Friday, May 28, 2010

Chocolate Chip Cookies

Recently, my daughter asked if I could send a "care package" from home with some of my healthy chocolate chip cookies. Looking over my collection of recipes, I discovered I didn't have one for plain chocolate chip cookies -- so I went to work creating one. These cookies are delicious, with a satisfying burst of chocolate, but only 6 carbs each! The substitution of almond flour in place of most of the high-carb, low nutrition density white flour makes them a healthier choice than traditional cookies while retaining the texture and flavor of the original. My daughter (who is not diabetic and can eat any cookie she wants) was very pleased and I think you will be, too.

Chocolate Chip Cookies
(Makes 30 cookies)

1¼ cup almond flour (or finely ground almonds)
½ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons dark brown sugar, packed
¾ cup Splenda, granular (not baking blend)
3 tablespoons butter, softened
3 tablespoons zero trans fat buttery spread (such as Smart Balance)
1 egg
1 teaspoon vanilla extract
½ cup mini semi-sweet chocolate

1. Preheat oven to 375-degrees. If desired, line cookie sheet with parchment and set aside.

2. In a small mixing bowl, combine the flours, baking soda, and salt. Use a fork to break up any lumps in the almond flour; set aside.

3. In a large mixing bowl, beat the butter, buttery spread, brown sugar and Splenda together with a handheld or standing mixer until sugars are well combined with the butter and the mixture is creamy and light. Add egg and vanilla and beat for 2 minutes until well incorporated.

4. Gradually add the dry ingredients using a wooden spoon and stir until flour is well incorporated and a soft dough forms. Fold in chocolate chips.

5. Drop by rounded teaspoonfuls (or level small cookie scoop) about 2 inches apart onto cookie sheet. Bake until set and beginning to brown around the edges, about 8-10 minutes. Cookies will not brown much, so watch carefully and do not overbake. Remove immediately to wire rack and cool. Store in an airtight container at room temperature.

Nutritional Information per cookie: 82 calories, 6.4 g carbohydrates, 5.7 g total fat, 1.8 g saturated fat, 72.5 mg sodium, 0.5 g fiber, 1.6 g protein.

Original recipe by Kathy Sheehan, copyright 2010

How does this compare to a homemade Chocolate Chip cookie made from a traditional recipe? My recipe is much lower in calories, carbohydrates, fats and sodium. For comparison, the nutritional information for the same size cookie made from a traditional recipe is 160 calories, 21 g carbohydrates, 8 g total fat, 4 g saturated fat, 90 mg sodium, 0.5 g fiber, 2 g protein.

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