I love baking cookies. Mostly because it is the ONLY realm of science I can truly wrap my head around.
Having said that, these cookies were challenging! My mission: a higher protein, lower carb cookie recipe that didn’t have 8 million ingredients! My goal was 7-8. I’m going to go through this recipe but also through all the missteps I encountered in hopes that you can figure out how you’d like to approach this process in order to make different flavors!
First, we should go over my personal rules about cookies:
- I don’t make cookies except when I have a plan to share them with others.
- With the exception of my Christmas Eve party I don’t make big batches of cookies. That’s why any cookie recipes you see here on BF rarely yield more than a dozen cookies.
- I hold myself accountable to cookies! I eat them, I gotta report how many and when.
Ok, then. Snickerdoodles! I love them. Especially this time of year. I renamed them because I am vain but forgive me…my African-American soul did not like the sound of “Nikerdoodles.” Yeah, yeah…a new day and yadda, yadda. MOVING ON!
Here is the final recipe I came up with for these:
- 1 stick of low-cal butter substitute (I use Blue Bonnet Light – and yes, yes I know this is blasphemy to some of you. If you want to use butter it’s your choice but the calories will be significantly higher than the ones I quote below!)
- Either 1 c. of Splenda or whatever baking-appropriate sugar substitute you like, in an amount that measures to the equivalent of 1 c. of sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/4 c. sugar-free Brown Sugar Cinnamon syrup (or, in the absence of that, the same amount of sugar-free pancake syrup and a generous dash of cinnamon)
- 1 c. low-carb baking mix (Bob’s Red Mill makes a good one – check your grocery store’s organic or health food aisle!)
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. cream of tartar (if you’ve never used it before it’s in the spice aisle)
- 1 additional tsp. cinnamon
Preheat your oven to 400 degrees. This was the first discovery I made about these cookies. When I baked them at 350 they came out cakey, almost like a muffin top. They need higher heat!
In a bowl, mix together the butters and sugar substitute (and syrup if you are using it). It won’t “cream” like sugar does. In fact, it looks a bit like popcorn. Look:
After the butter and sugar substitute are well mixed, add in your egg, mixing well and, finally, the vanilla.
In a separate bowl, sift together your dry ingredients. Now you don’t HAVE to sift if you don’t want to but if you’ve ever used Atkins mix you know there are some pretty large grains in there (that’s what makes it low carb). If your batter is chunky, your cookie will look chunky. So sift!
Tip the wet ingredients into the dry and I’d suggest using a mixer. Again, whatever the consistency of the batter is, the cookies will be the same. My first few batches I mixed by hand and the cookies were “lumpy.”