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Since it is getting closer to Christmas I have had lots email me for cookie recipes.....especially since I am baking some of these for the breakfast this weekend. So I thought that I would share these with you. Some I have tried and some I hope to try. Some are absolutely wonderful in my opinion....such as the Oatmeal Almond Lace cookies...trust me these are to DIE for IMHO !!!! LOL Anyway here are some SF cookie recipes. Remember though...most are baked with Spenda blend....which is splenda and sugar. Also remember just because they are SF or low sugar...they are NOT calorie free so please us caution and don't eat too many. I don't want to be blamed if anyone gets dumping syndrome from eating these....so PLEASE BE CAUTIOUS !!!!!! Enjoy them !!!!!
Gingersnaps
Ingredients:
1 3/4 cups almond flour 1/2 cup + 2 Tablespoons vital wheat gluten
2 teaspoons baking soda 1/2 cup softened butter
2/3 cup granular Splenda 2 Tablespoons Brown Sugar Twin *
1 teaspoon dark molasses 4 teaspoons DaVinci Sugarfree Gingerbread syrup
1 teaspoon sugar free vanilla extract 1 1/2 teaspoons ground ginger
1 teaspoon cinnamon 1/4 teaspoon nutmeg
1/4 teaspoon ground cloves 1/2 teaspoon salt
Diabetisweet or granulated maltitol/erythritol for sprinkling on cookies (optional)
Preheat oven to 300 F.
Cream butter with Splenda, molasses, and Brown Sugar Twin in a large bowl. Add DaVinci Sugarfree Gingerbread syrup and spices and mix well. Set aside.
In a separate bowl, sift together almond flour, vital wheat gluten, and baking soda. Gradually add flour mixture to butter mixture. Combine to make a stiff dough.
Form into small balls and place on greased cookie sheet at least 1" apart.
Bake at 300 F for 24 minutes. After first five minutes in the oven, press cookies down a bit flat. If using Diabetisweet to sprinkle tops, do this now. Continue baking, being careful not to burn and adjusting time for your oven.
Makes 20 - 24 cookies. Approximately 1.3 grams of carbohydrate per cookie
Meringue Bites
4 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
2/3 cup SPLENDA® Sugar Blend for Baking
Preheat oven to 250 degrees F. Line baking sheets with parchment paper.
Beat egg whites, cream of tartar, and vanilla at high speed with an electric mixer until foamy.
Add SPLENDA® Sugar Blend for Baking, 1 tablespoon at a time, beating until stiff peaks form and SPLENDA® Sugar Blend for Baking dissolves.
Spoon heaping tablespoonfuls of mixture onto baking sheets.
Bake 1 hour and 15 minutes; turn oven off. (If meringues begin to brown, reduce oven temperature to 225 degrees ). Let meringues stand in oven, with door closed and oven light on for 8 hours or overnight. Store in an airtight container.
Nutrition Info
Servings Per Recipe: 40
Amount Per Serving
Calories: 4
Calories from Fat: 0
Total Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 5mg
Total Carbs: 0g
Dietary Fiber: 0g
Protein: 0g
OATMEAL PEANUT BUTTER COOKIES by Vivian Prouty
1 cup oats ( Quaker minute oats )
1 cup flour
½ teaspoon baking soda
½ teaspoon baking powder
1/4 teaspoon salt
1 cup splenda
½ cup sugar free maple syrup
1 ½ teaspoon vanilla
1 egg
½ cup peanut butter
½ stick melted margarine
Mix all together. Form into balls then flatten out with a fork. Bake 10-11 minutes at 375*. Cool on pan for one minute then remove and cool on cookie rack. I place in ziplock container and freeze and take out as needed.
Orange Cranberry Cookies
1/4 cup stick butter or margarine
1 egg
3 Tbsp orange juice concentrate, thawed
3/4 cup all-purpose flour, sifted
1/4 cup quick or old-fashioned oats, uncooked
1/3 cup Splenda
1/4 tsp baking soda
1/8 tsp cream of tartar
1 dash of salt
1 tsp grated orange peel (I usually add double)
1/2 cup dried cranberries
1/2 cup chopped walnuts
Directions:
Preheat oven to 375 F.
Beat butter in medium bowl. Beat in egg and orange juice.
Mix combined flour; oats, Equal, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.
