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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. Please don’t substitute for the oat fiber! It’s a very fine, dry low-carb flour that gives this cookies a light texture.
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!
Helpful links:
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Briana’s Baking Mix recipe
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my other recipes using my baking mix
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Starting THM
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my desserts in a nifty picture index
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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 pin this recipe here:
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
Suggested products:
- 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!
This was so, so good!!! I did it in a springform pan, and has it with your basic scoopable vanilla icecream. I also used Lilys salted caramel chocolate chips, and I ended up adding a good bit more sweetener. Oh, and I used gluccaman instead of the xanthan gum, because that was all I had. Definitely making this one again!
Oooh…that sounds delicious! Thanks for sharing!
Hi! These look amazing! Before I make it I need to know: if using the THM baking blend, do you also use the oat fiber….or 1 cup of THM Baking blend plus a little extra. Thank you! 💖
The recipe calls for 1/2 cup of my baking mix and 1/2 cup of oat fiber. If you want to use THM Baking Blend instead of my baking mix you would use 1/2 cup THM Baking Blend (plus a couple tablespoons if needed, since my mix soaks up more liquid) and 1/2 cup of oat fiber. 🙂
These were really good! Loved the texture. It was a little bland but next time I think I will add a bit more sweetener!
Thanks for this recipe!!
I cannot control myself around these cookies! Lol! Great recipe. This is my second post about them because, they’re just fabulous! Somehow I got 32 cookies out of it , using a table spoon to measure each one.
Aw, I’m so glad you enjoy them!
These cookies are perfect, even hubby will eat them 🙂 NSV! Lol!
I was having trouble with spreading the dough on the baking sheet and with the finished product texture, so I did some experimenting.
I had an idea to try to make them slice-n-bake! Added a bit more baking mix and leavening. Divided dough and rolled in waxed paper. Refrigerated overnight (too tired to finish last night). Sliced and baked this morning. Results pretty good.
So, thought I would share the slice-n-bake idea with you.
I love your baking blend and these cookies. Just made both for the first time. I’m a little confused on the amount of cookies as I only got 16. Also, I could not spread the rounded T of dough out to 4 in diameter. I tried cooking the 2nd batch for 8 min but went back to 7 , it’s perfect timing for my taste. Thank you for all your hard work in the kitchen! One more thing, should I keep your baking blend in the freezer like I do with my coconut flour?thanks again for this great recipe.
I’m glad you enjoyed the cookies! As far as the discrepancy in number and size of the cookies, I’m afraid your guess is as good as mine! Sometimes different brands of ingredients can act differently. Sometimes recipes seem to change depending on which way the wind is blowing. 😛 I’m glad they still turned out for you. I just keep my baking mix in a Tupperware container in the pantry and have never had it go bad, but it’s up to you! A cold baking mix may change the spreadability of your cookie dough and affect baking time, so keep that in mind.
what kind of molasses do you use
I typically buy Grandma’s molasses at the grocery store. Blackstrap is recommended, but the nutritional info isn’t that different and Grandma’s tastes so much better!
These are my favorite THM cookies!!! I love to make them! they taste so much like a regular chocolate chip cookie!
Can you use THM chocolate chips?
I’m sure that would work!
LOVE this recipe especially to eat as cookie dough! 🤤 It’s the best low carb chocolate chip cookie dough I’ve ever tried! But I’m currently pregnant & craving cookie dough & was I was wondering if you had any ideas on how to sub out the raw eggs for at least the non-baked version? I tried a different eggless cookie dough recipe & it was awful. Still craving the taste & texture of these but not sure how to modify. Thanks for your time Briana! 😊
Hi Stephanie! Have you tried the Edible Chocolate Chip Cookie Dough on page 410 of Necessary Food (my first cookbook)? That’s made to be eaten raw. 🙂 I guess you could also try to just leave the eggs out of this one, but you may have to add more liquids of some kind to get it to the right consistency. 🙂
Hi! I made a half batch of these tonight and loved them. They’re the closest thing to a real cookie I’ve had since joining THM! I did make a couple of changes after reading comments… I did double the sweetener, added a teaspoon or so of cocoa powder, used about twice as much vanilla extract and added a splash of butter extract. Simply amazing. Thank you for your kitchen genius!
