Chocolate Chip Cookies

These chocolate chip cookies are like the kind you buy at the bakery: rich, moist, with that just-baked taste you can’t get in store bought cookies. They are a bit of an indulgence, however, since they are rich in sugar-containing chocolate chips.

Try to use the darkest chocolate chips you can find to reduce sugar exposure. Using Hershey’s Special Dark chocolate chips, each cookie will contain around 5 grams carbohydrate per cookie, which can add up after a couple or three cookies. By using the darkest chocolate chips you can find (or by making your own dark chocolate chunks by melting 85% or greater cocoa dark chocolate, melting and breaking into chunks), you can reduce carbohydrate exposure to around 2-3 grams per cookie. For ultra low-carb chocolate chunks, use 100% cocoa, some butter, coconut oil, or cocoa butter, and a non-aqueous sweetener like Truvia, melted in a double-boiler setup.

I’ll bet that these cookies will even pass the taste test of an 8-year old!

4 cups ground almonds
2 cups semisweet or dark chocolate chips
2 teaspoons baking soda
Sweetener equivalent to 2 cups sugar
½ teaspoon sea salt
4 whole eggs
2 teaspoons vanilla extract
2 tablespoons sour cream or coconut milk
4 ounces butter, melted, or 4 oz coconut oil

Preheat oven to 350° F.

Mix ground almonds, chocolate chips, baking soda, sweetener and sea salt in bowl.

In separate bowl, whisk eggs, then add vanilla, sour cream, and butter and mix thoroughly.

Pour liquid mix into dry mix, mixing by hand until thoroughly mixed.

Place heaping tablespoon-sized piles of dough onto cookie sheet covered with parchment paper or greased with oil. Press each pile with large spoon to approximately ½-inch thickness.

Place in oven and bake 30 minutes or until edges just slightly browned.

Makes approximately 30 cookies.

Like This Post? Sign Up For Updates — It’s FREE!

Plus receive my latest collection of recipes, Wheatbelly Hearty Entrees!

Comments & Feedback...

  1. evelyn

    The Ghiradelli bittersweet chocolate chips are wonderful and only 8 grams of carbs per 16 chips. Thanks for the recipe; can hardly wait to try it!

    • Dr. Davis,
      Can’t wait to try the cookies. Made my second batch of mini- cheese cakes. They are a hit! I have been no wheat for almost 5 weeks and I feel great except that I have not lost one pound. I am on Thyroid (Levothyroxine 125mcg) and I took to heart your thoughts on Iodine. I found a site on the
      internet and that suggested a very economical test for iodine insufficiency. Swab a place on the inside of your thigh with iodine ( drug store variety). Check it in 1 hour and if it is gone, you have a deficiency. Mine was gone and I repeated the test. Still gone. I plan to start on iodine ASAP.My hands and feet are always cold but my GP insists that my thyroid is within normal range. I iintend to press him for more tests as you suggested with T3 & T4. Keep up the great work Doc. It was Divine providence that lead me to turn on Fox& Friends friends that day. I bought the book the next day and have not touched wheat or it’s other kissing cousins yet. I intend to live this way the rest of my life!

  2. Donna

    I know some people can’t tolerate sugar alcohols, but I use and enjoy Hershey’s Sugar Free Chocolate Chips, which I buy at Walmart. If you don’t eat too many at a time, they don’t mess with your intestines. Thanks for the recipe. I will definitely try these!

  3. Mike

    Would ground Walnuts work? For some reason, walnuts + cookies seem to sound better than almonds + cookies hehe..

    • Roz

      I’ve used different nuts for various cookies. The only thing to be aware of is that the liquids may need to be adjusted since the nuts will have different properties. Ground hazelnuts take more liquid to get dough the same consistency as a recipe originally using almond meal, for instance. I believe macadamia nuts take less since that’s a particularly oily nut.

  4. jay

    I’ve done both chopping a dark chocolate bar and using the mini chocolate chips when doing chocolate chip cookies. Using the minis makes it easier to get a nice chocolate taste throughout the cookie while using less than with the bigger chips.

