Hi All,
I have to admit I am a horrible cook... before LC I was a terrible cook and now too. Not so much horrible as lazy, I hate to grocery shop, burn everything... you get the idea.

However last night I decided I wanted some lc chocolate chip cookies. I set dd up with a bowl of water, spoon and her own "ingredients", and set to making some for myself.

Now I just took the traditional cookie recipe and substituted lc chocolate bar "chipped", almond flour, and splenda (white and brown). They came out really good tasting... certainly the texture was not the same but I did not mind... so question is can you just do that with all regular recipes... why do other things need to be added in? For example, the recipe on this site calls for oat flour and vital wheat gluten. What benefit does this add?

Uneducated cook,
Heidi

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Heidi
171/163/150

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The oat flour, although not truly low carb (it's certainly better than wheat flour), probably gives it a texture more like a traditional cookie. Perhaps the same is true for vital wheat gluten.

Those two ingredients would also result in a cookie that is lower in fat and calories. The VWG would make it higher in protein and the oat flour would make it higher in carbs.

Low carbers often find they have to be more moderate with fat and calories when they are close to their goal weight.

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

Hi there,

Here's a good versitile cookie recipe: http://www.lowcarbeating.com/article...s%20and%20Tips

Also, on my personal site, I have a list of subs. HTH

Have fun cooking! Don't be afraid to experiment, some of the neatest creations are just from throwing a bit of this and that together