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Dr. Berg-approved Chocolate Chip Cookies
½ cup butter, stored under room temperature
¼ cup sugar substitute (I use Just Like Sugar.)
¼ cup brown sugar (as a sugar-free substitute. I use ¼ cup of Just Like Sugar PLUS 1 tsp of Black Strap Molasses.)
1 tsp vanilla
1 egg, plus 1 egg white
2 ½ cups almond flour
1 ¼ cup sugar-free chocolate chips (I use King Arthur’s brand.)
½ tsp baking soda
¼ tsp salt
In a medium bowl, mix all wet ingredients and beat until creamy.
In a larger bowl, mix all dry ingredients. Add water to dry and mix well, into a dough.
Make into balls (Choose the size!). Press slightly using your palm, as these do not spread as they bake. But don’t make them too thin, as they have a GREAT consistency when they are about ½ inch thick. Bake at 350 for about 13-15 minutes, and get slightly brown on top. Do not overbake.
If necessary, take out one early and let it cool to check consistency. You can always put the cookies back in for a minute to firm them up. Ovens cook differently, so I go for a shorter time and test, and pop back in the oven if I need to. Enjoy!