Lower Carb Chocolate Chip Cookies

PREP TIME - 15 MINS

BAKING TIME - 15 MINS

TOTAL TIME - 30 MINS

YIELD - 30 COOKIES

INGREDIENTS:

• 1-1/8 cup Barely Barley Low Carb Flour

• 1-1/8 cup all-purpose flour

• 1.5 cup equivalent sugar substitute (we used 1/3 cup Truvia’s baking blend and 1/3 cup Truvia’s brown sugar baking blend, but any sugar substitute will do)

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup butter (2 sticks)

• 2 eggs

• 1 teaspoon vanilla extract

• 1-1/2 cups dark chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees (F).

2. In first bowl, combine dry ingredients

3. In second bowl, cream butter. Then mix in eggs, followed by the sugar (or sugar substitutes) and vanilla

4. Add dry ingredients to wet ingredients, while stirring

5. Mix in chocolate chips

6. Use non-stick cooking spray to coat pan

7. Use ice-cream scooper to get uniformly sized cookies…or just eyeball it…and scoop the dough onto the pan

8. Flatten cookies slightly before baking with bottom of cup or scooper

9. Bake for 10 minutes

10. Try to wait a few minutes for cookies to cool, get impatient, and partially burn your mouth trying to each one straight from the oven…because you couldn’t wait (or maybe don’t do that on second thought)

NUTRITION FACTS (PER SERVING) - 2 COOKIES

Calories = 310

Protein = 7g

Net Carbs = 19g

Fat = 21g

Fiber = 9g