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These holiday-like cookies are wonderful and can, of course, be enjoyed year round.  The smooth white chocolate just makes these cookies so sweet and yummy and the toasted pecans (definitely toast them) add a lovely crunch and nutty flavor.  All in all a no-fail recipe that is quick and easy to make once you have the bake mix of choice on hand.

They would be a good addition to any platter of cookies.  I am thinking of making these around Christmas time.  If you are thinking along the same lines, then squirrel this fabulous recipe away for just such a special occasion.

I like to keep most of my low-carb cookies in the refrigerator and this is no exception.  They simply have the best texture once chilled, as the butter in them sets up further in the fridge. 

These are a soft cookie, interrupted by the add-ins of white chocolate and toasted pecans.  So yummy!  Hope you are sold so far on this cookie description.  If you are, then we think alike.  I am drooling as I type up all these descriptions.  I want them again!

The maple extract was just me fooling around to give this cookie a slightly different flavor profile which turned out to be a good thing; however, vanilla extract will be just fine as well.  Both will taste amazing in this recipe.  If you want less of a maple taste, you can use 1 tsp maple extract and 1/2 tsp vanilla extract.

Before baking it is always best to have the eggs and butter at room temperature, but I don't know about you, I am just never that organized.  Typically, my recipes have not suffered as a result.  My eggs are usually cold and my butter warmed in the microwave oven for a softened or melted butter result.  I think it is more of an issue if one is baking with sugar.  It is difficult to incorporate sugar into cold ingredients.  That is not usually the case with our low-carb sweeteners, so that is a plus for sure.  Yay low-carb!! 

If you cannot find white chocolate chips (online is probably best), you could use a sugarless white chocolate bar and coarsely chop it up, or if white chocolate is not your favorite, you can use dark sugarless chocolate chips instead.

If you bake cookies a little longer, typically they will be crispier and drier.  If you like a softer texture, then slightly under bake your cookies, no matter which cookie recipe you are using.

High-carb varieties of this type of cookie usually contain brown sugar.  If you would like to mimic brown sugar in this recipe, then add 1 tsp of molasses.  

I didn't add salt to this recipe as the butter I used is salted, but if you use unsalted butter, then add 1/4 tsp salt.  Salt always lessens or cuts the sweetness in a recipe using low-carb sweeteners.  Other products do that as well - such as xanthan gum or guar gum, glucomannan powder, peanut butter believe it or not, chocolate (unless cream or milk powder is added to the recipe) and a couple of other products I know of that skip my mind at the moment.

The cookie dough is so tasty that you may be tempted to taste it.  I know I was.  Sometimes the cookie dough tastes better than the end product.  Do know that unbaked dough is always sweeter than the baked product.

Using parchment paper on a cookie sheet produces good results most of the time, but many times if you don't have it, just greasing your cookie sheet well should do the trick.  These cookies after baking should be light golden brown underneath.  These cookies are good at room temperature, but I recommend refrigerating them as soon as they have cooled down. Place in an airtight container in the refrigerator or if you think you will be eating them quickly, you can place them on a dinner plate.

Since I am using a bake mix instead of white flour, the butter could potentially be reduced a little in this recipe to mimic the high-carb recipe more closely.  Almond flour has plenty of fat in it compared to white flour which has very little.

You can use a hand mixer, food processor or a stand mixer to make these cookies.  Failing that if you have none of the aforementioned appliances, then combine the cookie dough mixture by hand.



1/2 cup pecans, toasted (125 mL)

12/3 cups Gluten-Free Bake Mix 2, (400 mL)

  OR 2 cups Keto Bake Mix

1 tsp arrowroot powder, OR cornstarch (5 mL)


3/4 tsp baking powder (3 mL)

1/4 tsp baking soda (1 mL)

1/2 cup butter, softened (125 mL)

Liquid sweetener to equal 1 cup sugar (250 mL)

1 large egg

11/2 tsp maple extract, OR vanilla extract (7 mL)

1/2 cup sugar-free white chocolate chips, PLUS

  2 tbsp for garnishing tops of cookies (30 mL)



Preheat the oven to 350°F (180°C).   


Place pecans on dry baking sheet and bake 5 minutes.  Keep an eye on them.  Allow to cool and chop the pecans.


In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, arrowroot powder, OR cornstarch (if using), baking powder and baking soda.


In bowl with mixer, mix butter, sweetener, egg and maple extract, OR vanilla extract.  Add dry ingredients; mix.  Stir in toasted chopped pecans and white chocolate chips.


Using heaping tablespoons of dough form balls and place on parchment-lined or greased cookie sheet.  Bake 8 to 10 minutes.

Yield:  20 cookies

1 cookie

85.5 calories

2.2 g protein

6.2 g fat

0.2 g fiber

2.6 g net carbs 

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