Sugar-Free Chocolate Chip Cookies
1 cup all-purpose flour
1 cup white whole wheat or almond flour
1/4 tsp salt
3/4 tsp baking soda
1 stick butter, cut into 1 oz pieces, or 1/2 cup canola butter
1 cup sugar substitute of your choice
2 Tbsp molasses
1 large egg
1/2 tsp pure vanilla extract
2 tsp water
1 cup sugar-free or semi-sweet chocolate chips
1/2 cup walnuts or pecans
Preheat oven to 350 degrees. In mixing bowl, sift and mix together dry ingredients; set aside.
To mixer, add the butter or canola butter, sugar, and molasses. Beat at medium speed for 2 minutes. Add egg, vanilla and water and beat until well combined.
Add the dry ingredients to the wet ingredients in several additions, and beat until combined. Stir in chocolate chips. Use cookie scoop to deposit batter onto cookie sheets lined with parchment. If using nuts gently press down onto top of each scoop of dough. Bake until cookies are golden brown. Yield: 1 dozen cookies.
Note: My preferred sugar substitute for these cookies is Whey Low D Granular. I purchase this online.
