Dessert · Recipes

Two Bite Chocolate Chip Cookie Muffins {THM-S, Low Carb, Sugar Free}

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This recipe is a bit of an accident! I was working on ice cream cookie sandwiches, and thought I would try putting the cookie dough in my mini muffin tin (to make very small, perfectly round, bite sized cookies.) Oops! I got nice little muffins instead! (Smacks head – duh! I should have known!) I tweaked it just a tad – and we have these lovely two-bite muffins.

Cookie ice cream sandwiches can wait! In the meantime let’s enjoy these delicious mini muffins! 

They are perfect as a snack or a dessert when you just need a bite of something sweet. For Trim Healthy Mamas, these are an S.

Two Bite Chocolate Chip Cookie Muffins {THM-S, Low Carb, Sugar Free}

  • 1/2 cup Nutiva Red Palm Shortening 
  • 1/3 cup Xylitol
  • 1/3 cup THM Gentle Sweet (You can use this homemade blend if you do not have Gentle Sweet)
  • 1 “doonk” stevia extract (1/32 tsp.)
  • Scant 1/4 tsp. Unsulfered molasses
  • 2 eggs
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Mineral salt
  • 1 tsp. Vanilla
  • 1 cup THM Baking Blend
  • 1/2 cup Lily’s Dark Chocolate Chips
  1. Preheat oven to 350F
  2. Cream shortening, xylitol, Gentle Sweet, stevia extract and molasses until smooth. Add eggs and beat well. Add baking soda, mineral salt, vanilla and Baking Blend and beat until incorporated. Stir in chocolate chips.
  3. Using a cookie scoop, place balls of dough into prepared mini muffin pan. Using tips of fingers, gently press down on the tops until the dough is flat.
  4. Bake at 350F for 12-14 minutes, or until golden on top.

They will be quite soft when they come out of the oven, but they will firm up after a couple of hours.

I love muffins as a quick grab-and-go option! What is your favorite kind of muffin?

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