Walnut-Cashew Chocolate Chip Cookies*

There is nothing so dear to the heart of  low carb eater, than what to do about America's cookie: the chocolate chip.

I've tried numerous, and this one is spectacular.

The only real thing you need is a Cuisinart, or similar big motor processor, and you are good to go.

Try it. You will so like it.

• 1 ½ cups walnuts
• ½ cup cashews, 
• ¾ cup Swerve or erythritol or your sugar of choice
• ¼ teaspoon Sweet Leaf liquid stevia 
• ½ teaspoon double acting baking powder
• ½ teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 2 (1 oz) Chocolate dark chocolate bars or chocolate of choice

Instructions

1. Preheat oven to 350°F.
2. Process walnuts and cashews in food processor until oils released and nut butter is formed. I stopped when it was "wet" enough to hold together, but not quite smooth. Place nut butter in a large bowl and combine with sweeteners. Add the baking powder, salt, egg, vanilla extract.
3. Cut the chocolate into small chunks. Stir chopped chocolate into the dough.
4. Using spoon or cookie scoop, drop dough balls onto silicon mat lined baking cookie sheet. Flatten each cookie with fingers to desired thickness (very flat can be baked crisper).
5. Bake for about 10-12 minutes or until cookies are browned to desired crispness. Let cool for 10 minutes, then transfer to rack to cool completely.

SERVES: About 28 cookies

NOTES: You could add chopped nuts if you wish of any kind. 

SOURCE: Low Carb Yum