These are very large, semi-soft cookies  You could make them smaller, if desired. You can even flatten them, if you’d like them to be a crispier cookie.  No gelatin required for these cookies.  I forgot the gelatin, to be honest, however, many recipes will simply work even without the gelatin, however, you take a chance if it is not a recipe I have tested in that manner.  Gelatin is supposed to help prevent crumbly outcomes same as xanthan gum does with Gluten-Free, Low-Carb Bake Mix #1.

1 egg
1/cup Natural Mate® sweetener, (60 mL)
  granular, equal to 1/cup sugar OR use about 1/4 cup erythritol and increase liquid sweetener to 1/2 cup 
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (60 mL)
3/cup light-tasting olive oil (175 mL)
1 tbsp molasses (15 mL)
21/cups Gluten-Free Bake Mix 2 (560 mL)
2 tsp baking soda (10 mL)
2 tsp ground cinnamon (10 mL)
2 tsp ground ginger (10 mL)
1 tsp ground cloves (5 mL)
1/tsp salt (1 mL)
1 tsp powdered erythritol, for garnish (5 mL)

Preheat oven to 375°F (190°C).  Line cookie sheet with parchment paper.

In food processor or in bowl with mixer, process egg.  Add Natural Mate® sweetener, OR erythritol and liquid sweetener; process.  Add olive oil and molasses; process.

In medium bowl, combine Gluten-Free Bake Mix 2, baking soda, cinnamon, ginger, cloves and salt. 

Add dry ingredients to wet ingredients and process well.

Form heaping 2 tablespoonfuls of cookie dough (I used a cookie scoop with a retractable dome).  Place on cookie sheet.  Sprinkle domed tops with powdered erythritol.  Bake about 8 to 9 minutes. Allow to cool completely on cookie sheet.  Place in refrigerator for the best texture.  

Yield:  16 to 32 cookies (2 tbsp cookie dough or 1 tbsp cookie dough)
1 cookie; 16/32 cookies
170/85 calories
3.0/1.5 g protein
15.5/7.7 g fat
0.1/0 g fiber
4.4/2.3 g net carbs 

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

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