I’m so glad you liked them, and your tweaks sound great!
Thank you for posting this recipe Briana, these are so tasty and satisfying for my sweet tooth! I’ve just started venturing into THM style baking and in this recipe I didn’t even notice the lack of sugar. I made and used your baking blend, used a 1/4 tsp more vanilla, and used THM brand chocolate chips. Thank you!!
I made cookie bars with this recipe in a 9 X 13 inch pan lined with parchment paper. I used 1/3 C Gentle Sweet and dark chocolate chips. These were soooooo scrumptious!!! The texture was awesome. They weren’t crumby at all like some other low carb cookie recipes. You are a genius!!
That’s such a great idea, Deanna! Thanks so much for sharing how you did it!
Briana, I’m allergic to chocolate and can’t eat peanut butter . Would love for you to add a sugar cookie and oatmeal raisin cookie to your new book that actually taste like a cookie. Will try this one without chocolate and maybe add butterscotch. Thanks.
Hi Margo! Have you tried this single-serve sugar cookie yet? https://www.briana-thomas.com/single-serve-sugar-cookie/
I’ll keep the oatmeal raisin idea in mind…thanks for the suggestion! I already have all the recipes picked out for my second cookbook, but I can always work on it later. 🙂 Thanks for stopping by!
This states that it is nut free, but still contains coconut oil… do you have a truly nut free substitute suggestion?
Hi Megan! If you’re allergic to coconut, you could try substituting additional butter in place of the coconut oil. You’ll also need to use a baking mix that doesn’t include coconut flour, which is probably the more difficult substitute.
I have labeled this as nut free based on this info from FoodAllergy.org: “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.”
Do you have any ideas of what I can sub for the oat fiber? I can’t have it.
Hi Darcy! I know that some people substitute psyllium husk flakes for oat fiber, but I haven’t tried that personally and don’t know if the texture would be the same. It would be worth a try though! Unfortunately oat fiber is kind of hard to substitute for because it’s such a fine, dry flour.
Oh these saved my them life.. thank you so much.. delicious!! ?
You are very welcome, Amy! Thanks for trying them!
What about adding 3T of peanut flour if using THM Baking Blend instead of additional baking blend?!
That would probably work. 🙂 I doubt you’ll get much peanut flavor from just 3 T. of peanut flour, but if you want a peanut butter version, there’s a tweak for that on page 310 of my cookbook!
Are these crispy cookies?
TY
No, they aren’t. More soft and tender.
Hi Briana. (FYI this is a much longer comment than I intially planned)
I’ve known about THM for quite some time but finally decided to jump in this Jan. and so far I’m loving it! I’m 16 and had been gaining some unwanted weight. Only two weeks in I was noticing a difference. Your site and cookbook have been amazing in helping me not miss out on sugary desserts (I have a major sweet tooth!)
Anyway about the cookies LOL I’ve tried a lot of your recipes and liked the majority of them (the crispy pancakes and single serve “sugar” cookie come to mind) and these are no exception! I made the peanut butter variation. (by necessity, unfortunately my oat fiber is the opposite of the light color and flavor you describe) I use your baking mix (made with almond flour in place of flaxmeal, works great!) I made them as written except for these substitutions: I used 3 1/2 tbsp Pyure for the sweetener and I also accidentally left out the 3 tbsp water called for but they still came out great! They are amazing both warm and cold. They’re moist yet they don’t fall apart, they aren’t gritty or spongy. In short they’re a perfect THM chocolate chip cookie!
PS. Congrats on your engagement! And on a deeper note thank you for being a blessing to not only the people who read your blog but also those you reached in the much needed and appreciated missionary work you participated in. Finally I thought I’d share one of my favorite verses.
“Everyone should look out not only for his own interests, but also for the interests of others.” Philippians 2:4
Thanks so much for your sweet comment! I’m glad THM is working so well for you, and super glad that my site has been a blessing. Thanks for trying the cookies and sharing how you did it!
