These cookies are moist, dense cake-like in texture, and incredibly tasty! My picky husband really liked these, and he usually isn’t too fond of low-carb desserts. 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.
VARIATION: For a chewier cookie, use the sugar-free honey (I use Honeytree from Walmart) instead of the DaVinci vanilla syrup. For a crunchier cookie, bake them longer/browner.
INGREDIENTS:
1 c. almond flour
¼ c. + 2T. unsweetened, plain whey protein
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
1 tsp. vanilla extract
¼ c. sugar free honey+1 tsp. vanilla (or up to 1/4 c. DaVinci Vanilla sugar-free syrup, added slowly, just enough to create a thick batter)
1 T. water (omit if you used DaVinci syrup)
DIRECTIONS: Preheat oven to 350º. Mix all dry ingredients in large bowl. Add all wet ingredients. Blend well and let batter sit 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 contains:
55.85 cals, 4.79g fat, 2.04g carbs, 0.84g fiber, 1.2g NET CARBS, 1.8g protein, 54 mg. sodium
Buttoni's Low-Carb Recipes 