LILY'S CHOCOLATE CHIP COOKIES

Lily has some of the best chocolate for diabetics. I love their chocolate chips in recipes or just a handful as a quick snack. Here is their chocolate chip cookie recipe.

2 cups almond flour

1/4 cup coconut flour

1 tsp baking powder

1 1/2 tsp salt (cut back to just 1 cup if you have a problem with sodium)

1/2 tsp cornstarch

1/2 cup unsalted butter, melted

1 cup  erythitol/stevia blend brown sugar alternative

4-oz softened cream cheese

4 tsp vanilla extract

2 eggs 

1 cup Lily's milk chocolate style baking chips

Heat oven to 350-degrees. Line baking sheets with parchment paper. Stir together the dry ingredients.

In a large bowl, combine butter and sugar alternative. Add the cream cheese and vanilla, blend well. Add eggs. Gradually beat in dry ingredients. Stir in chips. Let dough set for 5 minutes.

Drop by heaping tablespoons onto the prepared cookie sheets, flatten slightly.

Bake 10-13 minutes or until edges are light golden brown. Cool completely.

Yield: 3 dozen cookies

Lily's file photo

DIABETIC CONNECT'S PEANUT BUTTER COOKIE RECIPE

1 cup creamy peanut butter

1 cup Splenda
1/4 cup egg substitute*
1 tsp vanilla

Preheat oven to 350 degrees.
Lightly spray cookie sheets with nonstick cooking oil spray. (Personally, I prefer to line baking sheets with parchment paper.)

In mixing bowl combine all 4 ingredients until well blended.

Drop by teaspoon onto the prepared cookie sheets.

Dip a fork into some Splenda and make criss-cross marks on cookies.

Bake at 350 degrees for 12 minutes.  Allow to cool completely before storing in an airtight container.

*May use 1 egg.  (That is my note, not from diabetic connect.)

This is a repost from 2013.

the file photo

*May use 1 egg.  (That is my note, not from diabetic connect.)

PUMPKIN OATMEAL RAISIN NUT COOKIES

2 cups white whole wheat flour

1 1/3 cups quick oats
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup butter, softened
1/2 cup Splenda Granular
1/2 cup packed Splenda Brown Sugar Blend
1 cup canned pumpkin or cooked pumpkin puree
1 large egg
1 tsp vanilla extract
3/4 cup chopped walnuts or pecans
3/4 cup raisins, optional (I omit)

Preheat oven to 350 degrees.
Spray baking sheets with nonstick cooking spray; set aside.

In a medium bowl combine the flour, oats, baking soda, cinnamon, and salt; set aside.

In a large mixer bowl beat butter, Splenda both white and brown, until light and fluffy. Add pumpkin, egg, and vanilla extract mixing well. Add the flour mixture and mix in well. Stir in the nuts and raisins. Drop the cookie dough by rounded tablespoons onto the prepared baking sheets.

Bake at 350 degrees for 14 to 16 minutes until cookie are lightly browned and set in the centers. Allow to cool on baking sheets for a couple of minutes then remove to wire racks to cool completely.

Yield: 4 dozen cookies
Diabetics should be limited to 2 cookies a day!

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SPLENDA CHOCOLATE CHIP COOKIES

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup vegetable oil spread (I always use butter rather than man-made products)

1 cup Splenda Brown Sugar Blend

2 large eggs

1 tbsp vanilla extract

1 cup sugar free chocolate chips

Preheat oven to 375-degerees. Line baking sheets with parchment paper.

In a bowl, combine flour, baking powder, baking soda and salt.

In a mixing bowl, mix together vegetable oil spread and brown sugar blend. Mix in eggs, one at a time. Stir in the vanilla extract. Mix in flour mixture then fold in chocolate chips.

Drop by rounded tablespoons onto prepared baking sheets. Bake at 375-degrees for 11 to 13 minutes. Cool a couple minutes on cookie sheets then transfer to a wire rack to cool completely.

Yield: 4 dozen

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SAND TARTS

 As always when I post 'sweet' recipes, let me remind you that not all diabetics can handle such recipes. If you are one who cannot, please don't critize those who can. Remember quantity is key. Do not over-indulge!

