This is the hands down Best Chocolate Chip Cookie Recipe that I have made since starting my Trim Healthy Mama Journey.
I’ve made so many batches of chocolate chip cookies that I could sink a battleship. It was the first recipe that I taught my boys to make. I’ve had an heirloom chocolate chip cookie recipe since I was about 10 years old. I’ve made them with off plan ingredients as well as on plan ingredients.
But today!! I Finally got the texture and the taste right on with my heirloom recipe. I’m SO very excited about that and being able to share this Chocolate Chip Cookie Recipe with you.
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These wonderful little cookies are going to help me in the 30 day #THMFluffyChallenge. You can read about that here. Planning my snacks and meals is so important to see success.
How I Made The Best Chocolate Chip Cookie Recipe
One thing about baking with alternative ingredients is that they all act differently when using them. I chose to use Oat fiber and Almond flour as my main flours in this recipe.
Why I Use THM Oat Fiber
Oat fiber tends to add the flaky fluffy texture that we associate with wheat flour. It is a “thirsty” flour and requires the use of some extra moisture to make sure that you don’t feel like you are eating cardboard.
I will say that all oat fiber is not created equally, I’ve tried the nu natural’s brand as well as THM and another from Lifesource Foods. There is one fundamental difference between them. The Nu Naturals
As for the cost, THM Oat Fiber
Why I Use Blanched Almond Flour
Blanched Almond Flour is one of he staples in my pantry because it is milled finer than almond meal and gives a finer crumb when baking with it. Many low carb recipes use large amounts of almond flour which makes them extremely calorie dense. This Chocolate Chip Cookie Recipe has a smaller amount so that the calories don’t go through the roof but you also get the correct texture in the cookies.
Stevia Sweetened Chocolate Chips
Most of the time I make my own Stevia Sweetened Chocolate Chips but occasionally my husband surprises me with a bag of Lily’s Chocolate Chips
Integral Collagen
Adding THM Integral collagen
Low Carb Brown Sugar
Low Carb Brown Sugar is one of the most used ingredients in my THM kitchen. I keep a batch of this recipe on hand at all times so that cookie baking and caramel making are easy peasy.
Palm Shortening
Okay so Palm Shortening is an on plan ingredient that you don’t see mentioned very often. It is approved for occasional use so I normally use it sparingly in cakes, pastries and cookies. This is the one that I use.
The Most Important Trick to this Chocolate Chip Cookie Recipe
How To Form Your Cookies
I normally use 2 teaspoons and roll my dough between the 2 spoons to get the correct form, this is how my grandma taught me to form cookie dough. But you can also use a cookie scoop which ensures that your cookies are uniform in size and is a bit less messy.
Make sure that after you scoop your dough onto the cookie sheets that you spread it to 1/4″ thickness.
These cookies do NOT spread when baking.
This is a really cool cookie scoop
The Best Chocolate Chip Cookie Recipe
- Serves: 15
- Serving size: 2 Cookies
- Calories: 158
- Fat: 14g
- Carbohydrates: 9g
- Sodium: 130mg
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg
- ¾ cup THM Oat Fiber
- 3 Tablespoons THM Integral Collagen
- ½ cup almond flour
- ½ teaspoon baking soda
- ¼ teaspoon xanthan gum
- ¼ teaspoon THM Mineral Salt
- ½ cup soft butter
- ¼ cup palm shortening
- ⅓ cup low carb brown Sugar
- ¼ teaspoon Blackstrap molasses
- ¼ teaspoon THM Pure Stevia Extract
- 1 teaspoon vanilla extract
- 2 large eggs, whole
- 1 cup Lily's Chocolate Chips or these Stevia Sweetened Chocolate Chips
- ½ cup chopped walnuts (optional)
- In a Small bowl combine oat fiber, collagen,almond meal baking soda, xanthan gum and mineral salt. Whisk to combine.
- In a medium bowl cream the butter, shortening and sweetener. Add eggs 1 at a time beating to combine add extract .
- Slowly combine dry ingredients with wet, beating on low speed with a hand mixer until a soft dough forms. Stir in chocolate chips and walnuts.
- preheat oven to 400 degrees. using a teaspoon form 1 inch balls of dough and place on a parchement orsil pat lined cookie sheet. Flatten dough balls to ¼" (they do not spread when baking) and bake for 7-8 minutes.
- yeilds 2½ doz cookies
Kari says
Is there a substitute for the palm shortening? 😁
Judy says
Butter
Jen Beck says
Hi Judy!
I don’t have palm shortening, but I do have refined coconut oil. Can I sub that? And would the amount be the same?
Thanks for supplying the links for your brown sugar and chocolate chips! I have everything to make both! And most importantly, the cookies! 😉
Judy says
Hi Jen you can sub all butter i haven’t tried with coconut oil but it may work
Kari says
I just made your other chocolate chip cookies with the ricottta in it. Not a fan, but that’s ok. I’m excited to try these! I am also making some of your cereal this week. Love your recipes! Thank you for your time and hard work!!!!
Judy says
I liked these a lot better also — that other recipe may go away soon… lol
Linn says
My husband is a chocolate chip cookie fan but I have not found a THM recipe that has gotten his approval. I don’t have the shortening you mentioned also and almost gave up trying these until I saw I can sub all butter. Now that will work. I just got the THM Oat Fiber but no room for any more special ingredients in the budget. SOOO look forward to making these tomorrow.
Thank you!
Linn Morales says
My husband is a chocolate chip cookie fan but I have not found a THM recipe that has gotten his approval. I don’t have the shortening you mentioned also and almost gave up trying these until I saw I can sub all butter. Now that will work. I just got the THM Oat Fiber but no room for any more special ingredients in the budget. SOOO look forward to making these tomorrow.
Thank you
Evelyn says
I went to multiple stores in town and can’t find oat fiber so I’ll have to order it online. In the meantime, can I sub the oat fiber with THM baking blend? I’m eager to try your recipe! 🙂
Judy says
You can substitute psyillium husk for the oat fiber 1:1 in THM recipes 🙂 Normally that can be found in the pharmacy by the metamucil, just cut the measurement in 1/2 if using the powder and not whole husks.
Andrea Snowden says
This might be the first recipe I try of yours with this info! Glad I checked the comments 🙂
Judy says
I’m glad it helped to read through the comments 🙂 many times there are little nuggets buried there.. lol I will try to post a note in the recipe itself
Tammy says
I just want you to know that my husband is near “giddy” as I just popped these “legit cookies” in the oven tonight. Because he has such a sweet tooth, I have to bump the sweetener, but these cookies are his FAVE in the THM universe. Thank you for all your hard work Judy!
Judy says
I’m so happy that he likes them so much!!!
Megan Bumgardner says
My daughter just made these, and my son said they are the best THM cookies we have made yet! 😊 Do they need refrigeration?
Judy says
I keep them on the counter in an air tight container but you may want to if they are going to last more than a few days.
Michelle Baker says
These are wonderful! I subbed butter for the palm shortening and they were just fine. The best THM cookie I’ve tried yet. Will definitely be repeating. Thank you so much!