These are delicious cookies and they have a little more fiber in them.  I think the Gluten-Free Bake Mix 2 is a bit superior, but when you need to be grain-free, the Grain-Free Bake Mix is a wonderful alternative and at least you can easily convert your favorite recipes again – this time grain-free for stricter dieting phases.  I have to say, though, if you combine moderate low-carbing and Intermittent Fasting, plus some exercise during the fasting hours, you are assured of losing weight with relative ease and not having to think about things too much, and then you can probably use my regular bake mix instead of the grain-free one.  See the Diet Doctor's answer to Samantha (last question) at this link and see what he also recommends.

23/4 cups Grain-FreeBake Mix, (675 mL)
  OR Gluten-Free Bake Mix 2 (not grain-free)
2 tsp cornstarch (10 mL)
  (omit for grain-free)
1 tsp baking soda (5 mL)
3/4 cup butter, softened (175 mL)
Liquid sweetener to equal 1 cup (250 mL)
1/4 cup granulated erythritol, OR (60 mL)
  2 tbsp granulated xylitol (30 mL)
1 egg
2 tsp vanilla extract (10 mL)
11/2 cups sugarless chocolate chips (375 mL)

Preheat the oven to 350°F (180°C).

In medium bowl, combine Grain-Free Bake Mix, OR Gluten-Free Bake Mix 2, cornstarch (if using) and baking soda.

In food processor or in bowl with mixer, process butter, liquid sweetener and erythritol, OR xylitol, egg and vanilla extract.  Add dry ingredients; process.  Stir in chocolate chips.

Place tablespoonfuls (15 mL) on an ungreased cookie sheet.  Either flatten slightly or leave in a heap and shape gently.  Flattened cookies will spread and the gently-handled cookies will rise slightly.  It depends on what you would prefer.  Bake 10 minutes or until golden brown underneath.  Allow to cool on the cookie sheet.  Refrigerate cookies in an airtight container.

Helpful Hint:  Please note that xylitol is highly toxic for animals.

Yield:  36 cookies
1 cookie
105.1 calories
1.9 g protein
8.2 g fat
0.9 g fiber
1.5 g net carbs 

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