Mint Chocolate Chip Cookies

This is the first of Christmas Cookies I've made this year, and I hope to find more good ones to share.  This was inspired actually by a recipe on allrecipes.com.  It looked so good that I knew I had to find a way to low carb it!  It actually wasn't too hard to do.  So this recipe is low carb and gluten free.

                      

Low Carb Mint Chocolate Chip Cookies

Serving Size  : 16    

2         cups  almond meal, blanched

1/2      cup  Splenda -- granulated

1/2      teaspoon  baking soda

16       packets  Truvia (or 2/3 cup equivalent to sugar)

1/4      cup  butter -- softened

1         egg

1/2     teaspoon  mint extract

6        drops  green food coloring

5        squares  Lindt 85% Cocoa Bar -- chopped into small pieces

Mix almond meal, Splenda, Truvia and baking soda together in a medium bowl.   Mix in softened butter, egg, mint extract, food coloring, and stir and mix well until it forms a soft dough.  Stir in chopped chocolate bar.

Measure 1 TB. of dough, roll into a ball in your hand, and place on parchment lined cookie sheet. Should make 16 balls.

Preheat oven to 350 degrees F. and bake for 10 to 12 minutes.  Let cool on pan.  Serve.

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Per Serving: 110 Calories; 12g Fat (70.7% calories from fat); 3g Protein; 7g Carbohydrate; 5g Dietary Fiber; 19mg Cholesterol; 74mg Sodium.  Exchanges: 0 Lean Meat; 1/2 Fat.

NOTES : 2 grams useable carbs per cookie