GRANDMA’S CHOCOLATE CHIP SLAB COOKIES
These are great for children and adults alike. Can we ever tire of chocolate chip cookies or have too many recipes for them? There are probably as many varieties of chocolate chip cookies as there are low-carb pancakes!! LC Foods makes chocolate buttons out of erythritol with no aftertaste. You could chop them to make chips, Judy Barnes Baker mentioned! That must be a bit of a breakthrough product, because, honestly, I don't know about you, but I don't really like to use chocolate chips that can cause tummy issues in excess. It's time manufacturers ate their own products to see what it does to us ordinary folks who buy their products.
1 cup butter, (250 mL)
(2 sticks)
Liquid sweetener to equal 2/3 cup (150 mL)
sugar
1/3 cup granular erythritol (75 mL)
1 large egg
1 tsp vanilla extract (5 mL)
11/8 cups sugar-free chocolate chips (280 mL)
Preheat oven to 350°F (180°C). Grease a jelly roll pan. Line with parchment paper.
In food processor, or in bowl of mixer, process butter, liquid sweetener, erythritol, egg and vanilla extract, until very well combined. Add Gluten-Free Bake Mix 1; process. Stir in 1 cup (250 mL) chocolate chips.
Place cookie dough on parchment paper and with a large piece of plastic wrap, spread the cookie dough out evenly. Use a knife to square edges. Add extra 2 tbsp (30 mL) chocolate chips where they are a little sparse.
Bake 20 to 25 minutes, or until a nice light golden brown. Place narrow, long pieces of foil over all edges about 10 minutes before the end of baking time to prevent the edges from getting too brown. Cut into squares while warm.
Yield: 35 slab cookies
1 slab cookie
109.8 calories
1.7 g protein
9.3 g fat
1.9 g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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