Makes 4 dozen cookies
1 Cup (2 Sticks) Butter, softened not melted
1/3 C Splenda Brown Sugar Blend
2/3 C Splenda
2 t Vanilla extract
2 Eggs
Mix the above ingredients well with a blender.
Add:
2 1/2 C CarbQuick (CarbSmart.com)
1/8 t Salt
Mix Well.
Fold in:
1 Bag of Hershey's Sugar Free Chocolate Chips (8oz) I have found mine at Walmart.
Add abt 1/2 C walnuts or pecans if you prefer.
Drop 12 on cookie sheet about Tablespoon size each.
Bake at 350 degrees for 6-8 minutes. Pay attention to them or you chance over baking. Just let the edges brown a little. They will not fall so this is a more rounded cookie. If you want them flat - flatten before baking as you will notice I don't use baking soda or powder. The CarbQuick has this in it.
These will store in a sealed container for at least 5 days (that's the longest they have lasted at my home). You will find these cookies are not as sturdy as your flour cookies but because of that they have a fantastic texture. Everyone we have shared these with don't know they are eating sugar and flour free cookies!
No comments:
Post a Comment