4 wks & still want cookies
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4 wks & still want cookies
| Wed, 11-19-2003 - 3:09pm |
I know that the cravings are supposed to be gone after phase one. It's true that I don't miss pasta or bread at all. However, after four weeks (2 on P1 and 2 on P2) I am still extremely tempted by baked goods that are brought in the office. It seems those cookies are calling my name. Am I alone?

You're definitely not alone!
I know these have caused debates in the past.. but I couldn't have survived on this WOE without the sugar free (carb free) goodies I found at the mall! (My favs are sugar free jelly beans and chocolate), BUT they have a laxative effect. I try to limit my intake to once every 2 weeks or so. That way I get my fix, and it doens't affect my weigh loss. (well.. maybe I would lose faster without the goodies, but then would I have been able to keep this healthy WOE without the goodies ? Hmm)
Good Luck!
Nancy :)
alison
It helps to know I'm not the only one. I think I will hold out a little while longer, but I'm going to have to give in to that sweet tooth a little bit.
Cinnamon Walnut Cookies
Everyone will love these crisp little low carb cookies. Made with whole grain, soy flour and oat bran, they are also flavored with cinnamon to even better help control your blood sugar levels. Enjoy these tasty bites without guilt!
2 cups walnuts
1 cup whole grain pastry flour
½ cup low fat or defatted soy flour
½ cup oat bran
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup butter, softened
2/3 cup Whey Low granules or fructose (or ¾ cup Splenda)
Preheat oven to 300 degrees.
Place the walnuts, flours, bran, cinnamon and salt in a food processor using the sharp blade. Briefly process the mixture, just until the nuts are finely chopped and evenly mixed. Set aside.
In a medium bowl, cream the softened butter. Add the sweetener and beat until fluffy. Beat in the egg until thoroughly mixed. Add the dry ingredients to the butter mixture and stir until evenly mixed.
If desired, line your baking sheets with parchment paper. Otherwise, use ungreased baking sheets. Taking walnut-sized pieces of the batter, roll the cookie mixture into 1-inch diameter balls and place each on the baking sheet, placing them about 2 inches apart. Using a fork, gently press each cookie to about ¼ inch thickness. Drag the tines of the fork across, leaving lines in each cookie.
Bake 15 minutes. The cookies will be lightly browned. Cool a few minutes, then gently slide a spatula beneath each to loosen. Move to a rack or flat surface to finish cooling. If you used the parchment, just slide the whole thing onto your countertop after loosening.
If you cook more than one sheet of cookies at a time, be sure to stagger the sheets in the oven, never placing one directly over the other. Leave space at the edges of the sheets rather than placing them all the way to the wall of the oven, so that the heat can circulate properly.
Makes 5 dozen cookies .
1 cookie:
6 g. fat; 5 g. total carb; 1 g. fiber; 2 g. protein
76 calories
Exchanges:
¼ lean meat; 1 fat
PB Cookies (they are so good!)
1 CUP Crunchy PEANUT BUTTER
1 EGG
1 CUP SLENDA
MIX TOGETHER AND SPOON A QUATER SIZE BALL ONTO A SPRAYED (WITH I CANT BELEIVE ITS NOT BUTTER) SPRAY, BAKE FOR 10 -12 MINUTES, at 350*F
YOU CAN ALSO DIP A GLASS INTO THE SPLENDA AND PRESS IT ON TOP OF THE COOKIE FOR A SUGARY TASTE........YUM
I got this PB Cookie Recipe from someone here who posted it! So be sure to take a look at the recipe section of this board. There are some great ideas. Good luck.
You are most definitely NOT alone! My sweet cravings didn't start going by the wayside until sometime in early November, and I've been doing this WOE since August. I'm allergic to the sugar free stuff, and I do indulge in the regular stuff from time to time. But I've cut back