We loved these pretty slab cookies - like shortbread chocolate chip cookies. These are great for children and adults alike.  Can we ever tire of chocolate chip cookies or have too many recipes for them?  There are probably as many varieties of chocolate chip cookies as there are low-carb pancakes!!  I actually made these with the bake mix and used neither gelatin nor xanthan gum, however, it is important to use 2 sticks of butter and no less.  You can use the bake mix that uses gelatin instead...1 1/2 tsp gelatin...add to wet ingredients and process.  However, I think (today 18th May 2020) that gelatin is not necessary).

2 sticks of butter, 4 oz each for a total of 8 oz (250 mL)
Liquid sweetener (sucralose or stevia) to equal 2/3  cup (150 mL)
1/cup granular erythritol (75 mL)
1 large egg
1 tsp vanilla extract (5 mL)
11/8  cups sugar-free chocolate chips, OR this one (280 mL)

Preheat oven to 350°F (180°C).  Grease a jelly roll pan (not quite the same size as a cookie sheet.  Mine is 15 x 10 inches).  Line with parchment paper. 

In food processor, or in bowl of mixer, process butter, liquid sweetener, erythritol, egg and vanilla extract, until very well combined.  Add Gluten-Free Bake Mix 1; process.  Stir in 1 cup (250 mL) chocolate chips.

Place cookie dough on parchment paper and with a large piece of plastic wrap, spread the cookie dough out evenly.  Use a knife to square edges.  Add extra 2 tbsp (30 mL) chocolate chips where they are a little sparse.

Bake 20 to 25 minutes, or until a nice light golden brown.  Place narrow, long pieces of foil over all edges about 10 minutes before the end of baking time to prevent the edges from getting too brown.  Cut into squares while warm (someone said they were easier to cut when the dish had cooled down completely).  Only remove after refrigeration, if they are crumbly. Keep in the refrigerator or freezer.

Yield:  35 slab cookies
1 slab cookie
109.8 calories
1.7 g protein
9.3 g fat
1.9 g net carbs

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Leslie Stewart Boss made my cookies and she loved them!  She is a wonderful cook and baker, so that's high praise!  She shared this to my timeline and also on Low-Carbing Among Friends' Facebook. Thanks Leslie for testing this recipe.