Tag Archives: cookies

Desserts, Recipes

Light and delectable Cookie

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Soft as a whisper, rich with toasted butter and nutty crunch, these cookies cradle chocolate chips and granola in every tender bite. A cozy blend of sweet and savory, they’re the kind you reach for twice—once for comfort, and again for curiosity.

I love cookies. I prefer them over a lot of dessert options, except maybe pies. Pair them with ice cream and it’s like a bite of heaven.  This recipe, which is mostly created by me, but I got a little help from a friend to get the measurements just right to create a wonderfully soft and amazing cookie and still be low carb.

One of the key ingredients is Nutri-Grain pecan granola mix. I love the mix and wanted a way to work it into a cookie, so here it is. If you have another low carb granola mix you’d like to use, it will probably work just as well so long as you keep the proportion the same.  If you want to try this mix, you can get it from Amazon and at Sam’s Club.

Granola Grove Softies

Soft Batch Low-Carb Nutty Chocolate Chip Cookies

Recipe created by Rene Averett

Ingredients

1/2 cup low-carb flour (Carbquik or DCC All Purpose for fluffier texture; oat flour adds chew)
1/2 cup Almond Flour
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
⅓ cup low-carb sweetener (your preferred brand)
1 tsp vanilla extract
1 large egg
½ cup low-carb chocolate chips
½ cup Nutri-Grain nut granola cereal
Optional: 1–2 tbsp unsweetened almond butter or Greek yogurt for extra softness

Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a bowl, whisk together flour, baking soda, and salt.

In a separate bowl, cream butter and sweetener until light and fluffy. Add egg and vanilla, mixing until smooth.

Gradually add dry ingredients to wet, stirring until just combined.

Fold in chocolate chips and granola cereal. If using almond butter or yogurt, mix it in now.

Scoop dough into tablespoon-sized balls and place on baking sheet. Slightly flatten for even baking.

Bake for 8–10 minutes, until edges are set but centers are soft. Let cool on the sheet for 5 minutes before transferring.

Makes 10 cookies, about three inches in diameter.

Nutrition information per cookie:
Calories: 255 Fat:12 g Sodium: 8906 mg Carbohydrates: 9.7 g Fiber: 7.9g Protein: 5.8 g Net Carbs: 1.8 g

If you’d like a little more sweetness, you can drizzle a Vanilla icing on top. I like them without it, but here’s the recipe for a quick drizzle.

Vanilla Drizzle for Granola Grove Softies

Ingredients

½ cup sugar-free powdered sweetener
1–2 tbsp heavy cream or unsweetened almond milk
¼ tsp vanilla extract

Optional: pinch of salt or cinnamon for depth

Instructions
In a small bowl, whisk powdered sweetener with liquid and vanilla until smooth.

Adjust thickness: add more liquid for a thinner drizzle, more sweetener for a thicker glaze.

Drizzle over cooled cookies using a spoon or piping bag.

Let set for 10–15 minutes before serving or storing

This drizzle is so low in carbs, you don’t need to worry about them.

Optional Flavor Twists

Try one of these for a slightly different flavor:
• Maple extract for autumn warmth
• Espresso powder for a mocha vibe
• Orange zest for brightness
• Almond extract to echo the almond flour base

Coming in October:  Pumpkin Recipes!

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Content Copyright 2025 by Rene Averett

Desserts, Recipes

Simple Almond Shortbread Cookies

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Almond Shortbread Cookies

It’s hot outside and you don’t want to spend a lot of time in the kitchen cooking. But you’re craving a tasty, low carb shortbread cookie with your iced coffee. This recipe, which came from King Arthur Baking, is only slightly adapted by me. Made with almond flour, sugar, and butter, it is simple to make and super low carb with less than a net carb per cookie.

You can add different flavor extracts to suit your mood. I used almond extract in this batch, but you can use vanilla, lemon, strawberry, or orange extract.

See Tips below the recipe for some other ideas with this basic recipe.

