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.

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116 Responses to Chocolate Chip Cookies

  1. Jo Anne says:

    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???

    • La Shawn says:

      Try coconut sugar which you can find in health food stores. Good luck and enjoy!

      • Trina says:

        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.

  2. Bob says:

    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”.

  3. Vicki says:

    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!

  4. Amy says:

    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.

  5. Liliane Styan says:

    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 says:

      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.

  6. Marta says:

    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 ! :-(

  7. Frank says:

    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 says:

      Hi, Frank–

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

  8. Jennifer says:

    Can you use coconut flour instead of almond flour, or even half and half?

    • Dr. Davis says:

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

      • Doni says:

        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!!

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  12. Elissa says:

    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

  13. clementina says:

    I made these and substituted the chocolate chips with flaxseed.

  14. Sue says:

    Is Just Like Sugar an acceptable Wheat Belly Sweetener?

    • Barbara in New Jersey says:


      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 says:

        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!!!!

  15. Nikki says:

    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?

  16. janine says:

    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

  17. janine says:

    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

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  19. Patricia Finley says:

    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?

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