Fat To Skinny
Recipe Exchange => Desserts and Sweets => Topic started by: umpa on April 19, 2010, 05:01:49 PM
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Snicker doodles Cookies( Umpadoodles)
Preheat oven to 350.
Ingredients
1 cup xylitol + 3 tablespoons for topping
½ cup soft butter
2 eggs
1 ¼ cups soy flour
1 ½ cups almond flour
2 teaspoons cream of tartar
2 teaspoons baking powder
¼ teaspoon salt
3 teaspoons cinnamon
In first bowl. Mix 1 cup xylitol, 1/2 cup soft butter, and 2 eggs.
In a separate bowl mix 1 1/4 cup soy flour, 1 ½ cups almond flour,2 teaspoons cream of tartar, 2 teaspoons of baking powder, and ¼ teaspoon salt. Once mixed add to butter mixture in first bowl. Mix well until dough consistency is reached.
Chill dough and a cookie sheet in fridge for 45 minutes.
In a bowl mix 3 tablespoons of xylitol with 3 teaspoons of cinnamon.
Take cookie dough and make 1 inch balls. Roll them in the cinnamon mixture and put on chilled cookie sheet 1 ½ inches apart. (leave room because they spread)
Bake for 13 minutes .Cool on racks. Makes 37 cookies.
*Carb count is 1.08 carbs per cookie*
This was an idea sent to me by Sherripie!
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Ok two questions. 1.) Why the 2 different flours and 2.) Can I use Splenda?
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Because i ran out of soy flour and was too lazy to go to the store! ;D All kidding aside,I always almond ,hazelnut or flaxseed flours when I can because they are lowest in carbs.You can always subsitute splenda but splenda has 1 carb per package, so when you are using one cup it adds up.(watch your blood sugar with splenda beebs you may need insulin)The goal is to keep the count as low as possible, *BUT my recipes are my suggestions you can change them to suit your taste.
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What about sweet N low? Can I use that? So I can use all almond flour then?
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Does sweet and low effect your blood sugar?
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Nope, splenda doesnt seem to either. Less carbs is better tho.
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I get this funny aftertaste with sweet and low. I use it when we travel if its all thats available in restraunts.I think taste wise Splenda would be better for baking.I used soy flour in this recipe so that the cookies would rise,sometimes almond flour is too dense.Thats why I also added the cream of tartar and baking powder, for the rise.Sherripie said these cookies should be soft and chewy, not crisp.I have never made snickerdoodles before, but i gotta tell ya beebs Sherripie is right they are very good, and very filling!You can try the almond flour by itself, it may work.If you do let me know the result.Almond flour is lower in carbs than soy flour.
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Snickerdoodles should be soft, but I dont really care to be honest. Cookies are cookies and as long as they taste good I dont care if they're hard.
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OMG I am SO EXCITED! Thank you, Thank you, Thank you! I am going to make them tomorrow.
Wait until my guys try them, they will think I have cracked and brought sugar back in the house.
Thanks Sherri!
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Umpadoodles are the BOMB! I used almond meal and splenda and they stayed soft. w00t!
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cant believe i missed this recipe before :o
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They are wonderful! The kids are gonna love them.TheSugar Blossoms( sugar cookies) are really good too! :)
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Is almond meal the same has almond flour? :)
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Yes.Almond meal/flour are the same as well as flaxmeal/flour. ;)
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I made these and they were delicious! Great recipe!
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these are my favorite cookies... I really need to find time to make these recipes...
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these are my favorite cookies... I really need to find time to make these recipes...
They are good and pretty easy Alex!
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I was surprised at how good this are, thank you!
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Welcome to the Fat to Skinny forum family Camoss. You will find many good recipes here and find the members to be very helpful. Good luck with your journey to the new you!
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Thank you Camoss! there are some great recipes here.My name is umpa ,I am dougs wife .If I can help you please ask.I have a column on the homepage called ask umpa where I can convert your favorite recipes to Fat to skinny friendly. ;) If you love sweets check out The Bakery Book. :)
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Welcome to the family Camoss, what part of the world are you in?
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Oh boy these are my favorite cookie ever! Mom and I made them when I was a little girl. Can't wait to try them!
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Good to hear from you Izzet. I bet you'll be happy when your Valentine's Day workload is done!
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I wish that were the end of it lol But next comes Easter, and all the minor seasons then Mother's day. After that it's pretty quiet so I just need to get through until May then a few months to chill before it starts all over again. lol Thank you for your thoughts and support. ;)
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Baking these now ... haven't tried one yet.
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Should these be refrigerated or frozen?
The reason I ask is because they're awfully soft and I was thinking about taking them on my cabin trip tomorrow. Thing is, we have a 40+ ride on an extremely rough gravel road and I just don't know how well they'll hold up.
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They will firm up in the fridge.You can freeze them for your trip rena.Have a great time!
