The Intelligent & Relentless Pursuit of Muscle™
Velocity Diet Recipes
 
V-Life Cookies
 

Chris Shugart
Director of Content

Join date: Oct 2002
Posts: 17318

jgreen3 wrote:
Chris where do you buy your stevia? Several of your recipes call for .5 to 1 cup of stevia. The stevia I see in the stores come in the little packets. It seems like I would need about 1 or 2 boxes (I think) to get 1 cup of Stevia. Do you buy yours bulk online??


I use Splenda for cooking, not stevia.

Sometimes I get a small tub of Truvia, but that's just for coffee.

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jgreen3
Level 2

Join date: Nov 2004
Posts: 8

Oops, I meant Splenda. I only see them in the little 'sugar' packets of about 20 or more in a box.

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Chris Shugart
Director of Content

Join date: Oct 2002
Posts: 17318

jgreen3 wrote:
Oops, I meant Splenda. I only see them in the little 'sugar' packets of about 20 or more in a box.



Oh, okay. Yeah, I get it in big bags from Wal-Mart and other grocery stores. Go to the sugar aisle. Wal-Mart makes a generic that's cheap and the same stuff.

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sanshin
Level 5

Join date: Jun 2004
Posts: 65

Whatever you do do not use the packets. They are not the same as the big bag and they do not work in baking learned that the hard way. All I got was over sweet over moist breadlike mush. Not very good.

On a seperate not, Chris, what is your opinion of using Stevia instead of Splenda. I ask because a friend of mine has an allergy to sucralose, aka Splenda's main ingredient.

Love all the recipes man keep it up.
Jim D.

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Chris Shugart
Director of Content

Join date: Oct 2002
Posts: 17318

Stevia typical doesn't work that great for most cooking applications. But it's great in coffee. I use Truvia (tub, not packets) myself for java and tea.

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sanshin
Level 5

Join date: Jun 2004
Posts: 65

Any suggestions for a substitute that does not include sucralose.

Thanks in advance,
Jim

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tondar15
Level 2

Join date: Mar 2011
Posts: 2

sanshin wrote:
Any suggestions for a substitute that does not include sucralose.

Thanks in advance,
Jim


I just made these with the following differences:

1 Tbl Unsweetened Cocoa powder
Coconut Oil instead of butter
Added Superfood
Added milled flax
Sub'd "Stevia in the Raw" for Splenda

I think they came out Great!

After almost 3 weeks on the V-Diet I developed a bad reaction (swollen lips, blisters in my mouth, canker sores). I did find a forum where people were reporting a similar reaction as mine to Sucralose. I can't say for certain what caused my issues but 2 days after switching to Paleo (no V-Diet supplements/ no sucralose) I was back to normal.

In the past I have had Splenda before without any noticeable issue, just not in the quantities consumed in the V-Diet.

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jeffmyers4
Level 4

Join date: May 2008
Posts: 24

made some of these this week, so good thanks for all the great almond flour recipes.

Any idea how many calories/grams of fat are in one of these bad boys?

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kickemdead
Level 1

Join date: Dec 2010
Posts: 9

I just made these today, they were pretty good. They tasted like lightly coconut flavored angel cake and short bread combined haha. They are going to taste like heaven when I start cutting weight tho! Thanks Chris!

I am going to start experimenting with replacing flour with MD vanilla, or just adding it in I guess. Also maybe throwing in some cream. Hopefully this will add some thickness to the cookies for a non-vdiet version, I burn way to many calories boxing and laboring 50 hours a week for such low-cal-nessity.

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rhod
Level 100

Join date: Jul 2005
Posts: 826

First of all, Chris, thank you for all this inspiration. I have made so many of your recipes and they keep amazing me by being simple, delicious AND healthy!

I have never in my life made cookies, here's a pic of my first batch. I seem to do something wrong though since mine take 40 minutes to actually reach a "cookie-like" substance. Anything before that and it's just soft, mushy cookie dough. Can you tell me what I'm doing wrong? I don't mind putting them in the oven that long but it makes them considerably dry.

The color comes from a bit of fruit preserve in there, no cocoa powder.

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Chris Shugart
Director of Content

Join date: Oct 2002
Posts: 17318

They look pretty good!

All ovens vary a bit in cooking time. But also keep in mind that these cookies are naturally on the softer side. The texture will never be exactly like a "real" cookie without adding a bunch of junk.

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Da Man reloaded
Level

Join date: Nov 2010
Posts: 258

sanshin wrote:
Any suggestions for a substitute that does not include sucralose.

Thanks in advance,
Jim


you can usually swap Xylitol 1 for 1 with sugar/splenda. It is a sugar alcohol, so it might cause GI issues, although it has never bugged me. It does have about 2.5 calories per gram, however.

I actually use a mixture of erythritol, xylitol, and stevia in a 4:1:1 ratio. But i usually end up going 1/2 and 1/2 of that and splenda because the sugar alcohols dont cook so great, they get a little watery and can turn cake into mush. I am currently working on a mixture that works a little better and is still near 0 calories. There is a lot out on the interwebz about things you can do to deal with the sugar alcohol cooking issue that I am currently trying to learn from. perhaps you could start there, as I am.

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talon2nr7588
Level 4

Join date: Jan 2005
Posts: 606

would there be any problems adding Metabolic Drive to these? will it hurt the protein at all? im loking for a MRC(meal replacement cookie) for when i cant sit an eat at work.

i was thinking of using almond flour, coconut oil, flax seeds, maybe PB or almond butter, and Metabolic Drive.

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Chris Shugart
Director of Content

Join date: Oct 2002
Posts: 17318

talon2nr7588 wrote:
would there be any problems adding Metabolic Drive to these? will it hurt the protein at all? im loking for a MRC(meal replacement cookie) for when i cant sit an eat at work.

i was thinking of using almond flour, coconut oil, flax seeds, maybe PB or almond butter, and Metabolic Drive.



Works very well. Go for it.

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Top.Hat.Ninja
Level

Join date: Nov 2012
Posts: 16

Ok, either I have horribly failed. or none of you have ever had a cookie before. I'm pretty sure I just suck at baking, I skipped on the coconut, and I used lactose free margerin instead of butter (lactose allergy) and I used Xylitol instead of splenda. they were great as I was putting them into the pan but when they started cooking, It all went to hell and they turned into bland, overcooked muffins, that wanted to be cookies. I kept the temperature at 350 but when I noticed they were blackening around the edges and still raw and mushy, I turned the heat down to 300, but to no avail I'm afraid. I didn't want to throw them out, so I just ate them rolled around coolwhip. but mine didn't even look like the picture. what did I do wrong???

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love2lift628fj
Level

Join date: Mar 2013
Posts: 21

wow these look so amazing! cant wait to make these for when i need a healthy way to cure my sweet tooth when cutting.

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