Step 1

The very first thing you do is soften your butter. just take the 2 sticks out of the refrigerator and unwrap the sticks and place in a mixing bowl.

Step 2

Next add Monk fruit, vanilla, and  water. With an electric mixer mix together until blended.

Step 3

Add the eggs and mix until creamy.

Step 4

The next step is to add the flour, baking soda and salt to the butter mixture. With the electric mixer blend well.

Step 5

By hand, mix in chocolate chips and nuts.

Step 6

Chill batter in refrigerator for at least 3 hours, preferably longer, either all day or overnight. It won’t even hurt to leave it in there a couple of days depending on your availability

Step 7

Take your very, very cold batter out of the fridge and place heaping teaspoons onto your baking stone. I like to put about 9 or 10 on each tray depending on the size.

Step 8

Bake at 350 degrees for about 10-12 min also depending on the size.

Step 9

When done don’t try to take your Low Carb Cookies off right away, they are a bit more delicate at first. Wait for about 5 min and then carefully remove your cookies and place on a cooling rack.