http://www.cafenilson.com/2009/04/low-carb-almost-sugarless-low-carb-chocolate-chip-cookies/ Tue, 10 May 2011 18:58:44 +0000 hourly 1 http://wordpress.org/?v= http://www.cafenilson.com/2009/04/low-carb-almost-sugarless-low-carb-chocolate-chip-cookies/comment-page-1/#comment-2701 Emily Sat, 13 Feb 2010 21:06:34 +0000 http://www.cafenilson.com/?p=2367#comment-2701 Just wanted to say that when I make anything with Splenda I use the Splenda baking mix, which has real sugar in it but still low in carbs, and I use HALF of what the recipe calls for and it always turns out great and no weird after taste. I also have used Sucanet, which is sugar cane dehydrated, and you use it just like sugar, 1 to 1 and it tastes really good in breads and cookies. I get it at Henry's. It is really low in carbs and you don't have to use that much to get the sweetness. It acts like molasses or brown sugar as far as taste goes, so it would be really great in these since real chocolate chip cookies use brown sugar. I think I am going to try to that out. I will let you know! Thanks for the recipe, I love baking with almond flour, I think it makes things moist and adds a great flavor. Just wanted to say that when I make anything with Splenda I use the Splenda baking mix, which has real sugar in it but still low in carbs, and I use HALF of what the recipe calls for and it always turns out great and no weird after taste. I also have used Sucanet, which is sugar cane dehydrated, and you use it just like sugar, 1 to 1 and it tastes really good in breads and cookies. I get it at Henry’s. It is really low in carbs and you don’t have to use that much to get the sweetness. It acts like molasses or brown sugar as far as taste goes, so it would be really great in these since real chocolate chip cookies use brown sugar. I think I am going to try to that out. I will let you know! Thanks for the recipe, I love baking with almond flour, I think it makes things moist and adds a great flavor.

]]> http://www.cafenilson.com/2009/04/low-carb-almost-sugarless-low-carb-chocolate-chip-cookies/comment-page-1/#comment-2526 virtual chef Mon, 14 Dec 2009 01:51:03 +0000 http://www.cafenilson.com/?p=2367#comment-2526 Amanda: I have to try Hodgson Mills next time. I have been trying the bulk version from our local Henry's supermarket lately. Amanda: I have to try Hodgson Mills next time. I have been trying the bulk version from our local Henry’s supermarket lately.

]]> http://www.cafenilson.com/2009/04/low-carb-almost-sugarless-low-carb-chocolate-chip-cookies/comment-page-1/#comment-2506 Amanda Fri, 11 Dec 2009 06:21:54 +0000 http://www.cafenilson.com/?p=2367#comment-2506 Ok, I've made these cookies a dozen times since my last post, and this time I used a different soy flour....YUCK! I used Bob's Red Mill Ground Soy Flour instead of Hodgson Mills, which you can buy at Wal-Mart for like 2.50. Every other time, my cookies tasted just like the real thing, and even better, but this time the awful aftertaste of the soy flour followed me every bite. I highly recommend Hodgson Mills Soy Flour! Ok, I’ve made these cookies a dozen times since my last post, and this time I used a different soy flour….YUCK! I used Bob’s Red Mill Ground Soy Flour instead of Hodgson Mills, which you can buy at Wal-Mart for like 2.50. Every other time, my cookies tasted just like the real thing, and even better, but this time the awful aftertaste of the soy flour followed me every bite. I highly recommend Hodgson Mills Soy Flour!

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