Low-Carb Chocolate Cookies
by Belinda Schweinhart
As published in CarbHealth Magazine, Dec. 2002
- 3/4 cup Splenda™ Granular
- 1/2 cup vegetable shortening
- 1 egg
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 ounce unsweetened baking chocolate — melted and cooled
- 7/8 cup CarbSense™ baking mix
- 1/4 cup walnuts - chopped
Mix Splenda, shortening, egg, water, vanilla and chocolate. Stire in baking mix and nuts. On greased cookie sheet, drop by rounded teaspoons and flatten slightly. Bake at 350° for 8-10 minutes.
(For added flavor, add chopped low carb chocolate bar to dough before baking. Or melt chocolatebar and drizzle over cookies after baking.)
Makes 24 cookies.
Each plain cookie: 58 calories, 5 g fat,1.4 g carbs, .5 g fiber, 1.8 g fat
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