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Low Carb Chocolate Chip Cookies

  •  3.9 stars stars based on 19 reviews
  •   82% would make this again
  • Review this recipe  Read reviews
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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 375F. 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:

1-5 of 19 reviews   Next >>

   Apr 4, 2011
Would make this again.
we liked the dough but i think that you shouldnt use the unsweetend choclate i
taste bad
2 stars

  A cookie baker  Dec 16, 2010
Would make this again.
I would definately make these again! Though my suggestion is LESS SALT and I only used 4oz of chocoate and they were just right! I also use regular All Bran and they turned out perfect! I'm not sure exactly how many carbs per cookie, but I plan to figure that out before I make them again! 4 stars

  Paul in Socorro NM  Oct 10, 2010
Would make this again.
The cookies came out great. I used Wheat Bran instead of Oat bran and they came out great.

I also added splenda brown sugar.

How many carbs are in these cookies.
5 stars

  A cookie baker  Mar 17, 2010
Would not make this again.
The cookies all spread out into one giant paper thin mess. 5 stars

  Romantic in GA  Jun 11, 2009
Would not make this again.
It needs some modifications. 375* wasn't hot enough in my oven. They came out golden on top and runny all the way through after 10 minutes. It took almost 15 to get them solid enough to stay together, and even then they were still runny. Bumped heat up to 400*. That helped some, but they were still runny. Also, don't pat them down like she says to do. They spread out too much and go flat if you do. I added a little more flour and they held together better. 12 oz of chocolate is too much. I added 4 oz and it was a lot.

Flavor is ok. The recipe calls for too much molasses and the splenda gives it a metallic taste and makes it a little too sweet, but the grainy flavor (not texture) is good.
3 stars

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