Tuesday, September 13, 2016

COCONUT OIL CHOCOLATE CHIP COOKIES




COCONUT OIL CHOCOLATE CHIP COOKIES

These very large cookies have a fantastic texture straight out of the refrigerator! I loved these cookies!  Typically gelatin is not required in my cookie recipes.  If I don't use it, you don't need to either.  I do love gelatin for what it does for my weak nails and apparently it is good for the skin as well, repairing sun damage.

I love what coconut oil does for these cookies!  They have a fabulous texture completely due to the coconut oil and how it sets up in the refrigerator.  Try them.  I'm sure you will love them, too.

1/2 cup coconut oil (125 mL)
Liquid sweetener (sucralose or stevia) to equal to 3/4 cup (175 mL)
  sugar
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 2 (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 2, 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: low-carb.us/SALE.go


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