THICK, CHUNKY PERFECT
CHOCOLATE CHIP COOKIES
This is as good as it gets for low-carb chocolate chip
cookies! I will return to this recipe
many times. These are not flat cookies.
They are a thicker cookie, spreading only very slightly. It makes a ton of cookies and they freeze
beautifully. Make them, freeze them and
have them occasionally or have them on hand for when company drops in unexpectedly. You can nuke each
individual frozen cookie briefly and it will be ready to eat. I think the timing for my microwave oven was
12 seconds per frozen cookie. I have a
powerful, big microwave oven. It is
convenient to make a triple batch of my Gluten-Free Bake Mix 2. Molasses is used to mimic brown sugar in the
recipe. Do check out the Choc Zero Chocolate chips - NO problematic sugar alcohols that could cause tummy distress.
Preheat
the oven to 350°F (180°C).
In
bowl of mixer, mix eggs. Add butter,
liquid sweetener, erythritol, OR xylitol and vanilla extract and molasses;
process.
In
medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder, baking
soda and salt. Add to wet ingredients
and process. Stir in chocolate chips and
walnuts, if using.
Drop
by rounded tablespoonfuls on parchment-lined cookie sheets. Flatten the cookies only very slightly with a
spoon and shape gently into a round shape using the spoon. Bake 12 minutes or until golden brown
underneath. Baking them a little longer will
make them a light golden brown on top as well.
Yield: 52 cookies
1
cookie
101.4
calories
1.8
g protein
7.9
g fat
0.0 g fiber
2.2
g net carbs
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