Sunday, December 2, 2018


These buttery cookies are simply perfect to add to your Christmas cookie baking or anytime really.  They are certainly very moreish!  The chocolate chips and pecans are chopped smaller using a food processor, so that it is easy to cut the cookies from the log shapes which are chilled until firmer and ready to cut and bake to perfection. You can make these cookies square by forming the log into a rectangle that is flat on top and on the bottom.

1 cup butter, softened (250 mL)
Liquid sweetener to equal 3/4 cup (175 mL)
1/4 cup powdered erythritol, OR (60 mL)
  6 coffee sweetener packets
2 tsp vanilla extract (10 mL)
1 egg
23/4 cups Gluten-Free Bake Mix 2 (click for recipe) (425 mL)
2/3 cup sugar-free chocolate chips, OR (150 mL)
  use 70% Lindt chocolate bar, chopped
1/2 cup chopped pecans (125 mL)

In bowl of mixer, mix butter, liquid sweetener, erythritol, vanilla extract and egg.  Add Gluten-Free Bake Mix 2; mix. 

In food processor, chop chocolate chips until smaller (it does not matter if some of the chocolate becomes powdered).  Set aside.  Then place chopped pecans in food processor and process using the pulse button, if you have one, until a bit smaller.

Stir chocolate chips and pecans into cookie dough.  Divide cookie dough in half {each half will be about 13.5 oz (383 g)}.  In plastic wrap form two long log shapes, about 8 inches (20 cm) long and 2 inches (5 cm) wide.  Wrap the logs nicely and chill in the refrigerator until firm.  If you are in a hurry, you could freeze the logs until firm.

Cut the logs into thin slices (not too thin or too thick – thinner cookies are a little nicer, I think).  Place on parchment-lined cookie sheets.  Bake 12 to 14 minutes until slightly golden on the outside.  If you bake them until darker golden brown underneath, they are actually pretty good that way.

Yield:  36 cookies
1 cookie
111.2 calories
1.8 g protein
9.8 g fat
0.1 g fiber
2.1 g net carbs

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