Low Carb Chocolate Chip Cookies

First of all, let me start by saying there is a recipe for cookies floating somewhere in cyberspace or in a long-ago cookbook called sour cream softies — they are the best cookies ever! I used to make them all the time and add mini chocolate chips because everyone knows that chocolate makes everything taste better!  o, after much tweaking and experimenting with several recipes, I came up with my own rendition.  Here is my version of low-carb sour cream softies with sugar-free chocolate chips.   Buy my supplies (that I can't find in local stores) at netrition.com.
Have fun baking and enjoy — ladolceveda.  :)

1/2 c butter
1/2 c sour cream
1 c Splenda
1/2 c Splenda brown sugar blend
1 egg
1 cup almond flour
1/2 cup coconut flour
1 t baking soda
1 t salt
1 cup sugar-free mini Chocolate chips

Cream together the first 5 items in a food processor, and slowly add everything else except the chocolate chips.  Then stir in the chocolaty goodness, aka chocolate chips. I used a cookie scoop and baked them on a cookie sheet lined with parchment paper @ 400 degrees for about 10 minutes. Watch carefully, as they brown quickly! Cool slightly before shoveling, I mean eating. Probably 2 or 3 net carbs per cookie, so be careful! Freeze in a 1-gallon freezer bag in the back of the freezer, so that your husband can't find them.

Yields about 2 1/2 dozen after I ate a couple. Don't judge me!

There are a lot of things you could do with this recipe, for instance--add some peanut butter! Or coconut or walnuts or cinnamon...the possibilities are endless, just remember--each item adds carbs!