⅓cupdark chocolate chips or chunks: I used this brand chips for paleo& for low carb I used these sugar free chips (or can chop up a low carb chocolate bar), or make your own homemade sugar free low carb chocolate chips.
Preheat oven to 350 F, and line or grease a baking sheet. in a large mixing bowl combine the first 5 ingredients. mix together thoroughly. Add the chocolate chips or chunks and stir into the dough.
Put mixing bowl with dough in the freezer for 10 minutes (this helps the dough mold better and not spread while baking).
Remove from freezer and spoon rounded tablespoons onto the cookies sheet. I rolled mine into balls and then pressed down to flatten a bit with a fork.
Bake for 15 minutes to 20, or until browned. Remove from oven and cool completely, as they will be too soft to remove until cooled. These are even better the next day after being in the fridge overnight, as the flavors will intensify.
Nutritional Data for Low Carb Version (using Swerve sweetener and Lilly's Stevia chocolate chips):Serving Size: 1 cookie out of 15, Cal:120, Carbs: 5 g / Net Carbs: 2g, Fiber: 3 g, Fat: 11 g, Protein: 3 g, Sugars: 2 g, Sodium:38 mg, Cholesterol: 25 mg.Nutritional Data for Paleo Version (using coconut sugar sweetener and Enjoy Life chocolate chip chunks): Servings: 1 cookie out of 15, Cal: 175, Carbs: 16 g / Net Carbs: 13 g, Fiber: 3 g, Fat: 11 g, Protein: 3 g, Sugars: 12 g, Sodium: 38 g, Cholesterol: 25 mg.*all nutritional data are estimates based on the products I used*