Almond Flour Shortbread Cookies

1 cup Almond Flour
3 tablespoons Butter, softened
1/4 cup Sugar-free Confectioners’ Sugar
1/8 teaspoon Salt
1/2 teaspoon Almond Extract or Vanilla Extract

Line a baking sheet with parchment paper.

In a small bowl, mix all of the ingredients until the dough pulls together and you can shape it. Use a teaspoon or cookie scoop to make 1 inch balls of dough (about the size of a walnut). Roll them in your hand to shape them if necessary.

Place the balls about 2 inches apart on the baking sheet. Use the back of the spoon or your clean fingertips to press the dough into a
1/4-inch flattened round.

Put the pan in the refrigerator to chill for 30 minutes to an hour. This will keep the dough from spreading too quickly when baking.

Preheat the oven to 350°F about ten minutes before baking. Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top.

Remove the cookies from the oven and allow them to cool on the pan for 10 minutes before transferring to a rack to cool completely.

You can store your cookies in a plastic baggie or a sealable plastic container for several days.

Nutrition information

TIPS AND VARIATIONS:

Thumbprint Cookies: Prepare your dough as above, press the dough down and use your thumb to press an indentation into the center of cookie. Put 1/4 teaspoon of your favorite sugar-free jam in the hole. Too much jam will melt and leak while cooking. Cool in ‘fridge then cook as above.

Chocolate Pistachio Shortbread Cookies: Make as above, but substitute 2 tablespoons unsweetened cocoa powder for 2 tablespoons of the almond flour and add 1/8 teaspoon espresso powder. Mix together then stir in 1/4 cup finely chopped pistachios. Shape the dough into a 6″ log and chill it for an hour. Slice into 1/2″ thick rounds with a sharp knife and arrange on the parchment-covered baking pan leaving 2-inches between cookies. Bake for 12 to 14 minutes. Cool as above. Adds 2.3 grams net carbs to the basic recipe. If you use only the cocoa powder to make a chocolate shortbread, it only adds 0.2 net carbs to the base count.

Cranberry-Orange Shortbread Cookies: Add 1/2 teaspoon orange zest (grated orange rind) and substitute orange extract while making the cookies. Once the dough is combined, add 1/4 cup sugar-reduced dried cranberries to the dough. Shape the dough into a 6″ log, chill, slice into 1/2 inch thick rounds, and bake for 12 to 14 minutes. Cool as stated in the recipe. Adds 2 net carbs to the base recipe.

Chai Tea Shortbread Cookies: Add 1 oz. Sugar-free Chai Tea Syrup and 2 tablespoons extra Almond Flour to the mixture. Shape as stated and bake 10 to 12 minutes until lightly browned. 0.1 net carb added for the additional almond flour.

Maple Pecan Shortbread Cookies: Add 1 teaspoon cinnamon, 2 teaspoons sugar-free maple syrup, and 1/3 cup diced pecans to the dough. Shape the dough into a 6″ log, chill, slice, and bake; or bake as directed above. Add 0.2 net carbs for the additional ingredients.

Note: I will add more photos as I make some of the variations.

Desserts, Product Review, Recipes

Product Review and a Recipe

To start the year off, I’m doing a review of Good Dee’s Butter Pecan cookies mix. Then, I’ll give you a recipe for making these without a mix.

image: package mixFirst up, I ordered the Good Dee’s mix when it was on sale at Amazon for $7.95 so I could evaluate it. The regular price is $12.99, which is about what most of the various mixes from the company are.

For the mix, you need to add melted butter, egg, and vanilla to the package contents and stir. Easy to do, the dough is done in a short time. Line a baking pan with parchment paper, then use a tablespoon to make 1 inch balls and flatten to about 1/4 inch thick.

Bake them for 10 to 15 minutes at 350 degrees and you have one dozen cookies.

I made these exactly as stated on the package except I made the balls a little large by using a regular tablespoon instead of a measuring spoon and only got 10 cookies. When I took them out of the oven, they looked like this:

image Good Dee's Butter Pecan Cookies

Not quite the same as the picture. But the flavor is delicious, so rich with the butter they almost melt in your mouth.

