Patriotic Chocolate Chip Cookies

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and Splenda Monk Fruit Sweetener together for 2 minutes on medium speed until light and fluffy. Add in the eggs, vanilla, salt, and baking soda and continue mixing for 1 minute until smooth, scraping the sides of the bowl as necessary.
3. Turn the mixer to low and add in the flour, mixing until just incorporated.
4. Stir in the chocolate chips evenly.
5. Divide the cookie dough into 3 equal portions. Using the food coloring, color one portion of the dough red, and the other blue, leaving one uncolored.
6. Roll each dough into approximately a 16-inch rope. Cut each rope in half and place the three colors next to each other on 2 large pieces of cling wrap.
7. Wrap each roll up tightly, pressing the doughs together forming large logs. Chill the dough logs for about 15 minutes before cutting.
8. Remove the cling wrap and cut off slices, about 1-inch thick (approximately 2-tablespoon portions). Roll the slices into loose balls and place onto the prepared baking sheet. Bake for 12 minutes or until the edges are set.
9. If desired, sprinkle with star sprinkles, pressing them gently into the warm cookie. Enjoy!