Cookies

Tonight I made some great cookies, coconut and macadamia nut with chocolate ganache icing. I've been experimenting with recipes, and have found that adding marscapone or cream cheese gives them a lighter and chewier texture. I've tried all sorts of combos of "low carb bake mix", soy protein isolate (vanilla flavor) and almond flour...almost always having to add additional baking powder (for "poof") and a bit of xanthum gum to bind. Tonite's recipe used half bake mix, half spi, chopped macadamias, additional baking powder, splenda and some grated unsweetened coconut for the dry ingredients...and eggs, butter, marscapone, and a little sugar-free davinci's syrup in caramel flavor for liquids. The result was a light and moist cookie with a good level of sweetness and nut flavor that I dipped in melted dove sugar free chocolate and additional chopped nuts. Low carb baking is tricky, but very "do-able"...it just requires experimentation and patience, as well as research into your alternative ingredients and their role in the food chemistry. For some good basic recipes to work with, try starting with an easy one from a good low-carb cookbook, then alter it batch by batch to your taste.