Low(Er) Carb Chocolate Chip Cookies Recipe

Name: Low(Er) Carb Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter, softened; ⅓ cup Splenda sugar substitute; ¼ cup brown sugar substitute (Splenda Blended Brown Sugar); 1 large egg; 1 teaspoon vanilla; 1 cup soy flour; 2 tablespoons soy flour; ½ teaspoon baking soda; ⅛ teaspoon salt; 3 tablespoons heavy whipping cream or 3 tablespoons vanilla-flavored soymilk; ¾ cup sugar-free chocolate (Hershey's sugar free chocolate chunks)

Servings: persons

½ cup butter, softened
⅓ cup Splenda sugar substitute
¼ cup brown sugar substitute (Splenda Blended Brown Sugar)
1 large egg
1 teaspoon vanilla
1 cup soy flour
2 tablespoons soy flour
½ teaspoon baking soda
⅛ teaspoon salt
3 tablespoons heavy whipping cream or 3 tablespoons vanilla-flavored soymilk
¾ cup sugar-free chocolate (Hershey's sugar free chocolate chunks)

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.
4
Mix well.
5
Stir soy flour, salt and baking soda together.
6
Add soy flour mixture and beat until well mixed.
7
Heaping teaspoonfuls onto cookie sheet.
8
Bake 5-7minutes.
9
This will make about 20 cookies.

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup butter, softened, ⅓ cup Splenda sugar substitute, ¼ cup brown sugar substitute (Splenda Blended Brown Sugar), 1 large egg, and more.

Yes, Low(Er) Carb Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low(Er) Carb Chocolate Chip Cookies

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