1 cup carbalose
1 cup wheat protein isolate 5000
1/4 cup resistant wheat starch 70
1 t. baking soda
1/2 t. coarse sea salt
2 sticks butter (softened)
2 T. not/Sugar
1/2 cup isomalt
1 T. diabeti sweet brown sugar
1 splenda quick pack
1 t. vanilla
2 eggs
1 8 oz package Eat Well Be Well mini semi sweet chocolate chips
1 cup chopped pecans
.
Combine flour, baking soda, and salt in a small mixing bowl and set aside.
In mixer cream together butter, vanilla and sweeteners.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.
Drop rounded tablespoons of dough onto ungreased cookie sheet.
Bake in preheated 375 degree oven for 9 to 11 minutes until golden brown.
Let stand for 2 minutes and then transfer to wire rack to cool.
yield 3 dozen cookies for a total of 60 carbs or 1.6 carbs per cookie.
1 cup wheat protein isolate 5000
1/4 cup resistant wheat starch 70
1 t. baking soda
1/2 t. coarse sea salt
2 sticks butter (softened)
2 T. not/Sugar
1/2 cup isomalt
1 T. diabeti sweet brown sugar
1 splenda quick pack
1 t. vanilla
2 eggs
1 8 oz package Eat Well Be Well mini semi sweet chocolate chips
1 cup chopped pecans
.
Combine flour, baking soda, and salt in a small mixing bowl and set aside.
In mixer cream together butter, vanilla and sweeteners.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.
Drop rounded tablespoons of dough onto ungreased cookie sheet.
Bake in preheated 375 degree oven for 9 to 11 minutes until golden brown.
Let stand for 2 minutes and then transfer to wire rack to cool.
yield 3 dozen cookies for a total of 60 carbs or 1.6 carbs per cookie.