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Tuesday, March 29, 2016



I think these could very well be one of my favorite chocolate chip cookies.  I made them twice in a row!  They are crunchy as can be.  I loved them.  I kept them in  a  sealed cookie tin at room temperature and even in our very humid climate, they remained crisp. This recipe makes a ton and kids will love the fun presentation too.  Super low-carb...not much guilt involved here.  That's even better!

6 tbsp butter, softened (90 mL)
1 egg
Liquid sweetener (sucralose or stevia)  to equal 1 cup (250 mL)
2 tbsp powdered erythritol, OR (30 mL)
  3 packets sweetener
1 tbsp vanilla extract
13/cups Gluten-Free Bake Mix 2 (Click for recipe)  (425 mL)
3/tsp baking soda (3 mL))
1/tsp salt (0.5 mL)

Preheat the oven to 375°F (190°C). 

In food processor or mixer, process butter and egg.  Add liquid sweetener, OR 3 packets sweetener and vanilla extract; process.  Add Gluten-Free Bake Mix, baking soda and salt.  Process. 

Pat dough out on jelly roll pan, 15 x 10 inches (38 x 25 cm).  Cover with plastic wrap and roll out with small rolling pin or can of food to cover entire pan.  Sprinkle with chocolate chips. Press them lightly into the dough. Bake 10 minutes.  Allow to cool 5 minutes.  Cut into short sticks (4 on the short side by 12 partitions on the long side).  Bake another 10 minutes.  Allow to cool before removing from the cookie sheet.  Place in a sealed cookie tin at room temperature.

Yield:  48 cookie sticks
1 cookie stick
49.4 calories
0.9 g protein
3.7 g fat
0.0 g fiber
1.0 g net carbs

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