Friday, July 16, 2021

Chocolate Chip Cookies - Low carb & THM S

Hey Team Awesome, I weighed myself yesterday and have lost 7 kilograms over the past couple of months, eating super yummy Trim Healthy Mama foods like these chocolate chip cookies. 

This life doesn't feel like deprivation at all folks. I eat delicious food and keep eating until I'm full, yet the weight is dropping off me. It feels like I'm cheating somehow.

Anyway, this chocolate chip cookie recipe is based on the Smart Mama Cookie recipe that Coach Mama Fox developed. I didn't have all the ingredients her recipe called for, so I substituted with supermarket ingredients and came up with the following cookies, which are delicious and have a good texture - crisp on the outside, yet chewy on the inside. 

And these cookies are healthy! You can feel good about eating them.

They do melt away in your mouth a little more than a regular cookie, simply because the sugar is erythritol-based (an alcohol sugar), but it's still the best low carb chocolate chip cookie I've ever eaten, and I've tried several different recipes over the years.

Chocolate Chip Cookies - Low carb & THM S

Makes 16 cookies


  • 1/4 cup ground golden flaxseed/linseed
  • 1/4 cup ground almond (either blanched or almond meal is fine)
  • 1/4 cup coconut flour
  • 1 tsp psyllium husk (optional, but it might help the texture to be more cookie-like)
  • 85g / 6 Tbsp butter, softened
  • 1/3 cup liquid egg whites (I buy Zeagold from beside the milk and cream at the supermarket)
  • 1/2 cup erythritol/stevia sugar replacement, eg. Natvia, Truvia, THM Gentle Sweet
  • 1 tsp molasses (optional, but it helps to make the sugar taste more like a cane sugar)
  • 2 tsp vanilla essence
  • 1/4 tsp salt
  • 1/2 cup sugar-free chocolate chips (I buy Healtheries sugar free baking bits from the supermarket)


  1. Preheat oven to 180°C / 350°F. 
  2. In a baking bowl, mix all the ingredients together except the chocolate chips. 
  3. Once the ingredients are combined, stir through the chocolate chips. 
  4. Drop walnut-sized balls onto a baking sheet lined with baking paper and flatten them with your hand or a fork. 
  5. Bake for 12 minutes, or until starting to crisp up around the edges. 
  6. Serve warm, or allow to cool fully and store in an airtight container for several days.

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