NEED WLS FRIENDLY COOKIE RECIPES ASAP

i looked on the splenda website and found a couple of recipes, but the ones i was going to make are 140-150 calories for one cookie. does anyone have any cookie recipes that are pretty low in calories, sugar, carbs, etc.?? thanks in advance for quick reply as i would love to make some cookies for the kids for one of our Thanksgiving Day desserts.

I've saved these -- some from this Forum, actually!! Obviously, some are going to be higher in calories than others. Unfortunately, I don't have all the nutritional values. I just copied all of my SF cookie recipes for you here. Pick and choose. Hope this helps. Mary Ricotta No Bake Cookies 1 sq unsweetened chocolate 1/3 c crunchy peanut butter (low fat, low sugar whatever, I use regular) 2 TBS butter (I use I can't believe its not butter light) 12 packets splenda 1 tsp vanilla 1/3 c Ricotta (I use part skim) Put first 3 ingredients in a microwave safe bowl and melt in microwave, stir well. Add remaining ingredients, mix well. Drop by the teaspoon on wax paper and refridgerate a few hours before eating. ****ep them in the fridge) Makes 12 cookies. Here is the info. I don't count fat though so not sure about that 81 calories 3g carbs 11g protein *I used 3 TBS unsweetened cocoa powder+1TBS oil as a sub for the unsweetened chocolate once and it tastes the same but the cookies are softer so I would stick them in the freezer for like 30 min before having one or else they are really soft. *Info will be different if you change the type of butter and PB used. ***************************** Cinnamon-Almond Meringues Beaten egg whites and ground nuts are the base for dacquoise, a component of classic European pastry making. Fill the centers with your choice controlled carb jam. 1/2 cup toasted almonds 10 packets sugar substitute 3 large egg whites, at room temperature 1/2 teaspoon almond extract 1/2 teaspoon cinnamon 1/8 teaspoon cream of tartar 1. Heat oven to 200° F. Line a baking sheet with aluminum foil. In a food processor, chop nuts with sugar substitute until nuts are finely ground. In a large bowl, with electric mixer at high speed, beat egg whites until soft peaks form. Beat in cream of tartar and beat until stiff. Gently fold in nut mixture. 2. With a spoon, drop 8 evenly spaced mounds onto prepared baking sheet. Make a depression in center of each with the back of the spoon. 3. Bake meringues on center oven rack 1 1/2 hours, until golden and very dry. Turn off oven and let meringues dry in oven until cool. Carefully peel meringues off foil. ********************************** Crunchewey Carrot Cranberry Cookies Enjoy the flavors of a carrot cake baked in a cookie. Makes: 4 1/2 dozen cookies Preparation Time: 15 minutes Bake Time: 10 minutes 3 cups quick-cooking oats 1 cup all-purpose flour 1 teaspoon baking soda 1 1/2 cups SPLENDA® No Calorie Sweetener, Granular 2 large eggs 1/2 cup canola oil 1 (8-ounce) can crushed pineapple, un-drained 1 cup flaked coconut, 1 cup shredded carrots, 1 cup dried cranberries 1 cup chopped walnuts 1 teaspoon vanilla extract 1. PREHEAT oven to 350°. Lightly spray cookie sheets with vegetable cooking spray. 2. COMBINE oats, flour and soda; set aside. 3. COMBINE SPLENDA® Granular, eggs, and canola oil in a large mixing bowl, stirring until blended. Add pineapple with juice, coconut, carrots, cranberries, walnuts, and vanilla, stirring until blended. Add dry ingredients, stirring until blended. 4. DROP dough by tablespoonfuls, 1 1/2 inches apart, onto prepared cookie sheets. 5. BAKE 10 to 11 minutes or until lightly browned. Transfer to wire racks to cool. ***************************** Peppermint Crush Cookies Makes: 5 1/2 dozen Preparation Time: 20 minutes, Bake Time: 7-9 minutes, Chill Time: 30 minutes Cookie 2/3 cup light butter 2 ounces unsweetened chocolate, melted 3/4 cup SPLENDA® No Calorie Sweetener, Granular 1/4 cup egg substitute 1/4 teaspoon mint extract 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda Filling 8 ounce fat free cream cheese 8 ounce reduced fat cream cheese 1 teaspoon vanilla 1/3 cup SPLENDA® No Calorie Sweetener, Granular Garnish 30 hard sugar free peppermint candies, very finely crushed 1. MIX together butter, melted chocolate, and SPLENDA® Granular in a medium mixing bowl with an electric mixer. Blend well. 2. ADD egg substitute and mint extract. Mix briefly. Add remaining ingredients. Mix using low speed (or by han*****ugh is formed. Do not over mix. 3. REMOVE dough from bowl and divide in half. Chill dough in refrigerator 30 minutes. Preheat oven to 350° F. 4. ROLL out chilled dough onto a floured work surface. Roll dough slightly less than 1/4 inch thick (dough puffs slightly while baking). 