Briana's House Low Carb Chocolate Chip Cookies
THM:S, low carb, sugar free, gluten/nut free
Serves: 2 dozen cookies
  1. Whisk the dry ingredients together.
  2. 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.
  3. 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.
*If using 85% dark chocolate, you'll probably want to add some more sweetener to the cookie batter.
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.
Recipe by Briana Thomas at