Ingredients
Scale
- 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)
- (optional)
Nutrition
Yield: 72 cookies 1 cookie 70.9 calories 1.1 g protein 5.4 g fat 2.0 g net carbs
Directions
- 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.