1-1/2 cup equivalent sugar substitute (we used 3/4 cup allulose and 0.15g of pure stevia extract, along with 3/4 cup of Swerve Brown. But any sugar substitute will do)
1/2 teaspoon salt
1 teaspoon baking soda
1 cup butter (2 sticks)
2 eggs
1 teaspoon vanilla extract
2 tablespoons water
1 9oz bag (or a little bit less than 1-1/2 cup) of Lilly’s dark chocolate chips (other dark chocolate chips will work as well)
DIRECTIONS:
Preheat oven to 350 degrees (F).
In first bowl, combine all the dry ingredients.
In another bowl, cream butter. Then mix in eggs, followed by the sugar substitute, vanilla, and 2 tablespoons water (Tip: Add eggs one at a time into the wet ingredients.) Mix until smooth.
Add dry ingredients to wet ingredients (while stirring)
Stir in chocolate chips (this can be done by hand or just stirring in with the mixer at low speeds.)
Use non-stick cooking spray to coat pan
Use ice-cream scooper to get uniformly sized cookies…or just eyeball it…and scoop the dough onto the pan
Flatten cookies slightly before baking with bottom of cup or scooper if you desire flatter cookies (because these cookies are so low carb, they tend not to flatten as much)
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