BANANA CHOCOLATE CHIP COOKIES
Do you love Chocolate Chip Cookies? So do
I!! These are a softer cookie due to the banana, just so that you know.
These make a TON of cookies that you can keep in the freezer for a long time. There are probably as many varieties of chocolate chip cookies as there are pancakes! It's the same for low-carb chocolate chip cookies. Dozens of them out there. I will share my Almond Chocolate Chip Cookies soon as well. For me, in the cookie world, chocolate chip cookies are the ultimate comfort food cookies.
31/4 cups Gluten-Free Bake Mix 1 OR Gluten-Free Bake Mix 2 (810 mL), OR
Grain-Free, Gluten-Free Bake Mix or 3 1/2 cups Keto Bake Mix
Grain-Free, Gluten-Free Bake Mix or 3 1/2 cups Keto Bake Mix
1 tbsp baking powder
(15 mL)
1 tsp baking soda (5
mL)
1 egg
1 cup butter (2 sticks of butter) (250 mL)
1 cup mashed banana
(250 mL)
Liquid sweetener to
equal 3/4 cup sugar (175
mL)
1/2 cup granulated sweetener (125 mL)
2 tsp vanilla extract (10 mL)
2 cups sugar-free chocolate chips (500 mL)
1 cup chopped pecans,
OR walnuts (250 mL)
(optional)
Preheat oven to 350°F
(180°C).
In large bowl, combine
Gluten-Free Bake Mix 1 (OR alternative bake mix), baking powder and baking soda.
In food processor,
process egg, butter, banana, liquid sweetener, granulated sweetener and vanilla
extract. Add dry ingredients and
process. Stir in chocolate chips and
pecans, OR walnuts, if using.
Drop by tablespoonfuls
(15 mL) onto greased cookie sheets lined with parchment paper. Make sure there is enough space between
cookies to allow for a little spreading.
Bake 12 to 14 minutes, or until golden brown underneath. Allow to cool on cookie sheets and transfer
to a large plastic container. Layer
cookies with parchment paper in between.
Keep in the freezer or refrigerator once firm.
Yield:
72 cookies
1
cookie
70.9
calories
1.1
g protein
5.4
g fat
2.0
g net carbs