Banana Chocolate Chip Cookies



31/4  cups Gluten-Free Bake Mix 1 (810 mL)

1 tbsp baking powder (15 mL)

1 tsp baking soda (5 mL)

1 egg

1 cup butter (250 mL)

1 cup mashed banana (250 mL)

Liquid sweetener (sucralose or stevia) to equal 3/4  cup sugar (175 mL)

1/2  cup granulated erythritol (125 mL)

1 tsp vanilla extract

2 cups sugar-free chocolate chips (500 mL)

1 cup chopped pecans, OR walnuts (250 mL)



Preheat oven to 350°F (180°C).

In large bowl, combine Gluten-Free Bake Mix 1, baking powder and baking soda.

In food processor, process egg, butter, banana, liquid sweetener, erythritol and vanilla extract.  Add dry ingredients and process.  Stir in chocolate chips and pecans, OR walnuts, if using.

Drop by tablespoonfuls (15 mL) onto greased cookie sheets lined with parchment paper.  Make sure there is enough space between cookies to allow for a little spreading.  Bake 12 to 14 minutes, or until golden brown underneath.  Allow to cool on cookie sheets and transfer to a large plastic container.  Layer cookies with parchment paper in between.  Keep in the freezer or refrigerator once firm.


Yield:  72 cookies
1 cookie
70.9 calories
1.1 g protein
5.4 g fat

2.0 g net carbs