- Dana Carpenter's CarbSmart Chocolate Chip Cookies
- 1 cup almond meal
- 1 cup vanilla whey protein powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter -- softened (2 sticks)
- 1/2 cup Splenda granular
- 3/4 cup Steel's Gourmet Sugar Substitute (Maltitol)*
- 2 eggs
- 3 teaspoons vanilla extract
- 2 cups CarbSmart Sugar Free Semi-Sweet Chocolate Chips
- 1 cup chopped pecans or walnuts (optional)
The Chocolate Chips are polyol-free, but this recipe calls for maltitol. You can substitute 3/4 cup extra Splenda plus a teaspoon of molasses if you want a polyol-free cookie - the cookies will be a little crumblier, but will taste fine.
Measure the almond meal, vanilla whey protein, baking soda, baking powder, and salt, and stir together. Set aside.
Using an electric mixer, beat the butter till creamy and fluffy. Add the Splenda and maltitol, and beat till very well combined. Scrape down the sides of the bowl as needed.
Add the eggs and vanilla, and beat well.
Now add the dry ingredients, in three additions, beating each addition till well incorporated before adding the next.
Beat in the chocolate chips and pecans, and mix just until well-distributed.
Turn off mixer, and scrape the dough off the beaters back into the bowl.
Preheat oven to 375.
Scoop dough by rounded tablespoonfuls onto cookie sheets you've sprayed with non-stick cooking spray, or covered with pan liners or baking parchment.
Bake cookies for 10-12 minutes. Cool on wire racks.
Yeild: 44 cookies, each with: 125 Calories, 9g Fat, 6g Protein, 6g Total Carbohydrates*, 3g Dietary Fiber*. *Net Carbs per cookie 3 grams.
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