This is from Dana Carpender's "500 More Low-Carb Recipes" page 465. I made the variation without the cocoa. There are major problems with the recipe. First, the dough is much too soft to shape into balls as directed. I somewhat managed it by chilling the dough for a while. Then, it says to bake the cookies for 40 minutes! Obviously, I ignored that and baked mine about 15 minutes, but they still got a bit dark in that amount of time. Another problem is that they are too fragile to pick up and eat. I couldn't even get them off the cookie sheet without them breaking. I'd imagine that the chocolate version would have even more problems by mixing cocoa with Splenda. You'd end up with very bitter cookies and these cookies aren't sweet enough as it is. I think they forgot to test this recipe before putting it in the book. Oh, and the carb count is off too. Dana's book says there are 3 net carbs per cookie. Even if you did use the cocoa in them, there would only be about 1 net carb each.
Per Cookie: 73 Calories; 7g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
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