Chocolate Chunk Cookies

Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe. It’s here! My first attempt at chocolate chip cookies that are low carb. They aren’t Toll House, but they are close enough to satisfy the craving.

Try these and let me know what you think.

Serving Size: Makes 12 – 15 cookies. I suggest you make small batches so you don’t have a couple extra dozen lying around. One cookie is all you need.

Ingredients:

• 2 cups of super fine ground almond flour
• ½ tsp of baking soda
• ¼ tsp of grated sea salt
• 2 large eggs
• ¼ cup of butter or coconut oil, melted
• 3 Tbl of sour cream
• 2 tsp of organic vanilla
• 1 tsp of liquid stevia
• 4 oz of chocolate cut into bits (1 bar). I use 85% cacao. This makes for a richer chunk and the higher the cacao number the less sugar is in there. Don’t use the regular chips. They are chockfull of sugar. Don’t use 100% cacao either. That’s way too bitter.

Instructions:

Preheat oven to 350 degrees.

Line the cookie sheet with parchment paper or use a silpat. This is different than regular cookies but because of the almond flour you’ll need to do this or your cookies will fall apart.

In a bowl mix together the almond flour, baking soda, and sea salt. In another bowl whisk the other ingredients and then stir them into the flour mixture.  Stir in chocolate chunks.

Drop dough by heaping teaspoons on the cookie sheet. Use a spoon or glass to flatten them out a bit (this is different than regular cookies too.  These won’t flatten as readily as the traditional recipe).

Bake until the edges begin to brown. This will take about 20 – 23 minutes. Keep an eye on them depending on how hot your oven is calibrated. These cookies are about 2” in diameter. Each cookie will be 4 – 6 grams of carbs so be careful with them. They are not free reign if you want to keep weight steady.

Cheers,

Enjoy!