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Chocolate Chip Slab Cookies (Low Carb / LCHF / Sugar & Gluten Free)

4,017 views · Published 9 December 2015 · 6:26 · Indexed 26 October 2026

Channel: Anna's Kitchen & Stitchin · 2015 · Howto & Style

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This is one of Jennifer Eloff's recipes from low-carb-news.bogspot.com - it uses her own baking mix recipe which comes in 3 versions. Each is essentially the same, but one has a bit of xanthan gum added, one has gelatin, and one has neither. The one used in this recipe calls for the xanthan gum and that's what I used. But if you don't have her baking mix on hand, or don't want to make it, you could try another low-carb baking mix.

I had some of her baking mix on hand, and had a party to go to tomorrow night, so I thought I'd try these so I could bring something that I could have a piece or two of. These are sugar free and gluten free. Cut into 35 bars each has 1.9 g net carbs. I must have cut them smaller because I got 50 bars so mine had 1.3 g net carbs each.  Give them a try, they were nice, though a bit crumbly.


 • 2 sticks of butter (1 cup or 226.8 g)
 • Liquid sweetener (I used stevia) to equal 2/3 cup sugar (for mine that meant 1 Tbsp plus 20 drops, but each brand is different so check the label)
 • 1/3  cup granular erythritol
 • 1 large egg
 • 1 tsp vanilla extract
 • 2 1/2  cups Jennifer Eloff's Gluten-Free Bake Mix #1, link follows (or use your favourite low carb bake mix)
 • 1 1/8  cups sugar-free chocolate chips (or use a block and cut it into chip size pieces)

Preheat oven to 350°F (180°C).  Grease a jelly roll pan or large cookie sheet with sides (she suggests about 15 x 10 inches which is 38 x 25 cm but I didn't have a rectangular one that size so I used a deep dish pizza 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 chocolate chips (I put them all in).

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 (or if you put them all in like I did, move a few around if necessary to cover sparse areas).

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.  If they are too crumbly to remove from the pan, refrigerate for half an hour or so first. Store in the refrigerator or freezer.

Yield:  If you cut into 35 slab cookies, each has 109.8 calories, 1.7 g protein, 9.3 g fat, and 1.9 g net carbs.

You can find Jennifer Eloff's recipe for the baking mix here:
http://low-carb-news.blogspot.com.au/2012/05/splendid-gluten-free-bake-mix-always-on.html Visit and Like us on Facebook: https://www.facebook.com/Annas-Kitchen-1686376324950749/

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