1/2 cup unsalted butter,
softened (125 mL)
1/4 cup
cream cheese, softened (60 mL)
Liquid sweetener (sucralose or stevia)
to equal 1 cup sugar (250 mL)
1/4 cup granular sweetener of choice (60
mL)
1 egg
2 tsp vanilla
extract (10 mL)
1 tsp molasses (5
mL)
21/2 cups Gluten-Free
Bake Mix 2, (625 mL)
OR 23/4 cups Keto
Bake Mix (675 mL)
2 tsp cornstarch
(10 mL)
3/4 tsp baking soda (3 mL)
1/4 tsp
baking powder (1 mL)
1/8 tsp
salt (0.5 mL)
11/2 cups sugar-free
chocolate chips* (375 mL)
Preheat the oven to 350°F (180°C).
In bowl with mixer, place butter, cream cheese, liquid sweetener, granular sweetener, egg, vanilla extract and molasses. Mix really well.
In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, cornstarch, baking soda, baking powder and salt. Add to wet ingredients; process. Stir in chocolate chips and pecans, OR walnuts, if using.
Form tablespoonfuls of cookie dough and place on greased cookie sheet. Shape them with a small spoon keeping the cookies high and round. Bake 8 to 12 minutes, or just until they are starting to brown with a kiss of color. Allow to cool on the cookie sheet and then refrigerate.
Helpful Hint: *If desired, remove 1/2 cup
(125 mL) sugar-free chocolate chips and replace with chopped pecans or walnuts
or even lightly salted and chopped peanuts.
Yield: 28 cookies
1 low-carb
cookie/keto
127.2/136.8 calories
2.4/3.2 g protein
9.6/10.8 g fat
0/1.3 g fiber
2.9/2.1 g net carbs