THE Premier Low-Carb store .. .. AND Meeting Place

Tuesday, September 13, 2016



These very large cookies have a fantastic texture straight out of the refrigerator! I loved these cookies! I am sharing the first recipe using my new Gluten-Free Bake Mix 3.  My daughter-in-law, Yara Eloff, is also using the bake mix and testing it out in her recipes.  So far, we are both having wonderful success with it.  It is so much easier to put together and use.  Typically, no gelatin is required either. 

Update: Dec. 2016: I actually went back to using Gluten-Free Bake Mix 2, because my husband thought it was the coconut flour in the bake mix that was problematic for him, but turns out it was not an issue.  Gluten-Free Bake 1 or 2 can be used here instead.  All these bake mixes are pretty much interchangeable.

1/2 cup coconut oil (125 mL)
Liquid sweetener (sucralose or stevia) to equal to 3/4 cup (175 mL)
1/3 cup granulated erythritol, OR (75 mL)
  8 packets coffee sweetener 
1 egg
1/2 tsp vanilla extract (2 mL)
1/2 tsp molasses (2 mL)
21/4 cups Gluten-Free Bake Mix 3 (560 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
1 tsp baking soda (5 mL)
1/4 tsp salt (1 mL)
  (Hershey's at Wal-Mart, Lily's at Sprouts or online in link above 
or look at LC Foods online)

Preheat oven to 375°F (190°C). 

In food processor, process coconut oil, liquid sweetener, erythritol, OR alternative, egg, vanilla extract and molasses.  In large bowl, combine Gluten-Free Bake Mix 3, cornstarch, OR arrowroot powder, baking soda and salt.  Add to wet ingredients; process.  Stir in chocolate chips.

Drop by 2 tablespoonfuls onto ungreased cookie sheet.  Bake 10 minutes, or until just set.  Cool 15 minutes on cookie sheet and transfer to a dinner plate and place in the refrigerator to set up some more.

Yield:  16 LARGE cookies
1 cookie
167.0 calories
3.1 g protein
13.9 g fat
1.0 g fiber
3.8 g net carbs 

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks:

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