I adapted Henry's cracker recipe, and made some really good crispy cookies. No one would ever suspect that there is cheese in the cookie!

1/2 pound shredded cheese (I used the Fiesta blend from WalMart)
1 stick of butter
1 cup Wheat protein isolate (Arise 8000)
1/2 cup almond meal (or any other nut meal)
1/2 t salt
2 cup equivalent of sweetener. I used liquid Splenda to keep the carb count down, but you could probably use any artificial sweetener you like.
2 or 3 Tbs ground ginger - maybe even more.
1/8 - 1/4 tsp ground nutmeg & ground cloves
You could also use lemon extract and some lemon zest, or any other strong flavoring you prefer. Experiment!

Cream the cheese and butter on medium speed until blended, usually about 3-4 minutes. Add the rest of the ingredients and mix until well blended. Form the dough into the shape of a log. Mine was about 12-14 inches long. Wrap the log in wax paper and chill a couple of hours, or overnight. Using a sharp knife, cut the log into slices about the thickness of a dime and place the circles on a parchment paper or sil pat lined, or non-stick baking sheet, leaving a little room between cookies. Bake in a preheated 375 degree oven for 10-15 minutes, until golden brown around the edges. Watch the cookies at 10 minutes. All ovens vary, and mine cooked these nicely at between 10 and 12 minutes.

I used what I thought was a lot of ginger, and I could taste it in the raw dough, smell it as they cooked, but they did not have that nice strong ginger taste. You could add more ground ginger, or maybe even some grated fresh ginger. These are terribly addictive! Your carb count is from the cheese, a tad from the WPI, and whatever sweetener if it's not zero carb.

I plan to make more, and adapt the recipe with other flavorings. Maybe even chocolate.....
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Nita

This looks good Nita. You might want to try adding some ginger flavor concentrate to increase the ginger flavor. The concentrates tend to be acia gum based rather than alcohol based and hold up to baking real well.

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Henry

I made another batch using Smart Balance shortening (no transfat!) and lemon juice, lemon zest and lemon extract, but they aren't lemony enough, so next time I'll use more extract, or maybe some lemon jello powder or lemon KoolAid powder, or lemonade mix, like Crystal Light. Actually, next time I plan to make coconut, using coconut extract, coconut flour, and coconut. I think it will turn out like a macaroon. And I'm going to stick with the butter, it makes a much more luscious cookie.

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Nita

OK, I made some coconut cookies. Used 1 1/2 tsp coconut extract and 1/2 cup of coconut. They aren't bad at all. I still think these cookies need more intense flavoring, so next time I'll add more extract. And I did put in a little vanilla, for some oomph. Now if I can just keep my hands out of the cookie jar......

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Nita