Low Carb Chocolate Chip Cookies
- Ready In:
- 15mins
- Ingredients:
- 11
- Yields:
-
36 cookies
- Serves:
- 36
ingredients
- 118.29 ml butter
- 78.78 ml Splenda granular
- 29.57 ml Splenda brown sugar blend (if you substitute any other kind-double it. Splenda brown sugar is halved.)
- 1 egg
- 4.92 ml vanilla
- 236.59 ml whole wheat flour
- 29.58 ml whole wheat flour
- 2.46 ml baking soda
- 0.61 ml salt
- 29.58 ml cream
- 226.79 g hersey's sugar-free chocolate chips
directions
- Mix butter and sugars together until fluffy. Add egg and vanilla.
- In another bowl, mix flour, soda, and salt.
- Add dry ingredients to the sugar mixture a small amount at a time alternating with the cream.
- Once all ingredients are in, add the chocolate chips.
- Drop small spoonfuls on a cookie sheet and bake for 5-7 minutes or until golden brown at 375 degrees.
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Reviews
-
these are good warm. I had to add more liquid to them then called for, tho. I am going to add some chopped walnuts to them next time.(I know, it increases the carbs) I think I will jack it up a notch and use half white flour and half whole wheat also. They are the best whole wheat version of a cookie I have tried.