Orange Dream chocolate chip cookies

The subtle orange flavor is delightful in these cookies. The texture is tender right out of the refrigerator. This recipe makes so many cookies, that you can freeze most of them and take them out of the freezer and put them in the refrigerator as needed. You can also eat them straight out of the freezer; they have a more chewy texture when frozen.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 21/4

    cups Gluten-Free Bake Mix 2 (560 mL)

  • 3/4

    tsp salt (3 mL)

  • 1

    cup unsalted butter, softened (250 mL)

  • 3

    oz cream cheese, softened (90 g)

  • Sugar substitute with bulk* to equal

  • 1

    cup sugar (125 mL)

  • 2

    eggs

  • 11/8

    tsp unflavored gelatin (5.5 mL)

  • 1/2

    tsp orange extract (2 mL)

  • 6

    oz sugar-free chocolate chips (180 g)

  • {1 cup (250 mL)}

Directions

Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix 2 and salt. In food processor, process butter and cream cheese. Add sugar substitute with bulk, eggs, gelatin and orange extract; process well. Add dry ingredients; process. Stir in chocolate chips. Place 11/2 teaspoonfuls (7 mL) of cookie dough on greased cookie sheets (or use parchment paper). Bake 12 to 14 minutes, or until cookies are golden brown underneath. Allow to cool completely on cookie sheets. Helpful Hints: *I used Natural Mate® erythritol/sucralose granular for baking. There is an erythritol/stevia version as well, if you prefer. Available on Amazon.com. To freeze cookies: Place cookies between pieces of parchment paper to fit the container. Freeze. However, if you are planning on eating them and not freezing them, keep them in the refrigerator for the best texture. If desired use half chopped pecans and chocolate chips. You can't see it in the photo, but I used half white chocolate chips as chocolate often gives me migraines. Yield: 54 cookies 1 cookie 75.4 calories 1.3 g protein 6.5 g fat

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