UPDATE 12/18/2021 I am always tweaking these recipes. The one here now more closely resembles a classic chocolate chip cookie and makes use of Carbquik, which is an outstanding baking mix that behaves much like flour. I have also moved to using Erythritol and Monkfruit sweeteners as they are closer to normal sugar, and you can get Swerve (Erythritol) in a brown version that works just like brown sugar and still has a GI of zero. Back in September I was diagnosed with Type 2 diabetes. It was, as it is for many people, a devastating discovery and it's been a hard road. I'm not quite there yet, but I'm learning to manage it. Of course, this means finding substitutions for a lot of carb-y treats I used to love (I'll be revisiting my lembas recipe to work on how to make that more Type 2 friendly soon as well). One of my favorite things in the world is chocolate chip cookies. How could I live without them? Well, fortunately, I don't have to. Here's a recipe I'