  5. Cindi

    I think I might try a bit of the hershey sugar free chocolate chips mixed with the 86% dark choc chips which I could chop up. My husband wants me to make them tonight. But I know if I do I will have to taste test and I don’t really like to eat this late in the day so I’ll wait until tomorrow or later. Thanks for the recipes.

  6. vmin

    Made these today. Wonderful taste, but only needed to cook them for about 8 minuets at 350 (same as my “regular” chocolate chip cookie recipe). Perhaps mine were a little smaller than the ones pictured here?

  7. Mary Hough

    What kind of sweetener did you use and how much? I have a few different types but sometimes if you use the wrong one it can taste terrible.

    • Although I am not fond of the manufacturer, Cargill, I believe that Truvia is the most taste- and user-friendly. The combination of erythritol and rebiana seems to be the most palatable for most people.

  8. LisaKay

    The basic recipe could be adapted to other versions, yes?
    Raisins & cinnamon instead of chocolate chips for those of us missing Oatmeal cookies?
    Peanut butter chips?
    Butterscotch chips?
    What about white chocolate chips & dried cranberries? maybe too much carbs here?

    • Yes, absolutely, LisaKay. Just be careful of your carb/sugar exposure. Don’t want to lose the wheat, regain the weight by eating too many sugary cookies.

  9. JodiHudson

    I am considering the idea of dropping wheat, and even other grains, but our budget is super tight. I am a breastfeeding mom with four young children and we live on my husband’s income (blue collar, small income) in Northern California (i.e. not the cheapest place to live). I already mostly cook from scratch, but we don’t eat a lot of meat (can’t afford it, although when I do buy meat it is usually grassfed) and rely on homemade bread, rice and legumes (soaked), eggs, grassfed butter and cheese, fruits and vegetables, and a small amount of nuts, jerkies and dried fruits.

    Problem is, I’m 37, metabolism not getting any faster ;-) and even with counting calories, though not severe restriction, etc. I can’t seem to lose the weight from having four babies. It’s mostly around my middle (saw Wheat Belly at the library, and said, hmmm…. better look at that!) and I feel bloated, with frequent headaches, and sluggish. We don’t have health insurance (except the children are on public health coverage) but I know that most of our health comes from what we eat. But we don’t have cable or other extras, just basic bills, and still just have a few hundred bucks left for food, so I have to be creative. I’ve used almond and coconut flours in the past, but they are so expensive.

    I couldn’t find much on your site about doing this on a budget! Maybe I’m missing some ideas. Most paleo/grain free on a budget advice I’ve seen is heavy on legumes, sweet potatoes (husband and kids don’t care for them), and other carbs. I would like to cut most carbs out for a while and then slowly add in to a tolerable level. Although last time I tried to cut out carbs I felt terrible! So I’m a little nervous! Any advice?

    Thanks a ton!


    • JodiHudson

      Oh, and though I’m still breastfeeding, he’s a toddler, so I don’t need a huge amount of calories anymore. And I wouldn’t think it would be the cause of “hanging on” to the weight. Especially since while breastfeeding my second child, I had a whole foods low fat “vegan experiment” (i.e. beans, rice, fruits & veg) and lost most of the baby weight very quickly. (Then when I got pregnant again, I couldn’t help scarfing eggs, cheese and hamburgers because I craved the proteins and fats!) Anyway, just a clarification.

    • Hi, Jodi–

      It really pays to shop around for better prices on the nut meals. Just in Milwaukee, prices vary 400% for ground almonds, for instance. Also, note that people who are wheat-free consume, on average, 400 calories per day less. That alone can cut some costs.

      I assume, of course, that you grow what you can, buy from local farmer’s markets or directly from the farm to eliminate the middle man. Including more oils and fats can stretch meals, since they are satisfying and reduce appetite.

      • JodiHudson

        I have had my own mostly free range chickens (egg layers) for about a year now, but organic feed costs and inconsistent egg production have been a bit of a challenge. However, I live in the forest, so a garden is really difficult! :) I do love to go to farmer’s market when I can (when I can have the car, since we share it and hubby needs it for work). Otherwise I go to Trader Joe’s for organics. I will try to increase the oils and fats for sure. Especially adding it to veggies. Thankfully everyone around here likes cheese and eggs! And I do slow cook a whole chicken and then make stock. So, I think we’re generally on the right track, but need to reduce the high levels of carbs, and wheat for sure.

