Low-Carb Forgotten Cookies

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Forgotten cookies are called, well, forgotten cookies, because once placed in the oven, they’re left inside overnight. Neat idea, hey? For once, those among us with a short attention span won’t screw something up!

Forgotten, and soon to be gone, these delicious meringue dollops will always be in your heart, if not always on your tongue.

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They’re ooey, gooey, amazing, and addicting. Ask my daughters, who wanted to eat the entire batch in a single day! I think we have an absolute winner on our hands. Now, let’s see what they do in your hands!

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Low-Carb Forgotten Cookies

2 extra large egg whites
1/2 cup sugar equivalent in a replacement
1/4 tsp cream of tartar
1 tsp vanilla
1 cup chopped pecans
1 chopped dark chocolate bar (about 3.5 ounces) [optional]

Preheat oven to 350 degrees Fahrenheit.

Whip whites with tartar until stiff. Slowly add sweetener. Fold in 1 tsp vanilla, chocolate chips and nuts. Place in oven, close door. Turn heat off immediately. Let stay 5-6 hours or overnight. Refrigerate to store.

Makes about  20 cookies.

Share. Maybe.

Per candy with chocolate: 91 Cals.; 6 g Carbs.; 2 g Fiber; 4 g Net Carbs. ; 2 g Protein; 8 g Fat
Per candy without chocolate: 55 Cals.; 3 g Carbs.; 1 g Fiber; 2 g Net Carbs.; 1 g Protein; 6 g Fat

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Comments

  1. Ooooh I love meringues! I want to make these right now, but don’t have pecans on hand – do you think I can substitute shredded coconut? I suppose I could crush some almonds, but that would slow the process, lol.

    • Your Lighter Side says:

      Sure! I say add whatever you’d like. The nuts, however, lend a nice crunch to the cookie, so coconut might not lend that same effect.

  2. These do sound really good! How about walnuts?

  3. Rosemary says:

    I’ve always loved meringue cookies and made them quite often, using sugar. . . in my overweight days. Once eating low carb I didn’t think I could make them using Splenda. Can these be made leaving out the chocolate (I know, you said so) and the pecans?

    • Dotcommom says:

      I have seen several recipes without chocolate & nuts, so you can leave them both out for even lighter carbs/calories.

      TIP: Put the mixture into a plastic ziplock bag and snip corner to pipe them onto the cookie sheet. Use a star tip if you have one.

  4. Trolle.or says:

    These both looks and sounds delicious! But what is cream tartar? What can I can compare that to in Norwegian perhaps?

  5. Wow, do these look (and sounds) really great or what?? In the recipe, it says, “dark chocolate bar”. What percentage of cacao did you use in the recipe or what do you think is best?

    • Your Lighter Side says:

      Hey there! I would use nothing below 85% chocolate, just to keep the sugar lower. I know it gets a bit bitter above 90%, though, so it’s whatever you end up being able to handle.

  6. jgvanallen says:

    Sounds great. Do you recommend using Stevia as a sugar substitute?

    • Your Lighter Side says:

      I think you want more bulk than the stevia would provide, but you know, why not? I mean, you can make a micro batch with the stevia and see what you think. <3

  7. I made these last night but I have a feeling I messed them up. I folded in the chocolate and pecans but I left them in the bowl and put them in the oven. I got very confused at the last steps. Where you said put in oven and immediately turn heat off. So, are you supposed to form little dollops before you put them in the oven on like a cookie sheet? Or did I do it right by just sticking the bowl in the oven?

    • Your Lighter Side says:

      Hi! You place the dollops on the cookie sheet and then place them in the oven. My apologies for any confusion.

  8. Do these need to be refrigerated? Thanks!!

    • Your Lighter Side says:

      I think they’re better refrigerated, but you can eat them at room temperature, too. They just tend to be sticker at room temperature than when refrigerated or frozen.

  9. My mother made these cookies using real sugar of course in
    the 1940’s. I always loved them. Thanks for the recipe

  10. I made a big boo boo. I figured why 20 when I have double. I made a double batch (just doubled recipe). Let them in oven overnight..Didn’t “bake”.

  11. Wow, these look amazing!!!

  12. Francesca Carey says:

    What happened? I used xylitol instead of sugar, and they DID NOT BAKE! I have 20 uncooked cookies sitting in my kitchen – help, please!!

  13. You may want to double check your Net Carb counts. As a newly diagnosed diabetic, I am currently learning about Net Carbs. My understanding is that if the total dietary fiber count is less than 5 it cannot be deducted from the total carb count. For someone who is a type 1 diabetic this could be a deadly mistake.

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