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

Get new posts by email or rss feed


Low-carb replica of Nestle Tollhouse Cookies – Still a work in progress

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.
  • Bad:
    • 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 adaptation of Nestle Toll House Cookies

QD
A low-carb adaptation of Nestle Toll House Cookies
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 15 cookies
Calories 74 kcal

Ingredients
  

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

Instructions
 

  • Preheat oven to 375 °F.
  • Whisk together oat fiber, whey protein, baking soda, and salt.
  • Cream butter, allulose, molasses, and vanilla with a stand or electric mixer.
  • Beat in egg and egg yolk, then slowly beat in oat fiber mixture.
  • Transfer to a parchment-lined baking sheet (I use a 1″ cookie scoop) and bake for 11 min.
  • Let cool on a wire rack, then serve.

Notes

0.5g net carbs per serving.
Nutrition information calculated by adding up macros of the individual ingredients. Allulose not included in the Total or Net carbs.
Cookie dough can be frozen and stored for at least 1 month before baking.

Nutrition

Serving: 1cookieCalories: 74kcalCarbohydrates: 5.6gProtein: 3.2gFat: 6.8gFiber: 5.2g
Tried this recipe?Let us know how it was in the comments

Get new posts by email or rss feed

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating