BUTTER PECAN CHOCOLATE CHIP COOKIES

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BUTTER PECAN CHOCOLATE CHIP COOKIES

These are a lovely classic chocolate chip cookie, as good as any of my best chocolate chip cookies with the best flavor.  The shortbread style texture is wonderful and it will be love at first bite.


You can chill the cookie batter before baking, but I never have the patience to wait for it to chill.  However, after baking and letting the cookies cool down, do place them in the refrigerator.


If you use unsalted butter, do add some salt.  I don't add much salt to my baking because sugar free baking is not quite the same as baking with sugar, which tends to mask saltiness and the former enhances it.  Baking with regular flour is also different to using my low-carb bake mixes or low-carb flour substitutes.


To mimic dark brown sugar I added a teaspoon of molasses.  I like these cookies chilled rather than at room temperature.  I have many cookie recipes and this is my new favorite!


Place the two tablespoons of cookie dough on the parchment-lined cookie sheet.  Use semi-sweet chocolate chips (sugarless).  You can use toasted pecans, but I didn't - just make sure they are fresh.  If I have opened nuts, I always keep them in their original packaging in the refrigerator.  These cookies are best kept in an airtight container in the fridge.


You can use extra chocolate chips to add a couple to the tops of the cookies, if desired.


 








INGREDIENTS: 

1 cup salted butter, softened (250 mL)

Liquid sweetener to equal 11/4 cups (300 mL)

1/4 cup allulose (60 mL)

1 tsp molasses (5 mL)

2 large eggs

11/2 tsp vanilla extract (7 mL)

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

  3 cups Keto Bake Mix (750 mL)

11/2 tsp baking powder (7 mL)

1/2 tsp baking soda (2 mL)

1/2 tsp cinnamon (2 mL)

11/2 cups chopped unsalted pecans (375 mL)

3/4 cup sugarless chocolate chips (175 mL)

 

INSTRUCTIONS:

Preheat the oven to 350°F (180°C) using the quick bake cycle if possible.  Spray two cookie sheets with nonstick cooking spray and line with parchment paper.

 

In food processor, or in bowl with mixer, process butter, liquid sweetener, allulose, molasses, eggs and vanilla extract.

 

In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder, baking soda and cinnamon.  Add to wet ingredients; process just until combined.  Stir in pecans and chocolate chips.  Use a 2 tablespoon cookie scoop and place cookie dough balls in rows on prepared cookie sheets.  Flatten slightly with a spatula or the back of a spoon.

 

Bake the cookies 10 to 12 minutes or until golden brown and firm along the edges.  If the cookies are still soft in the center but turning too dark, cover lightly with foil.


Yield:  32 large cookies

1 large cookie

156.9 calories

2.6 g protein

14.0 g fat

0.4 g fiber

3.1 g net carbs

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