So, for the ease of making and the taste, I give them high marks. For the sprawled out cookie result and the price, I’m handing them a lower mark. I think it’s too much to pay for 12 cookies.

But if you want an easy-to-make cookie, they’ll do fine. Here’s a hint though, put the raw cookies on the pan in the refrigerator for about 30 minutes. This will help to keep them from spreading in the oven and make them a more compact cookie like the ones I made with my recipe.

From Scratch Cookies

Like the cookie mix, these cookies are made with almond flour. Where the mix used oat flour, this recipe uses coconut flour. The extra pecan halves used for decoration are optional.

Flavor-wise, these cookies are just as good as the mix although they are a little more work to make. But you get 24 cookies from the recipe for less money than the mix. Swerve’s sugar combination works best with this recipe.

Image: From scratch cookies

Low Carb Butter Pecan Cookies

½ cup unsalted Butter, softened
½ cup Swerve Sweetener
1 Egg
1-3/4 cups Almond Flour
2 tablespoon Coconut Flour
½ teaspoon Vanilla Extract
½ teaspoon Salt
½ cup chopped Pecans
24 Pecan halves (optional)

Line two standard baking sheets with parchment paper.

In a large bowl, beat the butter and sweetener together until light and fluffy, about 2 minutes. Add the egg and vanilla extract and beat to combine.

In a small bowl, add almond flour, coconut flour, and salt and whisk together. Beat 1 cup of the flour mixture into the butter mixture until it’s combined. Add the rest of the flour mix and beat to combine. Stir in the chopped pecans.

Use about a tablespoon of dough and roll it into a 1-inch ball and place a few inches apart on the prepared baking sheets. Repeat until all the dough is used. Flatten each ball to about 1/4-inch thick with the back of a spoon or your palm.

Put pans in the refrigerator to chill for about 30 minutes.

15 minutes before pulling the cookies from the refrigerator, set the oven to heat to 325 degrees F.

Take the cookies from the ‘fridge and press a pecan half into the center of each cookie.

When oven is up to temperature, bake 15 to 18 minutes until the edges look golden brown.

Image: Cookies

Remove to a towel or pad-covered counter or set the pans on cooling racks and let cool completely. Store in Zip-lock bags on the counter for up to 4 days. Put extras in the refrigerator if they last longer than 4 days.

Makes 24 cookies.

By the way, if you don’t like pecans, you can substitute other nuts into the recipe. Some of the nut carb counts might differ slightly, but they will be close.

Image: Nutrition Info

 

Desserts

Filled with color and flavor Ricotta Cookies

 

Photo: Cranberry Ricotta Cookies

I’m a big fan of ricotta cheese. I use it a lot in my cooking, whether as a lasagna layer, an add-in to quiche, or to add sturdiness to my baking. It has a mild flavor, but it brings fluffiness and texture to your cooking. It can elevate the simple to something more elegant. I don’t have the same fondness for cottage cheese, so I often substitute ricotta.

However, this cookie recipe actually is a ricotta original. The cookie is like a sugar cookie with a light, fluffy center. I added chopped cranberries to it for specks of color and a bit more taste; however, it isn’t needed if you prefer to leave them out.

About the flour combination I used, these work well for me, but you don’t have to use them. You can choose coconut flour (use about 1/2 the amount called for and add egg whites to add moisture and help the lift), almond flour, soy flour, or any other low carb flour you like. The carb count may come out a little higher, but you should be below 2 net carbs per cookie with most low carb options.

I recommend using Swerve Confectioners’ Sugar, but you can use Splenda and process it in a blender to powder it. It will use at least two cups of Splenda to make one cup of powdered sugar. Alternately, you can dip the warm cookie in a plate of granulated sugar substitute of your choice or sprinkle the sugar over the tops.

