Chocolate Chunk Cookies

Name: Chocolate Chunk Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 12 Servings
Ingredients: 1/2 cup fresh whole butter (softened); 1/2 tsp vanilla extract; 1 large whole egg; 1 1/4 cups splendid gluten-free bake mix; 1/3 cup 'Swerve' or other sugar replacement; 2 tbsp brown sugar equivalent; 1/2 tsp baking soda; 1 dash salt; 1 cup sugar-free chocolate chips or chunks; 1/2 cup walnut pieces

Servings: 12 Prep: 10 mins Cook: 12 mins Total: 22 mins

There was a time in my life where I’d always have balls of cookie batter in the freezer. Yep! Fresh, homemade, pre-scooped, perfect little balls of various flavors of cookie dough. When I had guests, I’d throw a few different flavors into the oven and within about 15 minutes, the whole place smelled amazing and my guests could anticipate sweet circular little wonders.

Welcome to my world!

Those days are gone, sadly. I have long stopped with the balls of dough in the freezer. As welcoming as they were for my guests, they’re just bad for people. When I switched to a sugar-free lifestyle, I completely stopped with the cookies. At first, I had no access to the ingredients necessary to make alternatives. By the time I figured out how to import “exotic” ingredients into Mexico (where I was living, at the time), I’d long since moved away from a cookie-heavy lifestyle. Pursuing them no longer interested me, or even OCCURRED to me, for that matter. In fact, short of the occasional splurge into breads, most all baking ceased for me. That is, until I decided to give this awesome gluten-free baking mix a try. It comes from Jennifer Eloff, a leader on the low-carb landscape. I had to try it! So, I dug out my old cookie recipe (a variation of the Toll House recipe, I believe), dusted it off, and worked to add in Jen’s baking mix! The end result? COOKIES! They were excellent! They’re not as sickeningly sweet and didn’t have quite the same “chew” as my original cookies did (as I used a secret ingredient that would get me shot within low-carb circles), but they were as good, if not better than, most chocolate chip cookies out there!

Time to stock the freezer! ☺

Note on Chocolate Chips: Most sugar-free chocolate chips are made with the sugar alcohols sorbitol or maltitol, both of which have an impact on blood sugars, even though they are labeled “sugar-free”. I see this labelling as only a half-truth. Furthermore, these sugar alcohols cause tummy troubles for many. There WAS an excellent erythritol based chocolate chip on the market, but it was very expensive. My guess is, they were hard to make. People loved them, but couldn’t afford the cost it took to make them. So, they were pulled from the market. However, the same company still makes AWESOME chocolate bars. I used ChocoPerfection’s Dark Chocolate Bars in these cookies. I chopped them and made “chocolate chunks”. 3 bars makes about 1 cup. Perfect!

Also, Carolyn from AllDayIDreamAboutFood.com is a trusted low-carb blogger. She recently wrote about this and developed her own chocolate chip recipe, which I’m sure would work well, too. Sugar-free chocolate chip recipe, here.

Serving Size: Recipe makes about 12 good sized cookies.

Ingredient

Calories

Fat

Protein

Carbs

SA’s

Fiber

Net Carbs

1/2 cup (112g) fresh whole butter, softened

800

1/2 tsp (2g) vanilla extract

1 large (50g) whole egg

71.5

6.5

0.5

1 1/4 cups (131.54g) splendid gluten-free bake mix

680.6

49.3

44.8

17.5

27.3

1/3 cup (67g) ‘Swerve’ or other sugar replacement

2 tbsp (24g) brown sugar equivalent

120

1/2 tsp (2g) baking soda

1 dash (g) salt

1 cup (150g) sugar-free chocolate chips or chunks

630

1/2 cup (60g) walnut pieces

392.5

Grand Totals (of 12 servings):

2694.6

225.3

54.5

192.3

60.5

64.8

Totals Per Serving:

224.5

18.8

4.5

5.6

5.4 g

67.3%
Fat

7.2%
Protein

25.5%
Carbs