Chocolate chip cookies are a wonderful dessert to serve after meals or as snacks during the holidays. Here is a Wheat Belly classic recipe made with no added sugar and, of course, no wheat flour or other grain ingredients that would have otherwise booby-trapped your holiday celebration.
These chocolate chip cookies turn out like the kind you buy at the bakery: rich, moist, with that just-baked taste you can’t get in store-bought cookies.
They can be a bit of an indulgence, however, since they are rich in sugar-containing chocolate chips. You should therefore 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 85-90% 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, your choice of natural non-caloric sweetener (e.g., monk fruit, stevia, allulose, Virtue, Swerve, etc.–reduced to powder in food chopper/processer if crystalline) melted in a double-boiler setup, then cooled and broken into pieces.
I’ll bet that these cookies will even pass the taste test of an 8-year old!
Makes approximately 30 cookies
4 cups ground almonds
2 cups semisweet or dark chocolate chips
2 teaspoons baking soda
Sweetener equivalent to 2 cups sugar (e.g., 1/2 cup Virtue Sweetener)
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. Line baking sheet with parchment paper.
Mix ground almonds, chocolate chips, baking soda, sweetener and salt in bowl.
In separate bowl, whisk eggs, then add vanilla, sour cream, 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. Press each pile with large spoon to approximately ½-inch thickness.
Place in oven and bake 30 minutes or until edges just slightly browned.