[OceanDreaming]

These are yummy. I halved the recipe so I wouldn't eat them ALL!


INGREDIENTS:
* 1 cup butter
* 3/4 cup white sugar substitute
* 3/4 cup brown sugar substitute
* 2 eggs
* 2 teaspoons vanilla extract
* 2 1/4 cups almond flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 2 cups chocolate chips (I used George's recipe)



DIRECTIONS:
1. Preheat oven to 300 degrees. Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar sub and white sugar sub until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the almond flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Be sure to watch these closely. They go from done to burnt quick. I know this by experience.


STELLA STYLE CHOCOLATE CHIPS
george stellas livin low carb page 209 (blue book)

1 ounce unsweetened chocolate, chopped (we use bakers)
1/2 c splenda
2TBSP butter or heavy cream

place chocolate in a heatproof bowl and melt over a saucepan of simmering water

whisk in the sugar substitute, then thin with the cream or butter. Whisk to blend thoroughly, remove from heat and spread on a plate covered with waxed paper and freeze for about 15 mins.

Break into small chunks after chilling.


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Angie

[OceanDreaming]

Made these cookies and lost two pounds....therefore, ergo, vis-a-vis, and ipso facto: cookies make you lose weight!


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Angie

[donnyandcathy]

Could I use Bob's Red Meal "Egg Substitute" for this recipe? I would love to have a cookie

Also did you post the recipe for the whole or half recipe?
Thanks
Cathy

[OceanDreaming]

Hey Cathy,

Sorry, I have no experience with it. You could always try it out and see! They are yummy, just don't burn them like I did the first batch! They were still good burnt, though...hee hee.

Angie
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Angie

[ckleier]

I made these cookies with Splenda dn they were a disaster. They spread out all over the cookie sheet and I ended up scraping them off and tossing the whole batch away. Any ideas as to what I did wrong? They looked like cookies with no flour and all butter. . .

[OceanDreaming]

Hi Cindy,

I wish I could help. I don't know what went wrong. I used a mix of liquid splenda and whey low brown and mine came out ok. They are chewy, not crunchy but still came out to be cookies. I dunno...
Angie
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Angie

[bluebetty]

ckleier, I can't comment on what went wrong ..cause i don't know but but there is a good recipe on here for dominique's old fashioned sugar cookies thd it's easy....uses splenda and is pretty good. It's made with almond flour so it doesn't taste Exactly like a sugar cookie but I like them and so doesn't the DH. Try to bake them till just chewy like you would a real sugar cookie and not golden brown and you will have a real good thing on your hands

It's posted in this section...I'll try to bump it.

[OceanDreaming]

My cookies...


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Angie

[bluebetty]

ocean...mine spread out too....and were flat.....I used the splenda too....but I loved the taste....crispy in the edges and chewy centers. I refrigerated the the dough then sliced so my bake time was a more like 10-11 min..... even though they were a lil flat they were more like a pancake ....kinda cakey....till I let them cool. I liked them....they are easy and don't require specialty ingredients. I do have one question....do you think you mixed up the baking SODA and baking POWDER....when posting the recipe? I've had the experience before and just thought that might be it. either way...I'll still make these again....thanks honey

[OceanDreaming]

Well Blue...now that you mention it, it is possible. It is actually just a regular chocolate chip cookie recipe in which I subbed out the flour for almond flour. Mine come out pretty flat too but still I've been able to get round cookie shapes. And I really like how they taste--too much I'm afraid. But I do use a mix of Splenda, diabetisweet and whey low brown. Maybe that makes a difference? I bought some baking soda at Trader Joe' last time and I thought it was baking powder because it's in the same exact type of can. Now that you mention it I'm not sure if I used the soda or the powder!!

Angie
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Angie

[TammyPaul]

Oh these look good!

Looks like I'll be doing some baking this weekend!


Thanks for the recipe.


Tammy

[bluebetty]

I'm willing to bet (5 pounds) that that's what it is. when I get around to it I'm going to try the other way. Diabesweet is isomalt isn't it? I'm pretty sure isomalt sets up like sugar...like the whey low does....i think it may be the powder/sugar...funny....they still taste pretty good....and mine were REALLY FLAT....not at all like the pic. I think you used the powder.....maybe...we will see these were worth making again to see.

[OceanDreaming]

Yes, Diabetisweet is isomalt and ace K. What did you use for the brown sugar sub? And did you make your own choc chips ala George?
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Angie

[bluebetty]

I use the diabesweet brown....I find if I use too much I get the laxative effect but I had no problem with these...if it's a small amount I'm OK. Making my own Chocolate chips always seemed daunting to me but I made the "bark" and that was pretty easy. I use a disc shaped chip (looks like melting chips) from netrition. it's sugar free and no sugar alcohols in it. we are eating the last of my cookie log now (and I only made 1/2 a batch) so I'll let you know when I make more.