My family LOVES chocolate chip cookies. They don't want any other kind, and even when I've made other types, they always say chocolate chip is their favorite. So, I tried tons of recipes, and recreated them to come up with one that is low in sugar, with few ingredients, but still has a delicious chocolate chip cookie taste! I hope you enjoy these as much as my family does!
2 large eggs
2 tsp. baking powder
1 cup coconut sugar
1 cup dark chocolate chips, at least 60% cocoa (I use the Ghiardelli mini chips, so more chocolate chips are spread throughout the cookies - you can use Enjoy Life chocolate nibs to make these dairy free)
1 cup chopped pecans or other type of chopped nut (optional)
One or two SILPAT cookie sheet liners (at least one)
One or two cookie sheets (at least one - with two it makes it possible to have consecutive baking)
A one Tablespoon cookie batter scooper
Preheat oven to 350 degrees
1. Pour off the oil at the top of the almond butter jar. If there is no oil, then don't worry about it.
2. Mix first four ingredients in a bowl. Blend well.
3. Add chocolate chips (and nuts if desired)
4. Lay the SILPAT cookie sheet liner on the cookie sheet
5. Take the cookie scooper, scoop batter and place on SILPAT, spacing out 10 cookies (they spread quite a bit).
6. Take a paper towel and press them flat. This makes the cookies flatter, and also the paper towel absorbs some of the extra oil. Press quickly with the paper towel, as if you press too hard and too long, the towel will stick to the batter, and some of the batter will come off the cookie. This is an optional step.
7. Bake at 350 degrees for 9-11 minutes. 9 minutes for softer cookies, 11 minutes for crisper cookies.
8. Cool and remove from cookie sheet. This is where it helps to have 2 cookie sheets and SILPAT liners. While one batch is cooling on the cookie sheet, the next batch can be prepared and ready to go into the oven.
Makes 36-40 cookies (I can usually get 40 out of them).
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