Drop by teaspoons onto ungreased baking sheet. Bake in preheated oven; 8 to 10 minutes or until the bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack. Keep stored at room temperature in an airtight container. Yield: 24 cookies
Nutritional Info (Per Serving):
Calories: 65 cals
Fat: 4.0 g
Carbohydrates: 7.0 g
Protein: 1.0 g
Cholesterol: 14.0 mg
Sodium: 17 mg
Saturated Fat: 1.0 g
Fiber: 0.0 g
S F Peanut butter cookies
These are so simple..........and delicious!
1 cup peanut butter(I use creamy, but it is up to you)
1/2 cup Splenda Blend
1 egg
Roll into balls.......depending on the size, you should get 16 -24 cookies. Place on ungreased cookie sheet and bake for approximately 17 minutes at 350.
SUGAR FREE NO BAKE CHOCOLATE COOKIES Vivian Prouty
Boil 1 ½ minutes
cups quick oats
½ cup peanut butter
1 teaspoon vanilla extract
Mix all together. Add more oatmeal if too thin and drop by spoonfuls on wax paper till they are set up. Place in air tight container.
Sugar Free Snickerdoodles
1 cup of butter , softend
1 1/2 c Splenda
2 eggs
2 3/4 cups of flour
2 tsp of cream of tarter
1 tsp of baking soda
Cinamion and splenda mixed to taste
Preheat over to 400. Mix together butter and sugar until smooth, then add the eggs, cream of tarter and baking soda. Mix in flour, until well mixed. roll balls into 1 inch diameter and roll in the cinanmin mixture. Place on un greesed cookie sheets and baake 8-10 minutes ( I found 8 mins goes well with my oven) Cookies are done when they just barely turn brown
*Note I found that if I flattened the cookies before putting them in the oven they turned out a bit better than just baking them in a ball.
Vivian’s OATMEAL ALMOND LACE COOKIES
1 ½ cup rolled oats
1/4 cup Spenda Brown Sugar Blend
1 t. baking powder
½ cup sliced almonds ( optional )
1/3 cup unsalted butter
1 lg. egg
½ t. vanilla
½ t. almond extract
1 t. cinnamon
Preheat oven to 350* Mix oats, sugar, baking powder, almonds. Then add butter ( melted ) egg. & flavorings & cinnamon. Drop by spoonfuls on prepared cookie sheet and flatten. Bake till starts to brown around the edges. Let cookies stand 2 minutes before removing from pan.
Hugs and blessings ~~~ Vivian
GOD GRANT ME THE SERENITY TO ACCEPT THE THINGS I CAN NOT CHANGE; COURAGE TO CHANGE THE THINGS THAT I CAN; AND THE WISDOM TO KNOW THE DIFFERENCE !!!! THIS IS MY DAILY PRAYER.
Vivian Prouty Obesity Help Support Group Coach "LOSE IT 4 LIFE"
Kathy
I have to undergo surgery on 12/29/08 to take the band off. Am scared and wanting to find others who have had this severe issue.
Can you help?
heck I can let myself lapse into that past habits and gain my weight back.. the VBG isn't like the bypass most can eat sugar etc..
so yea.. there are mechanical failures I"m not saying all are a result of misuse..but that is not what I was posting about I was posting about those who don't do the right thing.
sorry if you took offence.
Start Weight 280lbs
Goal Weight 190lbs
Current Weight 145lbs
Blog www.mystilettos.wordpress.com
I remember someone once posting a refried bean idea, someone else posted something that she said tasted like "Hoagie Dip" and some else wrote about ideas for crustless pizza ideas.
Any and all ideas welcome for high protien meal ideas with real food (not just shakes) that can be eaten during the "Mushy/Pureed" stage.
Thanks all -
Eileen
you know it's funny cause I don't often come to the VBG posting either..and i'm a VBG success story.. what people have to remember is no matter what surgery you have it's a tool.. and if it's not used right.. then it won't work... i'm down 130lbs.. I feel great.. I have had no major complications and ironically a lot of the people who had the gastric bypass at the same time I have the VBG 5 years ago.. have gained but some if not all the weight..
we make of it what we make of it.. yes like in any other surgery there are complications... but some of us are success stories.
Start Weight 280lbs
Goal Weight 190lbs
Current Weight 145lbs
Blog www.mystilettos.wordpress.com
I was 24 at the time, and it was pretty early in the restrictive-surgery solutions for obesity. There was virtually no aftercare... or very little. I had no surgery complications, but I was not prepared for eating so little. When I would try to eat "normal" foods ... like a bite of high-protein meat... it would clog the opening at the bottom of my pouch and I would be terribly uncomfortable for HOURS. Often, even though I'd stop eating, I'd end up throwing up because I'd swallow saliva and even *that* wasn't getting past whatever I'd eaten that wasn't going down.
