Crunchy Sunflower Bran Drop Cookies


  • 1 cup low carb cake and cookie flour mix
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup granular erythritol (crystals)
  • 1 T. Dixie Carb Counters Thick It Up Low Carb Thickener
  • 1 tsp. Splenda
  • 1/2 cup butter, chilled
  • 2 tsp. vanilla
  • 1 large egg
  • 1/2 cup GG Scandinavian bran crispbread (approximately 4-5 slices broken into small pieces)
  • 1/2 cup sunflower seeds
  • 1/2 cup low carb chocolate chips (optional)

Preparation Instructions:

Preheat oven to 350 degrees.

In a small bowl, combine erythritol, thickener, and Splenda. Mix well. Using an electric mixer, cream together the sweetener mix, butter, egg, and vanilla.

Add flour, baking soda, and salt. Mix until a soft batter forms. Stir in crispbread pieces and sunflower seeds to combine. Add chocolate chips, if using them.

On a parchment paper lined cookie sheet, drop rounded teaspoons of batter and bake 13 - 15 minutes, or until golden brown.