These are excellent, substantial cookies! No one will guess they are gluten-free, sugar-free and low-carb.  That’s the best part, I think!  Keep them in the refrigerator or the freezer (they become quite crunchy), depending on your preference.  The top photos - cookies made with almond meal...bottom photos with almond flour from Honeyville Grains.  I can't believe the difference in color...much the lighting was so different, I guess.

Gluten-Free Bake Mix with gelatin - I am finding the two bake mixes which are similar, but one uses xanthan gum and the other unflavored gelatin are pretty much interchangeable.  That's good news!!

2 eggs
Liquid sweetener to equal 1 cup sugar, (250 mL)
  (a concentrate from EZ-Sweetz - sucralose or stevia)
1/2 cup granulated erythritol (125 mL)
3/4  cup butter, softened (175 mL)
1/2  tsp vanilla extract (2 mL)
11/2 cups almond flour (375 mL)
11/cups Gluten-Free Bake Mix (300 mL)  OR GF Bake Mix 2  
  (please note for these cookies, if you are using Bake mix 2 - no need for gelatin)
1 tsp baking soda (5 mL)
1/tsp salt (1 mL)
2 cups sugarless chocolate chips (500 mL)
1 cup chopped walnuts (250 mL)

Preheat oven to 375°F (190°C).  Spray large cookie sheet with nonstick cooking spray.

In food processor, process eggs, liquid sweetener, erythritol, butter and vanilla extact.  In large bowl, combine almond flour, Gluten-Free Bake Mix, baking soda and salt.  Add dry ingredients to egg mixture and process at least one minute.  Stir in chocolate chips and chopped walnuts.  Let cookie dough rest 10 minutes.

Drop heaping tablespoonfuls of dough onto cookie sheet. Flatten dough with back of spoon. Bake 10 minutes.  Allow to cool at least 5 minutes on cookie sheet.  Transfer to a plate and place in freezer.  Refrigerate later or keep in freezer in an airtight container.

Yield:  34 cookies
1 cookie
150.7 calories
3.2 g protein
12.3 g fat
1.9 g carbs

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

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