COCONUT OIL CHOCOLATE
CHIP COOKIES
These very large cookies have a fantastic texture
straight out of the refrigerator! I loved these cookies! Typically gelatin is not required in my cookie recipes. If I don't use it, you don't need to either. I do love gelatin for what it does for my weak nails and apparently it is good for the skin as well, repairing sun damage.
I love what coconut oil does for these cookies! They have a fabulous texture completely due to the coconut oil and how it sets up in the refrigerator. Try them. I'm sure you will love them, too.
I love what coconut oil does for these cookies! They have a fabulous texture completely due to the coconut oil and how it sets up in the refrigerator. Try them. I'm sure you will love them, too.
1/2 cup coconut oil (125
mL)
Liquid sweetener to equal to 3/4 cup sugar (175 mL)
1/3 cup granulated sweetener, OR (75 mL)
1/3 cup granulated sweetener, OR (75 mL)
8 packets coffee sweetener
1 egg
1/2 tsp vanilla extract (2 mL)
1/2 tsp molasses (2 mL)
21/4 cups Gluten-Free Bake Mix 2 (560 mL)
1 tsp cornstarch, OR
arrowroot powder (5 mL)
1 tsp baking soda (5 mL)
1/4 tsp salt (1 mL)
3/4 cup sugar-free chocolate chips (175 mL)
(Hershey's at Wal-Mart, Lily's at Sprouts or online)
Preheat oven to 375°F (190°C).
In food processor,
process coconut oil, liquid sweetener, erythritol, OR alternative, egg, vanilla extract and
molasses. In large bowl, combine
Gluten-Free Bake Mix 2, cornstarch, OR
arrowroot powder, baking soda and salt.
Add to wet ingredients; process.
Stir in chocolate chips.
Drop by 2
tablespoonfuls onto ungreased cookie sheet.
Bake 10 minutes, or until just set.
Cool 15 minutes on cookie sheet and transfer to a dinner plate and place
in the refrigerator to set up some more.
Yield: 16 LARGE cookies
1
cookie
167.0
calories
3.1
g protein
13.9
g fat
1.0 g fiber
3.8
g net carbs