        I’m loving the book. Only problem is my husband keeps stealing it from me when he gets home from work! ;-) But this is good as he is the biggest carb addict ever. I am the one with the “wheat belly” but he has mood swings and his dad was a skinny diabetic. So, we could both use this change.

        One more question…anyone ever experience positive dental health changes? My teeth have been getting brittle and chipping these last few years. Yikes!

        You guys are all so great. Thanks!

        • MJ

          Jodi, since going wheat free about 5 weeks ago, my husband and I have found that a meat and veggies meal that we would have polished off in one sitting, now stretches out to lunch the next day and maybe dinner the next night. We’re not trying to eat less, but we’re just not that hungry now.
          So that’s a saving in food costs.


        • Hi, Jodi–

          Sounds more like a vitamin D problem to me, despite living in California.

          The #1 most important health strategy I’ve ever seen: elimination of wheat. The #2 most important health strategy I’ve every seen: vitamin D.

          Most people require 6000 units per day in an oil-based form to fully restore vitamin D.

          • JodiHudson

            Wow. Thanks, I will try that. Yes, even though I live in California, I live in a very shady forest area (why I haven’t been able to garden!) and am a busy mom who doesn’t get outside enough! ;-) My kids get outside a lot more than I do and spend time in the one place that has lots of sun…the back deck. How much vitamin D should a child take if I want to get them a supplement as well?

            I have only been avoiding wheat for a few days and drastically lowering my carbs, but I have really noticed my appetite dial down. Eating a modest amount of calories (say 250-400) including protein and plenty of fats and going hours without needing to eat and no crazy gnawing hunger then either. Just a reasonably polite reminder from my stomach!

            I made a recipe out of my usual cookbook for Pumpkin Bars (but with no frosting) and substituted almond flour for the wheat and used 1/3 of the recommended sugar. Almost everyone in the house likes them and they are nutritious and very filling. Plus, pretty soon canned pumpkin is going to be on sale everywhere. :)

  10. Anya

    I made these yesterday and they were a total hit! Almost gone today and most were eaten by my family! When I offered one to my brother, he said, “Not another one of your vegan cookies!,” forgetting that I have let that way of eating completely go. I was so excited to say no, these actually have dairy in them! It was a wonderful new experience for me to offer food to my family that I have made that is actually good, rather then them trying to be polite with my (gross) vegan concoctions. I had one for breakfast and am very full. I followed the recipe exactly (used Truvia), even the cooking time. I highly recommend these. I will keep this recipe close by!

  11. Tori Spinoso

    I didn’t have enough almonds to make even 2 cups of meal so I blended up some walnuts and pecans. I added a scoop of vanilla whey protein powder, another T of s.cream and a T of water. I blended everything together, even the chocolate pieces. OMG were these good. Almost cake-like in texture and oh, so chocolatey. These are my new favorite.

  12. Cheryl Knevelbaard

    Just made your Chocolate Chip Cookies. They turned out so good. Thank you for sharing.

  13. Angie Hose

    I made the chocolate chip cookies and the blueberry banana muffins over the weekend and my entire family loved them. My husband is a hard one to please when it comes to sweets but he commented that I can make either one of those anytime. My 9 and 5 year old also commented how good they were. I also love the recipes in your book and always look forward to trying a new one!

  14. Kara

    Would it work to melt unsweetened bakers chocolate and mix in some sweetener? The only 85+ chocolate around here is Lindt and costs nearly 4$ for a 100g bar. I don’t mind the price when it comes to just eating a square or two with dinner but am not too keen to spend that much only to put it in cookies.

  15. Joe Herron

    Dr. Davis.
    Thanks for the recipe. They turned out pretty good. I may try to do something different with the sugar substitiute (used truvia) since all artifical sweetners just have such a bad after taste for me. My question is do you know the approx Calories, sodium, fat…type of info for these? I use to log what I eat to keep myself more accountable, at least try to keep more accoutable anyhow. Thanks.

  16. jody smith

    What does the 4 oz of butter mean? A whole 4 oz stick of butter or 1/2 cup (4 oz) of butter? Thank you!

