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Thursday, August 14, 2014


 Honestly, these gorgeous, large chunky cookies totally rival my famous chocolate chip cookies.  Great special occasion cookies!  These are worth making, trust me on this one.  Keep them in the refrigerator for the best texture, I think.

12/cups salted cashews (400 mL)
1/cup cashews (75 mL)
21/cups Gluten-Free Bake Mix 2, (560 mL)
1 tsp baking soda (5 mL)
1/cup unsalted butter, softened (125 mL)
1 egg
Liquid sweetener (sucralose or stevia) to equal 11/cups sugar (300 mL)
1/cup granulated erythritol (75 mL)
11/tsp unflavored gelatin (7 mL)
1 tsp vanilla extract (5 mL)

Preheat oven to 350°F (180°C).  Spread the cashews out on a cookies sheet.  Bake 8 to 10 minutes.  When cooled, chop finely in a food processor, using the pulse button.

In medium bowl, combine Gluten-Free Bake Mix 2, page___ and baking soda.

In food processor or mixer, process butter.  Add egg, liquid sweetener, erythritol, gelatin and vanilla extract.  Process well.  Add dry ingredients; process.  Stir in cashews and chocolate chips, if using.  Make 1 tbsp (15 mL) balls of dough and place them on a lightly greased cookie sheet.  Press a cashew in the top of each mound of cookie dough.  Bake 15 to 20 minutes, until cookies are golden brown underneath.

Variations:  You can use 1 cup (250 mL) cashews and 2/cup (150 mL) sugar-free white chocolate bar (Ross® bars) chopped up in this (fantastic!).  It goes beautifully with the cashews.  Or, use regular sugar-free chocolate chips (Lily’s® on  If you prefer, you can use pecans in this recipe instead.  Just add some salt to the recipe, to taste...about 1/2 tsp.

Yield:  30 cookies
1 cookie
120.6 calories
3.1 g protein
10.1 g fat
0.0 g fiber
4.7 g net carbs 

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