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Dana Carpender’s CarbSmart Chocolate Chocolate Chip Cookie Recipe

Dark and fudgy, and absolutely loaded with chocolate chips!

* 2 1/2 ounces unsweetened baking chocolate
* 1/2 cup butter
* 1 cup almond meal
* 1 cup vanilla whey protein powder
* 1/2 teaspoon baking soda
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 1/4 cups Splenda granular
* 2 eggs
* 2/3 cup sour cream
* 2 cups CarbSmart Sugar Free Semi-Sweet Chocolate Chips
* 1 teaspoon vanilla extract

Preheat oven to 375.

Melt chocolate and butter together over very low heat or in microwave. Stir together.

While the chocolate and butter are melting, measure the almond meal, vanilla whey protein, baking soda, and salt, and stir together.

In a medium mixing bowl, using an electric mixer, beat the butter and chocolate mixture with the Splenda, eggs, and vanilla extract, till very well blended.

Add the dry ingredients and sour cream, about 1/3 at a time, alternating between the two.

Now add the chocolate chips, and mix to blend.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes. Allow to cool on sheets for a few minutes before transferring to wire racks. Store in a container with a tight lid.

Yield: 36 cookies, each with: 127 Calories, 9g Fat, 6g Protein, 6g Total Carbohydrates*, 4g Dietary Fiber*. *Net Carbs per cookie 2 grams.

Note: Feel free to add a half a cup of chopped walnuts, too, to play up the similarity to brownies.


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