Friday, July 29, 2016



These are super-chunky, VERY large cookies (big as a muffin!).  I like to keep these in the freezer for the best texture.  For those who can't have chocolate try the unsweetened carob chips available on Amazon.  It has opened a whole new world for me.

14 tbsp butter (210 mL)
Liquid sweetener (sucraslose or stevia) to equal 3/cup (175 mL)
1/cup granulated erythritol, OR (60 mL)
  6 coffee sweetener packets
1 tsp vanilla extract (5 mL)
2 egg yolks
13/cups Gluten-Free Bake Mix 2  (CLICK) (425 mL)
  (no gelatin required - as is often the case for cookies)  OR
  for Grain-Free - use Grain-Free Bake Mix
1 tsp baking powder (5 mL)  
1/tsp salt (1 mL)
11/cups sugar-free chocolate chips (375 mL)
1 cup chopped raw almonds (250 mL)
  (lightly toasted in a dry nonstick pan, if desired)
1/cup grated unsweetened coconut (125 mL)

Preheat the oven to 375°F (190°C). 

In food processor, process butter, liquid sweetener, erythritol, OR coffee sweetener packets, vanilla extract and egg yolks.

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder and salt.  Add to wet ingredients in food processor; process.  Stir in chocolate chips, almonds and coconut. 

Using a cookie scoop (2 tablespoonfuls), drop cookie dough on a greased cookie sheet.  Bake 10 to 12 minutes or until golden brown underneath.

Yield:  24 large cookies
1 large cookie
201.1 calories
3.5 g protein
17.0 g fat
1.1 g fiber
2.8 g net carbs

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks:

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