5. CUT dough into small 1-inch circles. Place on lightly oiled cookie sheet. Bake in a preheated 350°F oven 7-9 minutes. Cool. 6. BLEND filling ingredients together. Set aside. 7. SANDWICH the cookies with 3/4 teaspoon filling. Press together lightly. Spread any excess filling from the interior of the cookie around the outside of each cookie. This will help the crushed peppermint candies stick to the outside of the cookies. 8. ROLL cookies in crushed peppermint candies, so that the sides of each cookie are completely coated. Chill until ready to serve. ************************************** Lemon Meringue Cookies 1 (3-ounce) package sugar-free lemon gelatin 1 cup splenda 6 egg whites, room temperature 1/4 teaspoon salt 1/4 teaspoon cream of tartar Preheat oven to 250 degrees F. In a small bowl, combine the lemon gelatin and splenda together. In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt and cream of tartar. Add the gelatin/splenda mixture to the egg whites gradually (a tablespoon at a time) while beating; beat to stiff peaks. Drop batter by tablespoonfuls onto non-stick baking sheets. Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container. Yields 50 delicious cookies ************************************* Tooter's Peanut Butter Cinnamon Crunch Cookies By Dame Tooter Bake at 350 degrees F for 15 minutes. 2 tablespoon flaxseed, ground (after measuring) 3/4 cup General Mills Cinnamon-Toast Crunch Cereal - crushed, (not a fine crush) after measuring 1/4 cup splenda 1 egg 1 cup peanut butter Cinnamon-Splenda to coat Combine all ingredients until smooth. Make 2 inch balls (I got 15 - roughly 2 inch balls). Roll in a mixture of cinnamon and Splenda (to taste). Place on a baking sheet and press down slightly to flatten - not thin! Bake in a preheated 350 degree oven for 12 to 15 minutes. These have a nice mouth crunch to them. For 15 cookies, the stats PER cookie are: Calories - 122 Protein - 5 Carbs - 4.4 Fiber - 1.6 NET carbs - 2.8 ************************** Peanut Butter Cookies Nature Sweet Crystals make an incredible cookie as this product adds texture and volume to the cookie dough that you just cannot get using Splenda. You can't tell these chewy and delicious cookies from a full sugar peanut butter cookie. I have a small 1 tablespoon 'ice cream' scoop that makes perfectly portioned cookies for this recipe. I know that there are good tasting sugar free cookies on the market, even the kind you get to bake yourself, but check out the long list of chemicals and preservatives; nothing beats the wholesomeness of a homemade, 5 ingredient recipe. Makes 32 cookies Calories 62, fat 6gr, carbs 1.5gr, protein 3gr 1 cup peanut butter 1 large egg 1 cup Nature Sweet Crystals or Powder(available in the baking section of this website) 1/2 teaspoon salt 1 cup Bob's Red Mill almond flour(available in the baking section of this website) Preheat oven to 350 degrees. Cream together peanut butter, egg, Nature Sweet Crystals, salt, and almond flour until well blended. Scoop mixture by tablespoon and roll into balls. Arrange on two ungreased cookie sheets allowing 1 inch for dough to spread slightly as it bakes. Press down with a fork to flatten, first in one direction and then in another. Bake for 10-12 minutes, until just slightly firm when touched with fingertip. Allow to cool for 4-5 minutes and then transfer to a wire rack to finish cooling. NOTE: You cannot substitute Splenda or Nutrasweet for the Nature Sweet Crystals in this recipe as the properties of these sweeteners are completely different. Nature Sweet is made from corn, it doesn't raise your blood sugar as it's not digested and is moved through our body similar to fiber. Pick up a canister at the BariatricEating.com website... Bob's Red Mill Almond flour is also available. Copyright © 2004 by Susan Maria Leach www.BariatricEating.com, HarperCollins Publishers Inc. all rights reserved.