I've been trying to work out a low-carb chocolate chip-cookie dough ice cream to go along with my other ice cream recipes, but I haven't liked any of the low-carb cookie dough recipes I've found on-line. All of them either didn't really taste like a traditional chocolate chip cookie dough or were too soft even when frozen.
Since the oat-fiber muffins turned out so good, I decided to see if I could use an oat-fiber/whey protein base to make a cookie dough. The results turned out surprisingly good for a first attempt. Still needs some work, but I thought I'd share now to get some advice before I keep developing.
As a starting point, I based my recipe on the classic Nestle Toll House cookie, with the following modifications:
- Flour → 80g oat-fiber + 44g whey protein + 16g gluten (same ratio as my oat-fiber muffins)
- White sugar → allulose (1:1 by weight)
- Brown sugar → allulose (1:1 by weight) + molasses (10% of sugar by weight, adapted from here)
- Chocolate chips → 1 cup shredded coconut (I didn't have any sugar-free chocolate chips, wouldn't have done this otherwise.
- Added 50% more egg to get to the right dough consistency.
- Added a sprinkle of flaky sea salt to the top of the cookie before baking.
This was a pretty good start:
- They tasted very similar to chocolate chip cookie dough (minus the chocolate)
- They froze to a good texture.
- While not as good as chocolate chips, the shredded coconut gave a nice flavor and texture to the dough.
- When baked, the cookies puffed up and had more of a bread/muffin texture than a cookie texture.
- The amount of coconut was more than I'd like.
|First attempt at oat-fiber cookies. Taste was good, but they puffed up and had more of a bread than cookie texture.|
To fix the texture problem, I made the following changes:
- Removed gluten (it prevented the muffins from deflating, so removing it should reducing "puffing")
- Went from 2 eggs to 1 egg + 1 yolk (less egg white should give a less stable structure)
- Halved the amount of coconut.
This was a big improvement. The taste of the dough stayed the same, but the cookies spread and gave a texture very similar to a chewy chocolate chip cookie.
|Second attempt, with gluten and half of egg white removed. Taste, texture, and appearance of a chewy chocolate chip cookie (without the chocolate for now).|
This will work great for cookie dough ice cream. For cookies, though, I prefer a crisper cookie. Based on recommendations for regular chocolate chip cookies, there's a few options on how to do this:
- Reduce the molasses content (would help the carbs count, but probably make it taste worse. Could try substituting some "brown sugar" erythritol instead?)
- Lower the temperature to let the cookies spread more before setting
- Reduce the amount of egg white (hard to do as I'm already at 1 egg, but I could add yolks and whites separately).
At this point, I'm going to post the recipe to r/ketorecipes on Reddit and see if I can get more suggestions (worked for the oat-fiber muffins) before making another batch.
Recipe as it stands now below.
Hope you enjoy it,