These cookies will totally surprise your friends who are not into low-carbing! These cookies have the same number of carbs as those made with Splendid Low-Carb bake mix in Favorite Chocolate Chip cookies.

1 cup SPLENDA® Granular (250 mL)
1/2 cup erythritol (125 mL)
1 cup butter, softened (250 mL)
2 eggs
1 tsp molasses (5 mL)
1 cup Gluten-free Bake Mix (older bake mix with 1 1/2 cups oat flour in it) (250 mL)
1 1/2 cups almond flour* (375 mL)
1 tsp baking soda (5 mL)
1/4 tsp salt or less (1 mL)
2 cups sugarless chocolate chips (500 mL)
1 cup chopped walnuts, OR pecans(250 mL)

In food processor or in bowl with electric mixer, combine SPLENDA® Granular, erythritol, butter, eggs and molasses; process. In medium bowl, combine Gluten-free Bake Mix, almond flour, baking soda and salt. Stir into wet ingredients. Stir in chocolate chips and nuts.

Drop by 2 rounded teaspoonfuls (20 mL) onto ungreased cookie sheets.

Bake 10 to 15 minutes in 375°F (190°C) oven or until light brown. Cool 5 minutes on cookie sheet. Place cookies on wire rack to cool completely. Refrigerate.

*I used sliced almonds, ground as finely as possible first in food processor with sharp blade and then in blender. Blend small quantities in blender for best results. If you have access to almond flour then use that rather.

Nutritional Analysis: 52 cookies, 1 cookie:
104.1 calories; 2.0 g protein; 8.5 g fat; 1.9 g carbs