LOW CARB CHOCOLATE CHIP COOKIES
1/2 cup butter, softened
1 tbs. Torani Sugar Free brown sugar cinnamon syrup (or more depending on how sweet you want this)
2 teaspoons vanilla extract ( I also add lemon zest)
2 large eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups blanched almond flour or pecan flour (cookies will be dark)
1 1/4 cups chocolate chips of choice (HERSHEY'S dark chocolate and sugar free if you can find them)
2/3 cup toasted walnuts (optional)
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, cream together the butter, and brown sugar. syrup. Add the vanilla and lemon rind and eggs, mixing until incorporated.
Mix in the baking soda and salt. Add the almond flour or pecan flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon. Refrigerate dough for 1 hour.
Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day after they are baked.
*www.meaningfuleats.com*
3 carbs; 15 cookies,
For nutritional values of this recipe please go to this link:
http://caloriecount.about.com/cc/recipe_analysis.php
1/2 cup butter, softened
1 tbs. Torani Sugar Free brown sugar cinnamon syrup (or more depending on how sweet you want this)
2 teaspoons vanilla extract ( I also add lemon zest)
2 large eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups blanched almond flour or pecan flour (cookies will be dark)
1 1/4 cups chocolate chips of choice (HERSHEY'S dark chocolate and sugar free if you can find them)
2/3 cup toasted walnuts (optional)
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, cream together the butter, and brown sugar. syrup. Add the vanilla and lemon rind and eggs, mixing until incorporated.
Mix in the baking soda and salt. Add the almond flour or pecan flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon. Refrigerate dough for 1 hour.
Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day after they are baked.
*www.meaningfuleats.com*
3 carbs; 15 cookies,
For nutritional values of this recipe please go to this link:
http://caloriecount.about.com/cc/recipe_analysis.php
No comments:
Post a Comment