Low Carb Chocolate Chip Cookies

My husband was recently diagnosed Diabetic (and a chocaholic) as a result I needed to reform my cooking habits. So this is my answer to both situations.

• Ready In: 22 mins
• Serves: 30
• Yields: 5 dozen

Ingredients

• 1  cup  almond meal
• 2  cups  soy flour
• 1  teaspoon baking soda
• 1  teaspoon kosher salt
• 1  teaspoon cinnamon
• 1⁄2 cup  Butter Flavor Crisco (or butter)
• 1⁄2 cup canola oil
• 2⁄3 cup sugar substitute
• 2⁄3 cup brown sugar, subsitue
• 2  large eggs
• 1  teaspoon vanilla extract
• 16  ounces  sugarfree chocolate chips

Directions

1. Preheat oven to 350°F Line baking sheet with Parchment paper.
2. Combine almond meal, soy flour, baking soda, salt, and cinnamon. Set aside. Beat crisco in a large bowl with electric mixer until fluffly. Add oil, sugars, eggs and vanilla; beat until smooth and creamy. With mixer on low add dry ingredients slowly until all combined. Stir in chocolate chips. Let batter stand 5 minutes.
3. Drop the dough by heaping teaspoons onto prepared baking sheets. Bake until firm and golden brown about 12 minutes. Transfere to wire racks and cool completely.