Chocolate Chip Cookies

Click to enlarge

 I took a chocolate chip recipe I found on the net at http://www.lowcarbist.com and modified it to come up with the cookie pictured above.  These are cake-y in texture, but they sure are tasty!  My picky husband ate several and said “Not bad”.  These are not Induction friendly due to the almond flour and nuts.  Sometimes I leave out the chopped nuts to lower calorie/carb count even more.

INGREDIENTS:

1 c. almond flour

¼ c. + 2T. unsweetened, plain whey protein isolate

1 tsp. baking soda

½ c. chopped nuts

½ c. sugar-free chocolate chips

¼ c. granular Splenda

4 T. erythritol sweetener

3 T. melted, unsalted butter

1 egg, beaten

¼ c. vanilla sugar-free syrup

1 T. water

DIRECTIONS:

Preheat oven to 350º.  Mix all dry ingredients in large bowl.  Add all wet ingredients.  Blend well and let batter set for a couple minutes to firm up.  Spoon onto greased or non-stick baking sheet in 1″ globs.  They don’t spread out much when cooking, so I slightly  flattened with my fingers, but not too much.  Bake for about 12 minutes at 350º.  Cool on cloth or racks.  I got exactly 26 cookies.

NUTRITIONAL INFO: Makes 26 cookies, each cookie contains:

55.85 calories

4.79 g  fat

2.04 g  carbs

.84 g  fiber

1.2 g NET CARBS

1.8 g  protein

54 mg. sodium

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4 comments on “Chocolate Chip Cookies

  1. Hi, I just wanted to thank you for helping so many of us enjoy the atkins. I have previously tried the atkins but have never managed to do it for a long period of time, but your recipes have made so much more enjoyable this time. So thank you!
    I just wanted to ask if I can use splenda in this recipe instead of the sweetener you have suggested?

    • Welcome to the site, Tabya! I’m so glad my recipes are to your palate’s liking! If they have helped you stay on your program, the site has served it’s primary purpose. Food boredom is the kiss of death for any diet program, in my opinion.

      Tabya, as you do more low-carb baking, you will find that mixing TWO (or even THREE) sweeteners gives you a sweeter end result than just using more of ONE sweetener. So if you use ALL Splenda in this, you may find the cookies come out just not sweet enough for you. But you could certainly TRY and and see how you like it with all Splenda. I’ve found it doesn’t really matter WHICH 2 sweeteners you use, just that you use two DIFFERENT ones.

    • Well that’ll certainly make them come out flat. :) Don’t feel bad, Tom, I forgot the BP in a bread recipe last month. Did the yeast, but forgot the BP. Happens to the best of us. :)

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