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.

Reviews of Low Carb Chocolate Chip Cookies:

1-5 of 12 reviews   Next >>

  Toni in Delaware  Feb 17, 2008
Would make this again.
I just took these cookies out of the oven and am pleasantly suprised. I had planned to make them as a Valentine's Day surprise for someone who is on a low carb diet but didn't have the ingredients in time, as I had to buy them online. The only changes I made to the recipe are that I omitted the nuts and I used 1 stick regular butter and 1 stick unsalted, b/c that's what I had in the fridge. The whey protein powder I used had 1g carbs per serving. Also, I used "chocoperfection" dark chocolate candy bars. These cookies are tasty! five stars

  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

Add Your Review!

Read the Review Guidelines opens in new window

  • Rating from 1 to 5 (5 being best):
  • Would you make it again? Yes   No
  • Name (optional):
  • E-mail (optional):
  • Do not display name and e-mail with review.
  • Where are you from? (optional)
  • Your comments:
  • Have you read the guidelines opens in new window? If so,