The flavor of these cookies is nicer than most chocolate chip cookies I have tried. In a drier climate or air-conditioned environment these will be quite crunchy at room temperature.  They are thick, substantial-tasting cookies. Any sweetener with allulose in it may make for chewier and softer cookies.  A popular choice is Monk Fruit/Allulose combination.  If you prefer less soft cookies, stick with the liquid sweetener of choice.

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

  2 3/4 cups Keto Bake Mix, OR almond flour PLUS

  3 tbsp oat fiber (45 mL)

1 tsp baking soda (5 mL)

1/4 tsp salt (1 mL)

1/2 cup butter, softened (125 mL)

Liquid sweetener (sucralose or stevia) to equal 11/4 cups sugar (300 mL)

1/4 cup granulated sweetener of choice, OR (60 mL)

  6 coffee sweetener packets, OR more liquid sweetener

2 eggs

2 tsp vanilla extract (10 mL)

11/8 cups sugar-free chocolate chips, OR this one (280 mL)

1 cup chopped pecans (250 mL)


Preheat the oven to 350°F (180°C). 

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

In food processor or in bowl with mixer, process butter, liquid sweetener, granulated sweetener, OR coffee sweetener, eggs and vanilla extract.  Add dry ingredients; process.  Stir in 1 cup chocolate chips. Stir in chopped pecans.  Reserve 2 tbsp (30 mL) chocolate chips for placing on the tops of the cookies.  Bake approximately 10 minutes, or until golden brown underneath.

Yield:  35 cookies

1 cookie

110.5 calories

2.1 g protein

9.0 g fat

0.2 g fiber

2.3 g net carbs

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