• 1 cup almond meal
• 1 cup vanilla whey protein powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter — softened (2 sticks)
• 1/2 cup Splenda granular
• 3/4 cup Steel’s Gourmet Sugar Substitute (Maltitol)
• 2 eggs
• 3 teaspoons vanilla extract
• 2 cups CarbSmart Sugar Free Semi-Sweet Chocolate Chips
• 1 cup chopped pecans or walnuts (optional)

Measure the almond meal, vanilla whey protein, baking soda, baking powder, and salt, and stir together. Set aside. Using an electric mixer, beat the butter till creamy and fluffy. Add the Splenda and maltitol, and beat till very well combined. Scrape down the sides of the bowl as needed. Add the eggs and vanilla, and beat well.

Now add the dry ingredients, in three additions, beating each addition till well incorporated before adding the next.

Beat in the chocolate chips and pecans, and mix just until well-distributed.

Turn off mixer, and scrape the dough off the beaters back into the bowl.

Preheat oven to 375.

Scoop dough by rounded tablespoonfuls onto cookie sheets you’ve sprayed with non-stick cooking spray, or covered with pan liners or baking parchment.

Bake cookies for 10-12 minutes. Cool on wire racks.

Yield: 44 cookies, each with: 125 Calories, 9g Fat, 6g Protein, 6g Total Carbohydrates*, 3g Dietary Fiber*. *Net Carbs per cookie 3 grams.

3/4 cup  granular sugar substitute
1 large egg
1 teaspoon vanilla extract
1  cup creamy trans-fat-free peanut butter
1 teaspoon baking soda
1/4 cup  sugar-free jam, any flavor

Heat oven to 350? ??F. Line a baking  sheet with parchment paper.
Mix sugar substitute, egg, and vanilla together  with an electric
mixer on low for 3 minutes. Add peanut butter and baking  soda. Mix on
medium until dough comes together, about 30 seconds. 

Form dough into 24 (2 teaspoon) balls and place on baking sheet  1-
inch apart. Gently press your thumb into the center of each to make
an  indentation. Fill each indentation with 1/2 teaspoon jam.

Bake until  lightly browned on the bottom, 12 to 14 minutes. Transfer
to a wire rack to  cool completely.

Makes 12 (2 piece) servings.
Nutrition per Serving: 
140 calories, 11g fat, 2.5g saturated fat, 6g protein,
7g carbs, 1g  dietary fiber, 210mg sodium

Source: This recipe is from the book The  South Beach Diet Quick &
Easy Cookbook by Arthur Agatston,  MD