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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Chocolate Chip Cookies
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Ingredients:
- 2 sticks (1/2 lb) unsalted butter, softened
- 1/2 cup Brown Sugar Twin
- 5 Tablespoons granulated maltitol or erythritol
- 1 cup Splenda
- 2 teaspoons vanilla extract
- 1 teaspoon butter pecan extract
- 2 large eggs
- 1 teaspoons baking soda
- 1 teaspoons salt
- 1 cup Atkins bake mix
- 1 cup whole wheat or oat flour
- 1/4 cup almond flour
- 1 cup sugar free chocolate chips
- 1 1/2 cups chopped pecans (or walnuts)
Preheat oven to 375°F.
In a large bowl with mixer on medium speed, beat butter, sweeteners and
extracts until fluffy. Add eggs, baking soda and salt; beat until blended.
Reduce mixer speed to low and beat in the bake mix and flours just until
blended. Stir in chocolate chips and nuts.
Drop by teaspoon-full 1 inch
apart on ungreased baking sheets. Bake 8 to 11 min. or until edges are golden
brown. Cool 2 minutes. Remove to wire rack.
Makes 48 cookies. 3.2 grams of net carbohydrate per cookie.
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