Low-Carb Chocolate Chip Cookies

Cookie & Bar

Difficulty: Easy Servings: 36 cookies Source:

Ingredients

1 cup Unsalted Butter

1/4 cup Splenda®

1/2 cup Splenda® Brown Sugar Blend

1 teaspoon Vanilla Extract

2 Eggs

1 cup Almond Meal/Flour

1 cup Low-Carb Baking Mix

1/3 cup Whole Wheat Flour

1 teaspoon Baking Soda

1 cup Pecan Halves

1-1/3 cups Chocolate Chips

Directions

Cream together the butter & Splenda in an electric mixer. Add eggs and vanilla and blend until combined.

In a separate bowl, stir together almond flour, Low-Carb Baking Mix, wheat flour and baking soda.

Add dry mixture, 1/2 cup at a time, to Splenda mixture. Add chocolate chips & pecans.

Drop by rounded tablespoon onto a greased cookie sheet.

Bake 8-14 minutes at 375°F. Cookies will be soft.

Cool on baking sheet for a few minutes; then remove to wire wrack to cool completely.