William Davis, MD, is a preventive cardiologist whose unique approach to diet allows him to advocate reversal, not just prevention, of heart disease.
He is the founder of the 
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!
Ingredients:
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.
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???
Try coconut sugar which you can find in health food stores. Good luck and enjoy!
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.
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”.
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!
Yes. But I’ve left mine out for up to 5 days without any problems.
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.
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?
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 !
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!
Hi, Frank–
Yes, Swerve is a fine product. While you can switch quantities one to one, always taste your batter to be sure.
Can you use coconut flour instead of almond flour, or even half and half?
Yes, though be careful with using coconut flour alone, as it tends to be highly water absorbent.
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