  17. Andrea

    What do you think of using rapadura for sweetener. It still has the molasses component to sugar. I just hate using sugar replacements that are so processed. I usually stick with honey or rapadura and I often use way less than the recipe calls for.

  18. Loretta

    Dr. Davis, Is there any chance that your recipes as well as the ones in your book, at some point soon, can label the nutrition facts, mostly carbohydrates? Thanks, Loretta

    • Tom

      I made these with Bob’s Red Mill Almond Meal/Flour and they turn out perfect. I only did a half batch, thinking there was a good chance they’d end up in the garbage can. I couldn’t believe it, but they tasted almost exactly like wheat flour cookies. Next time I’ll make a full batch and put half in the freezer.

  19. Julia

    I made these this afternoon and they were delicious. I know they’re not bad for you like wheat based cookies but I still felt guilty eating them, they tasted so good. An interesting note though. I ate two when they came out of the oven and I was full. I didn’t cook dinner like I had planned, wasn’t hungry, I ended up just having a salad later on in the evening. So much better than the other cookies where you just can’t eat one!

  20. Mama Kass

    I use the chocolate chip recipe but instead of chocolate chips I use dried cranberries and orange zest. They are tasty!

  21. Tracie

    I make these all the time and give them to co-workers and friends. I made them for my Chiropracter once and he has asked me each time I see him when I am bringing him more. They are a hit and super yummy.

    Through my own trial and error and baking these about every 3 weeks I’ve gotten the recipe down. I want to post some suggestions, helpful hints, and tid-bits to the other readers.

    4 cups ground almonds = 1 package of Red Mill almond flours OR 1 package of Trader Joe’s Almond meal. I personally think the TJ’s almond meal is much better tasting and it’s only about $4 a package

    2 cups semisweet or dark chocolate chips = this is the equivalent to 1 package of chocolate chips. Hopefully this will save you the time I wasted by measuring the chocolate chips.

    Sweetener equivalent to 2 cups sugar= I use stevia in the raw. No conversion necessary 1 cup of sugar equals 1 cup of stevia.

    2 tablespoons sour cream or coconut milk = I do not suggest sour cream. Stick with coconut milk but DO NOT use light coconut milk.

    4 ounces butter, melted, or 4 oz coconut oil= I have found the cookies taste richer if you use butter. I personally recommend Trader Joe’s organic sweet cream butter. It gives the cookies an extra oomf of richness! Also if you use that butter, 4 ounces equal 1 stick.

    Now once you have everything mixed up like Dr. D suggests, I suggest letting the batter sit for 20 minutes. Why? It is super sticky! Letting it sit 20 minutes will then allow you to scoop out a tablespoon, you should then be able to roll it up on a ball and put it on the cookie sheet. Unlike regular cookie dough- they will not “melt” into the regular cookie shape. You will have to shape them yourself and since the batter is really sticky press very lightly.

    I think 30 minutes is much too long- 15 minutes works perfect for them but just monitor them yourself and determine if then need more time.

    Lastly, and I cannot stress this enough, PARCHMENT PAPER! Cheat and get the parchment paper that has the foil on the other side. Your cookies WILL turn out better.

    Hope this helps!

  22. Minnie Wolf

    My Chocolate Chip cookies ended up real flat/thin and too done at 30 minutes. Even 22 minutes was too much. YES, they taste great. Any help on the too flat problem would be very appreciated. Thanks Minnie

    • Dr. Davis

      Easy: Use less liquid or use a thicker liquid.

      I’ll bet you used carton coconut milk, rather than the thicker canned variety.

      If you are using a convection oven, that may also mean shorter cooking times.

  23. james

    ‘common sense homesteading’ is the blog I found that show how to dry stevia and how to add alcohol to make liquid sweetener. nice blog

  24. Julie

    What do you suggest to use in place of almond flour in the recipes for those who are allergic to tree nuts (and peanuts)?

    • Dr. Davis

      Coconut flour, pecan, walnut, sunflower seed, pumpkin seed, sesame seed, chia.

      However, the recipe is not tested with these, so you may need to experiment a bit.

