Friday, April 18, 2014

BANANA CHOCOLATE CHIP COOKIES




BANANA CHOCOLATE CHIP COOKIES
Do you love Chocolate Chip Cookies?  So do I!!  Chocolate doesn't really love me and hasn't for about a dozen years since entering peri menopause and now full-fledged menopause....I get migraines.  However, a chocolate chip cookie here or there, I can usually get away with and that makes me very happy.  Also, the threat of a migraine enforces some self-restraint, which is not all bad.  I do make white chocolate sometimes, so that I don't feel too deprived.  These are a softer cookie due to the banana, just so that you know.  (UPDATE:  Increasing my magnesium intake to 200 mg a day has made it so that I can have chocolate in moderation again!)

These make a TON of cookies that you can keep in the freezer for a long time.  There are probably as many varieties of chocolate chip cookies as there are pancakes!  It's the same for low-carb chocolate chip cookies.  Dozens of them out there.  I will share my Almond Chocolate Chip Cookies soon as well.  For me, in the cookie world, chocolate chip cookies are the ultimate comfort food cookies. 

1 tbsp baking powder (15 mL)
1 tsp baking soda (5 mL)
1 egg
1 cup butter (2 sticks of butter) (250 mL)
1 cup mashed banana (250 mL)
Liquid sweetener (sucralose or stevia) to equal 3/cup sugar (175 mL)
1/cup granulated erythritol (125 mL)
2 tsp vanilla extract (10 mL)
1 cup chopped pecans, OR walnuts (250 mL)
  (optional)

Preheat oven to 350°F (180°C).

In large bowl, combine Gluten-Free Bake Mix 1 (OR alternative bake mix), baking powder and baking soda.

In food processor, process egg, butter, banana, liquid sweetener, erythritol and vanilla extract.  Add dry ingredients and process.  Stir in chocolate chips and pecans, OR walnuts, if using.

Drop by tablespoonfuls (15 mL) onto greased cookie sheets lined with parchment paper.  Make sure there is enough space between cookies to allow for a little spreading.  Bake 12 to 14 minutes, or until golden brown underneath.  Allow to cool on cookie sheets and transfer to a large plastic container.  Layer cookies with parchment paper in between.  Keep in the freezer or refrigerator once firm.

Yield:  72 cookies
1 cookie
70.9 calories
1.1 g protein
5.4 g fat
2.0 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

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