Cranberry Ricotta Cookies

1/2 cup Butter, softened a bit
1 cup White Sugar Substitute
1 Egg
8 ounces Ricotta Cheese
1 teaspoon Vanilla Extract
1-1/2 cups all-purpose Low Carb Flour
1/4 cup Almond Flour
1/4 cup Vanilla Whey Powder
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 tablespoon Sprite Zero or Diet 7-Up
1 cup Cranberries, chopped

Icing:
1/3 cup Milk
1/2 teaspoon Butter
1 cup Swerve Confectioners’ Sugar
1/2 tablespoon Lemon Extract

Preheat your oven to 350 degrees F (175 degrees C). Either grease two cookie sheets or cover them with parchment paper.

In a large bowl, cream one-half cup of butter, vanilla, and sugar together. I like to start with cut and slightly softened butter, so the beater doesn’t throw it all over the counter. Beat in the egg and the ricotta cheese.

In a separate bowl, add the flour, almond flour, whey powder, baking powder, and baking soda and whisk together. Add a little at a time to the ricotta mixture, beating on low. Add 1 tablespoon of the Lemon soda of choice.

If the dough is too thick to pull together, add a tablespoon of water and mix until it is easy to work with. Drop by rounded tablespoons onto the prepared cookie sheet. Leave at least an inch between each cookie.

Bake 8 to 10 minutes until just turning brown around the edges. Let cookies cool on the baking sheets.

Make the icing by adding half-and-half and 1/2 teaspoon butter to a microwavable bowl and cook for 20 seconds to heat the liquid and melt the butter. Add lemon juice and mix. Stir in the confectioners’ sugar until smooth. It should be about the consistency of gravy.

Use a spatula or spoon to spread a layer of icing over each cookie.

Makes thirty cookies.

Image: Nutrition Information

Desserts, Recipes

A Bar Cookie for the Holidays

Photo: Cranberry Nut Chewy Bars

Winter is arriving soon in the northern hemisphere, but many of us have already experienced the cold, snow, and icy winds that come with the season. Of course, it also means the holiday celebrations are already in full swing.

This yummy bar cookie recipe is just the thing to have with a hot cup of cocoa. I adapted a chewy chocolate chip bar one to use the red berries in it. Since it is meant to be a chewy bar, be careful to not overcook it. Depending on your oven, you may want to check it at 18 minutes rather than 20 and work your way up to perfection. I’ve overcooked the edge some, so I can say it still tastes delicious, but it doesn’t have the chewiness the center does. By the way, if you feel inclined to add sugar-free chocolate chips to the recipe, they would make it extra yummy.

More holiday recipes will be coming in the next week. I’ve got my mind set on making ricotta cookies this weekend and maybe a cheese ball.

Photo: Sweets By the Season book cover
Great low carb recipes for delicious desserts and other times.

By the way, if you’re looking for a great collection of holiday sweets to make, check out my book, Sweets By the Season which has over 55 delicious dessert recipes for any occasion. Most of these low-carb-adapted recipes are not on this web site. Click on the image to go to a universal link of available sellers.

Cranberry Ricotta Nut Bars

1/2 cup Butter, melted
1 cup Sugar Substitute
1 Egg
2 teaspoons Almond Extract
1 cup low carb All-purpose Flour
1/4 cup Almond Flour
1/4 cup Vanilla Whey Protein Powder
1/4 cup Whole Milk Ricotta Cheese
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1 cup Cranberries
1/3 cup Pecans, broken into pieces

Preheat oven to 350°F and grease a 9×9-inch baking pan with nonstick spray.

In a medium bowl, stir together melted butter, sugar substitute, almond extract, and egg until well combined.

Add flour, almond flour, whey powder, baking powder, and baking soda into a bowl and whisk to combine. Stir flour mix into wet ingredients and mix until fully combined.

Stir in cranberries and nuts and pour into prepared pan. Bake 20-25 minutes until lightly browned and a toothpick inserted in the center comes out clean.

Makes 12 bars.

Image: Nutrition Info for Cranberry Bars