Low-Carb Chocolate Chip Cookies

This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.

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Submitted By Catherine Bieg
This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 5
You:
Rate this recipe!
Submitted By Catherine Bieg
This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Cream together the butter & Splenda in an electric mixer. Add eggs and vanilla and blend until combined.

    In a separate bowl, stir together almond flour, Low-Carb Baking Mix, wheat flour and baking soda. Add dry mixture, 1/2 cup at a time, to Splenda mixture. Add chocolate chips & pecans.

    Drop by rounded tablespoon onto a greased cookie sheet.

    Bake 8 minutes at 375°F. Cookies will be soft. Cool on baking sheet for a few minutes; then remove to wire wrack to cool completely.

    Makes 36 cookies.


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