1 cup butter, softened 

1/4 cup Splenda or Stevia, granulated
2 cups white whole wheat flour*
2 tsp vanilla extract
1 cup chopped pecans
2 tbsp Splenda, granulated
2 tsp cornstarch

Preheat oven to 350 degrees. 

Line cookie sheet/s with parchment paper; set aside.

Beat butter and 1/4 cup Splenda granulated at medium speed with electric mixer about 2 minutes until creamy. Gradually add flour, beating at low speed until blended. Stir in vanilla and pecans. Shape into 1-inch balls and place onto cookie sheets. Bake 20 minutes; remove from oven; when just cool enough to handle, roll in powdered sugar replacement and place on wire racks to cool.

To make a diabetic or "fake" powdered sugar from Splenda, process 2 tablespoons cornstarch and 3/4 cup Splenda granular in a blender or food processor until it is the texture of powdered sugar. Roll cookie balls in mixture. Swerve also has a powdered product you may want to try.

*You may want to use 2 cups of your favorite low/no carb flour alternative. Make whatever adjustments your alternative flour may call for.

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NO-FLOUR PEANUT BUTTER COOKIES

1 cup natural peanut butter

1 cup Splenda Granular
1 large egg
1 tbsp vanilla extract

Preheat oven to 350 degrees.
Line a large cookie sheet with parchment paper; set aside.

Combine all ingredients on low speed of an electric mixer until well combined.

Place approximately 1 1/2 tablespoons of dough per cookie 1 1/2-inches apart on the prepared cookie sheet. Flatten with the tines of a fork to make a criss-cross pattern.

Bake at 350 degrees for 10-12 minutes or until golden brown around the edges. Remove from oven and leave on cookie sheet a couple of minutes before removing to a wire rack to cool completely.

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MOCHA NUT COOKIES

1 pkg (12-oz) sugar-free chocolate chips, divided

2 tbsp instant coffee granules
2 tsp boiling water
1 cup white whole-wheat flour
1/4 cup garbanzo bean flour or equivalent of your favorite low-carb substitute)
3/4 tsp baking soda
1/2 tsp salt
1/4 cup butter
1/4 cup coconut oil
1/2 cup Splenda Granulated
1/4 cup firmly packed Splenda Brown Sugar Blend
1 eg1 tsp vanilla extract
1/2 cup chopped walnuts*

Preheat oven to 350 degrees.

In a small microwave-proof bowl, microwave 1/2 cup of the chocolate chips, stirring every 15 seconds until melted and smooth. Cool to room temperature.

In a small cup, dissolve coffee granules in the boiling water; set aside.

In a small bowl, combine the flours, baking soda and salt; set aside.

In a large bowl, combine the butter, coconut oil, Splenda, Splenda brown sugar and coffee; beat until creamy. Add the egg and the melted chocolate; mix well. Gradually add the flour mixture. Stir in the vanilla, remaining chocolate chips and walnuts.

Drop by rounded tablespoonfuls onto ungreased or parchment lined cookie sheets. Bake at 350 degrees for 10-12 minutes. Allow to stand 2-3 minutes before removing from the cookie sheets to wire racks to cool completely.

*Substitute pecans, if you prefer.

Yield: 2 dozen

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Remember these are cookies and should be treated as any dessert. Quantity is key to the diabetic controlling their blood sugar. Have a cookie and share the others with family and/or friends. These cookies can also be frozen one or two cookies to a ziptop freezer bag and taken out occasionally for a special treat. When doing this, I prefer to bag the cookies in small bags, two to a bag. Then place the small bags into a gallon freezer baggie. Take out a small bag as desired.

APPLE-MAPLE COOKIES

 

1/4 butter
1/4 cup coconut oil
1/2 cup plain Greek yogurt
1 cup peeled and shredded Granny Smith apple
2 large eggs
1 tsp maple flavoring
1/2 tsp vanilla extract
2 cups white whole wheat flour or your favorite low-carb substitute
2 tbsp + 2 tsp Splenda Brown Sugar Blend
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup chopped walnuts, optional but recommended as they are healthy for diabetics

Preheat oven to 375 degrees.
Line 2 cookie sheets with parchment paper; set aside.

In a large mixing bowl, combine the butter, oil, yogurt, apple, eggs, flavoring, and extract.

