Dana Carpender’s CarbSmart Chocolate Chip Cookie Recipe

Low-Carb Gluten-Free

Dana Carpender’s CarbSmart Chocolate Chip Cookie Recipe

Dana Carpender’s CarbSmart Low-Carb Chocolate Chip Cookie Recipe: A classic chocolate chip cookie, just like Mom used to make – only a lot better for you!

Print

Dana Carpender’s CarbSmart Chocolate Chip Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Dana Carpender’s CarbSmart Low-Carb Chocolate Chip Cookie Recipe: A classic chocolate chip cookie, just like Mom used to make – only a lot better for you!

Ingredients

Units Scale

Instructions

  1. Measure the almond meal, vanilla whey protein, baking soda, baking powder, and salt, and stir together. Set aside.
  2. Using an electric mixer, beat the butter till creamy and fluffy. Add the Splenda and maltitol, and beat till very well combined. Scrape down the sides of the bowl as needed.
  3. Add the eggs and vanilla, and beat well.
  4. Now add the dry ingredients, in three additions, beating each addition till well incorporated before adding the next.
  5. Beat in the chocolate chips and pecans, and mix just until well-distributed.
  6. Turn off mixer, and scrape the dough off the beaters back into the bowl.
  7. Preheat oven to 375° F.
  8. Scoop dough by rounded tablespoonfuls onto cookie sheets you’ve sprayed with non-stick cooking spray, or covered with pan liners or baking parchment.
  9. Bake cookies for 10-12 minutes. Cool on wire racks.

Nutrition

  • Calories: 125
  • Sugar: 0g
  • Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Protein: 6g
Recipe Card powered byTasty Recipes

More Low-Carb Snack recipes.

© 2008 by Dana Carpender. Used by permission of the author. What do you think? Please send Dana your comments to Dana Carpender.

Check Also

Dana Carpender Interviews Dr Bill Davis - CarbSmart 3 Question Interview

3 Question Interview with Dr. William Davis Author of Super Gut & Wheat Belly

CarbSmart’s Dana Carpender interviewed William Davis, MD for her “3 Questions with” series. Dr. Davis spent an informative hour talking with CarbSmart’s managing editor. Read Dana’s review of Wheat Belly and Super Gut. Includes link to video on YouTube.

3 comments

  1. I am very sensitive to maltitol, but not erythritol. How can this recipe be changed to use, say PolyD, erythritol and Splenda? What amounts of each could be used to reach the desired sweetness and synergy? Also, why does using just erythritol by itself have a “cooling” effect (meaning a minty flavor) on the cooled finished product? Thanks for your help and great recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.