CHOCOLATE CHIP COOKIES WITHOUT CHOCOLATE RECIPES

Steps:

• Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
• Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
• When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
• Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Steps:

• Preheat your oven to 350 and line two baking sheets with parchment paper.
• Combine the almond flour, beef gelatin, erythritol and baking powder in a small bowl and set aside.
• In a large bowl combine the melted butter, egg, and vanilla extract using a whisk. In two batches add the dry ingredients to the wet and combine until uniform.
• Fold in the chocolate chips. Using a cookie scooper or spoon scoop out 16-20 cookies onto your baking sheets, depending on your cookie size preference!
• Bake the cookies at 350 for 15 minutes or until golden brown on the top. Allow to cool for at least 20 minutes prior to consuming! Enjoy!