Prep Time: 10 Minutes Total Time: 35 Minutes
These Chocolate Chip Cookies are like the kind you buy at the bakery: rich and moist, with that just-baked taste you can’t get in store-bought cookies! They are a bit of an indulgence, however, since they’re rich in sugar-containing chocolate chips.
Try to use the darkest chocolate chips you can find to minimize sugar exposure. By using dark chocolate chips – or by making your own dark chocolate chunks by chopping dark chocolate (85% or greater cacao) into bite sized pieces – you can keep the carbohydrate count to about 2-3 grams per cookie.
- 4 cups almond meal/flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 4 eggs
- 1/2 cup butter or coconut oil, melted
- 1/4 cup sour cream or coconut milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon liquid stevia
- 10 ounces bittersweet or dark chocolate chips
Preheat the oven to 350 degrees and line 2 baking sheets with parchment.
In a large bowl, whisk together the dry goods. In a medium bowl, whisk together the eggs, butter, sour cream, vanilla, and stevia. Stir the liquids into the dry mixture until just combined, then add the chocolate chips. Scoop heaping tablespoons onto the lined pans, then flatten slightly to about 1/2″ thick.
Bake 25 minutes, or until lightly browned, then move to a wire rack to cool.
Source: Wheat Belly Cookbook