ORANGE DREAM CHOCOLATE CHIP COOKIES
The subtle orange
flavor is delightful in these cookies. The texture is tender right out of the refrigerator. This recipe makes so many cookies, that you can freeze most of them and take them out of the freezer and put them in the refrigerator as needed. You can also eat them straight out of the freezer; they have a more chewy texture when frozen. Cookies are timeless, right? Especially chocolate chip cookies. There are so many varieties of chocolate chip cookies - endless - sort of like the endless varieties of low-carb pancake recipes.
21/4 cups Gluten-Free Bake Mix 2 (560 mL)
3/4 tsp salt (3 mL)
1 cup unsalted butter,
softened (250 mL)
3 oz cream cheese,
softened (90 g)
Sugar substitute with
bulk* to equal (see below in the Helpful Hints)
1 cup sugar (125 mL)
2 eggs
11/2 tsp unflavored gelatin (7 mL)
1/2 tsp orange extract (2 mL)
6 oz sugar-free chocolate chips (180 g)
{1 cup (250 mL)}
Preheat oven to 350°F
(180°C). In medium bowl, combine
Gluten-Free Bake Mix 2 and salt.
In food processor, process
butter and cream cheese. Add sugar
substitute with bulk, eggs, gelatin and orange extract; process well. Add dry ingredients; process. Stir in chocolate chips. Place 11/2 teaspoonfuls (7 mL) of cookie dough on greased
cookie sheets (or use parchment paper).
Bake 12 to 14 minutes, or until cookies are golden brown
underneath. Allow to cool completely on
cookie sheets.
Helpful
Hints: *I used Natural
Mate® erythritol/sucralose granular for baking.
There is an erythritol/stevia version as well, if you prefer. Available on Amazon.com. You can use anything like allulose or liquid sweetener.
To freeze cookies: Place cookies between pieces of parchment
paper to fit the container. Freeze. However, if you are planning on eating them
and not freezing them, keep them in the refrigerator for the best texture. If desired use half chopped pecans and chocolate chips.
Yield:
54 cookies
1 cookie
75.4
calories
1.3
g protein
6.5
g fat
0.2 g fiber
1.2
g net carbs