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Chocolate Chip Cookies

By June 7, 2010 February 29th, 2020 chocolate, cookies, desserts, vegetarian

Testimony of the Day

“Maria, Thank You!

The scariest moment I had in 1992 is sitting in the Doctor’s Office and having him say, “You’re a Diabetic and you need to be on medications.” After I retired in 1994, I started to have more medical issues, High Cholesterol and High Blood Pressure and my weight ballooned to almost 300 pounds just to add to my misery. I lived with more problems than I could imagine and they just kept piling up. I stopped exercising, couldn’t lose weight, I had a persistent cough that caused visual blackouts (once while driving), muscle pains as if I had the flu aching all over my body and to top it all the last 10 years I started to notice head shakes and memory loss. To be honest, medically I was unsure of myself and nowhere to turn or what to do. I was sick for over 20 years.

So, my daughter and my wife started scheming and eventually started an intervention. It was extreme. My daughter flew home for a month and did the cooking and my wife and I started our extreme diet called HCG. It worked after 30 days and I lost 40 pounds. Tons of reactions that once again scared me as my body started to react badly to the medications I was taking. I finally got off diabetes medications as my weight came off. So where is the problem…I didn’t know how to keep the weight off. That is when my daughter introduced me to Maria Emmerich and now my life really started to change. Not only did I keep my weight off but I learned so much about how my body reacts to foods. 

Now I made it a priority in my life to learn about how my body works, how food works in the body and what it does. I always use Maria as my base of knowledge because of her explanation of human biology and information that guides me towards the information I need to fix myself. Here recipes and books have really helped me. This may sound dumb, I had to learn how to eat again. I needed to learn how to take care of my body. I obviously had not known this because if I did, I would like to think I would have never got myself into this mess in the first place.

I must say, as an extreme reaction to hitting bottom HCG was a huge part of my weight loss but Maria, you were crucial in my understanding and learning about health and how to keep it off. It has now been over 4 years that I have kept my weight stable. I have kept to low carbs, moderate proteins and a large part of my normal days are good fats. As of this month February 2014 and for over 22 years of illness with Hypertension Diabetes, and High Cholesterol, I am drug-free. Thank You, Maria. You have been instrumental in helping save my life.” – Ruben M. Peña Sr.

To get started on your path to health and healing, click HERE. 

chocolate chip cookies

 

Coconut Sugar

Coconut sugar is a sweetener that has become very popular in the past few years. Man, I get a million questions about this sweetener. This sugar is derived from the coconut palm tree and is hyped as being more nutritious and lower on the glycemic index than sugar. Coconut sugar is made in a two-step process:

1. A cut is made on the flower of the coconut palm, and the liquid sap is collected into containers.
2. The sap is placed under heat until most of the water in it has evaporated.

Coconut sugar does maintain some of the nutrients found in the coconut palm. It is difficult to find exact data on this, but according to the Philippine Department of Agriculture, coconut sugar contains several nutrients.[39] Most notable of these are the minerals iron, zinc, calcium, and potassium, along with some polyphenols and antioxidants that may also provide some health benefits. The reason it is lower on the glycemic index is that it also contains a fiber called inulin, which may slow glucose absorption.[40]

Even though coconut sugar does contain some nutrients, you’d have to eat a ridiculous amount of it to really get any benefits from these nutrients. You would get a lot more from non-sweet foods. Coconut sugar has the same amount of empty calories as table sugar.

One of the big contributors to the aging process and development and perpetuation of degenerative diseases is Advanced Glycation End Product (AGEs) glycation. Glycation is where a chemical reaction occurs between proteins and either sugars, lipid peroxidation products (free radicals from oxidative damage), or the breakdown products of sugar. So sugar plays a big role in glycation as does oxidative damage (think PUFA oils and sugar inflammation). Glycation is the forming of sort of a crust around our cells. Many different studies have shown that this crust contributes to a wide range of diseases including diabetes, Alzheimer’s, heart disease, asthma, stroke, cataracts, glaucoma, PCOS, autoimmune disease and much more. So what role does fructose play here? Studies have shown that fructose enables glycation reactions ten times more rapidly than glucose!

