If you have been following my ongoing series of posts here about my
  successful
  keto diet weight loss journey, you’ll know that I love baked goods and desserts. You’ll also know that
  finding ways to indulge in keto desserts has helped me maintain a fairly
  strict ketogenic diet approach to eating since May 2019, a very low carb,
  healthy lifestyle that I continue to follow now that I have achieved and
  surpassed my original weight loss goals.
  I also enjoy baking, but I don’t always have time to do low carb baking
    from scratch. That’s why I keep a selection of high quality keto baking
    mixes in my pantry, so, I can enjoy fresh-baked sweet treats in just
    minutes. In a recent post, I shared my favorite low carb baking mix brands
    and keto recipes for
    low carb keto muffins. In this post, I'll share the excellent Good Dee's Cookie Mix low carb
    baking mix line.
  
 All Good Dee's Low Carb Cookie Baking Mix flavors are sugar free, gluten free, grain free, and wheat-free.
      Some (but not all) are also manufactured in a dedicated gluten free facility. Anyone who either has a
      food allergy or bakes cookies for someone who does will appreciate the
      allergy information on the packaging and the brand owner's efforts to
      accommodate multiple common food allergies.
 Good Dee's continues to expand their low carb baking mix line for keto
      cookies and other products. Not every flavor is available year round, and
      some are considered seasonal. I recommend checking on both Amazon (free
      shipping for Amazon Prime members) and the Good Dee's website (free shipping for orders over $50) to see which flavors are
      currently in production and in stock. Occasionally, these products also go
      on sale, another reason to keep an eye out on both websites, and also to
      sign up for the Good Dee's mailing list for exclusive offers.
  
    Last week, I used the three Good Dee's low carb baking mix flavors I
        had on hand to bake the three dozen cookies I photographed for this
        post. I've also tried a fourth flavor (double chocolate chip) that I
        didn't have in my pantry at the time. Today, I'll share my product
        reviews of the four low carb baking mix flavors that I've purchased and made into keto cookies.
  
  As you can see, they certainly weren't the best-looking chocolate chip
    cookies I've ever baked. Both times I've made them, the batter underneath
    the chocolate chips seemed to pull away from them, resulting in small,
    chocolate-filled craters after baking. However, I don't care that much about
    how pretty they are, since they meet my much more important criteria for
    being tasty, satisfying, and keto-friendly.
  The other thing to know about this mix is that the chips are very dark
    chocolate and not very sweet. I rather like the contrast of the barely sweet
    chocolate chips and somewhat sweeter cookie dough.
  These also make a great base for adding your own flavor mix-ins. I'm
    thinking of adding some tiny wild Maine blueberries and chopped walnuts or
    pecans to my next batch. Yum!
  
    
      
        |   | 
      
        | If I had to pick my favorite, it would have to be this awesome
            Good Dee's butter pecan cookie baking mix
 | 
    
  
  
  Of the four keto cookie mix flavors I've tried so far, the Good Dee's Butter Pecan Cookie Low Carb Baking Mix  has definitely turned out to be my favorite. To me, they have an awesome
      flavor and a less coarse texture than the other flavors, making these
      extremely similar to old-fashioned butter pecan cookies made with white
      flour and cane sugar.
  My husband, who eats conventional cookies or cake daily for dessert, likes
    these low carb butter pecan cookies a lot, too—the ultimate compliment for
    keto baked goods!
  Other Good Dee's Low Carb Cookie Mix Flavors
There are a few other Good Dee's Low Carb Cookie Mix flavors that may be
    seasonal or out of stock, so I recommend keeping an eye out to see which
    ones are available from time to time throughout the year.
  
    About Good Dee's Low Carb Baking Products
  
  
   The Dee behind Good Dee's is owner and founder Deana Karim, who finally
        succeeded in losing weight and adopting a healthy lifestyle after
        embracing a LCHF (low carb, high fat) approach to eating. She knew that
        thinking of this way of eating as a diet (and, by implication,
        temporary), and feeling deprived because she could no longer enjoy
        cookies and other baked goods, would be a "recipe" for failure. At the
        time, there weren't any baked goods that met her requirements for being
        healthy, low carb, gluten-free and delicious, so she started developing her own gluten-free, low carb keto recipes for
        brownies, cookies, muffins, and cakes.
  
  
    Understanding that there were many other people following a low carb diet
      who, like her, had an unmet need for easy-to-make, healthy, and delicious
      sugar free baked goods, Deana invested her $5,000 savings into launching
      her Good Dee's low carb baking mix business. A month later, her low carb,
      gluten free, sugar free chocolate brownie mix was the number one brownie mix (not just low carb) on
      Amazon!
  
  
    She continues to expand her line, and has listened to customer feedback
      to improve several of her baking mixes. She now offers Good Dee's sugar free just add water frosting mix in cream cheese, dark chocolate, and white chocolate flavors, and
      even sugar free rainbow sprinkles.
  
