OLD FASHIONED CHOCOLATE CHIP COOKIES
A delicious recipe! I made a recipe on the back of a bag of chocolate chips and with just a few changes they are low-carb or keto! You can make a ton of cookies or very large cookies, depending on your
preference. These cookies
have a ton of chocolate chips in them. You can reduce the amount by half and add chopped walnuts or pecans, if desired.
21/4 cups Gluten-Free Bake Mix 2, OR (560 mL)
Grain-Free Bake Mix or Keto Bake Mix (last one - use 2 1/2
cups), OR use almond flour plus 3 tbsp oat fiber (45 mL)
1 tsp baking soda (5 mL)
1/4 tsp
salt (1 mL)
3/4 cup
butter, softened (175 mL)
2 eggs
1/4 cup
granulated erythritol, or 6 sweetener packets (kind for coffee) (60 mL)
1 tbsp vanilla extract (15
mL)
2 cups sugar-free chocolate chips, OR this one (500 mL)
Preheat
oven to 375°F (190°C).
In
medium bowl, combine Gluten-Free Bake Mix 2, OR alternative grain-free bake mixes, OR almond flour and oat fiber alternative, baking soda and
salt.
In
food processor or in bowl with mixer, process butter and add eggs; process. Add liquid sweetener, erythritol and vanilla
extract. Process. Add dry ingredients; process. Stir in chocolate chips.
Form
1 to 2 tablespoons (15 –
30 mL) of cookie dough. Place on greased
cookie sheet. Flatten to nice round
forms. Bake approximately 12 minutes, or
until brown underneath cookies. Allow to
cool completely on cookie sheets. Place
in freezer or refrigerator in a sealed container. Use pieces of parchment paper between layers
of cookies.
Yield: 25 or 50 cookies
1
cookie 25/50
117.2/58.6
calories
2.6/1.3
g protein
7.3/3.7
g fat
0/0 g fiber