Grain-free Chocolate Chip Cookies

I cannot for the life of me remember where I found this recipe.

It was either here -->Joyful Abode or here -->Life as a Plate or here -->Comfy Belly. All of these sites are great for grok-like (Paleo) cookin'. I'm all over the Grok - he's a hot beast.

we had eaten quite a few when I finally took a shot - hot cookies! mmmm!

This makes a half batch which makes about 26-30 cookies depending on your scoopage. Bake at 350 degrees for 9 minutes. If you overbake they get ishy and too crispy.

1 stick of butter, softened
1/4 cup measurable sugar-sub - your choice
3/4 cup DiabetiSweet brown sugar sub - the one I used had sugar alcohols, I'm looking around for something that would be less . . . um . . . reactive. Ha!
1 egg (I might add an additional egg next time)
1 1/2 tsp vanilla
1/2 cup vanilla whey protein powder
3/4 cup almond flour (you can make your own with your food processor)
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cup dark chocolate chips (I used Ghirardelli) I'm going to cut this measurement down to 3/4 cups. It was way chip-heavy. You may like cookies that way!

Cream the butter, sugar subs, egg, and vanilla. In a separate bowl mix the rest of the ingredients except for the chocolate chips. Add the dry to the creamed mixture and mix well (next time I am using my food processor - hand mixing made the mixture too stiff - this dough needs to be treated gently). Add chips and mix.

Scoop golfball-sized portions onto an ungreased baking sheet. Leave about 2 inches apart to make room for spreading.

Bake 9 minutes - if you overbake they get too crunchy. 9 minutes seems to leave them nice and chewy/crunchy.

When baked, remove them immediately from the baking sheet and let them cool on a flat surface.

Seriously nummy and crunchy and chewy.