Saturday, December 3, 2011
Chunky Chocolate Chip Cookies (GF)
CHUNKY CHOCOLATE CHIP COOKIES
These are excellent, substantial cookies! No one will guess they are gluten-free, sugar-free and low-carb. That’s the best part, I think! Keep them in the refrigerator or the freezer (they become quite crunchy), depending on your preference.
Liquid sucralose to equal 1 cup (250 mL)
1/2 cup granulated erythritol (125 mL)
3/4 cup butter, softened (175 mL)
1/2 tsp vanilla extract (2 mL)
11/2 cups almond flour (375 mL)
11/4 cups Gluten-Free Bake Mix, (300 mL)
1 tsp baking soda (5 mL)
1/4 tsp salt (1 mL)
2 cups sugarless chocolate chips (500 mL)
1 cup chopped walnuts (250 mL)
Preheat oven to 375°F (190°C). Spray large cookie sheet with nonstick cooking spray.
In food processor, process eggs, liquid sucralose, OR SPLENDA® Granular, erythritol, butter and vanilla extact. In large bowl, combine almond flour, Gluten-Free Bake Mix, page___, baking soda and salt. Add dry ingredients to egg mixture and process at least one minute. Stir in chocolate chips and chopped walnuts. Let cookie dough rest 10 minutes.
Drop heaping tablespoonfuls of dough onto cookie sheet. Flatten dough with back of spoon. Bake 10 minutes. Allow to cool at least 5 minutes on cookie sheet. Transfer to a plate and place in freezer. Refrigerate later or keep in freezer in an airtight container.
Yield: 34 cookies
3.2 g protein
12.3 g fat
1.9 g carbs
Labels: Cookies and Squares