Carbquick Chocolate Chip Cookies are easy to make, but letting them cool to eat will be the hardest part of this recipe. These cookies are actually WAY better the next day. So, plan ahead for your sweet tooth craving and just have these on hand! Carb count? Just 1 net carb each and this recipe makes about 48 cookies.
- 1 C. Butter, softened (I prefer Kerry Gold Butter)
- 2 C. Xylitol
- 2 Eggs
- 2 1/3 C. Carbquick
- 1 T. Vanilla
- 1 tsp. Salt
- 9 oz. Lilly’s Chocolate Chips
Cream butter and xylitol. Add eggs one at a time. Add vanilla and salt. Add Carbquick. Add chocolate chips. Freeze dough for 10 minutes.
Preheat oven to 350′. Scoop out dough, placing each cookie on a silpat liner or parchment paper about 1″ apart. If you take a little bite of the dough, you may not be able to stop eating it. Bake for about 13 minutes or until you can see the edges browning. Remove from over. Let cool. While the cookies are good a little warm, you’ll be amazed how much better they taste the next morning. It’s like the flavors just come together and the cookies firm up. Any cake-iness taste goes away.
Can monk fruit sweetener be used instead of xylitol at the same measurement?