CHOCOLATE SALTED CASHEW COOKIES
Tasty cookies and if you like
salty and sweet combinations, you’re going to love these cookies! Cashews are a
little higher in carbs, so if you prefer you can use chopped pecans or walnuts
instead, but that will be a whole different cookie for sure.
23/4 cups Gluten-Free Bake Mix 2 (675 mL)
1 tsp baking soda (5 mL)
tsp salt (1 mL)
Liquid sweetener to equal 1 cup sugar (250 mL)
1 cup butter, softened (250 mL)
cup granulated erythritol (75 mL)
2 tsp maple, OR vanilla extract (10 mL)
1 tsp molasses (5 mL)
2 cups chocolate chips (500 mL)
1 cup salted cashews, roughly chopped (250 mL)
Preheat the oven to 375°F (190°C).
In medium bowl, combine Gluten-Free Bake Mix 2, baking soda and salt.
In bowl with mixer, mix eggs, liquid sweetener,
butter, granulated erythritol, maple, OR vanilla extract and molasses. Add dry ingredients; mix. Stir in chocolate chips and chopped cashews.
Place 2 tbsp (30 mL) cookie dough per cookie on
greased cookie sheets. Bake 10 minutes
or until golden brown around edges.
Yield: 40 cookies
0 g fiber
g net carbs
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