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Every food blog needs a great chocolate chip cookie recipe, right? Problem is, this is a healthy food blog, and a yummy healthy chocolate chip cookie recipe has eluded me for a long time. I’m just not good at making healthy cookies. Cakes I can do; cheesecake is easy; but cookies? No way! Their healthy counterparts just don’t taste normal. I knew I wanted some cookie recipes for my upcoming cookbook though, so I decided I was going to have to experiment as long as it took to come up with some decent cookie recipes. This chocolate chip cookie recipe took many tries before it was perfect, but the results are worth the effort. I’m still not going to pretend that it’s going to taste like Tollhouse because that would be lying (glutinous white flour just has its own unique properties that are hard to replicate with alternative flours). What I am going to tell you is that these low carb chocolate chip cookies are good and worth your time and effort to make. I am happy with them, and I look forward to publishing them (and a lot of other great cookie recipes) in my upcoming cookbook!
A word to the wise here – don’t leave the chocolate chips out. Just don’t. If you need to, chop up some 85% chocolate bars in place of the sugar free chocolate chips, but the chocolate chips are a mandatory ingredient. Lily’s brand are amazing. I’ve become a master at making my chocolate chips stretch because they’re not exactly cheap – but boy are they good!
The xanthan gum is another mandatory ingredient. I’ve found that it’s crucial to make low carb cookies actually taste kind of like cookies. Xanthan gum and glucomannan are usually a 1:1 substitution, but I haven’t tried substituting them in this recipe so do so at your own risk. Xanthan gum can be found locally (I think Walmart even carries it with the Bob’s Red Mill products), and I like it better than glucomannan for certain applications. In these cookies, the xanthan gum provide a slightly chewy texture.
I used my baking mix in these cookies, but if you’d like to use THM Baking Blend in its place I suggest using an extra 3-4 T of THM Baking Blend since it’s not as dry as my baking mix is. If you want to use THM Baking Blend to replace both my baking mix and the oat fiber called for in the recipe, I’m afraid you’re on your own with the ratios. Some experimentation will be in order.
THM Super Sweet Blend, my versatile sweetener of choice, does a great job in these cookies!
These low carb chocolate chip cookies are chewy and soft. They’re kind of fragile when warm, but when stored in the refrigerator, they’ll firm up. I’m in love with them!
One of my readers, Michelle D., used this recipe in a 10″ springform pan to make her daughter a cookie cake for her birthday! She said it turned out great! What a great idea; thanks for letting me share it, Michelle!
- Briana’s Baking Mix recipe
- my other recipes using my baking mix
- Starting THM
- my desserts in a nifty picture index
- Substitution FAQs and Baking Tips
Have you seen the new THM Blogger Test Kitchen Facebook group yet? It’s like a virtual cookbook with a bunch of tried and true THM recipes from your favorite bloggers arranged in 30 albums for your perusal! There’s an exciting giveaway going on over there right now, so go check it out!
You can find this recipe in my cookbook, Necessary Food.
- ½ cup Briana's Baking Mix
- ½ cup oat fiber (use gluten free if necessary)
- 1 T THM Super Sweet Blend (or more to taste)
- 1 tsp. xanthan gum
- ½ tsp. baking soda
- ¼ tsp. salt
- 8 T salted butter
- 4 T refined coconut oil
- 2 oz. cream cheese (full fat or reduced fat)
- 2 eggs
- 1 tsp. molasses
- ½ tsp. vanilla extract
- ¼ cup water
- 2 T heavy whipping cream
- ½ cup sugar free chocolate chips (such as Lily's brand) or chopped 85% dark chocolate*
- Whisk the dry ingredients together.
- Soften the butter, coconut oil, and cream cheese together, then beat them with the eggs, molasses, and vanilla until smooth. Add the water and whipping cream and beat again.
- Add the dry ingredients to the wet ingredients and mix well. Stir in the chocolate chips by hand. Drop the dough by rounded tablespoons onto a cookie sheet, then smooth each cookie out thinly with the back of a spoon (each will be about 4 inches in diameter). Bake each pan of cookies at 375 degrees F for 7 minutes, then remove the pan from the oven and leave the cookies on it for 2 more minutes before transferring them to wire racks to cool completely. Store in the refrigerator. Yields 2 dozen cookies.
Do not put cookie batter onto hot cookie sheets as you won't be able to spread the cookies out as well.
Adjust the baking time according to how you like your cookies. This time is what worked best for me.
Briana’s Baking Mix recipe
- Oat Fiber
- THM Oat Fiber (gluten-free)
- THM Super Sweet Blend – my versatile sweetener of choice!
- Xanthan Gum
- Sugar-free Chocolate Chips – Lily’s brand is amazing!