The first batch I put on the pan was almost a perfect ball, but I found that they turned out too thick. For the second batch I flattened the cookie and found it cooked and turned out better. My oldest son preferred the thicker fluffier cookie, while I preferred the thinner cookie. Cooking them for 15 minutes was perfect. The tops of the cookies have just a hint of brown color and the bottoms are perfectly golden brown. The cookies are definitely more white then a traditional cookie, but taste pretty darn good. I suppose if you wanted to experiment with them to get that golden color you could, but I don’t have that much time J. Hope you enjoy these 4.28 carb chocolate cookies.
Tell me what you think about these cookies and leave your comments below. Does your family LOVE these cookies? Yes or No? I'd love to hear how you make low carb snacks for your Type 1 diabetic.