Chocolate Chip Cookies

This is possibly one of the best recipes I’ve ever created! These cookies are soft and chewy, and they’re virtually indistinguishable from the real thing. If there’s only one recipe you make from this book, make this one!

PREP TIME: 10 MINUTES

COOK TIME: 10 MINUTES

PASSIVE TIME: 30 MINUTES

MAKES: 12

SERVING SIZE: 1

¹⁄₂ cup (3.5oz/100g) unsalted butter, melted

1 cup (4.5oz/130g) granular erythritol

1 tsp vanilla extract

1 large egg

2 cups (6oz/170g) almond meal

¹⁄₂ tsp xanthan gum

¹⁄₂ tsp baking powder

¹⁄₄ tsp salt

¹⁄₂ cup (3oz/90g) unsweetened chocolate chips

1. Preheat the oven to 355°F (180°C).

2. In a medium bowl, combine the butter and erythritol. Using a hand mixer, beat the ingredients on medium for 1 minute, then add the vanilla extract and egg and mix on low for an additional 20 seconds.

3. Add the almond meal, xanthan gum, baking powder, and salt. Mix until well combined, then fold in the chocolate chips.

4. Remove the dough from the bowl (you should be able to pick it up with your hands) and divide it into 12 equal-sized pieces. Roll the pieces into balls and evenly space them across a large baking sheet. Transfer to the oven and bake for 10 minutes.

5. Remove the cookies from the oven and let them cool for a minimum of 30 minutes before serving. Store in an airtight container in the fridge for up to 1 week.

Tip If you don’t have almond meal, almond flour also will work, but don’t use a super-fine ground variety, as the dough will not spread out in the oven.

NUTRITION PER SERVING

168
CALORIES

17g
TOTAL FAT

2.3g
TOTAL CARBS

1.4g
NET CARBS

3.5g
PROTEIN

Chocolate Chip Cookies