April 19, 2012

Amazing Low Carb, Flourless, Sugar Free Chocolate Chip Cookies

Who says you have to completely give up cookies if you are cutting out white, refined flour?  When you know you can't have something, that's when you want it even more!  I mix these up and then freeze 2 or 3 in small sandwich baggies.  Knowing they are there if you crave something sweet makes it easy to give into the craving with a good alternative to the original sugar and white flour cookies. 

Chocolate Chip Cookies

1 c butter
1 1/2 c natural sweetener of choice (a blend of 2-3 is best for flavor)
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 (almond flour)
1 c Vanilla Whey Protein Powder
1/4 c wheat bran (or oat bran)
1 t baking soda
1 t salt
1 c chopped pecans or walnuts
1 8 oz Bag of Sugar Free Chocolate Chips

*or you can use about 8 mini sugar free Hershey's chocolate bars.  I banged the mini candy bars with my rolling pin to break them up into pieces and crumble them into the dough in place of chocolate chips before Walmart started to carry the SF 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 or chips. 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 ingredients before mixing

Getting ready to spoon the dough on to the cookie sheets

Print Friendly and PDF