Trim Healthy Mama Chewy Chocolate Chip Cookies
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.
- Bake
- 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. 🙂
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Thank you for making your recipe printable.
Great recipe! How many cookies would still keep these cookies in S mode? Thanks!
It says right above the recipe :). You can have two to keep it an S. Two is actually still a bit under the carb limit for an S, so I like to drink some Silk cashew milk with mine. 🙂
Just pulling these out of the oven right now and can’t wait for them to cool enough to eat! (The dough is DELICIOUS!!!) 🙂
When I was putting them on the cookie sheet I thought a tsp is so tiny…I was leveling it on the side of the bowl and then I reread the recipe and it said “Rounded tsp”… that makes a difference!
This recipe is definitelyt a KEEPER! Thanks!
I got 40 cookies using WAY more than a teaspoon, so keep that in mind! I think you could get away with more. 🙂 I’m glad you like them!
How many cookies did this make? Looks like an awesome recipe!
I got 40.
Thank you for the recipe! I look forward to making these cookies. I have one question: when I went to buy the Just Like Sugar brown sugar, one of the reviewers said that she was diabetic and that this sugar caused her blood sugar to spike. Have other people commented on this?
I tested my own blood sugar and it didn’t spike. I think it’s on a case-by-case basis, kind of like Dreamfields pasta. However, admins on the THM Facebook page have said it’s plan-approved, and it IS very low on the glycemic index, from what I understand. So if someone gets a high reaction it could be something else that they ate, or it could be that their body doesn’t respond well to chicory root.
Thank you very much for the reply. That is helpful!
I just made a batch of these! so yummy! however the oatmeal is still very chewy… I’m going to leave the rest of the batter to set out a little while and see if it softens. Also I made a double batch, do to using 1/2 a cup of butter instead of 1/4 c and only had one cup of peanut butter so I used 1/4 c defatted peanut flour. Worked well I think!
Great idea! I’ll have to try the peanut flour, too!
Hi there! These cookies look delicious! I would really love to make these but my daughter is allergic to peanut butter? do you think almond butter would work as a substitute? My daughter is also GF so if we could get these to work for her it would be fantastic!
-Ashley
I have made these with almond butter, and they were really good! But this Single-Serve recipe is even better, so you might want to try this as an alternative: https://thewellplannedkitchen.com/2015/07/31/low-carb-chocolate-chip-cookie-recipe
Can you please provide the recipe for the Oatmeal Chocolate chip cookies? I don’t see it?
I see it there, I’m sorry! Do you mind trying to refresh your screen? I’m not sure what the problem is.
I was wondering if I can use Gwen’s Nest brown sugar recipe in these since I don’t have the brown sugar u recommended.
Thanks
Here is the link in case u don’t have it. https://www.pinterest.com/pin/338192253253622321/
Hi Michelle! I haven’t tried it with Gwen’s brown sugar, so I can’t vouch for the results. I have heard from several others that they did like it with Gwen’s version.
I love having good printable recipes, but after sorting a pile of them, I’ve found that one thing that really helps if the S or E label is right on the printed copy. Would you be able to put that on your recipes? It’s on the picture but not on the recipe. Thanks!