COCONUT CHOCOLATE CHIP COOKIES
This recipe makes a ton of cookies and they can be
kept frozen between pieces of parchment paper.
These were enjoyed by my son, Jonathan and his family. Jon said he ate
about twenty of them, however, do watch that as they contain coconut, which is
high in fiber!
21/2 cups
Gluten-Free Bake Mix 2 (625 mL)
1 tsp baking soda (5 mL)
1/2 tsp
salt (2 mL)
2 eggs
1 cup butter, softened (250
mL)
1/3 cup bulk sweetener of choice (75 mL)
Liquid sweetener to equal 11/3
cups sugar (325 mL)
2 tsp vanilla extract (10 mL)
11/2 tsp unflavored gelatin (7 mL)
1 cup sugar-free chocolate chips (250 mL)
1 cup unsweetened, desiccated
coconut (250 mL)
Preheat
oven to 375°F (190°C).
In
medium bowl, combine Gluten-Free Bake Mix 2, baking soda and
salt.
In
food processor or in bowl with mixer, process eggs. Add butter, erythritol, liquid sweetener,
vanilla extract and unflavored gelatin; process well. Add dry ingredients; process. Stir in chocolate chips and coconut.
Form
heaping 11/2 tspfuls
of cookie dough. Place on greased cookie
sheet. Flatten slightly and shape into
round forms. Bake approximately 12
minutes, or until brown underneath cookies.
Allow to cool completely on cookie sheets. Place in refrigerator in a sealed
container. Use pieces of parchment paper
between layers of cookies.
Yield: 48 cookies
1
cookie
94.0
calories
1.6
g protein
8.1
g fat
0.4 g fiber
1.5
g net carbs