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This was a recipe i did for Sherripie when she first started FTS.Time flies! :D
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It seems no matter what I cook I always have to cook it longer than your recipe calls for so I wonder if there is something wrong with my oven. I took them out after 13 min and they still seemed doughy my husband said so I stuck them back in for about 5-10 minutes (big mistake) and burned the bottom rack cookies. lol Probably 5 minutes would have been fine.
BTW I used all NOW almond flour instead of adding soy and they smelled and taste great otherwise. ;D Yummy! My hubby got the burnt cookies because he told me to put them back. lol I kept the pretty top rack cookies.
I'm assuming from the rest of the posts that they need to be stored in the frig or freezer? I have memories of beanit butter cookies being kept in the frig. lol Oh and one more thing...they were so sticky even after 45 min in the frig...I tried putting Pam on my hands but still they stuck really bad. lol Any tips for next time?
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Everybody's ovens are different.Some gas some electric so I don't think there is anything wrong with your oven.My rule for cookies is when they are firm and dry take them out.They firm up once they have cooled and spend some time in the fridge,before that they can be crumbly.I store my cookies in freezer and they never really freeze.I originally did this recipe for sherripie when she first started because it was the one thing she could not give up! i make them with almond flour too.I have found with soy flour sometimes I get a bitter aftertaste.I do however use soy for my scones, i have tried to replace it with almond but you don't get the denseness of a scone.Scones would be great for you to take to work Izzet. ;)
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Thanks for the tip and I'll look into the scones! After they cooled completely the cookies were actually a little crisp w/out the frig which surprised me so I have it in tupperware right now and they seem to be doing fine. I guess they would travel better being put into the freezer first like one of the other members did. I'm happy with them and so delicious. Closest thing to my mom's recipe I've had. Loved making them with my mom as a girl....I think I said that in the forum before. lol Ahhhh memories.....
Thanks Umpa!
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Has anyone tried these with flaxmeal instead of almond flour?
I have golden flaxmeal and wonder if that would be yucky.
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I haven't :)
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I was wondering the same Rena. Will you let us know if you try it? :)
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Will do!
We might have to change the name though -- FLAXADOODLES sounds a bit funny, but I like it. :D :D
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:D :D :D
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Well I am gonna try these again my first try didnt come out and I dont know why . But I will not be making flaxadoodles I will be making them with almond flour ;D
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Remember after they cool fridge.They firm up in fridge ;)
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Bag of soy flour on the way from Netrition.com. I added it to my order specifically for this recipe. Can't wait to give it a try!
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Follow directions in recipe.Low carb cookies have to come back in fridge to firm up.i did this recipe for sherripie.Everyone loves it. :)
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Umpa, do you think we could replace part (half?) of the soy flour in this recipe with oat fiber? I'm having a dinner party and would fix these for dessert.
Chicken breasts, caulimash, green beans (if I can find em without spots), biscuits (or a salad), and umpadoodles for dessert.
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I haven't used the Oat Fiber yet so I have no experience to give you info.i am using it today.I don't like to experiment on desserts for dinner parties ,people love dessert!How about the Peanut butter and jelly cake or the coconut cake?Carrot cake is really good too, a favorite at my house when we have guests. ;)
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i made these today for a get together i had to go to with friends and they were a hit! they were all gone by the time i went to go back for seconds! ) probably a blessing in disguise for me ha ha~ i will be making these again
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When Sherripie started the Fat to Skinny this was the one cookie she could not give up. I did this recipe for her :)
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Just made a batch of the 'umpadoodles' cos just felt the need for a bikkie (biscuit). Actually a half batch cos there's just me - don't want to be a guts ;D Made a minor boo boo in that my maths was out when halving the soy flour and added approx 12g (how exact is that?) extra which might explain why they didn't want to spread. Halfway through the cooking process I noticed they were still balls and weren't budging so I opened the oven and flattened them all slightly with a wooden spoon. Also had to add an extra 5 mins as they were still very soft on top.
They smell great and the little broken bit tasted great too. From the forum I've gathered they are to be soft and chewy - is that correct? If (meaning when) I freeze them and then take out to thaw do I need to zap (microwave) them a touch or are they good to go? Store in fridge? I think I read umpa saying low carb biscuits need to stay in fridge.
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I keep these in the fridge ;) Chewy Goodness! :)
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Umpa - soooooo yummmmmmy
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When sherripie started FTS this was the one thing she didn't want to give up so I converted the recipe for her ;)
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Well I needed (? ;D - wanted) another batch of umpadoodles, but wanted to cut the carbs even lower so I substituted the soy flour with golden flax to see how they would turn out. As I only ever make half a batch (as it is only me here), I thought if I had to throw them out I wouldn't be wasting too much. Result - pretty good. Tasted a little bit nuttier and chewier. I think I could have cooked them a few minutes longer, but you can't tell when they still hot how much they will firm up. All up - good substitute.
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Well after being in the fridge overnight they crispened/hardened up. Reminds me of butternut snaps, but not as hard. So I think I will be giving the soy flour a miss from now on and using the golden flax instead. Saving lots carbs :)
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Cool!I will have to try that.Be sure to tell sherripie! When I did the recipe we used soy because her son is allergic to nuts ;)