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Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. 1 stick (1/4 lb) unsalted butter, softened

  3. 1/2 cup Brown Sugar Twin

  4. 1/2 cup Splenda

  5. 1 large egg

  6. 1/2 teaspoon salt

  7. 1 cup Atkins bake mix

  8. 1 1/2 teaspoons cinnamon, divided

  9. 1 teaspoon vanilla extract

  10. 1/2 cup sour cream

  11. 2 teaspoons seltzer water

  12. 1 cup lowcarb (Splenda Sweetened Darrel Lea) chocolate chips

  13. 1 1/2 cups chopped toasted walnuts

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F.

  2. Beat butter until fluffy. Beat in sweeteners, egg and vanilla. In second bowl, combine bake mix, salt and half of cinnamon. Gradually add dry ingredients to butter mixture. Add sour cream and seltzer. Stir in walnuts. Place by teaspoon, 1" apart on non-stick baking sheets. Sprinkle with remaining cinnamon. Bake at 375°F for 12 to 15 minutes until golden and slightly firm. Cool.

  3. Carbs:

  4. Approx.

  5. carbs per cookie.

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