In another bowl, combine the flour, Splenda, baking soda, baking powder; add to the apple mixture along with the walnuts and mix together well.

Drop by heaping tablespoonfuls onto the prepared cookie sheets. Bake at 375 degrees for 9-10 minutes or until lightly browned. Remove to wire racks to cool.

After completely cooled, cookies may be stored in an airtight container.

Yield: About 4 dozen cookies.

NOTE:  Cookies are a special treat. Only a couple per day. Share the remaining or freeze 2 cookies per ziptop bag then place the bags inside a gallon bag. Remove 1 bag at a time as needed. This will keep you from over-indulging.

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EASY CHOCOLATE CHIP COOKIES

1 cup all-purpose flour**

1 1/4 cups white whole-wheat flour
1 tsp baking soda
1 tsp salt
1/2 cup unsweetened applesauce
1/4 cup ground flaxseed
1/4 cup coconut oil
1/2 cup Splenda Granulated
1/4 cup Splenda Brown Sugar Blend
1 tsp vanilla extract
2 eggs
1 pkg sugar-free chocolate chips
1/2 cup chopped pecans*, optional

Preheat oven to 375 degrees.
Line cookie sheets with parchment paper; set aside.

In a small bowl, combine the flours, baking soda and salt; set aside.

Using an electric mixture at medium speed, blend the applesauce, flaxseed, coconut oil, both Splenda products and the vanilla extract just until blended. Add the eggs, one at a time, mix well. Gradually add the flour mixture, beating until blended. Stir in the chocolate chips and the pecans, if using.

Spoon rounded tablespoonfuls of the dough onto the prepared cookie sheets. Bake at 375 for 9 to 11 minutes or until lightly browned. Cool on wire racks.

Yield: Approximately 3 dozen.

*I always use nuts in my cookies, if possible, as they are a great addition to a diabetic diet.
**I usually use 2 1/4 cups white whole-wheat flour and omit the all-purpose. Sometimes I substitute 1 cup garbanzo bean flour for the all-purpose. I eliminated refined grains from my kitchen about sixteen years ago, so I never use all-purpose flour for anything.

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CHOCOLATE CHOCOLATE CHIP COOKIES

 

1/2 cup firmly packed Splenda Brown Sugar Blend

1/2 cup Splenda granulated
1/2 cup butter
1/2 cup coconut oil
1 tsp vanilla extract
1 large egg
1 1/4 cup white whole-wheat flour

1/2 cup garbanzo bean flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/4 to 1/2 tsp salt
1 cup sugar-free chocolate chips
1/2 cup chopped pecans or almonds, optional but highly recommended as nuts are good for diabetics

Preheat oven to 375 degrees.
Line 2 cookie sheets with parchment paper; set aside.

In a large mixing bowl, cream both Splendas, butter and coconut oil until light and fluffy. Blend the vanilla extract and the egg into the mixture.

Blend the flours, cocoa, baking soda and salt into the butter mixture. Stir in the chocolate chips and nuts.

Drop the dough by teaspoonfuls onto the prepared baking sheets and bake at 375 degrees for 7 to 11 minutes or until set.

Remove from oven and cool in pan for 1 minute then remove to wire racks to cool completely.

Yield: Approximately 4 dozen cookies.

PERSONAL NOTE: I recommend diabetics eat no more than 1 large or two small cookies a day. The key to a diabetic' enjoying "sweets" is to eat them in moderation. If you can't do that, perhaps you should skip them altogether.

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SPICE COOKIES

2 cups white whole-wheat flour*

2 tsp baking soda

2 tsp ginger

2 tsp ground cinnamon

3/4 cup butter, softened

1/2 cup Splenda OR Stevia

1 egg, beaten with fork

1/4 cup sugar-free maple syrup

Preheat oven to 350-degrees. 

Line cookie sheet with parchment paper.

In a small bowl, combine flour, baking soda, ginger and cinnamon, stir to mix well. In a large bowl, combine the very softened butter and the sweetener until well combined. Stir in the egg and maple syrup, make a well in the center. Add flour mixture to the well and stir until fully combined.

Drop by teaspoonful or tablespoonful (according to the size cookies you prefer) onto the prepared cookie sheet. Bake approximately 15 minutes or until lightly browned.

