Low Carb Chocolate Chip Cookies

Chocolate chip cookies are everybody's favorite and very popular during the holidays, so in my opinion a low-carb version is essential! Unlike many low-carb cookie recipes, the nice thing about this recipe is that it is made using regular store-cupboard ingredients and is quite uncomplicated.

This recipe makes approximately 20 cookies using one tablespoon measure per cookie. You can make them smaller by using a teaspoon measure (which should make between 35 and 40 cookies), but remember to adjust your cooking times slightly so that they don't burn.

Ingredients:

• 1/2 cup unsalted butter (at room temperature)
• 3/4 cup Splenda
• 1 egg, beaten (at room temperature)
• 1/2 teaspoon vanilla
• 1 cup almond flour
• 1 teaspoon baking powder
• 1 x 3.5 ounce bar Lindt Excellence 70% Cocoa Chocolate, chopped (this chocolate does contain sugar but is sold on many low-carb store web sites)

Directions:

1. Preheat the oven to 350 degrees F. Cut greaseproof paper to line two cookie sheets.
2. In a food processor, or bowl, cream together the butter and the Splenda until smooth. Add the egg and vanilla and beat well.
3. Add the almond flour, 1/3 cup at a time until well mixed, then add the baking powder. If using a food processor, tip the mixture into a bowl to add the chopped chocolate and stir until well mixed.
4. Using a 1 tablespoon measure, drop the mixture in spoonfuls onto the lined cookie sheets and flatten each spoonful slightly. Bake for 12-15 minutes until browning on the edges.
5. Remove from the oven and transfer carefully onto a cooling rack. The cookies will crisp up as they cool. Once cooled, keep in an airtight container because they tend to go soft quite quickly if left out.

Makes 20 cookies.

Per 1-cookie: 3.4g carbs, 0.8g fiber, 9g total fat, 23mg cholesterol, 2g protein, 26mg sodium, 101 calories