FREEZER CHOCOLATE CHIP COOKIES
These are lovely straight out of the freezer; however, they may be kept in the refrigerator if you find the chocolate chips freeze too hard. There is huge traffic to my blog and no one has said anything about the breakthrough bake mix. Waah! Poor me is how I felt this morning. Maybe it was just a big old anti-climax after all the false starts? Maybe everyone expected something more fancy or more special-sounding. Believe me, the bake is lovely and it works! It is low in carbs, low in fiber and gluten-free.
UPDATE: This recipe needs to be finalized - there are other fully-tested chocolate chip cookies on this blog. Sorry about that. I don't have the time for quite a while to get back into the kitchen to develop recipes or test them. This one will have to wait for a more opportune time. However, for the brave of heart, I think this recipe should work as written.
UPDATE: This recipe needs to be finalized - there are other fully-tested chocolate chip cookies on this blog. Sorry about that. I don't have the time for quite a while to get back into the kitchen to develop recipes or test them. This one will have to wait for a more opportune time. However, for the brave of heart, I think this recipe should work as written.
Liquid
sucralose to equal 1 cup
(250 mL)
SPLENDA® Granular
3/4 cup butter, melted (175 mL)
1/2 cup
granulated erythritol (125 mL)
1 egg
2 3/4 cups Gluten-Free Bake Mix, (675 mL)
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1 tsp baking soda (5 mL)
1/4
tsp salt (1 mL)
13/4 cups sugar free chocolate chips (425 mL)
1/4
cup chopped walnuts (60 mL)
Preheat oven to 375°F (190°C). In food processor or in bowl with electric
mixer, combine SPLENDA® Granular, butter, erythritol and egg; process. In medium bowl, combine Gluten-free Bake Mix,
page___, baking soda and salt. Add dry
ingredients to wet ingredients; process.
Stir in chocolate chips and walnuts.
Drop by rounded tablespoonfuls (20 mL) onto
ungreased cookie sheets.
Bake 8 to 10 minutes or until light brown. Allow to cool completely on cookie sheet
before sliding a thin spatula under the cookies to transfer to a sealed container
for the freezer or refrigerator.
Yield: 32 cookies
1
cookie per serving
140.4
calories
2.2
g protein
11.5
g fat
2.4
g carbs
Variation: Chunky Chocolate Chip Cookies: Use 2 eggs, 3/4 cup (175 mL) butter, 2 cups
(500 mL) sugar free chocolate chips and 1 cup (250 mL) chopped walnuts. Keep in the refrigerator. This recipe makes a substantial, thick, chunky
cookie; very good. Yield: 34 cookies (2.4 g
carbs).
Chocolate Chip Jumble
Cookies: For a lovely Christmas cookie, add some dried
cranberries and shredded coconut to taste and reduce the chocolate chips or
walnuts.