Monday, April 1, 2024

Chocolate Chocolate Chip Cookies


(based on the Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies recipe)
Low carb, gluten free

2 1/4 cups gluten free flour*
1 teaspoon baking soda
1 teaspoon salt
1 cup Country Crock Light
1 1/4 cup granulated Splenda
3/4 cup Splenda brown sugar
1/2 - 1 Cup NESTLÉ® Cocoa Powder
2 teaspoons vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Your favorite sugar free chocolate chips or chunks (preferably the kind without sugar alcohols)


PREHEAT oven to 375° F.

COMBINE all ingredients in a food processor or mixing bowl. Make sure it is mixed very well. Add water and/or honey if too dry.

Stir in chips. Drop by rounded tablespoon onto greased baking sheets.

NOTE: This dough will not spread, so press the cookies down with a fork. Don't make them too big.

BAKE for 9 to 12 minutes or until darkened. Remove to wire racks to cool. These are better after they have cooled off.

These DO NOT taste as good as regular chocolate chip cookies. They are good for a little chocolate treat if you eat a few. They are very high in fiber and healthy. I don't know exactly how low carb they are. It depends on what kind of flour and chips you use.

*For my gluten free flour combo, which is also low carb, I take a very large bowl or container (with a lid) and combine one package each of almond flour and coconut flour, then I add in as much flax seed meal/flour and soy flour as it will hold (and maybe a little brown rice flour or garbanzo bean flour). Mix it all together and use for just about any recipe that calls for flour.

When making these for others, I also add in a half of a package of white chocolate chips. You can leave out the cocoa powder if you want to make them more like regular chocolate chip cookies.  At Christmas, I melt some semi-sweet chocolate, add in some peppermint oil and dip half of each cookie in that (let it dry on parchment paper).


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