Sometimes we want cookies, but we want less fuss.  This is much quicker and easier than making individual cookies.  These moist, rich cookie bars were very much appreciated by my daughter-in-law, Raquel.  I keep them in the refrigerator for the texture I prefer.  You can halve this recipe if you prefer.

31/cups Gluten-Free Bake Mix 2, OR (810 mL)
  Gluten-Free, Grain-Free KETO Bake Mix (TESTED with the Keto Bake Mix - delicious!)
1 tsp baking soda (5 mL)
1/tsp salt (2 mL)
3 eggs
2 sticks of butter, softened (8 oz; 250 g)
Liquid sweetener (sucralose or stevia) to equal 11/cups sugar (300 mL)
1/cup granulated erythritol (75 mL)
1 tbsp vanilla extract (15 mL)
11/tsp unflavored gelatin (7 mL)
11/cups sugar-free chocolate chips (300 mL)

Preheat oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, OR Gluten-Free, Grain-Free Keto Bake Mix, baking soda and salt. 

In food processor or in bowl with mixer, process eggs.  Add butter, liquid sweetener, erythritol, vanilla extract and unflavored gelatin; process well.  Add dry ingredients; process.  Stir in chocolate chips.  Spread out in a 9 x 13-inch (23 x 33 cm) baking dish.  Cover with plastic wrap and press out evenly.  Bake approximately 25 minutes.

Yield:  36 cookie bars
1 cookie bar
113.5 calories
2.5 g protein
8.9 g fat
0.0 g fiber
2.4 g net carbs

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

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