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Soft Double Chocolate Chip Cookies

We got a message from K.B., a Trim Healthy Mama who loves taking “regular, bad for your bod” treats and modifying them into healthy ones. She encouraged us to put these cookies in this cookbook, saying, “My kids scarfed them down faster than I could blink!” We tried them on our own children and the same thing happened . . . these are keepers. This recipe is found in the "Delicious Desserts & Treats - Cookies, Brownies & Pies" section of the Trim Healthy Table Cookbook, page 400. One batch of cookies makes 30-32 cookies.

Cooking Method:
Courses: ,
Servings: 1
Description

We got a message from K.B., a Trim Healthy Mama who loves taking “regular, bad for your bod” treats and modifying them into healthy ones. She encouraged us to put these cookies in this cookbook, saying, “My kids scarfed them down faster than I could blink!” We tried them on our own children and the same thing happened . . . these are keepers. This recipe is found in the "Delicious Desserts & Treats - Cookies, Brownies & Pies" section of the Trim Healthy Table Cookbook, page 400. One batch of cookies makes 30-32 cookies.

Ingredients
  • coconut oil cooking spray
  • 8 Tbs butter (1 stick)
  • 1 cup TH Gentle Sweet
  • 1 tsp blackstrap molasses (optional for a brown sugar effect)
  • 1 large eggs
  • 1 tsp TH Natural Burst Vanilla Extract
  • 3/4 cup TH Baking Blend
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp TH Mineral Salt
  • 3/4 cup on plan chocolate chips
Instructions
  1. 1

    Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper and spray with coconut oil.

  2. 2

    With an electric mixer (handheld or stand), cream the butter, sweetener, and molasses (if using) together for about 2 minutes. Add the egg and vanilla and continue mixing until combined, about another 30 seconds. Turn off the mixer and scrape down the sides of the bowl. Using a fork or spoon, stir in the Baking Blend, cocoa, baking soda, and salt until incorporated. Stir the chocolate chips into the dough.

  3. 3

    Form the dough into scant 1-tablespoon balls and place them 2 inches apart on the baking sheets. Press them down to flatten just a little.

  4. 4

    Bake the cookies for 11 minutes, or until the tops are just set. Remove from the oven. They will fall apart at first, so let them cool on the baking sheets.

Note

Recipe Notes

Intro Continued.....They are oh-so-perfect with a glass of chilled unsweetened cashew milk, even better when that milk has a teaspoon of heavy cream added to it for extra indulgence.

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VARIATION - CHEWY PEANUT BUTTER COOKIES:

  • Sub in Pressed Peanut Flour (or other sugar-free defatted peanut flour) for the cocoa and add 2 Tablespoons sugar-free natural-style peanut butter to the dough.
Read it online: https://trimhealthymama.com/recipe/soft-double-chocolate-chip-cookies/