Low Carb Chocolate Chip Cookies

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Low Carb Chocolate Chip Cookies

1 cup butter, softened
1-1/2 cups Splenda or Maltitol Crystals
1-1/2 teaspoons dark molasses
2 large eggs
1 cup almond flour
1 cup vanilla whey protein powder
1/4 cup oat bran
1 teaspoon baking soda
1 teaspoon salt
12 ounces sugar free chocolate bar, chopped into small pieces
1 cup chopped walnuts or pecans

Preheat oven to 375°F. Line baking sheets with parchment paper or a non-stick baking mat. Beat together butter, Splenda, and molasses until light and fluffy. Add eggs, one at a time, and beat well after each addition. In a separate bowl, stir together ground almonds, vanilla whey protein powder, oat bran, baking soda and salt. Stir almond flour mixture into butter mixture until blended. Stir in nuts and chopped chocolate bars. Drop by rounded tablespoons onto preparted baking sheets. Flatten with palm of hand. Bake for 10 minutes, or until golden. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.

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Reviews of Low Carb Chocolate Chip Cookies:

6-15 of 16 reviews << Previous - Next >>

A cookie baker Nov 9, 2007
Would make this again.
Splenda is not high in maltodextrin. That's why the carb impact is very little. Some protein shakes contain sugar (such as Slim Fast), but many others do not and are safe to use in low-carb recipes. The miniscule molasses amount in this recipe has no significant impact on blood sugar levels. three stars

A cookie baker in Oklahoma City Dec 12, 2006
Would make this again.
I need full carb counts for my diabetic son. That is what I was expecting of your website and recipes. The recipe is good but I need carb counts. It is very difficult to that on my own. two stars

A cookie baker in Germany Oct 1, 2006
Would make this again.
Coconut flour is lower in carbs than almond flour and it is alot cheaper. five stars

Marissa in Virginia Jul 23, 2006
Would make this again.
My experience baking these cookies was wonderful from start to finish, even though I altered the recipe slightly. I omitted the vanilla whey powder, almond flour, and oat bran (due to unavailability at store) and in lieu of these ingredients i used 2-1/4 cups whole wheat flour. I also used 1 and 1-1/2 sticks light butter and semi-sweet chocolate chips. This recipe turned out delicious, chewy cookies that were simple to make and yummy to eat. five stars

A cookie baker in Camden, AR Aug 1, 2005
Would make this again.
I love these cookies! I used wheat bran instead of oat bran to lower the carb count. I used a 10 oz bag of Russell Stover Net Carb chocolate chips. I got 3 dozen cookies at about 2 carbs a piece. Thanks! five stars

JB in NY May 16, 2005
Would make this again.
You dont know what your talking about, there is barely any maltodextrin in splenda. five stars

Molly in NY,NY Jan 21, 2005
Would make this again.
These cookies were wonderful! They were a big hit with everybody. I omitted the nuts and used only 8oz of chocolate. They taste the best warm and right out of the oven. Sure is a nice change from Jello! five stars

A cookie baker in Visalia, California Dec 21, 2004
Would make this again.
Using Splenda and a guaranteed low carb protein product turned out an excellent product. However, these recipes should be rated for the number of carbs per serving for diabetics and those on restricted diets... four stars

A cookie baker in Ontario, Canada Nov 10, 2004
Would not make this again.
These cookies are not low-carb. They are not suitable for low-glycemic or good-carb diets. Splenda is bulked with maltodextrin, which has a glycemic index of 137 , meaning it'll spike your blood sugar worse than actual sugar. Additionally, "vanilla flavoured protein" is insufficient - many protein mixes are very high carb and unless they specifically state low carb, you might be getting a ton of sugar there. The molasses doesn't help, either. one star

A cookie baker in Glasgow, Scotland Oct 9, 2004
Would make this again.
I made this recipe, omitting the walnuts/pecans. The cookies tasted very good! I was pleasantly surprised, as this was my first time making low-carb cookies. I would love to see how many carbs there are per cookie, though. I saved some dough in the freezer for later (preventing me from eating a whole batch at once). My only complaint is that they were a bit dry - but this may be due to the Celsius to Fahrenheit conversion and to the not very accommodating dial on my oven. four stars

Recipe Info

three point eight stars
88% would make this again

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