You guys. YOU GUYS. I made a chocolate chip cookie. For real. But not just any chocolate chip cookie…this is a LOW-CARB chocolate chip cookie. AND IT’S DELICIOUS! AND IT ISN’T MADE WITH PEANUT BUTTER! Ok, sorry, I’ll stop yelling now. I’m just excited. I have tried MANY low-carb chocolate chip cookie recipes, and none of them have tasted the way I hoped. I longed for a low-carb-cookie-inator (do your kids watch Phineas and Ferb?). It doesn’t taste like almond flour or coconut flour, either, since I used the THM Baking Blend. I made eleven billion cookies to get the right taste and texture – well, maybe not eleven billion, but I’ve been working on this for months. When I settled on this recipe, I could not keep my kids out of them…and that was when I knew I’d found a winner!
Check out this cookie dough:
This makes ONE giant-ish chocolate chip cookie (or you could make a few smaller ones, but watch the cooking time). Why did I make a single serve cookie? Because although you can eat a lot of healthy fats with THM, sometimes I need portion control. Especially when it comes to cookies.
This recipe uses Gentle Sweet and Baking Blend from Trim Healthy Mama, Just Like Brown Sugar, and Lily’s stevia-sweetened chocolate chips. If you don’t have Lily’s, you could use plan-approved chocolate, or you could chop up some skinny chocolate and try that, too. There are also recipes for mock-brown sugar floating around on Pinterest, but since I used Just Like Brown Sugar I can’t vouch for the results if you use a substitution. Brown sugar substitutes can be pricey, but I’ve had my 1 lb. bag for over six months, it’s still over halfway full, and I use it very frequently. Just remember that you don’t need much! A little goes a long way.
Here’s the finished product, which I enjoyed with a glass of unsweetened cashew milk:
- 1 1/2 Tablespoons Just Like Brown Sugar
- 1 Tablespoon Gentle Sweet
- 1 pinch of salt
- 1 pinch of baking soda
- 1/3 cup baking blend, minus 1 Tablespoon
- 2 1/2 Tablespoons salted butter
- 2 T whisked egg (whisk 1 egg in a cup or bowl, then pour the whisked egg into a measuring spoon)
- 1/2 tsp vanilla extract
- 1/4 cup low-carb chocolate chips
- Pre-heat oven to 350 degrees
- Melt butter and cool completely
- Whisk an egg in a cup and add 2 Tablespoons of the whisked egg to the melted and cooled butter
- Add vanilla and stir.
- In a separate bowl, combine Baking Blend, Just Like Brown Sugar, Gentle Sweet, pinch of salt, and pinch of baking soda, and mix all dry ingredients.
- Add wet ingredients to bowl of dry ingredients and stir to combine.
- Stir in chocolate chips.
- Form dough into one giant cookie or 2-3 small cookies on a baking sheet. Bake 9-11 minutes for a giant cookie or 7-9 minutes for the smaller cookies or until the cookies look done.
- **Baking Blend Note** PLEASE make sure to remove 1 Tablespoon of the Baking Blend from the 1/3 cup measurement. A full 1/3 cup makes the cookies too dry.
- ***Just Like Brown Sugar is a brown sugar substitute that I buy from NETRITION.COM which is linked in the post above. I buy Gentle Sweet and Baking Blend directly from the Trim Healthy Mama store, also linked in the post above.
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