  
  Get 15% Off at Gooddees.com!
  After I wrote and published this review, I decided to apply for Good Dee's
    affiliate program and was approved the same day. That's great news for you,
    as well as for me, because...
  I'm excited to be able to offer my readers a
    15% discount code for the Good Dee's website! 
  To take advantage of this generous 15% discount, simply:
  
    - 
      Use my Good Dee's affiliate link to go to the website
 - and -
- 
      Don't forget to enter my 15% off coupon code:
        GOODDEES15MRS
    
That's all there is to it. Enjoy!
  Tips for Baking With Good Dee's Keto Cookie Mixes
 All low carb baking mixes behave differently than their traditional flour-
    and sugar-laden counterparts. Here are my tips for baking successful keto
    cookies from a Good Dee's low carb baking mix.
  Line Your Cookie Sheets With Baking Parchment
Even if you have a Silpat or other nonstick baking pan liner underneath,
      I recommend lining your baking sheets with baking parchment, as directed when using these
      low carb baking mixes. The cookies are extremely fragile when they come
      out of the oven, and the parchment paper helps them release without
      breaking. I have switched to using unbleached baking parchment
      exclusively, and my high quality Fasmov Non-Stick Parchment Paper Baking Liner Sheets
      are shipped flat, so the edges of the paper don't curl (which I
      love!).
    Prepare and Measure the Wet Ingredients
  
  
    
      
        |   | 
      
        | Setting out and measuring all the ingredients, the mixing bowl, and
            a mixing spoon keeps your work space organized
 
 | 
    
  
  
   As with any type of baking, ingredients should be at room temperature
      unless otherwise specified (for example, using chilled fat in pastry dough
      or biscuits).
  
    
      - 
        To bring the egg to room temperature, you can either set it out on
          the counter or, if you want to start baking sooner, gently place the
          whole egg (still in its shell) into a bowl of warm (not hot) water and
          leave it for 5–10 minutes.
      
- 
        Either butter (preferably unsalted) or coconut oil will work for any
          of the Good Dee's cookie mixes. I prefer the taste of unsalted butter
          for most keto baking. When I've been low on butter or baking dairy
          free cookies to accommodate another person's dietary requirements,
          however, I've substituted my favorite unrefined, cold-pressed, organic virgin coconut oil, which adds a very subtle hint of coconut flavor that I quite enjoy.
          If you prefer a more neutral flavor (or just don't like the taste of
          coconut), you can use refined coconut oil, but it doesn't offer the
          health benefits that unrefined, cold-pressed, organic virgin coconut
          oil does.
      
- 
        I find it easiest to melt the butter or coconut oil in a Pyrex
          measuring cup, covered with wax paper, microwaving it in 15-20 second
          bursts, and stopping when most, but not all, of the fat has melted.
          After removing it from the microwave, I gently swirl it in the glass
          measuring cup, letting the hot melted fat finish melting the remaining
          solids. If you prefer, you can melt it over simmering water in a
          double boiler. Set the melted butter or coconut oil aside to cool
          while you preheat the oven and prepare the cookie dough.
      
- 
        In any baking recipe, I always recommend using the best quality, pure
          vanilla you can find (and afford). Penzeys pure vanilla extract is my
          favorite.
      
  Stir Dry Mix Before Adding Wet Ingredients
  
    
      
        |   | 
      
        | Getting ready to add the egg, butter, and vanilla extract after
            stirring the dry cookie mix in a mixing bowl
 | 
    
  
  
      The directions for all Good Dee's cookie mixes call for pouring the
      baking mix into a bowl and stirring with a spoon before adding the wet
      ingredients. I'm guessing the reason is that nut and seed flours are
      heavier than wheat flour, so they may tend to separate out and settle to
      the bottom during shipping. If that's the case, they might need to be
      stirred back into the rest of the mix to redistribute them
      evenly.
  
  
   After stirring the dry mix in the bowl, add the egg, melted butter or coconut oil, and vanilla extract, then mix
        thoroughly.
  
  Use a Cookie Scoop to Portion the Dough Evenly
      
        
          |   | 
        
          | I used a medium cookie scoop to divide the prepared keto
              chocolate chip cookie mix into 12 equal portions
 | 
      
