Chocolate Chip Cookies
Chocolate Chip Cookies
This recipe is with much thanks to Grace2882. Check out her blog for some interesting recipes – just be careful – not all are Plan A OK.
- ½ cup butter, softened
- 1 cup Splenda
- 1 egg
- 1 Tablespoon pure Vanilla Extract
- 1 1/3 cups ground almond flour
- ¾ teaspoon baking powder (don’t over do)
- ¼ teaspoon salt (don’t over do)
- 1/2 cup Hershey’s No Sugar Added Chocolate Chips
In a mixing bowl, cream butter and Splenda. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Stir in Chocolate Chips.
Drop by teaspoonfuls 2 inches apart onto cookie sheet that has been covered with parchment paper. Bake at 350 degrees for 12-15 minutes or until edges are golden brown. Remove to a wire rack to cool.
Yield about 2 dozen cookies
Nutritional information per cookie (rough estimate): 79 calories. Carbohydrates 3.4 gram (.6 grams fiber, 1 gram sugars).
My wife made up a batch of these last evening. Some observations:
- Resist the temptation to put in extra Chocolate Chips. The cookies will break apart if over loaded. Also, smaller chips are better.
- Make sure the edges are browning before you take the cookies out of the oven.
- Find some form of wire rack to dry the cookies. They cool faster and are crisper. We used an out-door grill pan with holes in it – close enough.
- Resist the temptation to eat them all while still warm. They are actually better cold.
- Finding the Chocolate Chips is not easy. A fall back position: pick up a bag of chocolate candy made with sugar alcohols (most Walgreen stores carry a broad selection). Freeze them and then crush. Small chips or pieces are best.
Variations:
The joy of this recipe is that it is a basic cookie which can be varied broadly.
- They taste great plain without chips.
- Add crushed nuts to the chips or eliminate the chips.
- Once you get the hang of making these – experiment with the flavor you want.
Don't Be Bashful - Your Thoughts and Comments are Welcome.