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Chocolate Chip Cookies II
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Serving Size: 40
2-1/2 cups almond meal -- flour
1 cup Splenda
1 cup Brown Sugar Twin
2 eggs
1 tbl vanilla extract
2 tsp blackstrap molasses
1 stick unsalted butter, softened
1/2 tsp salt
1/2 cup unsweetened chocolate, chipped
Preheat oven to 350°F-180°C.
Stir together dry ingredients in a mixing bowl.
In a separate bowl, slightly beat eggs with extract and molasses
and salt. Beat in butter with a fork. It will not be smooth, but the
butter will beat into globby lumps.
Pour wet ingredients into dry ingredients and mix VERY well. Stir in chocolate chips. Form into smallish balls, place on nonstick cookie sheets, and flatten with your fingers.
Bake at 350°F-180°C for about 8-10 minutes. Do not overbake.
Cool before storing.
I found it needed the Brown Sugar Twin and the molasses and the salt to give it the tollhouse flavor.
Per Serving: 69 Calories
5 fat grams
3 carbs
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