Hey there, thanks for this amazing cookie recipe!! Just letting you know that I’ve tried it with raisins instead of chocolate chips and they turned out great! I’m usually chocolate all the way but was in the mood for raisins…and wasn’t disappointed! Not sure if this breaks any thm ‘rules’ but I really was pleased with the outcome 🙂
I’m afraid raisins aren’t on plan for THM since they have so much concentrated sugar, but it sounds yummy!
Briana, these are awesome! I have made them several times now and both my Hubs and I love them! They’ve become breakfast on the run, and dessert with a big glass of almond milk! We added coconut once and made the peanut butter version also. I’ve tried at least a dozen chocolate chip cookie recipes in the almost two years on plan and these are now the Go-To!!! Thank you so much for all your hard work! I love your cookbook!! God Bless You!!
I’m so glad to hear that, Sheila! Thank you so much for your sweet comment.
I made these with a few substitutions with what I had on hand. I used THM baking blend plus an extra 3 T, glucomannan in place of the xanthan gum, and half and half in place of heavy cream. They turned out amazing! I can’t believe how delicous they are. My whole family loves them including my 2 and 6 year old! Thank you for such a great recipe. It makes following my eating plan fun!
Thanks so much for sharing, Christina! I’m glad they worked out for you!
Have you tried them as bars. Looking for a quicker way to get treats made with my busy life.
I haven’t, but you could try the cookie pie idea from one of my readers shared in the post. 🙂 That would be basically the same principle.
What about using blackstrap molasses in place of the plain molasses called for in the recipe?
That’s fine. 🙂 Maybe use a little less since blackstrap has a stronger flavor.
I like my cookies crispy not soft. Are these crispy?
No, I’m afraid these are more on the soft side. I haven’t been able to develop a good THM-friendly crispy cookie yet (due to the absence of gluten in most of the flours we use).
I’m considering making these cookies and substituting unsweetened coconut for the chocolate since I’m allergic to chocolate (heavy sigh!). Maybe adding coconut flavoring + vanilla. I’m curious whether you’ve experimented with substitutions for the chocolate? Or perhaps I may make some low carb toffee to use. Just trying to find a satisfying substitute.
No, I’m afraid I haven’t tried any substitutions. That’s an inconvenient allergy to have!
Hello! I tried this recipe today. I used 4 T of Gentle Sweet, and a 1/2 cup of Lily’s stevia sweetened chocolate chips. I also baked the cookies on parchment paper. Probably didn’t need to, with the butter ad oil in the recipe. Snitching a little taste of cookie dough – so far so good! I ended up baking for about 9 1/2 minutes – we’ll see how the cookies are once they are cooled.
Question – Are the cookies supposed to be soft to the touch (really, I would use the adjective ‘mushy’)when taken out of the oven? I wasn’t sure, and didn’t want way under-baked cookies, thus the extra bake time from what the recipe calls for. I think this detail would be a good addition to all recipes, i.e. a little more detail of how the item should look, feel, etc. when baking time is done.
My two youngest boys (12 & 7) liked the warm cookies. 16 year old, not so much. I’m okay with that – they’re really for me, as I continue on my THM journey! Lol (We are definitely a sugar sweet tooth family!)
I am also trying your baking mix for the first time. I like THM baking blend well enough, but there is a flavor or texture in it that my taste buds sometimes grumble about. So, I am hoping your baking mix will remedy that for me.
They will definitely be soft to the touch, but not mushy, especially once they’ve cooled on the pans for the additional time. 🙂 Did your cookies firm up once cool (and chilled)? These are definitely best eaten once refrigerated, not as much warm out of the oven.
So happy to have found your site with all your wonderful recipes! I can’t wait to try them! Do you have any recommendations for alternative sweeteners? I’m concerned about all the THM sweeteners being sourced from China. Thanks!
I personally love the THM brand sweeteners but haven’t done much research about how they are sourced. I’m afraid I don’t have many other recommendations. I like the taste of Truvia and xylitol but haven’t done research about brands and sourcing on them either.
