Low Carb Chocolate Chip Slab Cookies

http://low-carb-news.blogspot.com/2014/03/grandmas-chocolate-chip-slab-cookies.html

Photo by Aubrey F.

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

35

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

35

servings

Ingredients

  • 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)

  • 21/2

    cups Gluten-Free Bake Mix (625 mL)

  • 11/8

    cups sugar-free chocolate chips (280 mL)

Directions

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

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