COOKIE DOUGH PUMPKIN
CHOCOLATE CHIP COOKIES
These cookies taste just like the title says. They are soft and remind me of cookie dough when I eat them….just a wonderful texture actually. They are rather addictive and I adore them. If you prefer a firmer texture, store in the
freezer. I liked them very well kept in
the refrigerator, however - both ways actually! Again, I am in love with these cookies and I'm dreaming about making them soon as they are now all gone! Gosh, I would love one right now.
1 egg
3/4 cup
canned pumpkin (175 mL)
1/3 cup
light-tasting olive oil (75 mL)
Liquid sweetener (sucaralose or stevia) to equal 1
cup sugar (250 mL)
1/4 cup
powdered erythritol, OR (60 mL)
6 packets sweetener (the kind for coffee)
11/2 tsp unflavored gelatin (7 mL)
21/4 cups Gluten-Free Bake Mix 2 (click) (560 mL)
2 tsp cinnamon (10 mL)
11/2 tsp baking powder (7 mL)
1/2 tsp
baking soda (2 mL)
1/4 tsp
salt (1 mL)
11/2 cups sugar-free chocolate chips, OR unsweetened carob chips (375
mL)
(sugar-free chocolate chips also available at Wal-Mart)
Preheat
the oven to 350°F (180°C).
In
food processor, process egg, pumpkin, oil, liquid sweetener, erythritol (or
alternative) and gelatin. In large
mixing bowl, combine Gluten-Free Bake Mix 2, cinnamon, baking powder,
baking soda and salt. Add to food
processor; process. The dough will be a
little stiff. Stir in chocolate chips.
Using
a cookie scoop (2 tablespoonfuls), place cookie dough on well-greased cookie
sheet. Bake 14 minutes, or until light brown
underneath. Allow to cool completely,
before transferring to the refrigerator or freezer.
Yield: 24 LARGE cookies
1
cookie
128.4
calories
2.6
g protein
9.2
g fat
0.2 g fiber
3.3
g net carbs
For
other great Low-Carb, Gluten-Free recipes by the team &
me: