I found the recipe in Dana Carpender’s book 1001 Low-Carb Recipes. I tweaked the ingredients a bit and viola! Eat your heart out Chips Ahoy! The recipe calls for granular Splenda which I use occasionally BUT a healthier choice would be to use Just Like Sugar Baking Sugar which happens to be an all natural sweetener. It’s difficult to find Just Like Sugar blends at local markets but you can find it on line. My boys love eating these cookies and I don’t mind it at all if they eat 4 or 5 as a snack.
1 cup butter (2 sticks at room temperature)
1 ½ cups granular Splenda (or any sugar substitute of your choice)
1 ½ teaspoons blackstrap molasses
1 cup ground almonds (you can pulverize whole almonds in a food processor)
1 cup vanilla whey protein powder (I purchased the one I use at Target)
¼ cup oat bran
1 teaspoon aluminum-free baking soda
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon salt
1 cup chopped walnuts or pecans (optional)
1 – 8 ounces bag sugar-free chocolate chips
- Preheat oven to 375 degrees.
- If you haven’t ground you almonds, do it now.
- Using an electric mixer, beat butter, Splenda and molasses until creamy and well blended.
- Add the eggs, one at a time, and beat well after each addition.
- Add vanilla extract and incorporate well.
- In a separate bowl, stir together the ground almonds, protein powder, oat bran, baking soda, cinnamon and salt. Add this mixture about ½ cup at a time to the Splenda mixture, beating well after each ½ cup addition until well beaten in and blended.
- Stir in the chocolate chips and nuts (if using).
- Line a cookie sheet with parchment paper and drop the dough by rounded tablespoons onto it. These cookies will not flatten as much as standard chocolate chip cookies, so flatten them a bit now.
- Bake for 10 minutes or until golden.
- Remove from oven and cool on baking sheets for a couple of minutes.