So again, you may be thinking, “OK Maria, if I want to sweeten something a little, I will use coconut sugar since it seems less harmless than honey.” No! Let me surprise you with a tidbit: even though I see claims all over the web that coconut sugar is commendably fructose-free, 70 to 80% of it is made of sucrose, which is half fructose (and half glucose)![41]  This essentially means that coconut sugar supplies the same amount of fructose as regular sugar, gram for gram.

Fructose can only be metabolized by the liver; glucose, on the other hand, can be metabolized by every cell in the body. Fructose raises triglycerides (blood fats) like no other food. Fructose bypasses the enzyme phosphofructokinase, which is the rate-limiting enzyme for glucose metabolism. Fructose is shunted past the sugar-regulating pathways and into the fat-formation pathway. The liver converts this fructose to fat, which, unfortunately, remains in the liver = FATTY LIVER DISEASE. Consuming fructose is essentially consuming fat! This is why I see so many children with fatty liver disease…they aren’t drinking alcohol, they are drinking sodas, juices and consuming too much fructose!

As long as you understand just how detrimental fructose is not only to your waistline but also to the overall health of your cells and liver, you see that coconut sugar should be avoided.

chocolate chip cookies

 

The liver governs how efficiently we lose weight as well as governs our moods. It can become congested from not only the fructose and sugar you eat but all of the make-up and soaps you use on your skin! I had one client who had her liver enzymes go back to normal once she ditched all of the lotions and make-up products she was using! It is important to look at what you are putting on your skin too! It all gets absorbed by the liver. Instead of store-bought lip balm, how about making this “healthified” lip balm for your Valentine? Click HERE to find ingredients.

chocolate chip cookies

Read more about fructose and liver health in my new book Keto-Adapted.

If you would like to help out a small family, rather than a large business, I am happy to announce that you can now get my books as a high-quality ebook that works on any platform. Plus, most of the profits don’t go to Amazon or apple! Click HERE or select “My Books” above to get your copy now!

Click HERE to get a limited edition of the Hard Cover.

Click HERE to get a softcover.

Thank you all for your love and support!

chocolate chip cookies

1/2 cup butter or coconut oil
1/4 cup Swerve 
1 tsp stevia glycerite
1 egg
1 cup blanched almond flour
1/4 cup vanilla egg white or whey protein
1 tsp baking powder
1 tsp vanilla
1 ChocoPerfection Bar, chopped

Preheat oven to 350 degrees. Mix softened butter with sweetener, vanilla and egg. Mix almond flour with baking powder and whey. Slowly mix the wet ingredients with the dry. Add chopped chocolate and bake for 9 minutes at 350 degrees. Makes 12 cookies.

NUTRITIONAL COMPARISON (per serving):
Traditional Cookie = 211 calories, 24.9 carbs, 1.1fiber, 2.3 protein, 12.4 fat
“Healthified” Cookie = 147 calories, 3.3 carbs, 3 fiber, 1.6g protein. 9.5g fat

Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".

72 Comments

  • Anonymous says:

    Cookies!!! Yum,yum,yum! 🙂

  • Bobbi Kenow says:

    Hmmm…I followed this exact recipe, except I used xylitol and the cookies turned out very cake-like and bright yellow…nothing like the photo. They still tasted great! I am just wondering if I did anything wrong?

  • Unknown says:

    Any substitutions for someone w/an egg & dairy allergy?

    • Sorry, I can’t think of a way to sub the egg and have them hold together. 🙁 You could try it without the egg and sub protein powder for something like this and see how it turns out. 🙂 http://astore.amazon.com/marisnutran05-20/detail/B0031JK96C

    • Vegans often use flax meal and water as an egg substitute…and it wouldn’t be horrible on carbs.

    • Anonymous says:

      Flax “eggs” (1 tbsp of flax meal and 3 tbsp of water, whisked and allowed to gel for about 15 minutes) work well in baking. I am not egg free but have used them in cookies with success. But I would not use flax for the 1/4 cup of whey or vanilla egg white. Flax has a flavor that when used in large quanitity might not be so tasty–perhaps sound ground chia seeds could be used in their place.

  • France says:

    Yum! I also used xylitol (will have to find some erythriol around here to see if it makes a difference) they are very nice, cakey like Bobbi got, but YUM!! Another guilt free lunch box treat!! Thank you!!!