*It is important for diabetics to use whole grains and stay away from refined grains.

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PERSIMMON COOKIES

Persimmons are a staple in Southern Indiana where I was born, raised, and lived after we were out of the Air Force. Recently my son found some in Winco, a local grocery store. Today I used some of them to make Persimmon cookies. I must say they are pretty tasty. If you are not diabetic and wish to make them with sugar, replace the Stevia with 1 cup of sugar and the Splenda Brown Sugar Blend with 1 cup of brown sugar.

1 cup Stevia granular

1/2 cup Splenda Brown Sugar Blend

1 stick margarine

2 large eggs

1 cup persimmon pulp

1/2 tsp nutmeg, optional

1 cup mixed chopped walnuts and pecans (or 1 cup either)

2 cups white whole-wheat flour

1 tsp baking soda

1 tsp ground cinnamon

1 tsp vanilla

Preheat oven to 350. Line cookie sheets with parchment paper and set aside.

Combine the Stevia, Splenda Brown Sugar, margarine, eggs and persimmon pulp in a mixing bowl, mixing well. Add the nutmeg and nuts, mix in.

In a small bowl, combine the flour, baking soda and cinnamon; stir into the persimmon mixture, mixing well. Blend in the vanilla.

Drop onto parchment paper lined cookie sheets and bake at 350 10-12 minutes until browned and set.

Yield: 2 to 2 1/2 dozen average size cookies.

 

CAPPUCCINO COOKIES

I took a recipe (and photo) from a Diabetes Self Management magazine and changed it from a regular devil's food cake to a sugar-free mix which suits me better. However, the nutritional info at the end is based on a regular devil's food cake mix.

1 pkg (approx 18-oz) sugar-free devil's food cake mix
8 egg whites
3/4 cup fat-free milk
1 tbsp instant coffee granules
1 tsp ground cinnamon
Powdered sugar, optional

Preheat oven to 400 degrees.
Line cookie sheets with parchment paper; set aside.

In a medium bowl, using a spatula, mix the cake mix, egg whites, coffee and cinnamon until well blended.

Drop by rounded teaspoonfuls onto the parchment lined baking sheets.

Bake at 400 degrees 5 minutes or until the centers are set. Cool on the cookie sheets 1 minute then remove to wire racks to cool completely. Sprinkle lightly with powdered sugar, if desired.

Yield: 4 dozen
24 servings
Per serving of 2 cookies: 103 calories, 3g fat (1g saturated), 2g protein, 17g carbs, 1mg cholesterol,1g fiber, 203mg sodium
Diabetic exchange: 1 bread/starch, 1 fat

QUICK AND EASY CHOCOLATE-SHORTBREAD COOKIE

 Fellow diabetics with a sweet tooth, I took a sugar-free shortbread cookie and iced it with some zero-sugar chocolate fudge frosting. So yummy. Why had I never thought of this before? Need several or just one, so easy. If blood sugar is controlled, you could sprinkle a few small decorative candies on top for special occasions.

APPLESAUCE COOKIES

This is a favorite recipe from the 1950s that I tweaked to make it diabetic friendly. It is cookies, so limit your consumption to a few at a time. I ate three yesterday and my blood sugar was actually 10 points lower this morning. So for a controlled diabetic, I would say three is a good number.

Preheat oven to 325 degrees.

Line 2 regular or one large cookie sheet with parchment paper; set aside.

In a large mixing bowl, combine the following ingredients:

3/4 cup olive, coconut or canola oil

1/2 cup Splenda Brown Blend (or equivalent amount of your favorite brown sugar substitute)

1 large egg

When blended, 1/2 cup sugar-free applesauce

In a separate mixing bowl, combine the following:

2 1/4 cups white whole-wheat flour

1/2 tsp baking soda

1/2 tsp salt (1/4 tsp if necessary for health reasons) 

1 rounded tsp ground cinnamon

1/4 tsp cloves, optional

Stir the flour mixture into the applesauce mixture and stir to blend well.

Add-ins, optional, to be stirred into the batter before placing dough on cookie sheeets.

1/2 to 3/4 cup chopped pecans or walnuts

1/2 cup raisins*

I personally do not like plain raisins so I used 1/4 cup CRAISINS. If your diabetes is not controlled, I would omit raisins or craisins and add an additional 1/4 cup of nuts, if desired.

