Best Gluten Free & Sugar Free Chocolate Chip Recipe
- Number of Servings: 40
Ingredients
1 cup Unsalted Butter1 cup Splenda1/2 cup Splenda Brown Sugar Blend1 ea Egg2 tsp Vanilla Extract1 cup Almond Flour1 cup Coconut Flour2 tsp Baking Soda1 tsp Salt1/2 tsp Xanthan Gum1 bag Hershey's Sugar Free Chocolate Chips
1.Cream butter and Splenda’s together in a mixer with the paddle attachment. Cream until thoroughly combined.
2.Add egg and vanilla- beat until incorporated and low speed, turn on high for 2 minutes.
3.Add flours, baking soda, salt, and xanthan gum. Mix on low until bairly combined then add the chocolate chips. Mix on low 30 seconds.
4.Refrigerate at least 1 hour.
5.Preheat oven to 375⁰F.
6.Drop 2 tbsp dough on a baking stone and push down with fingers. This will help the cookie to spread out as it bakes.
7.Bake 10-12 minutes, rotating the stone halfway through cooking time. Transfer to a cooling rack.
Serving Size: Makes 40 Cookies
Number of Servings: 40
Recipe submitted by SparkPeople user AROCKWELL.
2.Add egg and vanilla- beat until incorporated and low speed, turn on high for 2 minutes.
3.Add flours, baking soda, salt, and xanthan gum. Mix on low until bairly combined then add the chocolate chips. Mix on low 30 seconds.
4.Refrigerate at least 1 hour.
5.Preheat oven to 375⁰F.
6.Drop 2 tbsp dough on a baking stone and push down with fingers. This will help the cookie to spread out as it bakes.
7.Bake 10-12 minutes, rotating the stone halfway through cooking time. Transfer to a cooling rack.
Serving Size: Makes 40 Cookies
Number of Servings: 40
Recipe submitted by SparkPeople user AROCKWELL.
Nutritional Info Amount Per Serving
- Calories: 127.1
- Total Fat: 9.0 g
- Cholesterol: 21.1 mg
- Sodium: 131.9 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.1 g
- Protein: 1.6 g
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