Chocolate lovers, grab yourself a cup of cold skim milk and get ready. These chocolate chip cookies are about as low carb as cookies can get, and they're great for a special occasion.
2 1/2 cups almond flour
1/4 cup oat flour
1 cup Splenda
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup melted butter
1 tbsp. vanilla extract
2/3 cups chocolate chips or carob chips
Pre-heat the oven to 350 degrees.
Line a cookie sheet with parchment paper.
Mix the almond flour, oat flour, Splenda, baking powder, baking soda and salt together in a bowl with a whisk. You just want to combine the dry ingredients.
In a separate bowl, whisk together the melted butter, eggs and extract. Pour the wet ingredients over the dry ingredients and mix to combine.
Fold in the chips.
Scoop a tablespoon-sized ball of dough onto the cookie sheet and flatten them to about 1/2 inch thick rounds. Leave at least an inch between the cookies.
Bake for 10-12 minutes until they're golden brown. Remove them from oven and let them set before transferring them to a cooking rack.
Photo: Cafe Nilson