Does anyone else love cookies? These Trim Healthy Mama Chewy Chocolate Chip Cookies definitely satisfy my cravings!
My daughter is the co-creator of this recipe! She has Celiac Disease, and was experimenting with a flourless cookie. As soon as she told me she was using peanut butter in place of flour, I thought we should try a sugar-free version – and they were delicious! Generally speaking, I'm not a big fan of peanut butter, but I love it in this recipe. The texture is fantastic. We love these cookies! I use them for guilt-free dessert, and occasionally for eating my feelings.
This recipe is Trim Healthy Mama compliant (if you don't know what that means, you'll definitely want to buy the book!) and makes 40 medium-sized cookies. You can eat two at a time for a THM “S”.
There are a few ingredients in this recipe that you can't find at the grocery store –
Just Like Sugar Brown , THM Sweet Blend, and Lily's Chocolate Chips. You could substitute this recipe for the Just Like Brown Sugar, truvia for Sweet Blend, and skinny chocolate for the chocolate chips, but I can't vouch for the results – you'll definitely want to taste as you go if you choose to substitute from my original recipe below. 🙂
This recipe does include oats, which would normally be an E ingredient, but they are spread into so many cookies that the carb count (about 3.5 net carbs per cookie) is low enough to qualify as an S.
- 1/4 cup salted butter, softened
- 4 Tablespoons THM Sweet Blend
- 4 Tablespoons Just Like Brown Sugar (see link above to purchase)
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1 cup creamy peanut butter (make sure it's no sugar added peanut butter)
- 1 1/2 cups rolled oats (make sure you use Gluten-Free oats if you need to)
- 1/4 - 1/2 cup Lily's stevia sweetened chocolate chips or Skinny Chocolate from Trim Healthy Mama broken into small chunks.
- Preheat oven to 350.
- Use a mixer to cream together softened butter, sweet blend, and just like brown sugar in a bowl.
- Add eggs one at a time and mix well after each egg is added.
- Add vanilla and baking powder.
- Add peanut butter and mix thoroughly.
- Stir in oats.
- Stir in chocolate chips or skinny chocolate chunks.
- Drop rounded spoonfulls of cookie dough onto baking sheets lined with parchment paper and press them down a bit with your fingers or a greased spoon. I spooned mine out into 40 cookies, then found that I had extra dough so I went back and made bigger cookies. 😉
- Bake for 10-12 minutes at 350. You may want to check right at ten minutes to make sure the bottoms aren't turning brown.
- Optional: I really like salty cookies (I know it's weird) so I added 1/4 teaspoon of salt to my dough after I added the vanilla. I omitted it in the instructions above, but if you taste your dough and think it could use some salt, you can add it if you want to. 🙂