-
Preheat the oven to 350°F. Line two cookie sheets (or baking sheets) with parchment paper.
-
In a medium mixing bowl, whisk the nut butter with the eggs, stevia, and salt until smooth. When the mixture becomes sticky and difficult to mix, start adding water gradually, a tablespoon at a time, until you reach a smooth consistency, as shown in the photo. You will likely need to add ¼ cup of water.
-
Using a rubber spatula, mix in the cocoa powder. Just as in step 2, you want a smooth, easy-to-mix batter, as shown in the photo, so add water until you reach that consistency. How much water you will need to add depends on the consistency of the nut butter you use. I usually end up using a total of ½ measuring cup of water in this recipe. So, I add about ¼ cup in step 2 and ¼ cup in this step.
-
Mix in the baking soda.
-
Using a 2-tablespoons measuring scoop, spoon 18 mounds of the batter onto the prepared baking sheets, spacing the cookies 1.5 inches apart (they expand as they bake). Do not flatten the mounds.
-
Top each cookie with 5-6 chocolate chips, gently pressing them in.
-
Place the cookie sheets on the middle and bottom oven racks. Bake the cookies for 8 minutes. The cookies will be very soft at this point, but they will set as they cool. Don’t try to remove them right away.
-
Cool the cookies for 10 minutes in the pan on a cooling rack, then carefully transfer them directly to the rack using a cake server. Let the cookies cool completely for about 20 more minutes before serving them. Their texture and flavor dramatically improve once they cool.