  25. Lena

    My cookies turned out quite soft & very sweet we have been having them as desert warm with cream although yummy not a biscuit any ideas how to make more crunchie :-)

    • Dr. Davis

      Either too much liquid or too thin a liquid, Lena.

      Some people use the carton variety of coconut milk, but the thicker canned variety, similar in consistency to sour cream, works best.

  26. allie

    Mine came out very dark, instead of golden. i used really dark chocolate(90%), do you think i overcooked them or was it the chocolate?

  27. fio

    hi guys,
    how do you store these yummies cookies to prevent them to become soggy?
    i tried a container with a lid and the old tin can but they becomes soggy after day 2.
    on day 3 we usually have the problem solved because they’re gone anyway : )

    • Dr. Davis

      I’ve left them out on a Saran wrap-covered plate for up to 5 days without problems, Flo.

      After 3 days they do dry out a bit, however.

  28. Jo Anne

    I just started the Wheat Belly new lifestyle and I am loving it. I made these cookies for the first time yesterday. My 12 yr old step-son tried them without knowing anything about them…he said they were good…which is a victory…I took them to work and got rave reviews…so thanks…for someone who LIVED on wheat to have something that reminds of my past loves is a saviour! I am going to venture into muffins next! Nothing can stop me!!!!!!! As a note, I am struggling with the sweetners. I am disliking the after taste…so I am almost use next to nothing…any suggestions???

      • Trina

        Coconut sugar has no bad taste at all it worked great for a substitute I have struggled with that myself I can’t stand the taste of stevia. However, I asked Dr.Davis about using it and he said not to use it.

  29. Bob

    Glad I found this recipe. I made cookies from a similar recipe a few weeks ago and they were good and filling but they didn’t spread out very much in the oven. These should have a lighter texture and I’ll be using melted 85-90% dark chocolate mixed with Truvia for my “chips”.

  30. Vicki

    Do these cookies need to be refrigerated, seeing as they contain egg?
    I didn’t for a couple of days, as I forgot about the eggs – now I’m worried I should throw them out!

  31. Amy

    Just made these yesterday, using Ghiradelli’s bittersweet chocolate chips, and since I can’t stand stevia, I did coconut palm sugar, but only 1 cup, plus a tiny sprinkle of stevia for added sweetness without the aftertaste. Used 1/2 cup of coconut oil, since I’m trying to limit dairy as well as eliminate grains and legumes. Baked for 15 minutes, got about 25 large awesome cookies.

    I must say, even when you overindulge (I confess I did) you don’t feel gross like with wheat cookies. It’s sortof miraculous. These help me feel like I could actually stick to this plan. Because to me, a life without chocolate chip cookies is not a very nice one.

  32. Liliane Styan

    HI, Today I tried to making the chocolate chip cookies. I first reviewed all the remarks so I would have better insight. I noticed that their was discrepancy in the book verses the online ingredients. Online it says to use 2tsp of b.powder & 2T, sour cream or coconut milk. In book it says; 1tsp b.powder & 1/4c. of s.cream or c.milk.
    I choose to make a 1/2 recipe and 1tsp of b.soda, 2T of coconut milk & instead of stevia, I used 3/4c xyla sugar. The cookies came out super large and flat as the book says to spoon out a couple of T. of cookie batter in a lump size & I cooked them 15 min. They were soft and fell apart easily. The second batch I made smaller 1tsp size & cooked 25min and they were better. Why is there discrepancy between the book and online?

    • Kent

      Yep, just notice difference in the amount of sweetner. made them last night. Use only 2 teaspoons of stevia. I guess it woudl be much sweeter with 2 cups. Still were good. Baked for 25 minutes at 350.

  33. Marta

    These cookies sound delicious and so healthy, but I´m also trying to lose weight on Wheat Belly plan so I´m afraid if I indulge with these I´ll gain. Almond flour must be very fattening.

