Mom's Chocolate Chip Cookies

I love these cookies, and feel comfortable serving them to a crowd.  They are also gluten free, which is appealing to many.    I brought them to a girls night last night and was asked to share the recipe.

1 c. butter, room temp

1 1/2 c. Brown Ideal Sweetener  (If you don't have Ideal, you can substitute 1 1/2 Splenda with 1 1/2 t. blackstrap molasses)

2 eggs
1 c. peanut flour (you can substitute almond flour if you can't get peanut flour)
1 c. vanilla whey protein powder
1/4 oat bran
1 t. baking soda
1/2 t. salt
8 oz. sugar free chocolate chips


Preheat oven to 375*.  Use an electric mixer to beat the butter and Ideal (or Splenda and molasses) until creamy and well blended.  Add the eggs, one at a time, and beat well after each addition.

In a separate  bowl, stir together the ground peanuts, protein powder, oat bran, baking soda and salt.  Add this mixture about 1/2 c. at a time to the butter mixture, beating well after each 1/2 c. addition until it all beaten in.  Stir in the chocolate chips.  Divide the batter into 4 equal sections.

Spray a cookie sheet with nonstick cooking spray and drop the dough by rounded tablespoons onto it.  Each section should make 1 dozen cookies.  These cookies will not spread and flatten as much as standard chocolate chip cookies, so if you want them flat, use the back of a spoon to flatten them a little bit now.

Bake for 8-10 minutes until golden around the edges.  Cool on the baking sheet for a couple minutes and then transfer to a wire rack to cool completely.

Makes 4 dozen, each with approximately 50 calories, 4 gms of fat and 2 carbs in each cookie.