3/4cupcup chocolate chips, 85% or sweetened with stevia
Instructions
In a small bowl combine baking soda and ACV, mix until it stops fizzing. Set a side.
In a bowl combine almond flour, baking powder, salt and xanthan gum. Mix and set a side.
Beat egg whites until stiff peaks form. This step is very important. Set a side.
Whip butter and brown sugar until light and fluffy, this will take around 5 minutes on high speed.
To the sugary butter add vanilla extract, vinegar mixture and the dry ingredients. Mix until well combines. Add egg whites, mix until no white streaks remain. The dough will be very light and sticky.
Using a spatula stir in 3/4 cup of chocolate chips.
Using a measuring tablespoon, spoon out 24 cookies unto a parchment lined cookie sheet. Bake at 350 for 10 minutes, 11 at most. At the 5 minute mark take out the pan and drop it on your counter one time. Return pan to oven.
Once baked open the oven door for a 1-2 minutes to release the heat. Close the door and leave the cookies in for another 2 minutes.