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CHUNKY MONKEY
CHOCOLATE CHIP COOKIES
These are super-chunky, VERY large cookies (big as a muffin!). These cookies have the best texture kept in the freezer or refrigerator. Keeping them in the freezer also ensures you can take one out now and again, while keeping them in the freezer for longer storage. For those who can't have chocolate try the unsweetened carob chips available on Amazon.
Ingredients:
14 tbsp butter (210 mL)
Liquid sweetener to equal 3/4 cup sugar (175 mL)
1/4 cup granulated or powdered sweetener, OR (60 mL)
6 coffee sweetener packets
1 tsp vanilla extract (5 mL)
2 egg yolks
13/4 cups Gluten-Free Bake Mix 2 (CLICK) (425 mL)
(no gelatin required - as is often the case for cookies) OR
for Grain-Free - use Grain-Free Bake Mix, OR 2 cups Keto Bake
(no gelatin required - as is often the case for cookies) OR
for Grain-Free - use Grain-Free Bake Mix, OR 2 cups Keto Bake
Mix, OR almond flour and 2 tbsp oat fiber (30 mL)
1 tsp baking powder (5 mL)
1/4 tsp
salt (1 mL)
11/2 cups sugar-free chocolate chips (375
mL)
1 cup chopped raw almonds
(250 mL)
(lightly toasted in a dry nonstick pan, if
desired)
1/2 cup
grated unsweetened coconut (125 mL)
Instructions:
Preheat
the oven to 375°F (190°C).
In
food processor, process butter, liquid sweetener, powdered or granulated sweetener, OR coffee
sweetener packets, vanilla extract and egg yolks.
In
medium bowl, combine Gluten-Free Bake Mix 2, OR alternative, baking powder and
salt. Add to wet ingredients in food
processor; process. Stir in chocolate
chips, almonds and coconut.
Using
a cookie scoop (2 tablespoonfuls), drop cookie dough on a greased cookie sheet. Bake 10 to 12 minutes or until golden brown underneath.
Yield: 24 large cookies
1
large cookie
201.1
calories
3.5
g protein
17.0
g fat
1.1 g fiber
2.8
g net carbs
ANOTHER RECIPE YOU MAY ENJOY
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