YIELD: About 4 1/2 dozen cookies
INGREDIENTS:
- 1 cup butter, at room temperature
- 1 1/2 cups Splenda
- 1 1/2 teaspoons blackstrap molasses
- 2 eggs
- 1 cup ground almonds
- 1 cup vanilla-flavored whey protein powder
- 1/4 cup oat bran
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped walnuts or pecans
- 12 ounces sugar-free chocolate chips
INSTRUCTIONS:
- Preheat the oven to 375°F.
- Use an electric mixer to beat the butter, Splenda, and molasses until creamy and well blended. Add the eggs, one at a time, and beat well after each addition.
- In a separate bowl, stir together the ground almonds, protein powder, oat bran, baking soda, and salt. Add this mixture, about 1/2 cup at a time, to the Splenda mixture, beating well after each 1/2 cup addition, until it’s all beaten in. Stir in the nuts and chocolate chips.
- Spray a cookie sheet with nonstick cooking spray, and drop the dough by rounded tablespoons onto it. These cookies will not spread and flatten as much as standard chocolate chip cookies, so if you want them flat, flatten them a bit now.
- Bake for 10 minutes, or until golden. Cool on baking sheets for a couple minutes, then remove to wire racks to cool completely.
PER SERVING:
- 3 grams of carbohydrates, a trace of fiber, and 5 grams of protein. (This carbohydrate count does not include the polyols used to sweeten the sugar-free chocolate, since it remains largely undigested and unabsorbed.)
