Have you seen the new Arby’s salted caramel chocolate chip cookies? Oh my goodness. Every time I see the ad or drive through and see it on their menu, my mouth waters. I love the taste of salted caramel almost more than anything in the world. Needless to say, one of their cookies would send my blood pressure soaring way beyond normal ranges.

Since I am the only one in my house eating strictly low carb, I often get a craving and want just one or two cookies. This recipe makes one. You can easily double or triple it without changing the taste. Just watch the consistency of the dough. It should be like very pliable cookie dough.

I have made this recipe before, but I wanted to add a salted caramel taste, so I used some things I had on hand. Specifically DaVinci’s Caramel Syrup (Sugar Free, of course) and some sea salt.

I hope you enjoy this treat as much as I did. Also, I always make my baked goods on parchment paper, so be sure you have some of that on hand. Go ahead and preheat your oven to 350 degrees Fahrenheit and let’s get baking!

Let’s Bake Cookies!

Salted Caramel Chip Cookie Low Carb & Gluten Free

Author: Crabby Housewife

Ingredients

1 Tablespoon butter
1/2 teaspoon sugar free Davinci caramel syrup
1 Tablespoon of beaten egg
2 1/2 teaspoons Splenda
1 teaspoon Splenda brown sugar blend
1/3 cup almond flour more or less to get right consistency
1 Tablespoon sugar free chocolate chips
Pinch of sea salt

Instructions

Preheat oven to 350 degrees Fahrenheit
Line a baking sheet with parchment paper
Melt butter (I prefer grass fed)
Add caramel syrup
Stir in beaten egg
Add sugar, brown sugar, and almond flour and stir until mixed
Stir in chocolate chips
Place mixture on parchment paper using spoon to smooth it out a bit. Should be about 1/4 inch thick.
Bake for 18 minutes or until golden brown. Don't overcook or cookie will get dry and crumbly.
Best enjoyed while still warm.

I’ve been working hard to eat healthier. While my scale isn’t moving super fast (I’ve lost about 7 pounds in two months), it is moving in the right direction and I feel better about what I’m putting in my body. One of my biggest down falls is my sweet tooth.

I can do well for a while but then those cravings hit. However, I have come up with a recipe that seems to help this tremendously and also puts a bit more protein in my diet. There are a ton of protein cookie recipes out there, but I found them really dry and the cookie would crumble as you tried to eat it. I started experimenting with my own recipe and here it is. It has a wonderful taste to it.

Low Carb Protein Cookies Will Save Your Diet - Mug Cookie

Author: Crabby Housewife

Ingredients

1 pat or about 1/4-1/2 tablespoon butter real butter
1 teaspoon all natural peanut butter ingredients should be peanuts and salt ONLY
1 tablespoon Splenda
1 1/2 tablespoons vanilla whey protein powder I like Robb's
5 Atkins candy coated chocolates

Instructions

Melt butter and peanut butter in a small mug (about 20 seconds in microwave)
Stir until smooth.
Add Splenda and protein powder. Stir until smooth.
Microwave on high for about one minute. Check. If it is not starting to firm up around the edges, nuke 20 seconds at a time until it does.
Sprinkle on the candies (they will melt a bit from the heat of the cookie, but not too much).
Let sit for about five minutes and enjoy. I just eat it with a spoon right out of the mug. So yummy and kills that sweet urge in a healthier way than sugar and white flour.

Note: You can also make these with chocolate protein powder. However, I think it gives them a bit of a bitter taste. I much prefer the vanilla. If you are craving chocolate, though, that might be a good solution.

photo credit: Cookie Monster via photopin (license)

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Tag: gluten free cookie