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Cinnamon Walnut Chews
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1 stick (1/4 lb) unsalted butter, softened
1/2 cup Brown Sugar Twin
1/2 cup Splenda
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup Atkins bake mix
1-1/2 teaspoons cinnamon, divided
1 teaspoon vanilla extract
1/2 cup sour cream
2 teaspoons seltzer water
1 cup lowcarb (Splenda Sweetened Darrel Lea) chocolate chips
1-1/2 cups chopped toasted walnuts
Preheat oven to 375°F.
Beat butter until fluffy. Beat in sweeteners, egg and vanilla. In a second bowl; combine bake mix, salt and half of cinnamon. Gradually add dry ingredients to the butter mixture. Add sour cream and seltzer. Stir in walnuts. Place by teaspoon, 1" apart on non-stick baking sheets. Sprinkle with remaining cinnamon. Bake at 375°F for 12 to 15 minutes until golden and slightly firm. Cool.
Makes 20-24 cookies. Approx. 2 carbs per cookie.
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