The Effects of Reducing

Carbohydrate While
Increasing Fat and Protein
in Chocolate Chip Cookies
Rebecca Vander Veer
Patricia Terry, PhD, RD, LD
Department of Nutrition and Dietetics
School of Public Health
Samford University

Abstract
Background Increased fat and protein in food is known to increase the feeling of
fullness when eating and to reduce hyperglycemia immediately after eating.
Hyperglycemia has been linked to the development of type II diabetes, hypertension, and
coronary heart disease.
Objective The purpose of this study was to determine the physical and sensory effects of
a chocolate chip cookie with more fat and protein and less sugar.
Methods Participants were Samford University students aged 19-21, who tasted Nestl
Toll House and Almond Flour chocolate chip cookies and rated them on a Hedonic scale.
Objective testing was performed with photographs of the cookies, a texture analyzer, and
a volumeter. Results of sensory testing were analyzed using a paired t-test.
Results Nestl Toll House chocolate chip cookies were preferred overall. Objective
testing showed that the Nestl cookies were more firm, less tough, had more volume, and
had a smaller cell size.
Conclusions While the Almond Flour cookies were not enjoyed as much, they could be
used as an adequate substitute for traditional cookies which are higher in sugar. More
research is needed to improve the sensory and physical characteristics of Almond Flour
cookies.

Introduction
Hyperglycemia after meal consumption is a
common problem in Western countries due
to diet (1)
Hyperglycemia can lead to type II diabetes,
hypertension, coronary heart disease (2,3)
Higher amounts of protein and fat slow
gastric emptying and glucose is released
more steadily (4)
Lower Glycemic Index foods release glucose
more steadily (4)

Purpose
The purpose of this study is to determine the
effect of reducing carbohydrate content while
increasing fat and protein content on the
physical and sensory characteristics of a
chocolate chip cookie.

Methods
Original Nestl Toll House Chocolate Chip
Cookies and Almond Flour Chocolate Chip
Cookies (5,6)
Traditional ingredients vs. nontraditional
Informed consent and IRB approval were
obtained

Control Recipe
Ingredients
2 3/8 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTL TOLL HOUSE Semi-Sweet Chocolate Morsels
Directions
PREHEAT oven to 375 F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and
vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each
addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto
ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire
racks to cool completely.

Experimental Recipe
Ingredients (Makes about 24 cookies):
1 1/2 cups (6 ounces) almond flour or almond meal
1/4 cup butter, room temperature
1/4 cup sugar
1 egg
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 cup chocolate chips
Directions:
1. Preheat your oven to 375 degrees.
2. In a large bowl, cream together the butter and sugar.
3. Gradually beat the egg into the butter and sugar mixture.
4. Add the almond flour, salt, vanilla and baking soda in with the other ingredients and mix well.
5. Add in the chocolate chips and nuts if using and fold them into the batter.
6. Roll the dough into 1-inch balls and press them down gently onto a non-stick baking surface.
7. Bake for 12-15 minutes until the cookies rise and the edges have browned.
8. Remove the cookies from the oven and let them cool before moving. Store at room temperature
in a sealed container.

Sensory Evaluation
Participants: 26 untrained judges

Ages 19-21
No food allergies
Voluntary participation
Anonymous

Hedonic scale (7)

Color
Texture
Mouthfeel
Flavor

Objective Evaluation
Volumeter
Control: 40 mL
Experimental: 35 mL

TA.XT.plus Texture Analyzer

Control: 61.805 kg firmness, 35.868 kg/sec
toughness
Experimental: 61.612 kg firmness, 41.712 kg/sec
toughness

Photos for visual evaluation

Photos-Control

Photos-Experimental

Statistical Tests
Paired t-test, alpha level = 0.05, 95% CI
Color:

p = 0.0066
Sample 1 mean = 7.62 1.13
Sample 2 mean = 6.62 1.68
very statistically significant difference

Texture:

p = 0.0002
Sample 1 mean = 7.62 1.20
Sample 2 mean = 6.35 1.41
extremely statistically significant

Statistical Tests
Mouthfeel:

p = 0.0004
Sample 1 mean = 7.38 1.36
Sample 2 mean = 6.15 1.26
extremely statistically significant

Flavor:

p = 0.0055
Sample 1 mean = 8.04 1.18
Sample 2 mean = 6.85 1.54
very statistically significant

Discussion
There was a statistically significant difference
in preference, favoring the Nestl Toll House
cookies.
These results might be different if the almond
cookies were compared to another more
similar cookie. Results might reflect a
difference in familiarity instead of actual
preference.
Objective testing showed that the Toll House
cookies were more firm, less tough, and had
more volume. Cell size was slightly smaller.

Conclusion
Though participants statistically preferred the
Nestl Toll House cookies over the Almond
Flour cookies, the Almond Flour cookies were
nonetheless enjoyed.
Almond flour cookies could be used as a
substitute for traditional chocolate chip
cookies to reduce the sugar content and to
potentially reduce the glycemic response.
More research could be performed to improve
the overall palatability and physical
characteristics of the Almond Flour cookies.

References
1.

2.
3.
4.

5.

6.

7.

RA DeFronzo, E Ferrannini. Insulin resistance: a multifaceted syndrome responsible for

NIDDM, obesity, hypertension, dyslipidemia, and atherosclerotic cardiovascular disease.
Diabetes Care. 1991;14:173194.
Jenkins D. Almonds Decrease Postprandial Glycemia, Insulinemia, and Oxidative Damage in
Healthy Individuals. J Nutr. December 2006;136(12):2987-2992.
Chiasson JL, Josse RG, Gomis R, Hanefeld M, Karasik A, Laakso M. Acarbose for prevention of
type 2 diabetes mellitus: the STOP-NIDDM randomised trial. Lancet. 2002;359:20727.
Gallagher ML. Intake: The Nutrients and Their Metabolism. In: Mahan LK, Escott-Stump S,
Raymond JL, eds. Krauses Food and the Nutrition Care Process. 13th ed. St. Louis, MO:
Elsevier; 2012: 32-128.
Original Nestl Toll House Chocolate Chip Cookies. Very Best Baking. http://www.
verybestbaking.com/recipes/18476/original-nestl%C3%89-toll-house-chocolate-chipcookies/detail.aspx. Accessed October 3rd, 2013.
Almond Flour Chocolate Chip Cookies. The Wannabe Chef. http://www.thewannabechef.
net/2013/04/29/almond-flour-chocolate-chip-cookies-2/. April 29, 2013. Accessed October
3rd, 2013.
McWilliams M. Foods: Experimental Perspectives. 7th ed. Upper Saddle River, New Jersey:
Prentice Hall; 2012.