CRISPY CRUNCHY CHOCOLATE
CHIP COOKIE STICKS
I think these could very well be one of my favorite chocolate chip
cookies. I made them twice in a row! They are crunchy as can be. I loved them. I kept them in a sealed cookie tin at room temperature and even in our very humid climate, they remained crisp. This recipe makes a ton and
kids will love the fun presentation too. Super low-carb...not much guilt involved here. That's even better!
6 tbsp butter, softened (90
mL)
1 egg
sugar
2 tbsp powdered erythritol,
OR (30 mL)
3 packets sweetener
1 tbsp vanilla extract
3/4 tsp
baking soda (3 mL))
1/8 tsp
salt (0.5 mL)
1 cup sugar-free chocolate chips OR find Hershey's at Wal-mart (250 mL)
Preheat
the oven to 375°F (190°C).
In
food processor or mixer, process butter and egg. Add liquid sweetener, OR 3 packets sweetener
and vanilla extract; process. Add
Gluten-Free Bake Mix, baking soda and salt. Process.
Pat
dough out on jelly roll pan, 15 x 10 inches (38 x 25 cm). Cover with plastic wrap and roll out with
small rolling pin or can of food to cover entire pan. Sprinkle with chocolate chips. Press them lightly into the dough. Bake 10 minutes. Allow to cool 5 minutes. Cut into short sticks (4 on the short side by
12 partitions on the long side). Bake
another 10 minutes. Allow to cool before
removing from the cookie sheet. Place in a sealed cookie tin at room temperature.
Yield: 48 cookie sticks
1 cookie
stick
49.4
calories
0.9
g protein
3.7
g fat
0.0 g fiber
1.0
g net carbs
SUPPORT
YOUR TEAM, buy Low-Carbing Among Friends cookbooks: low-carb.us/SALE.go
For
other great Low-Carb, Gluten-Free recipes by the team &
me: