These delicious vanilla-flavored chocolate chip cookies are soft and chewy at room temperature.  I liked them kept in the refrigerator as well where the texture became firmer and the chocolate chips were no longer soft.  I have seem to have quite a collection of chocolate chip cookies.  I only share the recipes that I really enjoyed and this is definitely one of them!

UPDATE:  Try the NEW and amazing no-sugar alcohol (no upset tummies!) chocolate chips: Here

21/cups Gluten-Free Bake Mix 2, (560 mL)
  OR 21/cups Keto Bake Mix (625 mL)

1/2 tsp baking soda (2 mL)

1/tsp salt (1 mL)

3/cup butter; 11/2 sticks, softened (175 mL)

Liquid sweetener (sucralose or stevia) to equal 11/cups (300 mL)


1/cup granulated erythritol (60 mL)

1 tbsp vanilla extract (15 mL)

1 tsp molasses (5 mL)

1 large egg

1 egg yolk

11/2 cups sugar-free chocolate chips * (375 mL)

Preheat the oven to 350°F (180°C).

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

In bowl with mixer, process butter, liquid sweetener, erythritol, vanilla, molasses, egg and egg yolk until well combined.  Add dry ingredients; mix.  Stir in chocolate chips.

Form 11/2 tbsp (22 mL) of cookie dough and drop onto parchment-lined baking sheets.  Bake 12 minutes or until the edges are browned and the centers look cooked.  Don’t over bake them.

Helpful Hints:  You can replace some of the chocolate chips with chopped pecans or walnuts, if desired, and at Christmas time if you can find sugar-free dried cranberries, you could use some of those, too, for a festive cookie.  Try the no-sugar alcohols chocolate chips.

Yield:  30 cookies
1 cookie (Keto Bake Mix - 1.3 grams net carbs)
123.1 calories
2.1 g protein
9.7 g fat
0 g fiber
2.3 g net carbs 

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