Dr. Cremers's Favorite Cookie

Below is my favorite cookie! I love these cookies. 

They are not exactly low carb, but after 12 hrs of fasting and just drinking Almond Milk all day, these really hit the spot. 

I would love to find a version I can make at home, but have not found one yet. 

Here are the closest recipes I have tried that I have liked. The balance is not eating too many oats as those have carbs, nor honey. Stevia is lovely but most of these cookies do not use stevia (likely as the aftertaste can be unpleasant). If you have a favorite low carb cookie, let me know. 

1. These we loved: https://www.kitchentreaty.com/soft-baked-almond-flour-chocolate-chip-cookies/

YIELD: ABOUT 16 COOKIES

SOFT-BAKED ALMOND FLOUR CHOCOLATE CHIP COOKIES

PREP: 10 MINUTES

 

COOK: 9 MINUTES

 

TOTAL: 19 MINUTES

These bendy melt-in-your-mouth gems are an incredible gluten-free, dairy-free, and low-carb alternative to traditional chocolate chip cookies.

INGREDIENTS:

• 2 tablespoons solid coconut oil
• 3 tablespoons pure maple syrup
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups almond flour or almond meal (I have used both with success)
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine-grain sea salt
• 1/2 cup mini semi-sweet chocolate chips + more for topping if desired (we like Enjoy Life dairy-free chocolate chips)

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.
2. Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.
3. In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.
4. Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
5. Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
6. Cookies keep well in an airtight container at room temperature for 4-5 days.

NUTRITION INFORMATION

 

Yield: About 16 cookies, Serving Size: 1 cookie

2. I have not tried these but want to:

https://www.mollys-best.com/blog/chocolate-chip-cookies

molly's best

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Chocolate Chunk Cookies

Warm chocolate chip cookies are one of my favorite things in this world so I am always trying out new recipes to make them a bit healthier but just as delicious. This one uses no refined sugar and ghee in place of butter. As I’m not vegan, I lean towards gluten free recipes rather than GF + vegan recipes as those those tend to use more sugar. These are super soft and rich, let me know what you think!

INGREDIENTS:

• 3 tablespoons coconut flour

• 2 eggs
• 1/4 cup ghee
• 1 cup almond or peanut butter, creamy
• 1/2 cup coconut sugar
• 1/2 teaspoon baking powder
• 1/2 cup dark chocolate chips (I broke up a dark chocolate bar for bigger chocolate chunks)
• Dash of sea salt

DIRECTIONS:

1. Preheat oven to 350 degrees and line baking tray with greased parchment paper
2. Combine all ingredients except chocolate chips in a medium mixing bowl
3. Mix with Kitchen Aid to make sure everything is evenly combined together
4. Fold in chocolate chips and mix
5. Form into 9-12 cookies and line baking tray, about 2 tablespoons per cookie
6. Baking for 8-12 minutes, I wanted mine to be soft so I did 10 minutes total. Let cool for a few minutes and enjoy!

molly's best

HOMEBLOGMEET MOLLYCOACHINGCONTACTPRESS

Healthy, Gluten-Free Oatmeal Chocolate Chip Cookies

I have a soft spot for warm chocolate chip cookies so I am always experimenting ways to make them a bit healthier! These are made with almond flour and oats making them refined flour free and they are lower in sugar. I used coconut sugar which has a lower glycemic index in place of refined cane sugar. They definitely hit the spot!

Ingredients:

• 3/4 cup almond flour (can also use oat flour)
• 3/4 cup quick oats
• 3/4 teaspoon baking soda
• 1 teaspoon cinnamon
• Pinch of salt
• 1 and 1/2 teaspoons vanilla extract
• 1 large egg
• 4 tablespoons coconut sugar
• 1/2 cup coconut oil
• 1/2 cup dark chocolate chips

1. Preheat oven to 350 and line a baking pan with parchment paper
2. Mix together all ingredients in a bowl. Melting the coconut oil makes it easier to stir
3. Spoon out about 9 small cookies onto the baking sheet
4. Bake for 8-10 minutes. They should be slightly browned on the edges and gooey in the middle

I would try to change the sugar below for Stevia but that might not work: will let you know how it turns out:

mygluten-freekitchen.com

mygluten-freekitchen.com

The Best Chewy Gluten-free Chocolate Chip Cookies

 · 311 reviews · 27 minutes · Vegetarian Gluten free · Makes 20 cookies · Plan ahead so the dough can chill prior to baking for the best gluten-free chocolate chip cookies!

My Gluten-free Kitchen

11 ingredients

Refrigerated

• 2 Egg yolks

Baking & Spices

• 2 1/4 cups All-purpose gluten-free flour, good
• 1 tsp Baking soda
• 1 cup Brown sugar, packed
• 1 tsp Salt
• 2 cups Semi-sweet chocolate chips
• 1/2 cup Sugar
• 1 1/2 tsp Vanilla extract
• 1/2 tsp Xanthan gum

Dairy

• 3/4 cups Butter, unsalted
• 2 oz Cream cheese

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33 comments

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Low Carb Recipes for Kids and Adults

Here are some recipes I hope to try this weekend.
I am not into a high fat diet at all, but my kids love waffles, so I made this last year & they loved it.



WAFFLES

1/2 package cream cheese:
40 g fat/6 (2 triangles of waffle per serving)= 6.66g
8g protein/6= 1.33g
4g carb/6= 0.66

3 jumbo eggs:
18g fat/6= 3g
24g protein/6= 4g

Gelatin (I used 3 scoops today):
25.5g protein/6= 4.25g

Honey:
2 tsp = 11.4 carbs/6= 1.9 carbs

Totals in 2 triangles of waffles:
Fat= 9.66g
Protein = 9.58g
Carbs= 2.56g


I just used an immersion blender to mix it all together and then cooked it. A friend has added chopped up sausage too sometimes.


