Low Carb Cookies
Low Carb Chocolate Chip Cookies Recipe1 egg yolk
1/2 cup almond flour or almond meal, see note
1/4 cup unsalted butter, softened
1 cup Splenda sugar substitute
3/4 cup low-carbohydrate baking mix
2 tsps vanilla
2-3 ounces sugar-free bittersweet chocolate
1 egg
In a food processor, mix together bake mix, almond meal, and splenda.
Add butter to processor and pulse until crumbly.
In a separate bowl, mix egg, yolk, and vanilla.
Add the bake mix mixture to the egg mixture, a small amount at a time.
Stir in chocolate pieces.
Drop dough by tablespoons onto parchment lined baking sheet and flatten slightly with a spoon.
Bake at 325 for 8-10 minutes.
Cool, and transfer to airtight container.
NOTE: To make almond meal/flour, Process almonds in a food processor until fine; careful not to overprocess, or you'll end up with almond butter.
Low Carb Cookie Recipes - Chocolate Chip 8 ounces hersey's sugar-free chocolate chips
1/3 cup Splenda granular
1 cup whole wheat flour
1/8 cup Splenda brown sugar blend
1 egg
2 tbsps whole wheat flour
1/2 tspn baking soda
1 tsp vanilla
1/8 tsp salt
2 tbsps cream
1/2 cup butter
Mix butter and sugars together until fluffy. Add egg and vanilla.
In another bowl, mix flour, soda, and salt.
Add dry ingredients to the sugar mixture a small amount at a time alternating with the cream.
Once all ingredients are in, add the chocolate chips.
Drop small spoonfuls on a cookie sheet and bake for 5-7 minutes or until golden brown at 375 degrees.
Low Carb Flour-free Peanut Butter Cookies1 cup. Bulk Splenda
1 large egg
1 cup Chunky Peanut Butter
Mix ingredients.
Drop by spoonfuls onto ungreased cookie sheet.
Use a fork to mash cookies into the shape and size you desire. Bake at 350 F for about 10-12 minutes or until centers are not wet.
