Chocolate Chunk Cookies

Ingredients:
1-1/4 cups almond flour -- or other nut flour
1 cup plain protein powder
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 egg
2 egg whites
2 teaspoons vanilla extract
14 tablespoons unsalted butter
2 tablespoons canola oil
1-1/2 cups splenda granular
4 bars dark sugar free chocolate

Directions:
Combine almond or hazelnut flour with whey protein, baking powder, baking soda and cinnamon. Mix well and set aside. Melt and than cool butter in large bowl, add oil. (You don't want steaming butter). Set aside. Mix egg, egg whites and vanilla in another bowl. Set aside.

Chop up all four Carbolite bars.

Add Splenda to the butter/oil and stir well. Add egg mixture and whisk or stir briskly. Add dry mixture and mix well. Last, add chocolate chunks and stir together until incorporated. Line a cookie sheet with parchment paper and drop dough by large spoonfuls.

Bake in a preheated 350 degree oven for approximately ten minutes or until lightly browned.

NOTE: Makes 32 very large cookies at 1.4 carboydrates each.