Ingredients

• 1 1/3 Cups Golden Crisco Shortening (325 ml)
• 1 cup Splenda sugar substitute (250 ml)
• 2 cups Splenda brown sugar substitute (see below)
• 1 Tbsp Vanilla  (15 ml)
• 4 eggs, slightly beaten
• 1 cups almond flour
• 2 cups coconut flour
• 2/3 cup Cocoa Powder (150 ml)
• 1 tsp baking soda (5 ml)
• 1 tsp salt (5 ml)
• 1 cup milk or cashew milk
• 1½ cups walnut pieces (375 ml)
• 1 cup semi-sweet chocolate chips (250 ml) (subsitute sugarless chocolate chips if you can)
• 1/2 cup of shredding coconut

Directions

Preheat oven to 325°F

1. COMBINE Golden Crisco, Splenda sugar, Splenda brown sugar and vanilla in large bowl and
2. BEAT with electric mixer on low speed for 1 minute or until creamy.
3. ADD beaten eggs
4. COMBINE Almond and Coconut flours, cocoa, baking soda and salt. ADD to creamed mixture alternatively with milk, beating on low speed about 1 minute, or just until blended.
5. STIR in with spoon, nuts,chocolate chips and coconut
6. DROP dough by heaping spoonfuls (about 2 Tbsp for each cookie) on parchment lined cookie sheet.
7. BAKE at 325°F for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm upon cooling. Cool 2 minutes.

Note: These cookies do not flatten out

How to make brown sugar with Splenda

• 1 cup of Splenda
• 1 teaspoon molasses
• 1 or 2 drops of extract of maple

Put Splenda, molasses and maple extract into a cup and mix together with a fork until well blended