11/16/09

Low Carb 'Chocolate Chip' Cookies



I thank Dana Carpender for the inspiration behind this one. I knew my husband would love some chocolate chip cookies but I also knew he was serious about wanting to do 4 weeks of no-sugar and low carbs. Thumbing through my copy of 500 Low-Carb Recipes, I spied this one and even though I didn't have all the ingredients it called for, I knew I could improvise. (Ok readers, what do I always say? Play with your food! Improvise! Use recipes as a guide and then make them your own!)

Chocolate Chip Cookies

1 c butter
1 1/2 c Splenda
1 1/2 t black strap molasses (yes it's molasses but it's it's the lowest sugar/carb and it helps for flavor)
2 eggs
1 c ground almonds
1 c vanilla flavored why protein powder (I used NNW brand - which we love)
1/4 c wheat bran (or oat bran)
1 t baking soda
1 t salt
1 c chopped pecans or walnuts
1 small package sugar free chocolate bars (I used Hershey's brand - about 8 mini bars)
I banged the mini candy bars with my rolling pin to break them up into pieces and crumbled them into the dough in place of chocolate chips


Preheat your oven to 375. Beat the Splenda with the butter and molasses until well mixed. Add the eggs one at a time and beat well. In another bowl stir the ground almonds, whey powder, wheat or oat bran, baking soda and salt. Add this to the butter/Splenda mixture about 1/2 cup at a time to incorporate.

Stir in the nuts and chocolate chunks. Drop by tablespoons onto a sprayed/greased cookie sheet or parchment paper. Form into nicely shaped rounds and flatten a bit with your hand. Bake for approximately 10 minutes, let cool on the baking sheet for 2 minutes and then remove to a rack or counter to cool. The original recipe said each cookie yields about 3 carbs.







The dry mix; almonds, whey powder, oat bran, etc.


















Forming into rounds (a bit sticky)

















Great with coffee... My husband dunks his in half & half.
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