Low Carb Chocolate Chip Cookies
(from ejroberts86’s recipe box)
substitute for maltitol: 3/4 cup Splenda (liquid or granular) and 1 tsp molasses
Do not use all liquid Splenda; I typically use liquid for the 3/4 cup and granular for the 1/2 cup.
99g total carb (36 cookies ~ 3g per cookie)
Prep time: 15 minutes
Cook time: 12 minutes
Serves 36 people
Categories: cookies, dessert, low carb
Ingredients
- 1 cup almond meal
- 1 cup vanilla or chocolate whey protein
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup butter, softened
- 1/2 cup Splenda (liquid or granular)
- 3/4 cup maltitol
- 2 eggs
- 3 tsp vanilla
- 1 bag (8 oz) sugar free chocolate chips
- 1 cup pecans or walnuts (opt)
Directions
-
Mix almond meal, protein, baking soda, baking poder, and salt; set aside
-
Beat butter until creamy and fluffy; add Splenda and maltitol, beat until very well blended
-
Add vanilla and eggs; beat well
-
Slowly add in dry mix, beating each addition until well incorporated
-
Mix in chocolate chips and nuts
-
Scoop rounded tbsp-fuls onto greased cookie sheet; bake at 375 for 9-12 min; cool on wire racks