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These are excellent, substantial cookies! No one will guess they are gluten-free, sugar-free and low-carb.  That’s the best part, I think! 

For example, 3/4 cup sugar sweetness (not 3/4 cup of liquid) using my bottle of sucralose (whether the smaller one 0.5 oz or the bigger bottle 2 oz) would be 18 or 36 drops respectively.  Here is an article about the sweeteners: Part 1. There is another article here: Part 2

2 eggs

Liquid sweetener to equal 1 cup sugar (250 mL)

1/2 cup granulated sweetener of choice (125 mL)

3/4 cup butter, softened (175 mL)

1/2 tsp vanilla extract (2 mL)

11/2 cups almond flour (375 mL)

11/cups Gluten-Free Bake Mix 2, OR 1 3/4 cups Keto Bake Mix (375 mL), OR 11/cups (375 mL) almond flour PLUS 1/cup (60 mL) oat fiber

1/2 tsp baking soda (5 mL)

1/2 tsp baking powder (5 mL)

1/tsp salt (1 mL)

1 cup sugar-free chocolate chips, OR this one  (250 mL)


Preheat oven to 375°F (190°C).  Grease cookie sheets with butter or line with parchment paper. 

In food processor or in bowl with mixer, process eggs, liquid sweetener, sweetener, butter and vanilla extract.  In large bowl, combine almond flour, Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking soda and salt.  Add dry ingredients to egg mixture and process at least one minute.  Stir in chocolate chips, keeping aside 2 tbsp (30 mL) to press into the tops of the cookies.  Let cookie dough rest 10 minutes. 

Drop heaping tablespoonfuls of dough onto cookie sheet. Flatten dough with back of spoon. Press a few chocolate chips onto the top of each cookie. Bake 10 to 15 minutes.  Allow to cool at least 5 minutes on cookie sheet.  Transfer with a flat spatula to a plate and place in freezer.  Refrigerate later or keep in freezer in an airtight container.

Yield:  28 cookies

1 serving

137.9 calories

3.0 g protein

11.7 g fat

0.6 g fiber

2.3 g net carbs