Almond Chip Cookies

Hello Folks!

I’m Corie Johnson and an IDS – American Studies Major. I initially entered Dominguez as a transfer student under the Liberal Studies major after a 20 year hiatus from school. After having my son, and finding it hard to find a full time job with experience but without a degree, I kicked myself into overdrive and hopefully will graduate in Fall of 2017. IDS was the only program with weekend and night classes, so though it wasn’t my original plan, its working out pretty good, and I have learned so much from the courses.

Since having my daughter, fourteen years ago, I have had to adapt to a low carb cuisine or the fun and ever exciting Type-2 Diabetes will re-enter my life again. I am the cook in my family, so mostly we eat lean meats and fish with veggie dishes and salads. Of course, I’m cursed and have a sweet tooth. I love my coffee sweet, my tea, and my sweets sweet. Thank you to the makers of Splenda for allowing me to continue eating glorious sweets. While low carb ice cream is a staple in our house, recently, I made my first attempt at cookies, and while they were not like a box of girl scout cookies or Oreos, they were sweet, chewy, and definitely satisfying. These were made with almond meal, eggs, heavy cream, Splenda liquid sweetener, Carey’s Sugar free maple syrub, Njoy chocolate chips (one in each cookie), and chopped pecans on top. Like I said, definitely filling. They can also be placed in a bowl of low-carb ice cream for added yumminess.