Tuesday, March 25, 2014

Grandma's Old Fashioned Chocolate Chip Cookies... THM {S}

Chocolate Chip Cookies 




These cookies are AMAZING!  They are Gluten Free, Sugar Free & THM friendly!  These would be considered an {S} and are NOT a crossover.  Don't let the small amount of oats fool you in this recipe.  It yields 36 cookies which means that you are well within your carb limit if you don't eat the whole blessed batch.  Even though you will want to.  But don't.  Okay?  Good.  Let's move on to the recipe!!


Pour the following into your high speed blender at full speed to make a Flour Base Mixture: 

  • 1 cup whole oats
  • 2 scoops vanilla unsweetened whey powder (Swansons Brand) (About 1/2 cup)
  • 3/4 cup coconut flour
  • 1 cup unsweetened coconut flakes

Set aside your flour mixture and wipe the drool from your mouth at the excitement of your pending cookie rampage. 

In a large bowl, combine well:

  • 2 sticks of softened (salted) butter
  • 2 eggs (We use fresh farm eggs from our hens)
  • 1 1/2 cup of your preferred baking blend sweetener (xylitol, erithytol, truvia, etc.)  I used xylitol for this recipe. 
  • 1/8 tsp black strap molasses 
  • Splash of vanilla

Then add the following to your wet ingredients:
  • 2 cups of your dry mixture (SAVE THE REST FOR ANOTHER TIME)
  •  a couple shakes of sea salt 
  • 2 tsp baking powder
Finally, add:

  • half a bag of Lilly's Dark Chocolate Chips (Sugar Free- they use Stevia).  You could use the entire bag, but it costs $7, so I'd rather make it laaaaaaaaaaaaaaast.  
  • 1/4 cup crushed pecans because I like nuts in my cookies, but that is totally optional.  

Scoop your dough onto parchment paper on a cookie sheet.  My sheet holds 12 cookies and I was able to make 3 trays.  Bake at 325 degrees for 15-20 minutes.  Basically, you are looking for them to LOOK like a 'done' cookie. 

We didn't let our cookies get hard or sit in the fridge because we were too hungry to eat them.  They are pretty soft and will fall apart, but if you stick  them in the fridge, they will harden right up.

My boys said that these are the best on-plan (Trim Healthy Mama) cookies that I have ever made in 7 months... trust me, I've tried a LOT.   They really resemble the chocolate chip cookie dough that I LOVE to eat raw.  And, if you skip the eggs, you could totally just eat the dough!

Enjoy your tasty treats.  ;)

Blessings,












Angelena
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10 comments:

  1. UnknownMarch 25, 2014 at 1:04 PM

    Question-- what is the difference between coconut flour and coconut flakes turned into flour? Will it work to just use the flour or should I wait until I can get out and pick up some coconut flakes for this to work?

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  2. Whatsoever is PureMarch 25, 2014 at 1:55 PM

    JoAnn- thanks for your question! The coconut flour is very finely ground to almost a dust... the unsweetened coconut flakes- even when ground in my blender have a lot more "body" that helps with the consistency, in my opinion. I have personally found that too much coconut flour will cause a chalky outcome with your recipe or make it completely fall apart. I haven't done any scientific research on this, but the coconut seems to have some oil in it which helps hold everything together too... :)

    Angelena

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  3. Whatsoever is PureMarch 25, 2014 at 1:55 PM

    I should say, the "coconut flakes" have oil in it...

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  4. UnknownMarch 25, 2014 at 3:36 PM

    So it seems like the dry mixture will make just over 3 cups but we only use two? What would you do with the leftover cup and a bit? Thanks

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  5. Whatsoever is PureMarch 25, 2014 at 3:55 PM

    Hi Charlene,

    In one batch I used all three cups and they were really good, but just a little more firm and didn't settle out as much. So, the next time around I used only two cups and they turned out really perfect. I saved the other cup and used it with a "half" batch of these cookies. (Basically, just divide the wet ingredients and add this for another treat, another time!)

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  6. LornaMarch 28, 2014 at 12:34 PM

    you said 1 1/2 c of the sweetener is that 11/2c of everything even the truvia

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  7. Whatsoever is PureMarch 28, 2014 at 10:59 PM

    HI Lorna,

    I use xylitol personally, but there is a measurement exchange calculator in essence on the THM facebook page under the docs... not sure where exactly, but you can ask a mod and they should be able to direct you.

    It might be easier to start with 1 cup or a little more and then do a batter taste test to see if you need a little more sweetness...

    Hope you enjoy them! I did another batch yesterday and didn't cook them as long and they were so soft and yummy all day!

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  8. Jessica MooreApril 14, 2014 at 2:13 PM

    Is there any alternative to the chocolate chips? Unsweetened baking chocolate chopped? I wanted to make these but don't have these Lilly's chips. Where would I get them?
    Thanks.

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  9. Whatsoever is PureMay 6, 2014 at 9:46 PM

    Hi Jessica,

    You can get Lilly's at Whole Foods and other health food stores. You might even be able to order them online. I suppose you could use another alternative, but these hold up so well I would encourage you to try them! ;)

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  10. MichelleJuly 19, 2014 at 9:21 PM

    Thanks for these! I've tried a few chocolate chip THM recipes floating around, but these are by far the best. Ate WAY too much of the batter before they made it into the oven!

    ReplyDelete