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Old 01-10-2009, 09:06 AM   #1
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Dana Carpender's Awesome Chocolate Chip Cookies

I was scrounging around looking for Splenda sweetened chocolate chips and came across Dana's recipe that she posted (I really need to buy more of her books). I didn't change a thing except the sweetener's (I love Scott's blend). These are SO wonderful!! I am really hoping that Netrition will start carrying a splenda or erythritol chocolate chip...hint hint

Here it is:

Quote:
A classic chocolate chip cookie, just like Mom used to make - only a lot better for you!

* 1 cup almond meal
* 1 cup vanilla whey protein powder
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup butter -- softened (2 sticks)
* 1/2 cup Splenda granular
* 3/4 cup Steel's Gourmet Sugar Substitute (Maltitol)*
* 2 eggs
* 3 teaspoons vanilla extract
* 2 cups Sugar Free Semi-Sweet Chocolate Chips
* 1 cup chopped pecans or walnuts (optional)

*NOTE FROM DANA:
The Chocolate Chips are polyol-free, but this recipe calls for maltitol. You can substitute 3/4 cup extra Splenda plus a teaspoon of molasses if you want a polyol-free cookie - the cookies will be a little crumblier, but will taste fine.

Measure the almond meal, vanilla whey protein, baking soda, baking powder, and salt, and stir together. Set aside.

Using an electric mixer, beat the butter till creamy and fluffy. Add the Splenda and maltitol, and beat till very well combined. Scrape down the sides of the bowl as needed.

Add the eggs and vanilla, and beat well.

Now add the dry ingredients, in three additions, beating each addition till well incorporated before adding the next.

Beat in the chocolate chips and pecans, and mix just until well-distributed.

Turn off mixer, and scrape the dough off the beaters back into the bowl.

Preheat oven to 375.

Scoop dough by rounded tablespoonfuls onto cookie sheets you've sprayed with non-stick cooking spray, or covered with pan liners or baking parchment.

Bake cookies for 10-12 minutes. Cool on wire racks.

Yeild: 44 cookies, each with: 125 Calories, 9g Fat, 6g Protein, 6g Total Carbohydrates*, 3g Dietary Fiber*. *Net Carbs per cookie 3 grams.
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Old 01-10-2009, 11:38 AM   #2
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Yum! Just wondering....do you think you could do this with all splenda for the sweetener?
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Old 01-10-2009, 01:42 PM   #3
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Oh yeah I made this sometime last year and they were pretty good! I forgot about that recipe!!
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Old 01-10-2009, 05:08 PM   #4
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Kellbell1234: In her notes she indicated that if you just want to use splenda, maybe add a teaspoon of molasses. This will make them a bit crumblier but I think they would still be good!
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Old 01-10-2009, 05:11 PM   #5
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I tried these way back when, and they turned out cakey, like muffin tops. Didn't use maltitol because of the horrible side effects it has. They were good from the freezer, though!
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