The chocolate swirl on top of these cookies makes them perfectly tasty and more attractive as well. Use peanut butter instead if desired....these are sort of like peanut blossoms. I am up early after a somewhat rocky night, but the sound of the birds chirping is enough to cheer anyone up.  We have had a swing back to the dry season for a while and the days are hot as April is our hottest month.  I spent a couple of lazy hours in the hammock this weekend listening to the river below and people partying, children laughing, all amid the sound of a basket ball bouncing occasionally and salsa music playing.  I daresay I needed the relaxation.  I think we all do.  It's good to be involved and passionate about our work and give it as much time as it needs to a point, but there needs to be time set aside especially for husband, family and me-time as well, to be able to recharge our batteries.  Life is not always easy, often simply too busy, and that's when adequate sleep and relaxation time is even more paramount to anything else.

1/2 cup almond butter, OR preanut butter (125 mL)
Liquid sucralose equal to 3/4 cup (175 mL)
1/cup mashed banana (75 mL)
2 tbsp butter, softened (30 mL)
2 tbsp granulated erythritol (30 mL)
1 egg
1 tsp vanilla extract (5 mL)
13/cups Gluten-Free Bake Mix, (425 mL)
2 tsp baking powder (10 mL)
1/tsp baking soda (1 mL)
1/tsp salt (1 mL)
3 oz sugar-free chocolate (90 g)
11/2 tbsp butter (22 mL)
Liquid sucralose to equal 4 tsp sugar (20 mL)

In food processor or in bowl with electric mixer, process almond butter, liquid sucralose, mashed banana, butter, erythritol, egg and vanilla extract.

In medium bowl, combine Gluten-Free Bake Mix, page___, baking powder, baking soda and salt.  Add to almond butter mixture and process briefly until combined.  Use 11/2 tsp (7 mL) measuring spoon to help form into uniform balls.  Place on greased cookie sheets. Flatten slightly with the back of a measuring spoon.

Bake in 350°F (180°C) oven 10 minutes, or until cookies are brown underneath. When cool, garnish cookies with a swirl of chocolate.

Topping:  In nonstick pan, melt chocolate and butter; stir in liquid sucralose.

Variation:  Banana Peanut Butter Cookies:  Use peanut butter instead of almond butter.  (2.1 g carbs)

Yield:  40 cookies
1 cookie
70.9 calories
1.5 g protein
5.7 g fat
2.2 g carbs