Low Carb Chocolate Chip Cookies Recipes

Steps:

• Mix butter and sugars together until fluffy. Add egg and vanilla.
• In another bowl, mix flour, soda, and salt.
• Add dry ingredients to the sugar mixture a small amount at a time alternating with the cream.
• Once all ingredients are in, add the chocolate chips.
• Drop small spoonfuls on a cookie sheet and bake for 5-7 minutes or until golden brown at 375 degrees.

Steps:

• In a food processor, mix together bake mix, almond meal, and splenda.
• Add butter to processor and pulse until crumbly.
• In a separate bowl, mix egg, yolk, and vanilla.
• Add the bake mix mixture to the egg mixture, a small amount at a time.
• Stir in chocolate pieces.
• Drop dough by tablespoons onto parchment lined baking sheet and flatten slightly with a spoon.
• Bake at 325 for 8-10 minutes.
• Cool, and transfer to airtight container.
• NOTE: To make almond meal/flour, Process almonds in a food processor until fine; careful not to overprocess, or you'll end up with almond butter.

Steps:

• Preheat oven to 350 degrees.
• Line cookie sheet with parchment paper (do not grease parchment).
• Mix peanut butter, Splenda, egg, vanilla until combined.
• Then slowly mix in chocolate chips.
• Once all mixed portion into 12 balls.
• Place on parchment and then use a fork to criss-cross mark the cookies and flatten them ala regular peanut butter cookies.
• Bake at 350 for 12 minutes.
• Remove from oven, cool a couple minutes on pan then transfer to a wire rack to cool.
• Store in airtight bag or container - cookies will be crumbly but not hard, so keep that in mind when storing.

Steps:

• Preheat oven to 350°F Line baking sheet with Parchment paper.
• Combine almond meal, soy flour, baking soda, salt, and cinnamon. Set aside. Beat crisco in a large bowl with electric mixer until fluffly. Add oil, sugars, eggs and vanilla; beat until smooth and creamy. With mixer on low add dry ingredients slowly until all combined. Stir in chocolate chips. Let batter stand 5 minutes.
• Drop the dough by heaping teaspoons onto prepared baking sheets. Bake until firm and golden brown about 12 minutes. Transfere to wire racks and cool completely.