain nearly half of the protein
    • Based on weight, an egg yolk contains about 9% lecithin
    • One egg yolk is approximately 1 tablespoon in volume
    • Replace ONLY the lecithin: 1/4 tsp liquid lecithin + 2 3/4 tsp water

  • Egg Substitutes @ healthline.com (01/19)
    • Replace 1 large egg yolk with 1 tbsp of soy lecithin granules

  • Egg Replacers @ vegweb.com (01/19)
    • 1 egg yolk = 1 1/2 tbsp lecithin granules + 2 tsp water (moisture and binding)

  • Baking Substitutions @ veganbaking.net (01/19)
    • 1 tsp liquid lecithin = 2 1/4 tsp lecithin granules (by weight)

• Cottage Cheese Recipes
  • Cottage Cheese Vanilla Frosting @ ingoodflavor.com (01/19)
    • Ingredients
      • 2 cups low-fat plain cottage cheese
      • 4 oz. Neufch tel cheese
      • 1/2 cup powdered sugar
      • 2 tsp. Stevia White Powder
      • 2 tsp. vanilla extract
      • 4 tsp. cornstarch
    • Instructions
      • If there are obvious pools of water in the cottage cheese, you may pour out the excess,
        but don't press to drain out liquid
      • Place cottage cheese into a blender and puree until at least 90% smooth
      • Add the remaining ingredients
      • Puree until smooth and creamy, stopping to scrape if needed
      • Frosting will be smooth and somewhat runny
      • Refrigerate in a shallow container for at least 1 hour to firm up, longer is better
      • Store refrigerated
      • Makes about 2 1/4 cups

  • Healthy Protein Chip Dip @ thatfitfam.com (01/19)
    • Ingredients
      • 2 1/2 cups low fat Cottage Cheese
      • 1 packet Laura Scudder's Green Onion Dip Mix
    • Instructions
      • Pour Cottage Cheese into a food processor and puree until smooth
      • Pour into a bowl
      • Add dip mix and stir until well mixed
      • Serve cold with chips
    • Notes
      • Dip mix is found in the chip aisle of almost every grocery store
      • Laura Scudder's Green Onion Dry Dip Mix @ target.com (0.5 oz; $0.89) (01/19)
      • Laura Scudder's Toasted Onion Dip Mix @ target.com (0.5 oz; $0.89) (01/19)

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Bonnie's Links
created by Bonnie Lee Hill,
bonniehill@verizon.net
last modified on May 1, 2024

URL: http://www.bonniehill.net/pages/lccookies.html