Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Chocolate-chip cookies

Submitted by: Admin on 10/21/2002
15774 views
2.70 avg rating
335 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

1 cup Splenda
1/3 cup butter, softened
1/3 c shortening
1 egg
1 tsp vanilla
1 1/2 c ground almonds
1/2 tsp baking soda
1/2 tsp salt
4 dark chocolate carbolite bars, broken up into pieces

Directions

Heat oven to 375. Mix sugar, butter, shortening, egg & vanilla. Stir in remaining ingredients. Drop by teaspoon onto greased cookie sheet. Bake approx 10 - 12 minutes til edges are brown and crisp/

Additional Information

I was really surprised and excited about how good these were. Basically I just used my favorite cookie recipe and substituted Splenda for the sugar and ground nuts for the flour. Am planning to try ground walnuts or pecans next and am hoping they will be even better (plus even fewer carbs - walnuts have 3g carbs per 1/4 cup but 3g of fiber so it's 0 carbs!) Splenda has less than 1 gr per tsp (this could mean .99 gr) so to be on safe side I used 1gr per tsp which equals 48gr for 1 cup. Almonds are 16gr for 1 1/2 c. so total carbs for this recipe is 66gr. (I already subtracted the fiber count from the nuts) Per cookie count depends on size of cookies you make. I made 24 so they were 2.75 gr per cookie. Total recipe carb count using pecans is 60 gr and with walnuts is 48 gr. Keep in mind that it's actually a bit less since the splenda was less than 1 gr per tsp.

Servings

varies

Calories

2 - 3 pe

Time to prepare

15 - 20 min

Difficulty

Easy
 

Comments

 
 
Search