These large, satisfying cookies have a medium soft texture (not too soft as there is only 2 tbsp oil in these).  I do love the warm Autumn spices with my pumpkin baked goodies.  It’s hard to resist these cookies.  They disappear pretty quickly.  You can freeze these cookies.

21/4 cups Gluten-Free Bake Mix 2 (560 mL)
  (no gelatin required)
2 tsp cinnamon (10 mL)
11/2 tsp baking powder (7 mL)
1/2 tsp baking soda (2 mL)
1/2 tsp ground ginger (2 mL)
1/2 tsp salt (2 mL)
1/4 tsp ground nutmeg (1 mL)
1/8 tsp ground cloves (0.5 mL)
1 egg
Liquid sweetener (sucralose or stevia) equal to 11/4 cups sugar (300 mL)
1 cup pumpkin (250 mL)
1/4 cup granulated sweetener of choice, OR (60 mL)
  6 coffee sweetener packets
2 tbsp coconut oil (30 mL)
1 tsp vanilla extract (5 mL)
11/3 cups sugar-free chocolate chips, OR this one, OR (325 mL)
  use half the amount in toasted pecans, OR walnuts

Preheat oven to 350°F (180°C). 

In large bowl, combine Gluten-Free Bake Mix 2, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and ground cloves.

In food processor, process egg, liquid sweetener, pumpkin, granulated sweetener, OR coffee sweetener, coconut oil and vanilla extract.  Add dry ingredients; process.  Stir in chocolate chips.

Place cookie dough by 2 tablespoonfuls on greased cookie sheet, shaping them into a round cookie.  Bake 12 minutes or until slightly firm to the touch and light brown underneath.  Allow to cool completely and then transfer to containers for the refrigerator.

Variation:  Use half chocolate chips and half toasted pecans. (3.6 g net carbs)

Yield:  24 large cookies
1 serving/toasted pecans
2.4 g protein
7.1 g fat
0.2 g fiber
3.7 g net carbs

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