These are pretty good. No, they do not taste exactly like traditional chocolate chip cookies, but they're good for sweet cravings. They're somewhat like shortbread cookies, with chocolate chunks. I plan on trying to use more almond meal and less baking mix next time, as I don't care for the taste of the mix. For the chocolate, I used a mixture of hershey's sugar free dark and milk chocolates.
My Private Note
Units: US | Metric
- 1In a food processor, mix together bake mix, almond meal, and splenda.
- 2Add butter to processor and pulse until crumbly.
- 3In a separate bowl, mix egg, yolk, and vanilla.
- 4Add the bake mix mixture to the egg mixture, a small amount at a time.
- 5Stir in chocolate pieces.
- 6Drop dough by tablespoons onto parchment lined baking sheet and flatten slightly with a spoon.
- 7Bake at 325 for 8-10 minutes.
- 8Cool, and transfer to airtight container.
- 9NOTE: To make almond meal/flour, Process almonds in a food processor until fine; careful not to overprocess, or you'll end up with almond butter.
Browse Our Top Drop Cookies Recipes
You Might Also Like...View All Drop Cookies Recipes
Nutritional Facts for Low Carb Chocolate Chip Cookies
Serving Size: 1 (188 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 30.7
- Calories from Fat 27
- Total Fat 3.0 g
- Saturated Fat 1.7 g
- Cholesterol 29.0 mg
- Sodium 4.6 mg
- Total Carbohydrate 0.1 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.5 g
The following items or measurements are not included:
low-carbohydrate baking mix
sugar-free bittersweet chocolate