    They look so good ! :-(

  34. Frank

    I’d like to ask you about sweetners. This recipe doesn’t call for xylitol, but many recipes in your book use that sweetener. I want to avoid it because it’s dangerous for pets and I have cats.
    Maria Emmerich often uses Swerve in her recipes so I’ve purchased that product. Would Swerve (or Just Like Sugar, which she also uses) compare by using the same amount of Swerve vs. Xylitol.
    Here’s an example of why I’m asking. You have a Vanilla Cupcakes recipe in your book using Xylitol. But you have a Note in the recipe indicating how you should compensate if you use Stevia, by cutting the Xylitol and the coconut flour. But what if I’m using Swerve? See my problem? The sweetener aspect of Wheat Belly is one of my challenges in using recipes from you and Maria.
    I appreciate your help and your recipes.

    P.S. The Walnut Raisin Bread is great!

    • Dr. Davis

      Hi, Frank–

      Yes, Swerve is a fine product. While you can switch quantities one to one, always taste your batter to be sure.

    • Dr. Davis

      Yes, though be careful with using coconut flour alone, as it tends to be highly water absorbent.

      • Doni

        Dr. Davis or anyone…
        I have made both the basic bread and an almond cookie recipe I found and have to admit. the bread is just OK and the cookies…bad! No taste and why does everything have just a dry taste/texture? It sticks in your throat.
        I’m loving the veggie recipes though, especially love the Better than Mashed!
        Any suggestions or reasons as to why my baking items come out so dry tasting? They aren’t dry as in over baked, they taste dry.

        Thanks, Doni

        • Doni, you might try using different brands of the nut flours. I found the Bob’s Red Mill Almond flour to be heavy and switched to Honeyville brand… great!!

  35. Elissa

    Wondering what is the best way to sore these cookies? I have always store them in a container on the counter, but they always seem to get really moist within a day and loose their crunchy cookie texture. Help

    • Barbara in New Jersey


      I have used Just like Sugar. I found that it did not taste sweet at all to me. I use 2 packets in coffee to provide the sweetness of less than 1 tsp of sugar and I sense a sweetness, but nowhere near what I am accustomed to. Perhaps it is my individual reaction to sweeteners as the rest all taste different to me by ingredient and brands. Xylitol, Swerve, WFMF Sweetener, Saccharin, Truvia, Powdered Stevia and Liqiud Stevia taste better to me. Splenda now seems to give me flatulence now that my intestines are healthier, so I don’t use it anymore. Supposedly it is the sucralose that is indigestible.

      I have always used sugar and lowered the amounts in baking because I didn’t like very sweet things.
      my suggestion is to try a sample if you can before you purchase. I didn’t have that ability. I will slowly use this sugar substitute up by combining it with the other sweeteners and then taste testing.

      • Katie E

        I use the recipe in the book, but I use a scant 1/2cup Just Like Sugar and a scant 1/2cup Xylitol and I use sour cream instead of coconut milk. And the best part is 1Tbsp vanilla. These are the best chocolate chip cookies I’ve ever had!!!!

  36. Nikki

    I just made these cookies tonight, and they were extremely dry. I used almond flour, melted butter, and am thinking next time I will use sour cream instead. I also used a Coconut milk beverage. Is that different than coconut milk?

  37. janine

    These were awful. I made them as directed and the dough looked too oily like it needed flour so I added coconut flour to some and left the others as is. The ones without the coconut flour were flat and tasted like they needed flour. The ones with the coconut flour looked right but tasted like dirt. I am giving up on gluten free these were expensive to make and horrible. I can’t afford to be gluten free anyway

  38. janine

    I realized I made a mistake while making the cookies. I cut the recipe in half and used the full amount of coconut oil which explains why they were so oily

  39. Patricia Finley

    I was wondering about the almond flour. We started the No Wheat Belly Diet and a lot of the recipes use almond flour and they taste great. Because so many of the recipes we eat on a daily basis contain almond flour my concern is regarding ingesting that many almonds each day and if it could create a problem because of the oxalate content in almonds. At present I have Alport’s Syndrome, I am a symptomatic at present and try to take of myself but it is something that I wondered if it would affect me?

  40. Kathy

    BEWARE of the chocolate chips you use. I am having plain-as-day side – effects of wheat exposure from eating a gluten-free dessert recipe that I added ordinary store-bought chocolate chips to.

    I don’t know if they were Toll-House or Hershey’s. I tossed the bag.
    Just letting people know.