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Chocolate Chip Cookies
CHOCOLATE CHIP COOKIES
From Dana Carpenders "hold the toast" low carb newsletter special christmas cookie edition.
The recipe calls for 12 ounces of Sugar Free Chocolate chips (which happen to be on back order with every online vendor I know if they even list them anymore ;) but also lists a subsitution of Sugar Free Dark Chocolate Bars (Carbolite for instance) which she suggests using a food processor to chop into small pieces...I just used my hand chopper that I use for veggies and that worked well.
Preheat oven to 375°F.
12 ounces Sugar free chocolate chips (or dark chocolate bars chopped up)
1 cup (2 sticks) Butter, softened
1.5 Cups Splenda
1.5 tsp Blackstrap or Dark Molasses (i used dark)
2 eggs
1 Cup almond flour (aprox 2/3 C raw almonds ground fine in food processor (I use a coffee grinder) yields about 1 Cup almond flour)
1 Cup vanilla whey protein powder
1/4 Cup Oat bran
1tsp baking soda
1tsp salt
1 Cup chopped walnuts or pecans
Using an electric mixer, beat butter, Splenda, and molasses until creamy and well blended. Add eggs, one at a time, and beat well after each addition. In a separate bowl, stir together ground almonds, vanilla whey protein powder, oat bran, baking soda and salt. Add this mixture, about 1/2 cup at a time, to butter/Splenda mixture, beating well after each addition, until it is all beaten in. Stir in nuts and chopped chocolate bars or chips. Drop by rounded tablespoons onto cookie sheets sprayed with non stick spray. These will not spread and flatten as much as standard chocolate chip cookies, so if you want them flat, you'll have to flatten them a bit.
Bake for 10 minutes, or until golden.
I personally will use a little less salt in my next batch, but then again, I don't use unsalted butter, and I use sea salt instead of Mortons (because Mortons adds sugar to their salt). So that may just be a personal thing on my part, unsalted butter may have made a difference.
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