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Chandra's Tollhouse Chocolate Chip Cookies
From: ChandraMH
2-1/2 cups almond flour
1 cup granulated Splenda
1 cup Brown Sugar Twin
2 eggs
1 tablespoon vanilla extract
2 teaspoons blackstrap molasses
1 stick unsalted butter, softened
1/2 teaspoon salt
1/2 cup zero carb chocolate chips
Preheat oven to 350F.
Stir together dry ingredients in a mixing bowl.
In a separate bowl, slightly beat eggs with extract and molasses
and salt. Beat in butter with a fork. It will not be smooth, but the
butter will beat into globby lumps.
Pour wet ingredients into dry ingredients and mix VERY well. Stir
in chocolate chips.
Form into smallish balls, place on nonstick cookie sheets, and
flatten with your fingers.
Bake at 350F for about 8-10 minutes. Do not overbake.
Cool before storing. May be frozen for long term storage but I doubt
they will last that long!
I got 44 cookies out of this recipe. I could have gotten 4 dozen if I
made them a little
smaller. I found it needed the Brown Sugar Twin and the molasses and
the
salt to give it the tollhouse flavor. If you can't get Splenda-
sweetened chips you could make up a batch of Lynne's chocolate and
break it into little chunks.
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