I still have this problem. I've spent 22 years dealing with that. I vomit less, now ... usually "only" a couple times a week, now ... but it's not because my body has adapted, it's because I've learned what I can eat and what I can't. But even that fails me, at times. Half a turkey sandwich might work just fine, today, and then tomorrow the exact same sandwich will cause me to vomit.
Like so many with this surgery, my 135 pound loss lasted about five years. Then my body began holding onto whatever I gave it, and what I was giving it at that point was stuff that was easy to get down. Vomitting is a bummer, and so I found ways to avoid it. Unfortunately, the foods that worked for me were potatoes (so long as they were cooked soft), pudding, ice cream, chips and dip ... god, did I ever become a grazer! And, of course, my pouch stretched. I'm now able to eat a half a deli sandwich, so long as it's "wet" enough to not get stuck in my pouch ... so I rely a lot on the moisture content of tomatoes to help get stuff down. If there are no tomatoes on hand? ... mayo and butter does the trick.
I was surprised, quite frankly, to find they were still performing this surgery. The lapband is essentially the same, but is adjustable and a much less drastic procedure.
Like over 85% of the LONG-TERM folks with the VBG, I've gained all my weight back. I'm now just 10 pounds away from where I started. I'm also 22 years older, and showing the health problems resulting from a lifetime of obesity. So, I'm back at the drawing board, doing so much research my eyes are crossing. I've read every board here, with particular attention to the revision board, and tons of medical papers about WLS. The numbers for the VBG just don't hold up against many of the other surgeries - even other restrictive-only surgeries, for some reason.
I've decided that a restrictive-only surgery isn't going to do the trick for me. Between the RNY and the DS, I'm convinced that the DS is the one that will give me the highest chance for success.
But it's not the surgery for everyone. In fact, if there's one thing I've learned in all my research, it's there is no "best" surgery. There may be a "best surgery for ME," but everyone's cir****tances are so different. Motivation for surgery, discipline afterward, body chemestry, your co-morbids, the reason you're obese to begin with ... ALL that stuff plays into which surgery is "best" for someone.
I think the trick to success is knowing yourself ... being HONEST with yourself exactly what you're capable of and what you're NOT capable of is the biggest factor. With me, I know I lack the discipline for the band or the VSG to be successful. I need a mal-absorptive factor. And between the two available, the DS will give me the quaility of life I need in order to make it work. It's the surgery that relies the *least* on my discipline for success.
Gawd, I've rambled. I hope I've given you some insight as to why some surgeries ... in my case, the VBG ... just don't work for some people. I'm glad you've found a surgery that works for you. You clearly have more discipline than i did.
-Kathy
Hello to Krista and everyone else who has had problems like this.
I had a VBG in 2002, lost 125 pnds, followed all the rules, ate well, exercised, etc. went from a size 24 to a size 7/8, and had no problems until about 1 1/2 yrs ago. I was just like Krista and others and would throw-up on foods that had not caused me problems in the past......this had been 4 yrs post-op at the time so I knew how to chew my food.....I was also have horrendous heartburn that I hadn't had since I was heavy.
I was put on every type of stomach pill that there is available, I had 2 EGD's - looking to see if anything was wrong with the inside of my esophagus or stomach. It was not until I was out of town and in excruciating pain that the Dr.'s did an Upper GI w/ Barium, and a CT and found out that I had a HUGE hiatal hernia along with a large dilation of my esophagus and it appears that the staple line from my VBG is actually migrating up through my diaphragm. It was also discovered that I most likely separated the muscles on my rib cage because of my throwing up so much!
I am fortunate that I live within 2 hours of Minneapolis, MN where Dr. Todd Kellogg is going to be doing my revision. Had I known that my surgery would have only lasted 6 years I would have never had it done.
I'm a nurse and worked in surgery for 10 yrs. and I just wanted to say, that we are all individuals. No matter how great the surgical technique may be of a particular surgeon, things do go wrong. Everyone's anatomy is different inside. You never know until you get in what you will encounter. And post-op things go wrong no matter how hard you try to do the right thing. But, when you have mechanical malfunctions such as these go wrong, as has been proven in numerous research studies, Physicians really have to look at risk to benefit ratios and question if procedures such as this one are really the most up to date and safe for patients.
Just my 2 cents worth.........probably too much for my first time ever posting. Sorry!
