Diabetic Chocolate Chip Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use soy flour to decrease the carbohydrates. Nobody will ever know the difference! Ingredients:
1 1/2 cups soy flour |
1 cup all purpose flour |
3/4 cup splenda for baking |
3/4 cup splenda brown sugar (packed) |
1 tsp baking soda |
1 tsp salt |
1 tsp vanilla extract |
16 tbsp (2 sticks) butter , at room temp |
2 medium eggs |
28 g unsweetened baking chocolate |
1/3 cup pecan pieces |
Directions:
1. Combine the 2 flours, baking soda, and salt in a bowl; mix well and set aside. In a seperate bowl, mix sugars together. With an electric mixer, add butter in small gobblets. Beat the mixture until well blended and fluffy. Add the eggs and vanilla continue to mix until mixture looks creamed. Add the flour mixture 1/4 cups at a time scraping the side of the bowl to blend everything. Put by tablespoons onto ungreased cookie sheet. Bake until cookies are pale golden brown 10-11 minutes. Remove and let cool on a rack. Makes about 40-50 cookies.
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