Chunky, soft scones.  Making them smaller will produce scone-like cookies.  These are not quite a muffin, not quite a cookie and much more like a tasty chocolate chip scone. I prefer these without nuts.  Ian likes the scones sliced in half with butter and I like them plain.  I think this is normal for Ian who tells everyone that his favorite food is butter!  By the way for two photos I used half raisins half chocolate chips (Lindt chocolate bar broken up) as I didn't have enough chocolate and besides too much chocolate often gives me a migraine, unfortunately.  That is not an option for low-carbers wanting to lose weight....definitely maintenance-style baking when using raisins in such a quantity.  So, please follow the recipe as directed.

33/cups Gluten-Free Bake Mix 1, (925 mL) OR use Bake Mix 2 (just use 1 1/2 tsp unflav. gelatin)

1/4  cup oat flour (60 mL)

1 tsp baking soda (5 mL)

3/tsp salt (3 mL)
1/2 tsp baking powder (2 mL)
1 cup butter, melted (250 mL)
Liquid sweetener (sucralose or stevia) to equal 11/4  cups sugar (300 mL)
1/2 cup granulated erythritol (125 mL)
6 eggs
1 tsp vanilla extract (5 mL)
1/2 cup chopped walnuts, OR pecans (optional) (125 mL)

Preheat oven to 375°F (190°C).  In large bowl, combine Gluten-Free Bake Mix, page___, oat flour, baking soda, salt and baking powder.  Set aside.

In food processor, process butter, liquid sweetener, erythritol, eggs and vanilla extract 2 minutes.  Add dry ingredients; process at least 1 minute.  The dough will be stiff.  Stir in chocolate chips and walnuts or pecans. 

Place in heaps of 2 tbsp (30 mL) of cookie dough on well-greased cookie sheet.  With clean fork, flatten cookies ever so slightly.  Bake in 375°F (190°C) oven 7 to 10 minutes, or until brown underneath. Immediately transfer, using an extra thin spatula, to a wire rack to cool. Repeat 2 more times with the rest of the cookie dough.  These cookies can be kept at room temperature for a couple of days.

Helpful Hints:  Double the ingredients for the Gluten-Free Bake Mix, page___ to make 5 cups (1.25 L).  These scones or cookies lose that lovely scone-like texture after being refrigerated, so keep them at room temperature for as long as possible.  They taste best in the first two days.  This recipe is great for the holidays when lots of people will help one out with eating the goodies.  

Yield:   40 scones/60 cookies (use 2 tbsp vs 1 tbsp cookie dough)
1 scone/cookie
2.9/1.9 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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