Do you love Chocolate Chip Cookies?  So do I!!  These are a softer cookie due to the banana, just so that you know.  

These make a TON of cookies that you can keep in the freezer for a long time.  There are probably as many varieties of chocolate chip cookies as there are pancakes!  It's the same for low-carb chocolate chip cookies.  Dozens of them out there.  I will share my Almond Chocolate Chip Cookies soon as well.  For me, in the cookie world, chocolate chip cookies are the ultimate comfort food cookies. 

1 tbsp baking powder (15 mL)
1 tsp baking soda (5 mL)
1 egg
1 cup butter (2 sticks of butter) (250 mL)
1 cup mashed banana (250 mL)
Liquid sweetener to equal 3/cup sugar (175 mL)
1/cup granulated sweetener (125 mL)
2 tsp vanilla extract (10 mL)
1 cup chopped pecans, OR walnuts (250 mL)

Preheat oven to 350°F (180°C).

In large bowl, combine Gluten-Free Bake Mix 1 (OR alternative bake mix), baking powder and baking soda.

In food processor, process egg, butter, banana, liquid sweetener, granulated sweetener and vanilla extract.  Add dry ingredients and process.  Stir in chocolate chips and pecans, OR walnuts, if using.

Drop by tablespoonfuls (15 mL) onto greased cookie sheets lined with parchment paper.  Make sure there is enough space between cookies to allow for a little spreading.  Bake 12 to 14 minutes, or until golden brown underneath.  Allow to cool on cookie sheets and transfer to a large plastic container.  Layer cookies with parchment paper in between.  Keep in the freezer or refrigerator once firm.

Yield:  72 cookies
1 cookie
70.9 calories
1.1 g protein
5.4 g fat
2.0 g net carbs