A copycat recipe of the famous cookies! These cookies will probably bring back good memories.  These are VERY large, soft cookies (like two large cookies in one!) and absolutely delicious!

23/4 cups Gluten-Free Bake Mix 2, OR (675 mL)
  3 cups Keto Bake Mix (750 mL)
3/4 tsp baking soda (3 mL)
1/4 tsp salt (1 mL)
2 sticks unsalted butter, cut up (250 g)
Liquid sweetener (sucralose or stevia) to equal 11/4 cups (300 mL)
1/4 cup granulated erythritol (60 mL)
2 large eggs
2 tsp vanilla extract (10 mL)
  {set aside 1/4 cup (60 mL)}

Preheat the oven to 300°F (150°C).

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

In bowl of electric mixer, place butter.  Add liquid sweetener and erythritol; mix until the butter has softened.  Add eggs and vanilla extract; mix.  Add dry ingredients; mix.  Stir in 13/4 cups (675 mL) chocolate chips.

Scoop scant 1/4 cupfuls (60 mL) of dough and place on well-greased cookie sheets.  Flatten very slightly. Strategically place chocolate chips (from those set aside) on top of each cookie. Bake 16  to 18 minutes or until tops of the cookies are just set and they are light golden brown underneath.  They will look a little undercooked and are in a sense.  They will also be a bit fragile until they cool.   Cool on cookie sheets to room temperature.  Refrigerate and they will be much more robust and absolutely delicious!

Helpful Hint:  These cookies have a ton of chocolate chips in them.  You are welcome to halve the amount and add in some chopped pecans or walnuts, or not! 

Yield:  28 very LARGE cookies (each equivalent of 2 large cookies in one)
1 low-carb cookie/keto
157.4/ 166.8 calories
2.6/3.3 g protein
12.5/13.7 g fat
0/1.3 g fiber
2.7/1.8 g net carbs

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