Best Low carb Chocolate Chip Cookie recipe I have tried so far in the last 5 years! Be sure to only cook 7-8 minutes. If they brown, they are not as good. (I normally love browned cookies) but these are best at the cooking time given in the recipe. Very soft with a great texture. Not grainy or gritty. I used 1/2 cup Truvia baking mix for sweetener since that is what I had available. Everything else was by the recipe. I really like the baking mix recipe and anxious to try it in other recipes you have listed. Thanks for your hard work on perfecting the taste and texture!
These are amazing! Ty!!
I added a tiny bit more sweet blend and they were perfect! Thank you for your hard work in creating an awesome recipe! I usually eat 2-3….does that sound ok as a serving? I would give it 5-stars but it won’t let me!
That should be fine. I’m glad you like them!
I have looked at your baking blend for a long time and just never mixed any and I am not sure why. But today I wanted to make your chocolate chip cookies and so I mixed up a batch (easy!) and the cookies turned out beautiful. I will tell you I struggled as I mixed in the eggs, the previous ingredients were blended but the coldness of the egg made the coconut oil and butter clump and the egg would not mix in at all. I took a warm dishcloth and placed it around my mixing bowl 2-3 times and like magic, the mixture blended into a nice smooth batter. I wanted to pass on that trick just in case anyone else has this problem. Thank you for your recipes and I cannot wait to get my new recipe book. Very Soon, I hope.
Sincerely, Susan
Thanks, Susan! The cookbooks will be released December 9th!
I love these cookies!! What would your suggestion be for me to try if I want to make a chocolate version?
You could try using some cocoa powder in place of some of the baking mix, but you might need to add more sweetener and mess around with the liquids a bit. 🙂
Can anything be subbed for the coconut oil? My hubby can smell and taste it even when that should be impossible lol. Can I increase the butter ratio in place of the coconut oil? Any other subs?
Are you using refined coconut oil? I buy it at Sam’s Club and there is absolutely no coconut flavor whatsoever! (Which is a good thing, because I’m not a big coconut fan.) I’m sure you could always use butter in its place. 🙂
Made them exactly per your recipe. LOVED them. These will be in my freezer at all times!
I have made THM cookies before and never been really excited about the finished product. So…it was with some hesitation that I made these. Wow! First I was thrilled with the dough. It is a great second to traditional cookie dough! Yum! 🙂 The cookies are excellent, as well! So glad I made a 3x batch. I put them in the freezer for grab and go snacks. They don’t get rock hard when frozen, so they are great to just pull out and eat right away. You won’t be disappointed!
Aw, thanks Ruth! So glad you liked them!
OK I may be the only one but has anyone else experienced extremely watery cookie dough? Before I put them on the cookie sheet I let the dough sit in the fridge for 15/20 min hoping the dough would set better. I put them in the oven and within 60 seconds the cookies were completely flat. What did I do wrong ??? ?
Hm, that’s strange. Did you make any substitutions?
This is the first cookie recipe that I have made that actually tastes and has the texture of a cookie. Thank you so much for sharing your recipe!
Thank YOU so much for making it!
Why refined coconut oil? Mine is organic unrefined. Also, how do you store your baking mix? My flaxmeal says store in refrigerator once ground. These look amazing- I’ve gotten all the ingredients and going to make them now! Woohoo for cookies!
I use refined so my chocolate chip cookies don’t taste like coconut, but feel free to use your unrefined if you’re fine with a faint coconut flavor. 🙂 I usually just store my baking mix in the pantry and have had no problems, but if you’re concerned about it going bad, the freezer would be a great place to store it.
Thank you! I made them yesterday and they turned out great! My 12 yr old son has type 1 diabetes and I’m trying hard to find him low carb treats for the pool for in between insulin shots. These will make him very happy. 🙂
Good, I’m so glad!
These are amazing! I added about a tablespoon of gentle sweet and used baking blend. Delicious! How do you stop at one? Oh who am I kidding? I liked the bowl and ate 2 already. Been on THM for almost 2 years and this is my first cookie recipe. Fantastic. A keeper for sure! Thanks so much Briana!
Woohoo! I’m so glad you liked them!
How much THM BB did you use?
Just wondering, do you think this cookie dough would be okay to eat raw, with ice cream? I was thinking of making some cookie dough frozen yogurt, but needed some cookie dough that was THM approved. 🙂 Thanks!
