And they tasted pretty much like you’d expect them too. Plenty of good fiber, though.
Does anyone have a decent recipe for someone who’s been toold to watch his carbohydrates, cholesterol, fat intake and pretty much everything else that makes food worth eating?
Probably merengues are the easiest cookie to make low-carb/lowcholesterol, as they are made mainly of eggwhite with some sweetener.
In my lowcarb days I recall making some with cocoa powder… the merengue collapsed but they were stil tasty as wafers. I think I used “Diabetisweet” (malitol) sweetener, but it might have been Splenda.
Something like this:
http://www.fitnessandfreebies.com/lc/recipe01.html
BTW it generally helps the “artificiallyness” flavor if you mix different types of sweetener. To avoid a tragedy (splenda is extremely fluffy) I usually cut in, say 2 packets of Equal and take out 2 TBSP Splenda.
Apples stuffed with chopped nuts and scant dried fruit (like, a tablespoon of chopped dried apricot), topped with a teaspoon of butter and a little stevia if necesary for sweetness. Bake in water with a little lemon juice in it as per any baked apple recipe, then serve with a little plain low-fat yogurt sweetened with stevia or Splenda and a little vanilla.
Dagoba makes an unsweetened chocolate powder that can be made with skim milk and non-sugar sweetener.
Frozen grapes (not your lowest glycemifc food, but not a hideous fake dessert, either).
Homemade sorbet with citrus flavoring and Splenda.
N.B.: My bio family thinks Splenda tastes good and Diabetisweet is bitter and disgusting. My in-law family has the opposite experience.
ETA: Lindt now makes several high-cocoa chocolate bars that are have better ratios. The 90-something% is best used for cooking. the 70- to 80-something%s are reasonably tasty.
I posted this one recently:
Low-sugar, low-fat granola
Preheat oven to 320.
2 cups rolled oats
1 cup plain puffed brown rice or whole wheat
1/2 cup oat or wheat bran
1/3 cup unsweetened applesauce
1 tablespoon of honey
2 teaspoons of canola oil
2 tablespoons of splenda
1/2 cup slivered raw almonds
Mix up all of the above. It should be damp enough to clump up into little wads if you squeeze some between your fingers; if not, add a bit more applesauce. Spread the mixture out in a jelly roll pan, and squeeze up several clumps between your fingers if you like “nuggets” of granola. Bake it for about 40 minutes or until it is all golden brown and the nuggets are fairly dry; it’s okay if they’re very slightly damp. Remove from the oven and let cool completely and add 1/3 of a cup of dried, unsweetened fruit of your choice (raisins, cranberries, mixed fruit bits, etc.). Store in big quart jars.
I lost almost 75 lbs with a combination of calorie counting + eating whole foods (avoiding processed foods). I am not a huge fat of fat free/sugar free foods, when I had lost weight in the past, those kinds of foods left me hungry and unsatisfied.
If you reduce the amount of processed foods/sugars in your diet, it’s amazing how good regular food tastes. Like baked sweet potatoes are incredibly sweet. Fresh blackberries are decadent. A teaspoon of honey in tea is almost too sweet.
Some of my favorite after dinner sweet treats (all under 200 calories):
Last month, I made a batch of muffins with a box of organic spice cake mix, 2 eggs and a can of pumpkin. They were really good 
It isn’t necessary to eat unsatisfying Frankenfoods to lose weight, at least it wasn’t in my experience! I still eat whole foods and count calories and have kept the weight off for nearly 3 years. Beyond the weight loss, my numbers at my last physical were amazing for cholesterol, blood pressure, triglycerides, etc.
Congratulations on your cardboard, good sir!
I think once the sugar and fat is removed from a cookie, it is no longer a cookie. It ceases to be a cookie and becomes something else. Perhaps cardboard, as per bouv’s suggestion. You didn’t make a cookie, you made a rabbit biscuit! 
I’ve made cake with applesauce instead of butter before … the taste was tolerable, but it wasn’t really cake so much as a bunch of chocolate crumbs in a pan. You couldn’t cut a slice, you could just sort of shovel the crumbs out onto a plate and try to eat it with a spoon. Cookies and cakes need that fat to hold them together. It’s kinda the same thing with pizza; the fat in the mozzarella is the glue that holds it all together. If you go with that part-skim low-fat mozzarella, all it does is slide off the crust, taking all your toppings with it. Sorry I couldn’t be more help … I really think certain foods need the fat in them just to hold them together, otherwise they become something else entirely.
If you’re avoiding both fats and carbs, what are you eating? Protein is the remaining macronutrient, but it’s not preferred by the body as a primary source of fuel.