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I figured out this recipe from an old brownie recipe...I honestly couldn't tell they were made with soy!
Note that I used soy "powder", but I suspect the flour would do just as well...I don't know though.
I got the carb counts from my USDA Food Search Database that I downloaded here: http://www.nal.usda.gov/fnic/foodcomp/srch/search.htm except for the soy powder, which my package said had 2g net carbs per quarter cup and the bulk Splenda, which is .5 carbs per teaspoon, and there are 96 teaspoons in this recipe (48 tsp per cup), again, according to the USDA: http://www.nal.usda.gov/fnic/foodcom...uivalents.html
These are VERY RICH. My Taste Testers loved them but could only eat one each!
Chocolate Cookies
76 total net carbs with pecans
74.16 with macadamia nuts
71.39 plain
Makes about 24 cookies at 3g carbs per cookie.
12 tbsp unsweetened cocoa (13.69)
4 tbsp olive oil (0)
3/4 cup butter (.10)
2 cups bulk Splenda (4
3 jumbo eggs (1.5)
1 tsp. vanilla (.10)
1 cup soy powder (
1 tsp baking soda (0)
Optional:
Macadamia nuts or
1 cup chopped pecans (4.61)
Melt chocolate, oil and butter in a microwavable bowl. Mix in eggs and vanilla.
In a seperate bowl, stir together the Splenda, the soy flour, the baking soda and the pecans, if using them.
Add to chocolate, mixing well.
Spoon out cookies, shape, (they don't change shape much while baking) and put a macadamia nut in the center, if you didn't add pecans. Bake at 325 for about 8 minutes, the cookie will firm up in the middle when done.
Note that I used soy "powder", but I suspect the flour would do just as well...I don't know though.
I got the carb counts from my USDA Food Search Database that I downloaded here: http://www.nal.usda.gov/fnic/foodcomp/srch/search.htm except for the soy powder, which my package said had 2g net carbs per quarter cup and the bulk Splenda, which is .5 carbs per teaspoon, and there are 96 teaspoons in this recipe (48 tsp per cup), again, according to the USDA: http://www.nal.usda.gov/fnic/foodcom...uivalents.html
These are VERY RICH. My Taste Testers loved them but could only eat one each!
Chocolate Cookies
76 total net carbs with pecans
74.16 with macadamia nuts
71.39 plain
Makes about 24 cookies at 3g carbs per cookie.
12 tbsp unsweetened cocoa (13.69)
4 tbsp olive oil (0)
3/4 cup butter (.10)
2 cups bulk Splenda (4
3 jumbo eggs (1.5)
1 tsp. vanilla (.10)
1 cup soy powder (
1 tsp baking soda (0)
Optional:
Macadamia nuts or
1 cup chopped pecans (4.61)
Melt chocolate, oil and butter in a microwavable bowl. Mix in eggs and vanilla.
In a seperate bowl, stir together the Splenda, the soy flour, the baking soda and the pecans, if using them.
Add to chocolate, mixing well.
Spoon out cookies, shape, (they don't change shape much while baking) and put a macadamia nut in the center, if you didn't add pecans. Bake at 325 for about 8 minutes, the cookie will firm up in the middle when done.