OLD FASHIONED CHOCOLATE CHIP COOKIES
A delicious recipe!
- You can make a ton of cookies or very large cookies, depending on your
preference. My husband likes these out
of the freezer (crispier) and I like them kept at refrigerator temperature where
they have a softer texture and the chocolate chips are less hard. These cookies
have a ton of chocolate chips in them. I
did not use gelatin. Cookies often don’t
need it.
1 tsp baking soda (5 mL)
1/4 tsp
salt (1 mL)
3/4 cup
butter, softened (175 mL)
2 eggs
1/4 cup
granulated erythritol, or 6 sweetener packets (kind for coffee) (60 mL)
1 tbsp vanilla extract (15
mL)
2 cups sugar-free chocolate
chips (500 mL)
Preheat
oven to 375°F (190°C).
In
medium bowl, combine Gluten-Free Bake Mix 2, baking soda and
salt.
In
food processor or in bowl with mixer, process butter and add eggs; process. Add liquid sweetener, erythritol and vanilla
extract. Process. Add dry ingredients; process. Stir in chocolate chips.
Form
1 to 2 tablespoonfuls (15 –
30 mL) of cookie dough. Place on greased
cookie sheet. Flatten to nice round
forms. Bake approximately 12 minutes, or
until brown underneath cookies. Allow to
cool completely on cookie sheets. Place
in freezer or refrigerator in a sealed container. Use pieces of parchment paper between layers
of cookies.
Yield: 25 or 50 cookies
1
cookie 25/50
117.2/58.6
calories
2.6/1.3
g protein
7.3/3.7
g fat
0/0 g fiber
2.8/1.4
g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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