Sure, I think it would work, although I would probably leave the eggs out. I actually have a cookie dough ice cream right here: https://www.briana-thomas.com/cookie-dough-ice-cream-s/
I just made these tonight, and used double the Super Sweet, doubled the vanilla and used butter extract. Used extra baking blend as I did a homemade baking blend. I used almost double the baking soda. I didn’t have cream so used half and half in the amount of the water, and only 1 tsp water. Lastly, I doubled plus some the chocolate chips! I’m cheap on tons of stuff, but when it comes to chocolate chip cookies, I think the cookie is just to cement chocolate chips together. lol My hubs highly approved my chocolate ratio. Oh, and cooked them an extra couple minutes as mine weren’t thinned out.
My verdict (with all my changes) is that they are best after the come out and cool/set. They are nice and soft and gooey. They definitely hit the spot for cookie dough lovers! They don’t have any of that crispy crunchiness factor, but you said they wouldn’t so I wasn’t expecting it. And, they aren’t cakey and they aren’t crumbly!! Best THM cookie so far!
I’m glad you liked them! Way to make it your own.
Do you know if anyone has tried freezing these? I would like to make them to keep on hand for when I’m going to a function that will have cookies and I can just bring my own.
Yep, my mom loves to eat them frozen!
I froze mine. I did try eating one frozen. I think they taste better thawed, but that didn’t stop me from eating the frozen one. Lol ?
I made these for the first time on Saturday. I think they are delicious! They are my first chocolate chip cookie recipe to try since starting THM over three years ago. My husband wasn’t crazy over them, but he doesn’t do THM either. ? I shared with two of my neighbors. One does THM, she really liked them, and so did one of her boys. The other neighbor does low carb. She liked them too.
I used Hershey sugar free chocolate chips as the Lily brand is a bit out of my price range. I also used xylitol as the sweetener, but added extra, plus some stevia to it as I like things sweeter. I would definitely make them again. Was great to have yummy cookies again! I may or may not have gone over what would be considered eating a moderate portion. ??
I’m so glad you liked them! (Lily’s chocolate chips are out of my price range as well…the ones I used I won in a giveaway, which was pretty cool!)
This recipe was so delicious! I used thm baking blend plus the 3 extra tbls that you recommended. I also used 1/4 cup of xylitol for the sweetener. It did not turn out too sweet which I like. The chocolate chips should be the sweetest part and they were. I also added a palm full of walnuts that I had left over in the pantry.
I really loved this recipe! Waiting on my husband to get home for his approval on the cookies!
I’m so glad they turned out well for you!
I just made these after cheating this morning (because someone decided to bring amazing doughnuts to Bible Study). I added 2t vanilla and used 3T pyure. When I make them again, I will use even more vanilla extract, as my favorite sugar and flour chocolate chip cookie recipe calls for 1T vanilla extract, and are amazing.
These turned out really well, and totally satisfied my sweet tooth. My husband (who works in healthcare and has done bodybuilding) tasted them before I had the chance. He said that I shouldn’t eat any (he knows I am trying to eat healthy). I told him they were healthy, and he said, “They can’t be.” And walked away. Lol.
Aw, I’m so glad that both you and your husband liked them! Thanks so much for reporting back!
approx. how many net carbs per cookie?
The healthy eating lifestyle I follow (Trim Healthy Mama, which you can find more about here: https://www.briana-thomas.com/starting-trim-healthy-mama/) focuses on not having to count, so I embrace that freedom and usually don’t calculate the nutritional info for my recipes. The freedom is so nice! You’re welcome to input the recipe into an app like MyFitnessPal, but be aware that apps like that don’t usually know how to calculate for homemade baking mixes and often don’t account for sugar alcohols.
Wondering if you can taste the coconut oil? I’m not a huge fan of the taste in crusts etc that I’ve tried!
If you use refined coconut oil, there is no coconut flavor. 🙂 If you use virgin coconut oil then you’ll probably be able to taste it.
Brianna, I made these today and they are awesome! I did double the Super Sweet and like the taste very much. Thank you for sharing this. I can’t wait for your cookbook!
I’m so glad you liked them!
