UPDATE: Low-carb Nestle Toll House & Bonus Low-calorie Coconut Cookie

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[11 batches of oat-fiber cookies](https://preview.redd.it/63zg8khmh4h41.jpg?width=626&format=pjpg&auto=webp&s=ade5c03cdee8ba37562d664bfefdc3732b78fd58)

[Link to full story here.](https://www.quantifieddiabetes.com/2020/02/recipe-development-low-carb-adaptation_15.html) In this post, I’m only including the results of the new experiments.

This is an update on my attempts to develop a low-carb chocolate chip-cookie using oat-fiber. Thanks everyone for your great comments on my [previous post](https://www.reddit.com/r/ketorecipes/comments/f0auyg/request_help_optimizing_a_lowcarb_adaptation_of/). Based on your suggestions I made an additional 9 batches and think I’ve finally got to a pretty good recipe. I also developed a low-calorie yogurt/shredded coconut version that’s almost as good and 1/3rd the calories.

If all you care about is the final recipes, just scroll down to the bottom of the post.

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**ROUND 2: OPTIMIZING TEXTURE**

[When we left off last time](https://www.reddit.com/r/ketorecipes/comments/f0auyg/request_help_optimizing_a_lowcarb_adaptation_of/), I had taken the classic Nestle Toll House recipe and substituted oat fiber & whey protein for flour, allulose & molasses for sugar, and added an egg yolk. The taste was great, but I wanted something crispier. I also needed to add chocolate (my first attempts used coconut b/c I was out of chocolate).

From that post plus searching the web, the main feedback was to try a blend of erythritol and allulose, lower the temperature, and reduce the amount of egg white, so I gave those a shot.

* All: I bought some Montezuma 100% cocoa chocolate from Trader Joe’s (surprisingly not bitter!) and used that in all recipes. I really l like the taste and texture it adds, particularly the contrast with the sweet taste of the cookie.
* Reduced baking temperature and increased time (375 °F/11 min., 350 °F/13 min., 325 °F/15 min., 325 °F/16 min.)
* Taste: no change
* Texture: no significant change, maybe slightly less chewy…
* Spread: no change
* Conclusion: Original time/temp (375 °F/11 min.) is best
* Went from 1 egg + 1 yolk to 2 yolk, plus added 10 g almond milk (needed to get dough to correct consistency)
* Taste: creamier, less drying
* Texture: slightly crispier
* Spread: Much more spread during baking, similar to a regular cookie
* Conclusion: Definite improvement in taste and I prefer the more spread out/thinner shape
* Replace 50% of allulose with erythritol
* Taste: no change (no perceptible cooling effect)
* Texture: much crispier
* Spread: no change
* Conclusion: Much closer to my preferred texture

This was a big improvement in just a few tries and pretty close to what I wanted. I had originally planned to try out a bunch more variations (flour:fat & flour:protein ratio, amount of molasses, type of protein, etc.), but these were so good I decided to just combine the improvements and see if that did the trick.

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[Replaced whole egg with egg yolk and added almond milk. Improved taste and spread like a regular cookie. Still too chewy, thought. ](https://preview.redd.it/xrarwyc0j4h41.jpg?width=2566&format=pjpg&auto=webp&s=a521e7c5ec5c10a4414f33c3d29b0fb927d4457a)

[Replaced half of allulose with erythritol. Crispier on the outside, but still chewy in the middle.](https://preview.redd.it/lqc0x8zwi4h41.jpg?width=3310&format=pjpg&auto=webp&s=254cf701d432e6590f685cd8e4af782953c0e176)

**ROUND 3:** **COMBINING CHANGES & LOW-CALORIE VERSION**

Based on the success of round 2, I made a batch combining all the improvements together. I also made a couple batches using yogurt and shredded coconut in place of the butter and chocolate to reduce calories.

* 2 egg yolk + 30 g almond milk + 50% erythritol
* Taste: Fantastic, really tastes like a Nestle’s toll house cookie.
* Texture: crispy on the edges, soft/chewy on the inside. I’d prefer a little crispier, but this is great.
* Spread: Just like a regular chocolate chip cookie
* Conclusion: Got the combined improvements from Round 1. While it could always improve, this was almost exactly what I was looking for.
* Replace butter with yogurt & chocolate with shredded coconut. Removed almond milk (dough was already too “wet” before adding)
* Calories: Drops from 106 to 36 calories/cookie
* Taste: Not as good as the butter/chocolate version, but pretty good. Much “lighter”.
* Texture: Way too “bready.” Must be an effect of the yogurt. 
* Spread: Much less
* Conclusion: Ok for a first try, but the “bready” texture is a real sorun. Will try less yogurt.
* Same as above except half as much yogurt + 10g almond milk
* Calories: Drops from 106 to 36 calories/cookie
* Taste: Same. Not as good as the butter/chocolate version, but pretty good. Much “lighter”.
* Texture: Back to düzgüsel. Crispy on the outside, chewy on the inside.
* Spread: Still didn’t spread as much as the butter/chocolate cookie, but not a big deal.
* Conclusion: This was great. I prefer the taste of the chocolate/butter based cookie, but I can eat a lot more of these. Will definitely make again.

