1 cup butter, softened (250 mL)
1 tsp molasses (5 mL)
2 and 1/2 cups Low-Carb Bake Mix (625 mL)
1 tsp baking soda (5 mL)
1/4 tsp salt (1 mL)
2 cups sugar free chocolate chips (500 mL)
1 cup chopped pecans, OR (250 mL)
Walnuts, Or mixed nuts
In food processor or in bowl with electric mixer, combine SPLENDA® Granular, butter, egg and molasses; process. In medium bowl, combine Low-Carb Bake Mix, baking soda and salt. Stir into wet ingredients (dough will be fairly stiff). Stir in nuts and chocolate chips.
Drop by rounded tablespoonfuls (20 mL) onto ungreased cookie sheets.
Bake 8 to 10 minutes in 375°F (190°C) oven or until light brown. Cool slightly. Place cookies on wire rack to cool completely.
Nutritional Analysis: 52 cookies, 1 cookie per serving
103.7 calories, 2.7 g protein, 8.2 g fat, 1.9 g carbs
Helpful Hints: These days I like to replace a little of the Splenda with powdered erythritol which I purchase from Netrition.com
Low-carb Bake Mix can be found in the previous post.
My web site: Low-Carb.us