Tasty cookies and if you like salty and sweet combinations, you’re going to love these cookies! Cashews are a little higher in carbs, so if you prefer you can use chopped pecans or walnuts instead, but that will be a whole different cookie for sure.

The sweetener tables for all the most common scenarios are in my cookbooks for your convenience.  For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively.  Here is an article and video about the sweeteners. Part 1.  There is another article and video here: Part 2.

23/4 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (675 mL)

1 tsp baking soda (5 mL)

1/4 tsp salt (1 mL)

2 eggs

Liquid sweetener to equal 1 cup sugar (250 mL)

1 cup butter, softened (250 mL)

1/3 cup granulated sweetener of choice (75 mL)

2 tsp maple, OR vanilla extract (10 mL)

1 tsp molasses (5 mL)

2 cups chocolate chips (500 mL)

1 cup salted cashews, roughly chopped (250 mL)


Preheat the oven to 375°F (190°C). 

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

In bowl with mixer, mix eggs, liquid sweetener, butter, granulated sweetener, maple, OR vanilla extract and molasses.  Add dry ingredients; mix.  Stir in chocolate chips and chopped cashews. 

Place 2 tbsp (30 mL) cookie dough per cookie on greased cookie sheets.  Bake 10 minutes or until golden brown around edges.

Yield:  40 cookies

1 cookie

138.1 calories

2.4 g protein

11.0 g fat

0 g fiber

3.3 g net carbs

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