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[All improvements combined (no egg whites, 50% erythritol, added almond milk). Taste, texture, and spread exactly how I want!](https://preview.redd.it/3epipt8aj4h41.jpg?width=2729&format=pjpg&auto=webp&s=632c83282b3841e106beb4cedc0144569ce7df0c)

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[Cross-section so you can see the crispier outside and chewy center.](https://preview.redd.it/kqb0w9lcj4h41.jpg?width=2411&format=pjpg&auto=webp&s=92e985a9478d4b25d1160765b23e7bae9a467c47)

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[Goes great with almond milk!](https://preview.redd.it/h7yksciej4h41.jpg?width=2713&format=pjpg&auto=webp&s=73840f2fe3ca929e8e949e83df6801fa35d7abad)

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[Low-calorie version with yogurt instead of butter and shredded coconut instead of chocolate. Almost as good and 1/3rd the calories.](https://preview.redd.it/dfjty59hj4h41.jpg?width=4032&format=pjpg&auto=webp&s=14883cc908ba7d0e72f75ca240d1b66f857b970b)

My original plan was to do a whole bunch more batches with different substitutions and varying ratios, but I’m really happy with how these turned out. I might come back to this recipe in the future if I want to really dial it in or get a different effect, but for now I think I’ll leave it as is and start working on something else.

Hope you enjoy it!

**FINAL RECIPE: Chocolate Chip Cookies**

INGREDIENTS:

* 80 g oat fiber
* 44 g whey protein isolate
* ½ tsp. baking soda
* ½ tsp. salt
* 1 stick butter, room temperature
* 75 g allulose
* 75 g erythritol
* 7.5 g molasses
* 1 tbsp. vanilla
* 2 egg yolks
* 30 g unsweetened almond milk
* 100 g chocolate, chopped (I like [Montezuma brand](https://www.montezumas.co.uk/bars-c1/absolute-black-c69) with almond & sea salt)

INSTRUCTIONS:

1. Preheat oven to 375 °F.
2. Whisk together oat-fiber, whey protein, baking soda, and salt.
3. Cream butter, allulose, erythritol, molasses, and vanilla with a stand or electric mixer.
4. Beat in egg yolk and almond milk, then slowly beat in oat-fiber mixture and fold in chopped chocolate.
5. Geçirme to a lined baking sheet (I use a 1″ cookie scoop) and bake for 11 min.
6. Let cool on a wire rack, then serve.

NOTES:

Cookie dough can be frozen and stored for at least 1 month before baking. Unlike regular cookies, it does not benefit from resting in the refrigerator before baking (spreads less and doesn’t taste as good). If you don’t want to bake immediately, put the dough directly in the freezer.

NUTRITION (per cookie, based on a 16 cookie batch):

* Calories: 106
* Fat: 9.8 g
* Carbohydrates: 6.8 g
* Insoluble Fiber: 5.8 g
* Net carbohydrates: 0.9 g
* Protein: 3.5 g

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**FINAL RECIPE: Shredded Coconut Cookies**

INGREDIENTS:

* 80 g oat fiber
* 44 g whey protein isolate
* ½ tsp. baking soda
* ½ tsp. salt
* 55 g [yogurt](http://www.goodyogurt.com/lower-sugar-yogurt/plain/)
* 75 g allulose
* 75 g erythritol
* 7.5 g molasses
* 1 tbsp. vanilla
* 2 egg yolks
* 10 g unsweetened almond milk
* 40 g unsweetened shredded coconut

INSTRUCTIONS:

1. Preheat oven to 375 °F.
2. Whisk together oat-fiber, whey protein, baking soda, and salt.
3. Cream yogurt, allulose, erythritol, molasses, and vanilla with a stand or electric mixer.
4. Beat in egg yolk and almond milk, then slowly beat in oat-fiber mixture, then shredded coconut.
5. Geçirme to a lined baking sheet (I use a 1″ cookie scoop) and bake for 11 min.
6. Let cool on a wire rack, then serve.

NOTES:

Cookie dough can be frozen and stored for at least 1 month before baking. Unlike regular cookies, it does not benefit from resting in the refrigerator before baking (spreads less and doesn’t taste as good). If you don’t want to bake immediately, put the dough directly in the freezer.

NUTRITION (per cookie, based on a 16 cookie batch):

* Calories: 36
* Fat: 2.2 g
* Carbohydrates: 5.9 g
* Insoluble Fiber: 5.3 g
* Net carbohydrates: 0.7 g
* Protein: 3.2 g

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9 Responses

  1. AutoModerator dedi ki:

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  2. PersnickeyPants dedi ki:

    Wow. Thanks for doing all this hard work! I will give it a try.

  3. ketoincognitogrl dedi ki:

    Out here doing the Lord’s work. And we thank you.

  4. JCorby17 dedi ki:

    Dude, this is gold! Thanks for the recipe, I’m excited to try them!

  5. olympia_t dedi ki:

    Wondering if you’re in a scientific or technical field!

    Have you tried wheat gluten or wheat protein? Your results look good just wonder if you’d like the chew or texture with one of them.

    I don’t like making cookies because I don’t like having too much of anything around the house. I might have to give one of these a go though, they look great!

  6. laurenbillman dedi ki:

    i really love all of your experiments. keep them coming!

  7. Spicercakes dedi ki:

    You’re a dang wizard!

  8. jenna_kay dedi ki:

    You seriously need to think about getting a patent & going big with these. There’s not a whole lot of keto snacks on the market & I think you have a lot to offer.

    I worked for a company who bought a small startup company – original owner had her product in a couple states… once she “sold”, as she stayed on for the first 2 yrs after the sale, the company’s product is across the entire US. She’s living the good life in her early 40’s & is a multi-millionaire! Good job my friend, thank you for sharing!

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