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!
- 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
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.