Chewy Low Carb Chocolate Chip Cookies
Ingredients
- 2 1/4 cups Carbquick
- 1 tsp Baking Soda
- 1/4 tsp salt
- 3/4 cup Butter Melted & slightly cooled
- 3/4 cup Brown Sugar Substitute I used Swerve
- 1/2 cup Stevia
- 1 Large egg
- 1 Large egg yolk
- 2 tsp Pure Vanilla Extract
- 1 1/4 cups sugar free chocolate chips I used Hersey’s
Instructions
- Preheat oven to 325 degrees
- In large bowl, whisk together Carbquik, baking soda & salt.
- In separate bowl, whisk together melted butter and both sugar substitutes until no brown sugar lumps remain. Whisk in egg plus egg yolk and then vanilla. Mix until well combined.
- Mix wet ingredients into Carbquik mixture with wooden spoon or spatula. Dough will be softer than normal but thick. Stir in SF chocolate chips. Cover dough and place in refrigerator for 2 – 3 hrs or longer. Overnight is even better!
- Remove cookie dough from refrigerator and let soften slightly at room temp, about 10 mins. Roll into balls, about 3 Tbps is size (I used a med ice cream/cookie scoop to portion dough) and place on baking sheets lined with parchment paper or silicone mats. Balls should be slightly taller than they are wide to prevent too much spreading.
- Bake @ 325 degrees for about 12 mins. Remove from oven. Note: cookies may look slightly under baked. Let them cool on baking sheet for 10 mins. Then move to wire rack to cool completely.
Nutrition
Calories: 81kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 27mgSodium: 130mgPotassium: 2mgFiber: 10gSugar: 0.04gImpact Carbs: 5g
