Saturday, August 29, 2015



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.

21/cups Gluten-Free Bake Mix 2 (no gelatin required)  (560 mL)
1 tsp baking soda (5 mL)
1/tsp salt (1 mL)
3/cup butter, softened (175 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/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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