Mom's Chocolate Chip Cookies Recipe - Low Carb & Healthy
Low carb recipe for Mom's Chocolate Chip Cookies which belongs to the Sweets recipe category.
- 1 cup (225 g) butter, at room temperature
- 1 cups (38 g) Splenda
- 1 teaspoons blackstrap molasses
- 2 eggs
- 1 cup (125 g) ground almonds
- 1 cup (130 g) vanilla whey protein powder
- cup (25 g) oat bran
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (125 g) chopped walnuts or pecans
- 12 ounces (340 g) sugar-free chocolate chips
Preheat the oven to 375F (190C, or gas mark 5).
If you haven't ground your almonds yet, now would be a good time to do that as well.
Use an electric mixer to beat the butter, Splenda, and molasses until creamy and well blended.
Add the eggs, one at a time, and beat well after each addition.
In a separate bowl, stir together the ground almonds, protein powder, oat bran, baking soda, and salt.
Add this mixture about cup (65 g) at a time to the Splenda mixture, beating well after each -cup addition until it's all beaten in.
Stir in the nuts and chocolate chips.
Spray a cookie sheet with nonstick cooking spray and drop the dough by rounded tablespoons onto it.
These cookies will not spread and flatten as much as standard chocolate chip cookies, so if you want them flat, flatten them a bit now.
Bake for 10 minutes or until golden.
Cool on baking sheets for a couple minutes and then remove to wire racks to cool completely.
About 4 dozen cookies
Each with 3 grams of carbohydrates, a trace of fiber, and 5 grams of protein. (This carbohydrate count does not include the polyols used to sweeten the sugar-free chocolate, since it remains largely undigested and unabsorbed.) If you can't get sugar-free chocolate chips, you need to make some from sugar-free chocolate bars. Break 7 or 8 of the bars (1.3 to 1.5 ounces, or 36 to 42 g each) into three or four pieces each and place the pieces in a food processor with the S-blade in place. Pulse the food processor until the chocolate bars are in pieces about the same size as commercial chocolate morsels and set them aside until you're ready to use them.