Low Carb Chocolate Chip Cookies
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
18 cookies
ingredients
- 177.44 ml low-carbohydrate baking mix
- 118.29 ml almond flour or 118.29 ml almond meal, see note
- 59.14 ml unsalted butter, softened
- 9.85 ml vanilla
- 1 egg
- 1 egg yolk
- 236.59 ml Splenda sugar substitute
- 56.69-85.04 g sugar-free bittersweet chocolate
directions
- In a food processor, mix together bake mix, almond meal, and splenda.
- Add butter to processor and pulse until crumbly.
- In a separate bowl, mix egg, yolk, and vanilla.
- Add the bake mix mixture to the egg mixture, a small amount at a time.
- Stir in chocolate pieces.
- Drop dough by tablespoons onto parchment lined baking sheet and flatten slightly with a spoon.
- Bake at 325 for 8-10 minutes.
- Cool, and transfer to airtight container.
- NOTE: 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.
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RECIPE SUBMITTED BY
89240
United States