Chocolate Chunk Cookies
Low Carb Recipe
Almond flour and whey protein powder replace traditional white flours in these Chocolate Chunk Cookies, while Splenda granular sweetens and dark sugar free chocolate gives these cookies a rich chocolate taste.
1-1/4 cups almond flour
1 cup vanilla whey protein powder
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
2 egg whites
2 teaspoons vanilla
14 tablespoons unsalted butter
2 tablespoons vegetable oil
1-1/2 cups sweetener
4 bars dark chocolate - sugar free *
Preheat oven to 350 degrees.
Combine almond flour with protein powder, baking powder, soda, and cinnamon. Set aside.
Melt, then cool butter in large bowl. Add oil and mix. Add sweetener to butter-oil mixture. Add egg and egg whites to mixture -- whisk or stir well. Add dry mixture and stir well. Add chopped up chocolate bars and stir.
Line cookie sheets with parchment paper and drop dough by large spoonsful. Bake about 10 minutes or until lightly browned.
Recipe makes 36 cookies
Serving size: 1 cookie
1.5 carbs, 79 Calories, 8g Fat, 5g protein (*counts do NOT include the chocolate bars).
Variation: Mouth Watering Chocolate Cookies
1 cup spoonable sweetener
1/2 cup butter (1 stick), softened
1/2 teaspoon baking powder
1/4 teaspoon salt (unless butter is salted)
1 tablespoon vanilla
1 cup soy protein isolate
2 tablespoons sugar free maple syrup
1 tablespoon Brown Sweet'N'Low*
1 ounce unsweetened Chocolate
*NOT same as Brown Sugar Twin.
Preheat oven to 325 degrees. Cream butter, add sweeteners and egg and combine well. Add all remaining ingredients except chocolate and mix well. Shave chocolate into bits and chunks with paring knife and stir into batter. Spray cookie sheet with non-stick spray. Drop batter by spoonsfuls, making 24 cookies. Bake about 15 minutes. Total: 45 carb (38 NET carbs). Makes 24 cookies at 2 carbs each.