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.
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
I would just refrigerate, Elissa.
I made these and substituted the chocolate chips with flaxseed.
Is Just Like Sugar an acceptable Wheat Belly Sweetener?
Sue,
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.
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!!!!
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?
For baking, you nearly always want the thicker canned variety of coconut milk.
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
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
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?
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.
Yes, excellent point, Kathy: All of us need to be careful in our choice of chocolate chips.