Ok, so I've tried several and I mean several recipes for low carb chocolate chip cookies and some have been ok and some just NASTY. Well none of them have really ever passed the true taste tester -my husband Chris. Thank God he's honest with me. So I thought I'd give it another shot-because I'm not going to give it up.
Well I'm glad I did because I have done it. Chewy middle and crunchy outside. They are wonderful. I can't believe it. SOOOO GOOD! I hope you will give them a shot. I know you will like them.
*this is a 1/2 batch which makes about 26-30 cookies. Bake at 350 degrees for 9 MINUTES!
1 stick of unsalted butter(softened)
1/4 Splenda granular
3/4 c diabeti sweet brown sugar sub.
1 1/2 tsp vanilla
1/2 c vanilla when protein powder
3/4 c almond flour/meal
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 c sugar free choc chips
Cream together the butter, sugar subs, egg and vanilla. Mix in another bowl the rest of the ingrediants except the chips. Add the dry ingrediants to the creamed mixture and mix well. Then add the chips to the batter. Scoop golf ball size portions out on to ungreased sheet. Leave about 2 inches apart. Bake 9 minutes. If you bake too long they get to crunchy all they way through-unless you like them that way. If you do 9 min. they will be chewy inside and crunchy outside. They will look puffy when they first come out and then as they cool they sink in the middle. SO YUMMY.