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Tis the season for cookies! Who am I kidding, every season is a season for cookies! I love them and having a low carb, sugar free cookie around just makes my heart go pitter patter! I mean, how can you not LOVE them when you can eat one (or three) and not feel bad about? That’s right, you can’t. What a glorious thing it is to have this cookie freedom!
The idea for these cookies comes from an amazing recipe my mom used to bake for us growing up. It was always such a treat to come home to those cookies after school! I mean those warm chocolate cookies with chocolate chips …*insert drool here*….
are a chocolate lover’s dream!
Even though I think about her version of those yummy cookies fondly I am glad to say that I was able to convert them to healthier version that I can now enjoy within my lower carb and sugar free lifestyle.
Just look at those beauties, wouldn’t they be welcome at any cookie swap or on any dessert plate? I sure think so, but I might be a little bias. I also think that with these double chocolate treats we might be able to convince Santa to go low carb and sugar free! Ha ha, just think …..a Trim Healthy Santa. Hey, it could happen, right?
I will be sure to tell Mrs. Claus the recipe and that this low carb cookie is made possible thanks to one of my favorite baking blends that I buy from the Trim Healthy Mama website. Their low carb, gluten free Baking Blend is not only great in these cookies but it works great in other baked goods as well. Other than these cookies, one of my favorite ways to use it is for pie crusts! Who says you cant have your pie crust and eat it too? You can jump over and check out how well it holds up as a crust in my Egg Custard Pie and my Chocolate Swirl Cheesecake recipes.
Great, now I am wanting cookies and pie! Hmm, I should mix a batch up and spruce them up a little since it’s the holiday season. Maybe I will add in some extracts for some Peppermint Mocha cookies!
There is another way we like to eat these cookies around our house. Ready for it? Ice cream sandwiches! Could anything sound sweeter than that? Just one tablespoon of ice cream sandwiched between two cookies makes a girl swoon!
I know, I know not all people eat Carb Smart ice cream so never fear you can totally make your own low carb ice cream and sandwich it between two of these cookies! I recommend not making the sandwiches up a head of time as I don’t like the way the cookies are after they are frozen. So just make them up as you want them and taste the goodness!
See…so many options. The hardest part will be deciding which one to try first! But don’t worry, because this recipe makes about 3 dozen cookies when you use the small 1 inch cookie scoop. So that will give you plenty of cookies to experiment with! I hope you stop back by and share your favorite way to eat them! You can also leave out the chocolate chips and just enjoy a plain chocolate cookie. But seriously…who would do that?
Store any left over cookies in an air tight container. They can be stored at room temperature or in the fridge. Now, I will say that due to the nature of the flours used in the baking mix that they dry out a bit if they are stored in the freezer so stick to the fridge or room temp for the best results. But if your anything like me you won’t have to worry about having them too long, lol.
I hope that you enjoy these Double Chocolate Cookies. Hey go wild like I did and add the drizzle on tops for Triple Chocolate. Thanks for stopping by my table and be sure to follow the blog for more recipes and an upcoming give away in December!
Double Chocolate Cookies (Low carb, Sugar Free, THM-S)
- 1 ¼ sticks of softened butter
- 3/4 cup of Trivia*
- 1 cup of THM Baking Blend
- 1/4 cup THM Pristine Whey Protein
- 3/4 cup of Unsweetened Cocoa Powder
- 2 Tbsp of oat flour (optional for softer texture)
- 3/4 cup of sugar free chocolate chips (I use Lily’s )
- 5 whole eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp of vanilla
- pinch of salt
*If you do not have the brand of items I use feel free to substitute what you have just know the results may vary.
Directions: In your mixing bowl cream together your softened butter, Truvia and eggs. Once they are all creamed together you can slowly add in your dry ingredients and the vanilla. Mix the dough well until all the dry ingredients are incorporated. Lastly, fold in your chocolate chips. The batter will be a soft and slightly sticky. Refrigerate the batter for about 15 minutes before baking. Once the dough has chilled use a 1 inch cookie scoop to drop the dough onto a cookie sheet that has been sprayed with cooking spray. Drop the cookies about two inches apart. I like to press the cookies down ever so gently with a greased fork but you don’t have to press too much as they will spread out thanks to the oat flour and butter. Pressing them down is optional of course, it will just result in a thicker cookie if you do not press.
Bake the cookies in a preheated 350 degree oven for about 12 minutes. Carefully remove the cookies from the cookie sheet and allow them to cool before storing.