Ready for THM-friendly chocolate chip cookies? Today I am going to share with you one of the most delicious recipes I have ever tasted! I am in LOVE with almond flour in baked goods. The final texture is always such a moist and luscious medley in my mouth.
I have made this cookie several times for company and always get asked for the recipe by a mouth that is curling with delight. This recipe works well with the Trim Healthy Mama guidelines, but there are a few ways to make the cookies that are not Trim Healthy Mama approved, so I will make side notes to those substitutions.
The way I make the cookie, though, is purely the Trim Healthy Mama way, which makes them a solid S delight! I hope you enjoy them as much as we do.
Amazing Chocolate Chip Cookies
This recipe was inspired by this one, posted at Meaningful Eats.
Makes about 50 cookies with 2 cookies a serving.
Ingredients
- 1/2 cup butter, softened
- 1/4 cup coconut oil (regular is preferred to keep the coconut flavor out. If you like the coconut flavor virgin coconut oil will add the extra boost of superfood power)
- 1/2 cup erythritol or xylitol, an alternative for this that is not on plan would be simply 3/4 cup brown sugar, honey, or agave, though the liquid sweeteners may need to be reduced a bit to not alter the texture of the final cookie
- 2 eggs
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp real salt
- 3 cups almond flour
- 1 cup dark chocolate chips
Directions
- Preheat oven to 350F and prepare a cookie tray with parchment paper. (I prefer parchment paper over spraying the pan since I get a clean removal of baked goods this way).
- Combine softened butter, coconut oil, sweeteners, eggs, vanilla, baking soda, and salt, mixing thoroughly.
- Add the almond flour one cup at a time, mixing well with each addition.
- Finally, add the chocolate chips and mix until just combined. (I find a fork works best for the addition of the chips to equally distribute the chips without splattering batter all over the kitchen…or so I’ve heard ::wink, wink::)
- Scoop out the batter using a small spoon (teaspoon-sized), keeping the cookies to about a tablespoon’s worth or so of batter. They are not huge cookies, but since I love to see a LOAD of cookies all over the place when I bake, keeping them smaller serves us well. The final baked cookie is about 2 inches in diameter.
- Bake in preheated oven for 10-14 minutes, or until golden brown all around. Let the cookies cool for several minutes before transferring them to a cooling tray, then allow them to cool for a bit longer.
These chocolate chip cookies are delicious either warm or cool. They will, however, fall apart more easily the warmer they are. Enjoy!
Nutrition Facts:
Calories 210, Fat 18.8g, Carbs 9.1 g, Protein 4.6g
What About You?
This week I found a steal on a 3-tier cookie rack at Aldi’s that I snatched up the moment I saw it! $6 was a beautiful price and I was thrilled with it. Now I only need to take up one space on my counter for cookie cooling.
What is your favorite unexpected thrifty find?
New to THM. JUst starting.
Awesome =0) THM is a great tool to use for healthy eating. I hope it helps to give you some great pointers and guidelines to follow, too.
Hi in the instructions it says 1/2 erythritol or xylitol…. 1/2 what??? lOL, i’m very new to THM and the sweeteners they use….Thanks
I’m so sorry! Yes, it is 1/2 cup. I’ll correct that ASAP.
How is this sugar free with chocolate chips??
The chocolate chips are up to you to choose which brand you want. The darker the chip the less sugar it has, so dark chocolate chips, and those with 80% or more are best. There are also sugar-free brands available. I hope that helps.
When you say almond flour, is that the same as almond meal (like, ground up almonds?)
It can be but the best kind is really blanched almond meal (almond flour), because it doesn’t have all the skins, so it makes a lighter overall final product. I’ve used them both, but blanched is best in my opinion.
Can I use Stevia instead?
Instead of the erythritol/xylitol? That’s a little more tricky mostly because of the bulk that these add to the recipe. Since they are replacing granular sugar in a typical cookie recipe you would have to accommodate for the bulk, but I’m not sure with what. I would say you could surely give it a try but don’t be put off they turn out poorly the first time. It just means that another round of ingredient alterations will be in the works. But think of all the sweet practice versions! Mmmmmmmm =0)
We just made these, and my kids even licked the beaters! (So far, they have been unimpressed with THM beater licking). Thumbs up from the hubby too. Thanks so much for this recipe! (I used 1/2 C truvia with great results)
Lol, fantastic!!! Happy to help!
I made these tonight and they were such a hit! My husband says they reminded him of the Tollhouse ready to bake ones except they are THM! I just want to say thank you so much for posting this recipe. I am a cookie fanatic, especially for chocolate chip cookies, and could not find a THM cookie recipe to satisfy my cravings. Your cookies are life changing and my husband and two year old son love them as well! Thank you again!!!
Can I use wax paper in place of parchment
Wax paper will melt in the oven. Wax is good for the freezer, and parchment is good for either. I don’t POSSIBLY know this from experience…I NEVER burned wax paper in the oven….. :::wink wink::: =0)
Are the nutrition facts per cookie or the whole batch?
Per 2 cookies. The serving size and expected number of cookies per batch are at the top of the recipe. Enjoy!
Can I use THM Baking blend? If so, how would this alter the recipe?
I’m not sure. I’m unfamiliar with the blend. It is something you would likely want to address to the Facebook groups and see if anyone has subbed it for almond flour in a recipe. Let me know what you learn! =0)
To technically be THM, two cookies would max out your allotted amount of carbs for an S….
I’m actually confused as to how the carb count is so high? I thought the sugar alcohol in xylitol don’t count, and there’s very little in almond flour?
That’s a great question. It looks like it’s the chocolate chips causing the higher carb numbers.
3rd ingredient says 1/2 cup erythritol or xylitol. Further down, the recipe calls for another 3 cups of erythritol. Is that correct?
Wow! I have no idea how long it has said that, but it SHOULD read almond flour, not more erythritol. Thankfully the link for the item still connected to almond flour, so I could verify what was intended. Thank you for asking! And I hope you enjoy the cookies…I think I’ll need to make a batch of these again soon, too. ❤️