BANANA-NUT BREAD COOKIES

Several years ago, I made banana pudding for the diabetic dessert at the church luncheon.  I had a couple more bananas I needed to use and also wanted to take something to a friend who doesn't eat sugar.  I thought I would try some banana cookies and I'm glad I did.  These are almost like banana bread, so much so I call them banana bread cookies.  The taste is a lot the same but a cookie is so much more convenient.  I hope you will like them.

1/2 cup canola or olive oil
1/4 cup ground flaxseed
3/4 cup Ideal brown sugar substitute*
2 medium to large bananas**, mashed
1 large egg
1/2 tsp lemon flavoring***
1/2 tsp vanilla flavoring
2 cup white whole-wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup chopped pecans

In a 2-quart mixing bowl, using an electric mixer, mix together the canola oil, flaxseed, and brown sugar substitute until well blended.  Add the bananas and mix in well.  Add the egg and the flavorings and beat to combine.

Combine the flours, baking powder, baking soda, and salt.  Gradually add the mixture to the banana mixture.  Stir in the pecans.

Lightly spray cookie sheets with nonstick cooking spray.  Place cookies by heaping teaspoonfuls or scant tablespoonfuls approximately 2-inches apart on the cookie sheets.  Bake at 350 degrees 8 to 10 minutes or until the edges are lightly browned.

Yield: 2 to 3 dozen cookies

*Locally I get this brand at Albertson's and Kroger.  Kroger also sells it under the Kroger brand but it says Ideal on the back.  If you don't have it, use something similar or 1/2 cup Splenda brown sugar blend.
**You want at least a level cup of mashed bananas.
***You can substitute another half teaspoon of vanilla extract or if you miss the butter in this cookie, use butter flavoring.  I eliminate almost all butter from my baking, so I am used to not having the butter flavor.  If you miss it, substitute butter flavoring here.

CHOCOLATE CHIP MERINGUE COOKIES

1/2 cup chopped nuts
2 egg whites
1/2 tsp vanilla extract
1/2 cup less 1 tablespoon Splenda granulated
1 tablespoon granulated sugar
1/2 cup sugar-free chocolate chips

Preheat oven to 200 degrees.
Line a couple of cookie sheets with parchment or baking paper; set aside.

Place nuts, I prefer pecans, in a shallow pan and bake at 200 degrees, stirring occasionally, until toasted; usually takes about 5 minutes.  Remove from oven and set aside.

Beat the egg whites and vanilla together with an electric mixer on high speed until foamy.  Add the Splenda and sugar to the egg whites, 1 tablespoon at a time, beating until stiff peaks form.  Gently fold in the toasted nuts and the chocolate chips.

Spoon the mixture onto the prepared cookie sheets by rounded teaspoonfuls.  Bake at 200 degrees for 2 hours.  Cool slightly on the cookie sheets then gently remove to wire racks to cool completely.

Yield: 3 dozen

This close-up picture allows you to see the airiness of the meringue.

Store cookies in an airtight tin.
This recipe is based on an idea I got from Splenda 15-16 years ago.

THE LATE RESTAURANTEUR B. SMITH'S CHOCOLATE CHIP COOKIES

Note: I have had this recipe for many years. The changes I make to suit me are listed at the bottom. This recipe is easily adaptable. Make it to suit your tastes and needs.

2/3 cup stick butter or margarine, softened
2 eggs
2 teaspoons vanilla
2/3 cups Equal Spoonful or 16 packets Equal sweetener*
2/3 cup firmly packed light brown sugar*
1 1/2 cups all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips or mini chocolate chips*

Beat butter with electric mixer until fluffy.  Beat in eggs and vanilla until blended.  Mix in Equal and brown sugar until combined.

Combine flour, baking soda and salt.  Mix into butter mixture until well combined.  Stir in chocolate chips.

Place teaspoonfuls of dough on ungreased baking sheet.  Bake in preheated 350 degree oven 8 to 10 minutes or until light golden brown in color.  Remove to wire rack to cool completely.

