Low Carb Chocolate Chip Cookies

Craving a cookie? Prepackaged "diet" products can be downright detrimental to your low carb lifestyle. You will find low fat, sugar free, etc. treats galore. But two of the main foes of low carbers -- white flour and sugar -- often are ingredients in these otherwise "acceptable" substitutes.

It's easy to bake low carb cookies, cakes, and more if you know what to use in place of sugar and flour. Splenda is the obvious sugar replacement but what about the flour? Low carb bakers use nut flours, soy flour, and Carbquik to achieve results that rival -- and at times, are better -- than the snacks we have all come to know and love.

These are a delicious low carb version of traditional Toll House cookies. The first time I made them was the first time I ever used almond flour for baking. I was surprised by the way it lent the cookies a subtle, nutty taste without giving them an overwhelming almond flavor. (I purchase almond flour at GNC. You may purchase it online or buy blanched almonds and finely grind them in your food processor.) Because of the high fiber content of the almonds, these cookies have less than two net grams of carbs each.

Preheat the oven to 375.
Line cookie sheets with parchment paper.

1 cup butter, room temperature
1 1/4 cups Splenda (bulk, not packets)
2 teaspoons vanilla
2 eggs, room temperature
2 1/4 cups almond flour
1 teaspoon baking soda
1 teaspoon salt
12 ounce bag of Hershey's Sugar Free Chocolate Chips

Blend the butter and sugar. Add the vanilla and eggs and blend well. Add the remaining dry ingredients and blend them well. Add the chocolate chips last and mix well.

Drop rounded teaspoonfuls onto cookie sheets.

Bake for 9-10 minutes. Let stand for two minutes before removing from cookie sheets and cooling on wire racks.

Makes about 3 1/2 dozen medium-sized cookies, less than two grams of net carbs each.