High Protein Low Sugar Chocolate Chocolate Chip, Walnut, and Pecan cookies!
- Servings Per Recipe: 55
- Amount Per Serving
- Calories: 98.9
- Total Fat: 6.4 g
- Cholesterol: 17.3 mg
- Sodium: 5.1 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.6 g
- Protein: 2.2 g
Introductionstarted with a dream of sugar free chocolate chip cookies...then for sf version of the double tree cookies...then protein found its way into the bowl too...
i adapted the recipe from the back of the sf chocolate chip bag. started with a dream of sugar free chocolate chip cookies...then for sf version of the double tree cookies...then protein found its way into the bowl too...
i adapted the recipe from the back of the sf chocolate chip bag.
2 cups of self-rising flour
1/3 cup of Splenda Brown Sugar blend
1/3 cup of Splenda Sugar Blend
2 tsp vanilla extract
1 scoop chocolate protein powder
1 scoop vanilla protein powder
1 8 oz package of Hershey's Sugar Free Chocolate Chips
.5 cup chopped pecans
.5 cup chopped walnuts
i over cooked mine. they came out more like scones because 1. they were overcooked and 2. they were dense. next time i believe i will be sure to smash the balls of dough flatter before cooking them. i think that would make them more cookie than scone like. also, i think that in the future i will try this with just splenda as the sweetener, the sugar content is still too high per cookie and using straight splenda would mean .1 sugar per cookie. all and all though, pretty good.
sift together flour and protein powder
beat softened butter, sugar blends, and vanilla extract until creamy. add eggs and beat well.
gradually add flour mixture, beating well
stir in chocolate chips and nuts
drop by rounded teaspoon onto ungreased cookie sheet
bake 7-9 minutes or until edges are lightly browned.
remove from cookie sheek to wire rack, cool compleltly.
makes 4.5 dozen small cookies
Serving Size: 55 small cookies
Number of Servings: 55
Recipe submitted by SparkPeople user BEWYRD.
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