Chocolate Chip Cookies
1/2 cup butter (softened at room temperature)
1/2 cup extra fine erythritol (scant...not quite 1/2 cup)
1/4 cup Splenda
1 egg
1 tsp vanilla flavoring or 1 T vanilla DaVinci
(1 T molasses...optional)
I cup Chef's Blend LC flour
1/4 cup almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
6 sugarfree Hershey mini candy bars (I chopped these to make chips the old fashioned way!)
Preheat oven to 375, for 8-10 minutes. Mix first 5 (6 if you use molasses) ingredients together in a mixer at low speed. Combine the dry ingredients and add them in thirds, mixing as you add with the mixer on low. Add the chopped chocolate by hand and mix thoroughly. Use a teaspoon to make small balls. Place these on a cookie sheet and bake. This makes exactly 45 small cookies (about 1.5-2" across). I calculated about 30 net carbs for the whole recipe, so it would be 1.5 carbs per cookie.
Here is an interesting note, as well: When my husband saw the cookies, he remarked how tiny they are. I told him the cookbook is an old one, and that is the size cookies used to be! It is interesting to make things like muffins and cookies from this book because the sizes look very tiny compared to things we are used to now...cookies from Mrs. Field's and huge muffins from places like Marie Callender's (who makes their muffins in miniature bundt pans!). I think this illustrates how portions have got out of control in the past 30 years or so...especially for carby things.
Thinner.com discussion board - Chocolate Chip Cookies
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