These are pretty cookies that form uniform little mounds, which are then covered in chocolate.  I placed an eighth of a Maraschino cherry (0.3 g carbs) on each chocolate-covered cookie for color and extra appeal.  These cookies are great plain as well.  When I was younger (35 years old) and wrote my first little cookbook (for traditional diabetic diets), cookies were not my forte.  In fact, I had to replace one or two recipes as they were too weak.  A friend of mine shared her Jumbo Spice cookie recipe and came to my rescue.  I guess I had a real cheek in those days to write a cookbook considering, however, it became a best seller in 6 months, and that began a career in writing recipes for people on special diets.  Ian remortgaged our first home to pay for a few pallet loads of cookbooks.  It was a real leap of faith on his part!

Note:  I didn't use gelatin in this recipe, nor did I used xanthan gum.  You can use them though.  I was experimenting.  I do prefer the gelatin option these days, however, these cookies turned out great without either.  In fact, I find in most recipes the gelatin is not required for Gluten-Free Low-Carb Bake Mix 2.  My two bake mixes are identical - one uses xanthan gum and the other gelatin to prevent crumbly outcomes.  They also happen to be fully interchangeable.

1 cup butter, softened (250 mL)
3 egg yolks
Liquid sweetener to equal 1 cup (250 mL)
1/3  cup Natural Mate® sweetener,* (75 mL)  TRY this sweetener - it is amazing (also a stevia one)!!
  (either sucralose or stevia blended with
  erythritol, OR similar product, OR even erythritol - use 1 tbsp less)
1/2  tsp vanilla extract (2 mL)
21/cups Gluten-Free Bake Mix (560 mL)
1 tsp baking soda (5 mL)
1 tsp cream of tartar (5 mL)
Chocolate Frosting:
1/2  cup sugar-free chocolate chips (125 mL)
1 tbsp butter (15 mL)
2 tbsp whipping cream (30 mL)
Bits of Maraschino Cherries for garnish (optional)

Preheat oven to 300°F (150°C).

In food processor, process butter, egg yolks, liquid sweetener, Natural Mate® sweetener and vanilla extract.  In medium bowl, combine Gluten-Free Bake Mix 2, baking soda and cream of tartar.  Add to food processor and process well.  Form small balls from exactly 11/2  tsp (7 mL) of cookie batter.  Place balls on ungreased cookie sheets.  Bake on upper middle shelf (i.e. one rung from top rung) 15 to17 minutes, or until light brown underneath.  Cool on cookie sheets 1 minute.  Using thin, flat metal spatula, transfer to wire rack to further cool.  Frost cooled cookies with Chocolate Frosting and top with a small piece of cherry, if desired.

Chocolate Frosting:  In double boiler, melt chocolate chips with butter.  Stir in whipping cream.  

Helpful Hint:  Natural Mate® sweeteners are available on Amazon.

Yield:  50 cookies
Without/with chocolate
58.9/70.5 calories
1.0/1.1 g protein
5.6/6.4 g fat
1.1/1.2 g net carbs

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