Sward, A. (2012b) “Chocolate-Chip Low-Carb Protein Cookies.” In Experiments with Psyllium, Volume 1 (Issue Two): Page 1-1.
Abstract: The benefit of including psyllium husks in one’s diet – particularly in the context of their positive effect on cholesterol – are increasingly cited as grounds for psyllium’s promotion as a ‘heart healthy‘ (see: Anderson et al 1988; Anderson et al, 2000). As was noted in Sward, A. (2012a), psyllium husks are an excellent ingredient to include in low-carbohydrate protein baking. By being predominately comprised of both soluble and insoluble fiber, their net carbohydrate count is negligible becoming thus an ideal component of low-carbohydrate foods (e.g. Sward 2011a, Sward 2011b, Sward 2011c). In this study, a chocolate chip cookie was attempted by using psyllium husks and protein powder as a base. This was bound with quark (a virtually fat-free cheese) and milk of the coconut kind. Orange-flavored fish oils were then added to the mixture in an attempt to include a source of healthy fats and orange flavor in the final product. The result was considerably toothsoome, satisfying, and successfully low-carbohydrate. However, a mild sense of vexation accompanied the assessment of the cookies’ texture as the final product brought to mind Greek Loukumades (see: Wikipedia, 2012) more than it did crunchy cookies. The author concludes by noting that further research is needed to safeguard the cookies’ crunchability – possibly with the inclusion of a low-carbodydrate powder like that from the coconut or almond family.
1 cup quark
1/2 cup Sunwarrior Protein Powder (substitutable with casein)
2 tablespoons psyllium husks
1/4 cup coconut milk
1 tablespoon orange flavored fish oil
1 tablespoon toffee flavdrops
1 tablespoon cinnamon
7g 100% dark chocolate (chopped and added after blending the above)
Blended and baked on a cookie tray (I use this one) at 170C (338F) for about 30 minutes or until adequately browned
Macros per Serving (out of 10):
1.95g carbohydrates (0.6g sugars)
1.9g fat (4.3g sat)
Ten cookies were collected out of the above mix. When cooled, the author proceeded to test them, quickly noting their curious texture. After having considered and consequently discarded the idea of filling each cookie with cream using ‘the nozzle method’ (for more on this method, see Sward’s 2012b Chocolate Casein-Filled Protein Pow(d)er Twinkie’s), the author found the cookies most satisfying, noting that while, indeed, the addition of orange-flavored fish oils could be seen as controversial, it was a step in the right direction as it afforded the cookies with a notably rich depth of flavor.
Consumer reviews ranged from “They’re tasty! they just seem a bit deflated though, texture-wise?” (Sward, A) and “I’d eat the whole lot to be honest!” (Gibbens, M.), to “I like them! A nice balance of chocolate with vanilla and orange, they’re like cookie-cakes!” (Sward, J), and “Different but delicious!” (Gerard, A). On the whole, this study further illustrated the potential of psyllium in the context of cookie-baking, paving thus the way for the development of additional recipes.