Ingredients

• 1 cup Unsalted Butter
• 1/4 cup Splenda®
• 1/2 cup Splenda® Brown Sugar Blend
• 1 tsp Vanilla Extract
• 2 Eggs
• 1 cup Almond Flour
• 1 cup Low-Carb Baking Mix
• 1/3 cup Whole Wheat Flour
• 1 tsp Baking Soda
• 1 cup Chopped Pecans
• 1-1/3 cups Chocolate Chips

Instructions

1. Cream together the butter & Splenda in an electric mixer. Add eggs and vanilla and blend until combined.
2. In a separate bowl, stir together almond flour, Low-Carb Baking Mix, wheat flour and baking soda. Add dry mixture, 1/2 cup at a time, to Splenda mixture. Add chocolate chips & pecans.
3. Drop by rounded tablespoon onto a greased cookie sheet. Bake 8 minutes at 375°F. Cookies will be soft. Cool on baking sheet for a few minutes; then remove to wire wrack to cool completely.