Low(Er) Carb Chocolate Chip Cookies |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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They were tastey and filled our need for chocolate chip cookies. Ingredients:
1/2 cup butter, softened |
1/3 cup splenda sugar substitute |
1/4 cup brown sugar substitute (splenda blended brown sugar) |
1 large egg |
1 teaspoon vanilla |
1 cup soy flour |
2 tablespoons soy flour |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
3 tablespoons heavy whipping cream or 3 tablespoons vanilla-flavored soymilk |
3/4 cup sugar-free chocolate (hershey's sugar free chocolate chunks) |
Directions:
1. Heat oven to 375 degree's.
2. Beat butter and cream with mixer until light and fluffy.
3. Mix Splenda and Splenda brown sugar then add egg, butter cream mix and vanilla. Mix well.
4. Stir soy flour, salt and baking soda together.
5. Add soy flour mixture and beat until well mixed.
6. Heaping teaspoonfuls onto cookie sheet.
7. Bake 5-7minutes.
8. This will make about 20 cookies.
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