These cookies taste just like the title says.  They are soft and  remind me of cookie dough when I eat them….just a wonderful texture actually.  They are rather addictive and I adore them.  If you prefer a firmer texture, store in the freezer.  I liked them very well kept in the refrigerator, however - both ways actually!  Again, I am in love with these cookies and I'm dreaming about making them soon as they are now all gone!  Gosh, I would love one right now.  

1 egg
3/cup canned pumpkin (175 mL)
1/cup light-tasting olive oil (75 mL)
Liquid sweetener (sucaralose or stevia) to equal 1 cup sugar (250 mL)
1/cup powdered erythritol, OR (60 mL)
  6 packets sweetener (the kind for coffee)
11/tsp unflavored gelatin (7 mL)
21/cups Gluten-Free Bake Mix 2 (click) (560 mL)
2 tsp cinnamon (10 mL)
11/ tsp baking powder (7 mL)
1/tsp baking soda (2 mL)
1/tsp salt (1 mL)
11/cups sugar-free chocolate chips, OR unsweetened carob chips (375 mL)
  (sugar-free chocolate chips also available at Wal-Mart)

Preheat the oven to 350°F (180°C). 

In food processor, process egg, pumpkin, oil, liquid sweetener, erythritol (or alternative) and gelatin.  In large mixing bowl, combine Gluten-Free Bake Mix 2, cinnamon, baking powder, baking soda and salt.  Add to food processor; process.  The dough will be a little stiff.  Stir in chocolate chips.

Using a cookie scoop (2 tablespoonfuls), place cookie dough on well-greased cookie sheet.  Bake 14 minutes, or until light brown underneath.  Allow to cool completely, before transferring to the refrigerator or freezer.

Yield:  24 LARGE cookies
1 cookie
128.4 calories
2.6 g protein
9.2 g fat
0.2 g fiber
3.3 g net carbs 

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