    
    Dividing dough into 12 equal portions with any accuracy can be a
      pain. I could weigh the prepared dough in grams, divide the total weight
      by 12, and then weigh out each portion of the dough. But if I'm using a
      baking mix, I'm not interested in spending that amount of time and effort
      just to portion out the dough equally.
  Since I still track my daily keto macros and calories, ensuring that
        dough is divided as evenly as possible is important to me. Most of the
        mixes call for dropping 1½ to 2 tablespoon portions of dough onto the parchment paper-lined
      cookie sheet to make 12 cookies. However, the butter pecan cookie mix
      package says to use 1 tablespoon of dough for each cookie to make
      "approximately" 12 cookies, yet when I did that, I had used up only
      slightly more than half the dough. By trial and error, I found that 1/12
      of my prepared butter pecan cookie dough measured out to slightly less
      than 2 tablespoons per cookie.
  So, if you track your daily keto macros and calories (for example, on the
      Carb Manager app), I recommend using a 1.5 to 2 tablespoon stainless steel
      scoop with a trigger mechanism to help release the sticky dough, such as
      the
      Solula Professional 18/8 Stainless Steel Medium Cookie Scoop #40 (with
        a 1.7 tablespoon capacity)
      to help you measure out 12 equal portions of cookie dough. You'll quickly
      find out, through trial and error, whether you need to use a level scoop,
      a scant scoop, or a slightly rounded scoop of dough for each cookie.
  Don't Overbake
  I've noticed that keto cookies I've made using a Good Dee's Low Carb
        Baking Mix tend to progress from underbaked to overbaked fairly quickly.
        Since every oven is different, I recommend setting your timer for one
        minute less than the package directions' shortest baking time and then keeping a close eye on the cookies so you
      can pull them out as soon as the edges turn golden (or, in the case of the
      double chocolate chip cookies, until the edges have just set).
  Let Baked Cookies Cool Completely Before Removing From the Baking
      Parchment
  These keto cookies have a much softer, somewhat coarser, and chewier
      texture than conventional cookies made with flour and sugar, and they are
      also more fragile, even after they have cooled. If you try to lift them
      off the baking parchment before they have fully cooled, they are likely to
      fall apart. So, don't let the scent of freshly baked cookies tempt you to
      try to eat one, or even move them to a serving plate, while they're still
      warm.
  In fact, I find that both the flavor and texture of these low carb baked
      goods are even better after a day or two!
  Consider Freezing Some (or Most)
  If you think it might be hard to resist eating more of these cookies than
      will fit within your daily calories and keto macros, or if you don't plan
      to eat one every day and want to enjoy them as a sweet treat from time to
      time, you may want to freeze some or most of them, after snugly wrapping
      them individually in plastic freezer wrap and then placing them inside an
      airtight freezer-safe food storage container (or, if necessary, inside a
      heavy, zippered freezer food storage bag).
  Wrapping each cookie securely in plastic freezer wrap not only provides
      another layer of protection against freezer burn, it also makes it easy to
      remove just one or two cookies, which will thaw fairly quickly after being
      unwrapped.
  Keto Cookies vs. Conventional Cookies
  
    
      
        |   | 
      
        | Gluten-free, sugar-free, grain-free, butter pecan, chocolate
            chip, and sugar cookie keto cookies,
 made with Good Dee's low
            carb baking mix
 
 | 
    
  
  Unless you're just starting a keto diet, you've probably discovered
    that ketogenic cookies, cakes, pies, etc., have a different texture and,
    often, a somewhat different taste than conventional baked goods made with
    high carbohydrate ingredients that can spike your blood sugar levels and
    cause inflammation. So, it's important to have realistic expectations of any
    keto baking recipes or low carb baking mixes.
  That said, I found that my taste buds gradually adapted after several
    months on a fairly strict ketogenic diet, and since I no longer eat
    conventional sweet treats, my palate no longer compares very low carb
    desserts to traditional baked goods. My experience is pretty typical of
    people who stick to a fairly strict keto diet for at least 8–12
    weeks.
  So, while these cookies don't taste like my grandmother's cookies (or mine,
    prior to last May), they make yummy, satisfying keto desserts for those of
    us following a very low carb lifestyle.
  Why Use a Keto Baking Mix Instead of a Low Carb Recipe? 
  Ease of Use, Time Savings, and Convenience
  Baking is based on chemical reactions between ingredients. And the
    chemistry that makes conventional baking recipes work involves interactions
    between ingredients that aren't keto friendly. Even for those of us who have
    decades of experience as excellent home bakers, there's a significant
    learning curve in converting old, beloved family recipes for low carb
    baking. That's a challenge I haven't had an interest in tackling (at least,
    not yet!), so I prefer to let low carb baking experts do the work of
    developing delicious, foolproof recipes for keto cookies and other baked
    goods.
  
    Sugar free, gluten free keto baking also requires stocking the pantry
      with different ingredients than the ones we're accustomed to using. For
      example, instead of white and whole wheat flour and cornstarch, we might
      need to buy almond flour, coconut flour, sunflower seed flour, watermelon
      seed flour, and xanthan gum. (And it's not as though any of these
      ingredients can be simply substituted 1:1 in a keto baking
      recipe!)
  
  
    So, although I keep those and other low carb baking ingredients in my
      freezer and pantry, and enjoy making a number of keto baking recipes for
      rolls, buns, muffins, etc., when I have time and inclination, I also
      appreciate the convenience of having keto baking mix varieties on hand. I
      try to buy ones that contain the same high-quality, low carb ingredients I
      use in my scratch low carb baking, and that produce keto baked goods that
      taste as good as the ones I bake from scratch (or close enough).
  
   
    
      Good Dee's Low Carb Keto Cookie Baking Mix Review by Margaret Schindel
  
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  Preparing to Succeed on the Keto Diet, Part One
  Preparing to Succeed on the Keto Diet, Part Two
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  Low Carb Keto Chocolate Yogurt Granola Chip Pudding Recipe
  Good Dee’s Keto Cookie Low Carb Baking Mix Review
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