Low Carb Chocolate Chip Cookies |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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My husband was recently diagnosed Diabetic (and a chocaholic) as a result I needed to reform my cooking habits. So this is my answer to both situations. Ingredients:
1 cup almond meal |
2 cups soy flour |
1 teaspoon baking soda |
1 teaspoon kosher salt |
1 teaspoon cinnamon |
1/2 cup butter flavor crisco (or butter) |
1/2 cup canola oil |
2/3 cup sugar substitute |
2/3 cup brown sugar, subsitue |
2 large eggs |
1 teaspoon vanilla extract |
16 ounces sugarfree chocolate chips |
Directions:
1. Preheat oven to 350°F Line baking sheet with Parchment paper.
2. Combine almond meal, soy flour, baking soda, salt, and cinnamon. Set aside. Beat crisco in a large bowl with electric mixer until fluffly. Add oil, sugars, eggs and vanilla; beat until smooth and creamy. With mixer on low add dry ingredients slowly until all combined. Stir in chocolate chips. Let batter stand 5 minutes.
3. Drop the dough by heaping teaspoons onto prepared baking sheets. Bake until firm and golden brown about 12 minutes. Transfere to wire racks and cool completely.
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