Comments on: Low Carb, Almost Sugarless: Low Carb Chocolate Chip Cookies

By: Emily

Emily — Sat, 13 Feb 2010 21:06:34 +0000

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.

By: virtual chef

virtual chef — Mon, 14 Dec 2009 01:51:03 +0000

Amanda: I have to try Hodgson Mills next time. I have been trying the bulk version from our local Henry’s supermarket lately.

By: Amanda

Amanda — Fri, 11 Dec 2009 06:21:54 +0000

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!

By: Amanda

Amanda — Wed, 18 Nov 2009 02:07:41 +0000

I loved this recipe!! I added splenda’s version of brown sugar and a little more splenda to the recipe, for a total of a half cup brown sugar and three quarters cup splenda. The cookies turned out awesome. Also, Hershey makes a sugarfree chocolate chip, which worked out great! Thanks a million!

By: Nicole

Nicole — Tue, 19 May 2009 03:10:13 +0000

Thank you for this! I bought some soy flour the other day to make a frying batter and decided to see what else I could use it for. My friend said she thought soy flour tasted gross, so I was a little worried about making cookies with it. After I mixed up the dough following your directions exactly, I tasted it uncooked and was even more worried when it tasted just like edamame. Which I love, just not in my cookies I added 1/4 cup of sugar free vanilla syrup and about a 1/4 cup more of almond flour just because I was so worried. They ended up turning out really good! Once it was cooked it smelled just like regular cookies and tasted wonderful, too! It would’ve probably been just fine without those additions, as well. Oh, and I also replaced half the butter with shortening, because I like the chewyness it adds. Thanks again for this! I will be sharing these with my mom who is also low carb