What would the carb count be for these ?
Hi Amanda! The healthy eating lifestyle I follow (called “Trim Healthy Mama” – you can find out more about it here: https://www.briana-thomas.com/starting-trim-healthy-mama/ ) focuses on not having to count numbers, so I embrace that. 🙂 It’s very freeing. You’re welcome to use an app like MyFitnessPal to calculate the nutritional info for this recipe, but keep in mind that apps like that often don’t know how to calculate info for a homemade baking mix or take sugar alcohols into account.
These look amazing! Can’t wait to try them!
Can Trivia be used in place of Super Sweet…and if so what is your suggested conversion? TIA
Generally you use twice as much Truvia as Super Sweet, but as always, taste and adjust to your liking. 🙂
Just made these! Very good!
I used THM flour blend and added the extra 1/4 cup per suggestion. I didn’t have whipping cream and substituted 1/2 and 1/2. And my kids distracted me and I accidentally added a full TSP of baking soda. Baked on parchment paper. My support picky kid who never eats my misfires desserts is begging for more. Thank you!
I’m so glad you liked them! Thanks so much for making them and sharing your tweaks!
Is 1 Tablespoon of sweetener really all you used? I added another tablespoon of Super Sweet & I still think it needs more…guessing this is like most of the THM recipes where you “make it your own”? Thanks. 🙂
Yes ma’am! Just goes to show how much taste buds vary. I usually think other people’s recipes are way too sweet…lol.
Kim – I am so glad you posted this about the sweetener! I used twice the sweetener in my first batch, and may use more in the future. I am glad to have been able to do so from the start, to avoid disappointment! I definitely have a sweet tooth! lol
I want to try these so bad I have everything but heavy whipping cream. Would half and half work?
They probably won’t be quite as rich, but it’s worth a try!
Did the half and half work?
Can you use coconut cream instead of cream cheese?
I’ve never used coconut cream so I’m afraid I’m not sure. Unless it’s very thick, I doubt it’s the same texture.
These sound good! Did you grease/oil the pans or use parchment paper?
I just put them right on the plain cookie sheets with no oil.
These look AMAZING!! I am SO excited, I am totally going to make these today!!
Would they turn out if I used the THM baking blend? How much more/less would I need?
Thank you Briana!!
I hope they turn out well for you! I haven’t tried them with THM Baking Blend, but as I said in the post, “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.”
Okay, time to experiment then! 🙂 Sorry, I didn’t read the part were you mentioned the THM Baking Blend! I do have oat fiber, I’ll let you know how they turn out! 🙂
Yes, please do!
Just took them out of the oven. SO YUMMY!
I used 1/2 cup plus 3 tbsp of THM Baking Blend, and they turned out great! I also did 1/2 tsp more vanilla (cause I really like vanilla), and used Gentle Sweet blend (double the amount plus 1 tbsp the amount on the recipe)…cause I haven’t quite adjusted to the Super Sweet Blend taste. 🙂
Thank you again for this keeper recipe Briana!
Thank you so much for letting me know! You’re my first review on them and it always makes me breathe easier when someone likes something I post. 🙂 Thanks so much for sharing your changes!
Bekah,, did you also use the oat fiber in addition to using THM BB or just the BB?
I can’t wait to try this!!! I recently tried copying the tollhouse recipe myself using your baking mix in place of the all-purpose flour (I love your flour it saves so much time) and it came out alright, but they didn’t look half so good as yours do, nor did they have all those extra special ingredients (cream cheese, xanthem gum etc…) that I’m sure will make them taste so much better! Thank you again Briana, you make this diet all the more enjoyable.
That’s actually how this recipe started out, then I made tweaks as needed. 🙂 Without the bulk of the sugar and the gluten in the flour, making some other alterations definitely helps!
Briana, how many cookies would be appropriate to eat as a snack?
There’s really no set serving size. 🙂 Too many variables involved (what else you’re eating, your metabolism, etc.) Four might be a bit too many to be called “moderation”. 😛
I’m going to try this. Where do you find Oat Fiber?
I usually get mine from Netrition.com. 🙂 There’s a link to it in the “Suggested products” list below the printable recipe.