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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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 brand tastes like cardboard to me and it lends a very odd taste to foods made with it. Both the THM Oat Fiber and the Lifesource brand Oat fiber do NOT have this aftertaste and they are white where as the Nu Naturals one is a tannish color.
As for the cost, THM Oat Fiber is inexpensive and readily available both on the Trim Healthy Mama Website and through Amazon. Personally, the THM Oat Fiber is my favorite. The Lifesource Oat Fiber is available on Amazon and at Netrition.
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
Adding THM Integral collagen to recipes like this helps to bump up the protein and allows the alternative flours to react in a way that mimics normal wheat flour.
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.
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