(based on 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 (I use Nevada Manna chips because they don't have 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.
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