Low Carb Chocolate Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
5 serving Bob's Red Mill Almond Flour - per 1/4 Cup 1 tbsp Coconut Secret Raw Coconut Flour (by GFERBER) 1.5 tsp Baking Powder 2/3 cup Stevia (or other sugar substitute)5.5 tbsp Butter, salted (softened).5 tsp Vanilla Extract 1 large Egg, fresh, whole, raw 8 tbsp Hershey's Special Dark Chocolate Chips 2 oz Brazil nuts (6-8 nuts - 1 oz) 1/8 teaspoon sea salt (optional)1/2 tablespoon Molasses (optional)
Preheat oven to 325. Use parchment paper on 2 cookie sheets.
In large mixing bowl cream softened butter and Stevia. Add egg and vanilla (and molasses if you choose) Mix well
In separate bowl mix together dry ingredients. Add dry to creamed mixture and mix until dough forms. Add nuts and chips. Stir well. Drop by spoon full until you have 24. Bake for 12-15 minutes until bottom is brown. Cool for 25 minutes.
Serving Size: Makes 24
Number of Servings: 24
Recipe submitted by SparkPeople user KIP1958.
In large mixing bowl cream softened butter and Stevia. Add egg and vanilla (and molasses if you choose) Mix well
In separate bowl mix together dry ingredients. Add dry to creamed mixture and mix until dough forms. Add nuts and chips. Stir well. Drop by spoon full until you have 24. Bake for 12-15 minutes until bottom is brown. Cool for 25 minutes.
Serving Size: Makes 24
Number of Servings: 24
Recipe submitted by SparkPeople user KIP1958.
Nutritional Info Amount Per Serving
- Calories: 100.2
- Total Fat: 8.9 g
- Cholesterol: 14.9 mg
- Sodium: 54.2 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.3 g
- Protein: 1.9 g
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