That is a mouthful. My youngest wanted to make cookies again. In an effort to make the cookies slightly less of a carb load, I made some substitutions to my recipe. It turned out really well, so I am sharing. Sorry I didn’t run the calorie or nutrition info, I really don’t want to know. These were GOOD.

1 cup butter flavored Crisco
3/4 cup brown sugar
3/4 cup Splenda
1 tsp vanilla extract
2 eggs
1 1/4 cup almond flour
1 1/4 cup King Arthur Gluten Free All Purpose Flour
1 tsp baking soda
1 package semi-sweet chocolate chips
1 cup chopped pecans

Preheat oven to 350 degrees F. Cream together Crisco and sugars. Add vanilla and eggs, mix until fluffy. Combine dry ingredients, slowly add to butter mixture. Stir in chocolate chips and pecans. Hand roll 1 Tablespoon balls of dough and place 2″ apart on parchment paper on cookie sheets. Bake at 350 degrees F for 10-12 minutes until edges are golden. Let cool on sheet for 5 minutes, then transfer to a cooling rack.