  • These were soo good I almost cried. My nieces loved it as well, the batch finished so quick. Thanks again for this quick, easy, delicious recipe.

  • Tori says:

    Hi there, I was just curious, how much is “1 stick of butter or coconut oil”?

  • jdeezy says:

    Fabulous!! I made these for my boyfriend’s birthday instead of a cake and he devoured this batch (well, I helped a bit too…)! These cookies were easy to make and absolutely delicious!

  • marnao122 says:

    I am going to possibly make these today if I have time and since I too would like to see if there is a difference in using xylitol and erythritol, I might make 2 batches since I have both. I don’t have the ChocoPerfection bar so I will use the Ghiradehli dark chocolate chips (60% cocoa). Hope it works. They look yummy and I have been craving chocolate chip cookies.

  • marnao122 says:

    I have a question about the stevia glycerite. I have a bottle of SweetLeaf Sweet Drops. Is that the same as the Stevia glycerite. I am going to try and order the ChocoPerfection bars off of Amazon. I saw them once on there, but don’t know if they still have them. Is it better to use butter or melted coconut oil? I used butter today and the edges were slightly burnt. Not too bad though.

  • marnao122 says:

    I was also wondering if it is OK to use up my cacao powder in place of the cocoa. Once the cacao is gone, I probably won’t buy that anymore. It is kind of pricey.

  • Kelly Buzan says:

    These are my favorite of all your recipes I’ve tried so far. So quick and easy and my kids & I love them. Thank you!!

  • jdeezy says:

    I make these at least once a week. Could you substitute coconut flour for the almond flour?

    • You could try, but the replacement isn’t a 1-1. I typically start with 1/4 the amount of coconut flour and twice the eggs then adjust based on the thickness of the batter. 🙂

  • shelley says:

    Made these this afternoon…they are awesome!!

  • Jodi says:

    I purchased Swerve as many of your recipes call for it. Can I substitute that for the Just like Sugar? I also do not have stevia glycerite. Can I substitute liquid stevia extract?

    • Yes that will work. In the recipe the JLS gives a chewier cookie (slightly grainier with swerve) so that is why I use it here. 🙂

    • Mary B. says:

      I found that with the Swerve the cookie spread out too much. I increased the almond flour by 1/3 cup. I’m also chilling the rest of the batter to see if that helps.

  • Danielle says:

    are their any other substitutions you could recommend for Just Like Sugar other then erythritol? All I have for a sweetener on hand is liquid stevia. Thanks!

  • Susan says:

    Hi! I was just wondering if you flatten these before you bake them, or just scoop and bake?

  • Denise says:

    I’d like to make these cookies with Swerve I have on hand. Please tell me how much to use without using any other sweeteners. Thank you.

  • Denise says:

    Thank you, Maria. The video on Vimeo won’t play for me. :(.

  • Jen says:

    I just got my LUV sweetner and was wondering if I could use that? If so, would it still be 1/4 cup? I really want to make these!! Thanks!!

  • Jen says:

    Thank you! I made these last night and they came out great! Even my picky husband and kids loved them!

  • […] So instead of doing something I’d regret, I made these last night: https://mariamindbodyhealth.com/chocolate-chip-cookies-2/ […]

  • Ann says:

    I was just looking at this recipe and wondered what “vanilla egg white” is? Egg whites with added vanilla? If so, how much vanilla? Is liquid stevia or the stevia glycerite sweeter? I made some cookies from another wheat free book (and you know which one I imagine and the dr. has only 1 teaspoon of liquid stevia for sugar). They taste kind of dry and not that sweet. They are a hard sell at my house!