Yield: 4 dozen

*The recipe above is Ms. Smith's direct recipe and it is approved by the American Diabetes Association.  However, I make the following changes for myself:
2/3 cups Splenda granulated instead of the Equal
1/3 cup + 1 tbsp firmly packed Splenda brown sugar blend instead of brown sugar
1/2 cup all-purpose flour and 1 cup whole-wheat flour instead of 1 1/2 cups all-purpose flour
1 cup sugar-free chocolate chips instead of regular
I also add at least a half cup of pecans or walnuts since they are helpful in controlling blood sugar.

Per Cookie (following exactly Ms. Smith's recipe): 67 calories, 1 g protein, 8 g carbs, 4 g fat, 16 mg cholesterol, 80 mg sodium
Exchanges = 1/2 starch, 1 fat

RESTAURANT-STYLE CHOCOLATE CHIP COOKIE DESSERT

 A friend had a dessert like this at a popular restaurant chain and asked me if I could make a sugar-free version for her. This is what I came up with and it is good, if I do say so!

Chocolate Chip Cookies, recipe below

Sugar-free ice cream or frozen yogurt
Sugar-free or low-sugar whipped cream or topping
Sugar-free Chocolate chips for garnish

For the Cookies:
2 cups whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/4 cup canola or coconut oil
1/4 cup unsweetened applesauce
1/3 cup Splenda Granulated
1/3 cup Splenda Brown Sugar Blend
2 tsp vanilla extract
2 large eggs
1 1/3 cups sugar-free chocolate chips
1 cup chopped pecans

Preheat oven to 375 degrees.

In a medium bowl combine the flour, baking soda, and salt; set aside.

In a large mixer bowl, beat the butter, oil, applesauce, Splenda Granulated, Splenda Brown Sugar until creamy.  Add the eggs and vanilla extract, mixing well.  Gradually add the flour mixture, beating well to blend.  Stir in the chocolate chips and pecans. 

Place dough into lightly greased small pie pans or drop by 1/4 cup onto lightly greased baking sheets.  Bake at 375 degrees until lightly browned, about 10 minutes.  Time will vary depending on cookie size.  Remove to wire racks to cool completely or leave in pie pans and cool on wire racks.

To Assemble:
Place cookie on dessert plate (or serve in pie pan if desired) and top with a scoop of sugar-free ice cream.  Top ice cream with whipped topping and sprinkle with chocolate chips for garnish.

 

My granddaughter with this dessert she made when she was 8 years old. She is now 18.

That's how easy this is.

PIE PAN CHOCOLATE CHIP-PECAN COOKIES

I have a friend who enjoyed a cookie sundae or something like that at a famous chain restaurant.  Since she watches her sugar and her diet, she asked if I could make a healthier cookie for her.  This is what I came up with and it is good.  Just add a sugar-free ice cream, sugar-free chocolate sauce, sugar-free whipped topping, some chopped pecans and a maraschino cherry and you have a restaurant-style yummy dessert!

1 cup white whole-wheat flour
1/2 cup all-purpose flour (I suggest diabetics, my friend is not one, use white whole-wheat flour here, too)
3/4 cup ground oats (I used a Magic Bullet)
1/2 tsp salt
1 tsp baking soda
1 stick butter, softened
1/2 cup applesauce
1/2 cup soy oil
1/3 cup Splenda Granulated
1/3 cup Splenda Brown Sugar Blend
2 tsp vanilla extract
2 eggs
1 bag (8-oz) sugar-free chocolate chips
1/2 cup chopped pecans

Preheat oven to 350 degrees.
Lightly oil 4 8-inch pie pans (or several miniature pie pans); set aside.

In a medium mixing bowl beat the butter, applesauce, oil, eggs, and vanilla until light and fluffy.  Add the eggs and beat in until combined.  Add the flours to the mixture and beat until blended.  Add the ground oats, salt, and baking soda; beat on medium speed until mixture is well combined.  Stir in the chocolate chips and the pecans. 

Divide the mixture among the pie pans and bake at 350 degrees until lightly browned.  Do not over bake.  Baking time is only a few minutes and depends on the size of the cookies you are making.

When cool serve as described in the introduction to have a restaurant-style treat.  If you prefer just the cookie, the mini-pan size make great individual cookies.  The larger ones can be cut into wedges or bars for serving.