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.

You Might Need:

Reviews of Low Carb Chocolate Chip Cookies:

1-5 of 16 reviews   Next >>

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

  A cookie baker  Aug 19, 2008
Would not make this again.
This is not low carb and also the splenda will make someone with sugar problems feel bad. Use only sugar and count carbs. one star

  Pam  Jul 5, 2008
Would make this again.
I had to alter the recipe as it came out too soft and the cookies ran together. I added 1/2 cup oat flour to firm up the dough. two stars

  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

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,