gluten free, sugar free, yeast free
Ingredients:
2 cups gluten free flour
1 tsp. baking soda
½ teaspoon salt
1 cup (2 sticks) butter, softened
1/3 cup powdered stevia
1/3 cup xylitol
1 tablespoon agave nectar
2 teaspoon vanilla extract
2 eggs (or can use egg replacement powder)
1-1/3 cups (8 oz. pkg.) Hershey’s Sugar free chocolate chips
1 cup chopped nuts (optional)
Preparation:
Preheat oven to 375 degrees
Stir together flour, baking soda and salt. In a separate bowl, beat butter, powdered stevia, Xylitol, agave nectar, and vanilla extract in large bowl until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto an greased cookie sheet.
Bake 7 to 9 minutes or until edges are lightly browned. Cool slightly; remove from cookie sheet to wire rack or wax paper. Cool completely. Makes about 3 dozen cookies.
