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Recipe Category: Chocolate
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Ingredients
- 1/2 cup (115 g) butter, at room temperature
- 2 ounces (55 g) cream cheese
- 1/2 cup (12 g) Splenda
- 2 tablespoons (16 g) stevia
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (120 g) sifted soy powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 ounces (55 g) unsweetened baking chocolate
- 1/2 cup (65 g) chopped walnuts
Method
- Preheat the oven to 375°F (190°C, or gas mark 5)
- With an electric mixer, cream the butter and cream cheese until soft and well combined, then the Splenda and stevia/FOS blend
- Add the egg and the vanilla and beat until well combined
- Sift the soy powder and then resift it with the salt and baking powder
- Add the powders to the butter mixture
- Its easier to beat it in if you add it one-half at a time
- Melt the chocolate and beat that in and then add the nuts
- Mix well
- Butter or spray cookie sheets with nonstick cooking spray
- Roll the dough into small balls and place them on the sheets
- Bake for 8 to 10 minutes
Makes About 40 cookies
- Each with 2 grams of carbohydrates and 1 gram of fiber, for a total of 1 gram of usable carbs and 1 gram of protein
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