Chocolate Chip Cookies

From our Low-Carb Canada list

Makes 48 Cookies, 3.2 grams carbs per serving

• 2 sticks (1/2 lb) unsalted butter, softened
• 1/2 cup Brown Sugar Twin
• 2 Tbsp Not-Sugar (by Expert Foods)
• 1 cup Splenda
• 2 tsp vanilla extract
• 2 large eggs
• 1 tsp baking soda
• 1 tsp salt
• 1 cup Atkins or other bake mix
• 1 cup oat flour
• 1/4 cup almond flour
• 1 cup lowcarb chocolate, chopped into chunks (I use 3 Ross Dark Delite bars, 1 carb per 32 g bar )
• 1 cup chopped pecans

Preheat oven to 375°F.

In a large bowl with mixer on medium speed, beat butter, Brown Sugar Twin, Not-Sugar, Splenda and vanilla until fluffy. Add eggs, baking soda and salt beat until blended. Reduce mixer speed to low and beat in the bake mix and flours just until blended. Stir in chopped up chocolate and pecans. Drop by teaspoon-full 1 inch apart on ungreased baking sheets and shape into a circle and pat down a bit (they will puf up in baking). Bake 8 - 11 min. or until edges are golden brown. Cool 2 minutes. Remove to wire rack.

Makes 48 cookies. 3.2 carbs per cookie.