Low-Carb Chocolate Chip Cookies

Recipes

from Linda

• 1 cup butter (at room temperature)
• 1 1/2 cups Splenda
• 1 1/2 tsp blackstrap molasses
• 2 eggs
• 1 cup ground almonds
• 1 cup vanilla whey protein powder
• 1/4 cup oat bran
• 1 tsp baking powder
• 1 tsp salt
• 1 cup chopped walnuts or pecans
• 12 oz sugar-free chocolate chips

Preheat oven to 375°F.

Using an electric mixer, 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 the ground almonds, protein powder, oat bran, baking powder and salt. Add this mixture, about 1/2 cup at a time, to the Splenda mixture, beating well after each ½-cup addition, until it's all beaten in. Stir in the nuts and chocolate chips.

Spray a cookie sheet with non-stick 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 of minutes, then remove to wire racks to cool completely.

Serve and Enjoy!!

Yield: Makes 4½ dozen cookies

Source: Publix cooking school