I might also try this one:

http://www.tryketowith.me/2015/08/01/the-only-keto-pancakewaffle-recipe-i-need/
The Only Keto Pancake/Waffle Recipe I Need

August 1, 2015KetoGirl336 comments

So for a while now there’s been variations on the same keto pancake recipe floating around on the internet. I think the first place I saw some version of the “cream cheese and egg” pancake was on Melissa Sevigny’s lovely recipe blog, I Breathe I’m Hungry. And there’s a reason the recipe has so many fans: it’s simple, it’s quick, and it’s tasty.

But…it isn’t quite pancakes. It’s pancake-like, certainly. But for me, they always came out flat like crepes and tasting just a little too much like eggs to really be a replica of the fluffy breakfast pastry I remembered from my pre-keto days.

Still, the recipe was a good starting point. With a little tweaking and a couple additions, I was able to come up with something just a little closer to the real thing.

Oh, and the best part? It’s still a pretty simple recipe, and it’s still pretty quick to make. Just like the recipe you’re used to, you just throw everything in a blender, and two minutes later your batter is ready to go. Only now the result is a lot more pancake-like: golden brown, fluffy, and slightly sweet.

The other best part? It’s a flexible recipe! Add a splash of melted butter to the batter, and you can make yourself some pretty kickass keto waffles too. Add in blueberries (I heat mine with a little bit of Swerve first) and you can have blueberry pancakes. And I’m not a fan of chocolate for breakfast, but I don’t see why you couldn’t toss in a few low carb chocolate chips if that’s your thing.

Fluffy Keto Pancake/Waffle Recipe

Created by KetoGirl on August 1, 2015

This keto-friendly batter works great for either pancakes or waffles, producing an end product that is delicious, fluffy, and disturbingly similar to the real thing. Per serving (pancakes): 200kcal, 15g fat, 9g protein, 5g total carbs – 3g fiber = 2g net carbs. Share this:Share

• Prep Time: 10m
 
• Cook Time: 15m
 
• Total Time: 25m

• Serves: 4
 
• Yield: 8-10 pancakes/waffles

Ingredients

Batter:

• 4 ounces cream cheese, softened
• 4 eggs
• 2 teaspoons vanilla extract, or sugar free vanilla syrup
• 1 tablespoon sugar substitute, or more to taste
• 4 tablespoons coconut flour
• 1 1/2 teaspoons baking powder
• 1 dash cinnamon (optional)
• 1/2 teaspoon maple extract (optional)
• almond milk or half and half as needed

For pancakes only:

• 1/2 teaspoon additional baking powder

For waffles only:

• 1 tablespoon melted butter (optional, but recommended)

Instructions

1. Combine cream cheese, eggs, vanilla, sugar substitute, maple extract, and cinnamon with a blender or mixer. Add melted butter to waffle batter if desired.
2. Add baking powder and coconut flour, blending again until well combined.
3. NOTE: The matter may thicken if left to sit for more than a few minutes. If this happens, just add a splash of almond milk, cream, or half and half to thin it again.

For Pancakes:

1. Using an electric griddle set to 300F or a greased pan over medium heat, pour batter to form circles between 4 and 6 inches in diameter.
2. Flip pancakes when the edges begin to harden and the surface begins to bubble. Cook on the other side 2-3 minutes, or until golden brown.

For Waffles:

1. Add batter to preheated waffle iron. Cook for 5-7 minutes, or until golden brown.
2. Serve with butter, sugar free syrup, and/or fruit/jam.

Source: TryKetoWith.Me

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I usually get about 4 servings from the recipe as written above, but it scales up or down very well as long as you maintain the ratios. Don’t be afraid to make some extras though; the keto pancakes and waffles from this recipe aren’t limited to breakfast. My personal recommendation? Toast up a pair of the waffles and make yourself a sandwich:

Updates/FAQ:

Wow! This recipe took off way more than I ever expected. It was one of the main motivations for starting this website way back when, since it was one of the first recipes I developed that made me feel like I needed to share it with others. Since then I’ve seen it be stolen/reposted by others without credit which is frustrating, but that’s outweighed by the happiness I get from reading your positive comments and feedback on it! Here are some answers to frequently asked questions about my keto pancake/waffle recipe:

• Can I use almond flour instead of coconut flour? Almond flour is not a direct substitute for coconut flour in any recipe, and the same is true for this low carb pancake recipe. Almond flour will not result in the same fluffiness or texture. Some commenters have reported that flax meal is a better substitute.
• Can I freeze/reheat them? Yes! I would recommend reheating frozen waffles in the toaster or oven and pancakes in the microwave.
• Can I use different flavoring/extracts? Absolutely! Lately, I’m a fan of making these with vanilla butternut extract. It makes them taste like diner pancakes.
• Can I make them without sweetener? The sweetener is mainly for taste. If you want a savory version (for a sandwich, etc.) feel free to leave it out.
• Can I make the batter ahead of time? I wouldn’t recommend it. The coconut flour will cause the batter to thicken too much, and the baking powder will lose much of its rising effect.
• Can I mix the batter by hand? Sure! It just takes a bit more time and effort, so I prefer to make it in a magic bullet style blender.

Other tips:

• If you like your waffles crispy, spray the iron with coconut oil or another cooking spray before each waffle.
• The extra almond milk/half&half is only needed if your batter is too thick, which can happen if you let it sit for too long or with certain brands of coconut flour that are a bit more absorbent than others.
• Make sure your cream cheese is fully softened in order to get a smooth batter.
• For a protein boost, swap out half of the coconut flour for WakeShake or another protein powder. You can get WakeShake for 10% off when you go here and use the code TKW10.