I cannot describe to you what these cookies are like.
Just make them.
Go take your special fund, hidden away in a shoe box in your closet, and buy a bag of Lily’s Chocolate Chips.
And make them.
Use Bolivian stevia to taste. But make sure you make your unbaked batter a little sweeter than you want it, because it always bakes out a bit.
You will never be the same.
(Hahahaha! I’m cracking myself up.)
See, there’s a bit of a story here.
I had walnuts and part of a bag of Lily’s Chocolate Chips. And I saw this recipe in my FB feed. It looked perfect. But I didn’t have any coconut milk in my pantry! And…my phone refused to work to pin the recipe. I went on with life. Got some coconut milk when I went to the store.
And could not, for the life of me, find the recipe. I scoured the internet. I checked out all the THM Foodie Blogs that bring so much joy to my life.
The next day I checked again. I knew I had seen this. It had to be somewhere! And I had these chocolate chips, and I didn’t want to just eat them plain! I wanted to do something really special with them! And this craving…ahhh…help!
Today I sat down with my chromebook again. I said, hey, God cares! So I prayed. Pretty much in the next minute, I found it. 🙂 🙂 🙂 🙂
I am not going to put this in my recipes. Because I hold it in far too much reverence to steal any bit of it. (Recipes are not copyrighted.) But still.
I’m going to give you the link. I used Bolivian stevia. They are perfect. Crunch. Caramelized. Chocolate.
And no sugar.
Perfect in every way.