Wednesday, February 5, 2014
CHUNKY CHOCOLATE CHIP COOKIES AND CHUNKY CHIPPERS
CHUNKY CHOCOLATE CHIP COOKIES - This is still one of my faves!
These chunky cookies were lovely too - just smaller and different. The gelatin keeps the cookies from being crumbly. When one uses the bake mix without xanthan gum, cookies can sometimes be a little less stable. Most of the time gelatin is not required. Let the cookies cool completely on the cookie sheet before removing. Valentine's Day is coming up soon and I have chocolate on the brain, but I have to remember I usually pay with migraines. Ugh...! My DH eats dark chocolate in front of me almost every single day....the sheer torture of it! Now, I wonder what I can eat that he can't? Ah, my bake mix with xanthan gum....but wait a minute...typically that means I don't use it very often anymore as it's not fair to him (his system cannot handle the xanthan gum). I have to use the one with gelatin for Ian.
For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at:
13/4 cups Gluten-Free Bake Mix 2 (425 mL)
1/2 tsp baking soda (2 mL)
1/2 tsp baking powder (2 mL)
1/2 cup butter, softened (125 mL)
2 oz unsweetened chocolate (30 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
Granular sweetener to equal 1/2 cup sugar (125 mL)
1/2 cup cream and water, OR (125 mL)
almond milk, OR buttermilk*
7/8 tsp unflavored gelatin (3.5 mL)
(1/2 tsp + 3/8 tsp)
1/2 tsp vanilla extract (2 mL)
1/2 cup chopped walnuts, optional (125 mL)
1 cup sugar-free chocolate chips (250 mL)
Preheat oven to 375°F (190°C). Spray a cookie sheet with nonstick cooking spray. Line cookie sheet with parchment paper.
In medium bowl, combine Gluten-Free Bake Mix 2, baking soda and baking powder.
In saucepan, melt butter and chocolate together. Cool 10 minutes. Stir in liquid sweetener and granular sweetener
In food processor, process egg. Add cream and water, OR almond milk, OR buttermilk, gelatin and vanilla extract; process. Add chocolate mixture; process. Add dry ingredients; process. Stir in walnuts, if using, and chocolate chips.
Drop by teaspoonfuls onto parchment paper (or greased cookie sheet). Bake about 10 minutes. Allow to cool on cookie sheet. Keep in freezer or refrigerator.
Helpful Hint: *If using buttermilk, use unsalted butter. With regard to the sweeteners, you could increase the liquid sweetener to 3/4 cup (175 mL) and use
1/4 cup (60 mL) granulated erythritol. I used Natural Mate® sweetener available on Amazon.
Yield: 44 cookies
1.2 g protein
5.7 g fat
1.3 g net carbs
Labels: Cookies and Squares