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Chocolate Chip Cookies III
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2 sticks (1/2 lb) unsalted butter, softened
1/2 cup Brown Sugar Twin
4 Tablespoons KetoSweet
1 Tablespoon DiabetiSweet
1 cup Splenda
2 teaspoons sugar-free vanilla extract
1 teaspoon butter pecan extract
2 large eggs
1 teaspoons baking soda
1 teaspoons salt
1 cup Atkins bake mix
1 cup whole wheat or oat flour
1/4 cup almond flour
1 cup lowcarb (Splenda Sweetened Darrel Lea) chocolate chips
1-1/2 cups chopped pecans (or walnuts)
Preheat oven to 375°F.
In a large bowl with mixer on medium speed, beat butter, sweeteners and extracts until fluffy. Add eggs, baking soda and salt; beat until blended. Reduce mixer speed to low and beat in the bake mix and flours just until blended. Stir in chocolate chips and nuts. Drop by teaspoon-full 1 inch apart on ungreased baking sheets. Bake 8 - 11 min. or until edges are golden brown. Cool 2 minutes. Remove to wire rack.
Makes 48 cookies. 3.2 carbs per cookie.
* NOTE: Mixing sweeteners and including a little of the DiabetiSweet (which has isomalt) allows a sweeter cookie with less single sweetener. And mixing "flours" allows the best of low-carb and good baking performance. Do not use "white" flour and if you use whole wheat, make sure it's TRULY whole wheat.
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