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Ingredients
| unsalted butter: 1/2 cup (room temperature) |
| Splenda: 3/4 cup |
| light brown sugar (packed): 3/4 cup (firmly packed) |
| eggs: 2 (large) |
| vanilla extract: 2 tsp |
| almond flour: 2 1/4 cups |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| mini chocolate baking chips: 2 cups |
Very Good and Yummy Chocolate Chip Cookies
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
24 serving(s)
Tags
- Preheat oven to 350°F (175°C).
- Grease cookie sheets.
- In a large bowl, cream together the butter, splenda and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
- Combine the flour, baking soda and salt; gradually stir into the creamed mixture.
- Finally, fold in the chocolate chips.
- Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8-10 minutes or until light brown.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.