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.
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.
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.
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!
JB in NY May 16, 2005
Would make this again.
You dont know what your talking about, there is barely any maltodextrin in splenda.
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!
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...
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.
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.
A cookie baker in Long Island Jun 5, 2004
Would make this again.
Made these and they are very good. A bit salty - could use one half the salt (1/2 teaspoon instead) and they would be even better. I also baked half the dough and rolled the rest up in saran to refrigerate for later, this worked well and made it easier to deal with dough.