  • Kathleen says:

    I LOVE this recipe!!!!!!! I keep the dough in the freezer after having formed it into a tube-like shape wrapped with plastic wrap (I use a corn derived compostable wrap;) I have little one cup pyrex glass ramikins and I cut off a 1/3 inch disc and place in the bottom of the ramikin and put it in the microwave for 20-30 seconds and I call it a cookie cup!!! I do that because I would rather have really chewy, almost un done, and even though I have local, pastured eggs I like a little pasturization. OMG!!! SOOOOOO great! I use Lily’s stevia sweetened chocolate and soaked and dehydrated walnuts. Can I just say OMG again? I am about to make a huge batch and bring it on a cruise on a friend’s boat to the bahamas, people who know NOTYHING about a sugar free lifestyle and I am so excited to share this recipe with them! Maria you have changed my life and as health coach you will help me change many, many other lives! I always share your stuff on my FB pages and personal page and just cannot sing your praises loud enough! Thank you for the science behind your recipes. I came to this sugar free lifestyle on my own, but am in such gratitude for finding the wheel you already invented so that I didn’t have to spend the ENORMOUS energy it would have taken for ME to invent it! LOL I am just that lazy! Ha ha ha. I would like to give you all 30 days of this November in gratitude! MUAH!!!!

  • […] weeks of sugar cravings are always interesting. Yet the BEST thing about the way I eat is that I STILL EAT COOKIES! I still have sweets. I just bake them differently. So really it’s just PREPARING time and […]

  • Ailie says:

    I just made these and followed the recipe exactly, but my batch is spreading out super thin, and the ingredients are separating, what did i do?

  • Ania says:

    Not sure what to do. I don’t have any whey or protein powder. If I just eliminate that ingredient, do I need to make any other adjustments. I’m dying to try these and I’m about to make a batch without the protein powder. Also, I’m doubling the ingredients to make double the batch. I hope it works. I melted down the coconut oil (I’m just used to doing that for baking purposes) and I wonder if that will change the texture or taste of the cookie????

  • Ania says:

    So they came out flat as crepes. I guess it’s the xylitol. They’re still tasty but so very delicate. They basically crumble apart in your hands. Do you think it’s the xylitol?? I used it instead.

    • Judy says:

      I used erythritol (which is in Swerve) and mine came out like crepes also. They are cooling now, so I don’t know how they will hold up once they are picked up. Long as they taste good, I will make it work. Maybe crumble them up and put them on top of “healthified ice cream”. Or crumble them up and make cereal out of it. I don’t and can’t afford to was expensive ingredients.

  • Kparish says:

    Hello Maria! I’m attempting to make these cookies and I just watched your video as you make them, but I’m really confused. In the video you use 1 1/2 cups of swerve vs 1/4 cup in Recipe, you use 1 1/2 c of almond flour vs 1 cup and you have 1/2 coconut flour that your recipe does not have. Are these 2 different chocolate chip recipes? If I follow the recipe above will they turn out okay. I can’t remember if you put vanilla whey protein in the video or not. Thanks or your help.

  • Leslie P says:

    Just made these, they are delish!!

  • Ania says:

    I don’t get it. I have tried to make these twice now. The first time I didn’t have protein or whey powder. This time I included it and followed all the steps. The sweetener I had was erythritol. I can’t get Swerve but I figure it’s basically the same thing, no? Where did I go wrong? I even made my own chocolate chips with the recipe you mentioned in another comment and they were amazing and so easy to make. The cookies flatten out literally to the consistency of crepes. Flat and very crumbly. The taste is great but they’re so very flat and fragile. I made them for company and was so disappointed although all the “crumbles” were eaten up in no time. I used butter instead of coconut oil. But I’ve tried both. Maybe it’s the type of almond flour/meal. The only brand I can find here in Montreal is Bob’s Red Mill. I use it for your amazing bread and it works fine. Not sure what else to do differently. I tried plopping the dough into little mounds and not flattening them out at all but it still doesn’t work. Would adding coconut flour to the batter help? or more baking powder to fluff them out more. What helps make a cookie thicker. I like a softer chewier cookie but one that is more than 1/4 inch in thickness. Any suggestions would be appreciated.

    • cemmerich says:

      Bob’s red mill almond flour is different. For some reason that brand doesn’t absorb moisture like most other almond flours. Either get another almond flour brand or try using less oil. 😉

  • Susan says:

    Have you ever made these with MCT oil? I wasn’t sure if I could bake with it. Thanks!

  • Amanda says:

    Are these chocolate chip cookies .3 grams of net carbs per serving? Is it too good to be true?!

    Also, could Monk Fruit be substituted for Swerve?

    Thanks for all you do Maria. I am having a blast going through your recipes and learning so much about nutrition, and how to feed my family both body and soul.