Thursday, February 6, 2020

Recipe Development: Low-Carb Adaptation of Nestle Toll House Cookies


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:
  • Good:
    • 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.
  • Con:
    • 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,

- QD


Low-carb Version of Nestle Toll House Cookies

Author:
prep time: 10 Mcook time: 10 Mtotal time: 20 M
A low-carb adaptation of Nestle Toll House Cookies

ingredients:

  • 80g oat fiber
  • 44g whey protein isolate
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 stick butter, room temperature
  • 150g allulose
  • 7.5g molasses
  • 1/2 tsp. vanilla
  • 1 egg
  • 1 egg yolk

instructions:

How to cook Low-carb Version of Nestle Toll House Cookies

  1. Preheat oven to 375 °F.
  2. Whisk together oat fiber, whey protein, baking soda, and salt.
  3. Cream butter, allulose, molasses, and vanilla with a stand or electric mixer.
  4. Beat in egg and egg yolk, then slowly beat in oat fiber mixture.
  5. Transfer to a parchment-lined baking sheet (I use a 1" cookie scoop) and bake for 11 min.
  6. Let cool on a wire rack, then serve.
  7. Cookie dough can be frozen and stored for at least 1 month before baking.
Calories
74
Fat (grams)
6.8
Carbs (grams)
5.6
Fiber (grams)
5.2
Net carbs
0.5
Protein (grams)
3.2
Calculated per cookie for a 15 cookie batch (1" cookie scoop)
Created using The Recipes Generator

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