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Ah, who doesn’t like a chocolate chip cookie? My family has a recipe we love — you know THE recipe (with 2 cups of shortening, 3 cups of sugar and 2 bags of chocolate chips)! This is obviously not in my trim healthy eating plan!
I have had this Nutiva shortening in my pantry for quite some time, but I was never quite sure how to use it. This week I had the sudden inspiration to revamp my old chocolate chip cookie standbye recipe!
Favorite Low-Carb Chocolate Chip Cookies
- 1/2 cup Nutiva shortening Nutiva Red Palm Shortening Organic Superfood, 15 oz.
- 1/3 cup low carb brown sugar (I use this one from Gwen’s Nest)
- 1/3 cup Erithyritol
- 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 chocolate chips
Preheat oven to 350F
Cream shortening, “brown sugar” and Erithyritol until smooth. Add eggs and beat well. Add baking soda, mineral salt, vanilla and Baking Blend and beat until incorporated. Stir in chocolate chips.
Using a cookie scoop, place dough on parchment lined cookie sheet and bake for 10-11 minutes.
They will be quite soft when they come out of the oven, but they will firm up after a couple of hours.
Do you have a favorite recipe you have converted to THM? I’d love to hear about it!
If you are unsure of where to buy the Nutiva shortening, you may purchase it through the link provided above (and I will receive a small commission to support the blog). Thanks!
Suggested products for this recipe:
Nutiva Red Palm Shortening Organic Superfood, 15 oz.
Now Foods Erythritol Powder
Trim Healthy Mama Baking Blend
Lily’s Dark Chocolate Chips
OXO Good Grips Medium Cookie Scoop
Can anything be substituted for the Erythritol? Thanks!
Sure! You could use more xylitol in place of the erythritol!
I’m so sorry. I’m only 1.5 weeks in to THM and still learning all this lingo. What is xylitol? And you said you could use more, but I didn’t see that already listed in the recipe. How much would I put in? Please help! I want so badly to make these cookies. 🙂 thank you!!!
I’m so sorry about the “more” part – my fault! You could use 2/3 cup of xylitol in place of the brown sugar substitute and the erythritol. Xylitol is a naturally occurring sugar alcohol that is a THM approved sweetener. If you would like to know more about exactly what xylitol is, you can check out http://xylitol.org/about-xylitol.
Please everyone remember, if ur using xylitol, and if u have a dog, it is poisonous to them. Just so everyone knows.
One of the BEST chocolate chip cookies i had in a long time! Thank you for sharing it with us!
Could butter or coconut oil be subbed for the shortening? I have everything else but that and would love to make these!
People have used coconut oil with good results. I also think you could use softened butter.
Would you recommend using the same amount of butter or coconut oil or would the amount need adjusted?
Yes, you can use the same amount of softened butter in place of the shortening. 🙂
These look so yummy! do you think you could substitute butter for the palm shortening?
I have tried these amazing oatmeal cookies. They are mexican, and definitely not planned approved. They’re made from a combination of regular flour and oat flour. they are so chewy, moist, and yummy. I would love to make them into THM cookies.
Yes, I think butter would work great! I have also had people say they have used coconut oil with good results. Those oatmeal cookies sound yummy! I have a THM oatmeal cookie on the agenda!
What store has all these ingredients?
I can find all these ingredients locally at my Natural Grocers grocery store. You can also use the affiliate links above to order them on Amazon if you wish.
About how many should this make? Looking forward to trying the recipe!
Depending on the size, you should get about 1 1/2 dozen.
My, OH My… I have to say this is THE BEST chocolate chip recipe I have tried since starting THM 3 years ago!! I did add 1/2 c toasted walnuts because I LOVE nuts in my chocolate chippers…but with my size cookie scoop I got 30 cookies!! oh THANKS for this recipe!!
Wonderful!!!!!! I’m so happy you liked them!
Did you use the shortening or butter?
I use the shortening, but I have had many readers say they have successfully used butter.
Can substitute something for the baking blend?
You could try using equal amounts of flax meal, coconut flour, and almond flour. However, I haven’t personally tried that with this recipe. 🙂
Can’t wait to try these!! They look amazing!
Oh My Goodness! They taste like real chocolate chip cookies!!!!! I used the “Kay’s almost like brown sugar” and Kay’s baking bled and these were awesome! I baked mine longer and ate them warm…. Yumm!!!!!!!
http://www.whateverbepure.com/kays-almost-like-brown-sugar/
http://www.whateverbepure.com/kays-baking-flour-blend/
These are fantastic! My girls and I made them tonight and the whole family LOVES them! Thank you for this great recipe.
YES!! Home Run – finally a THM chocolate Chip cookie that actually tastes like a chocolate chip cookie!!! A bit soft but the flavor is Spot ON!! Thank you so much!!!
I am excited to try these! I just recently discovered your site via Pinterest and LOVE your loaded peanut butter protein bars. I am going to try these using lard that I rendered! I haven’t used lard at all in baking yet but hear it’s awesome… Will let you know how it goes!?
I forgot I was going to ask about an alternative for the baking blend.. would that be 1/3 cup almond flour, 1/3 cup coconut flour, 1/3 cup ground flax? Thanks!
Yes, you can use equal parts of those flours to replace the blend in these cookies. Hope you enjoy! ?
Thank you for such an amazing recipe. I was wondering if you’d (or anyone else) has ever calculated the nutritional info on them, specifically the carbohydrate count either total or net? Thank you!
The net carbs are about 1.3 per cookie (if you get 18 cookies from one batch).
Has anyone tried molasses with Swerve or Pyure sugar? I know Pyure is Super Sweet and Swerve is equal amounts to regular sugar. Any idea if these would work?
I do not think it would work to make the brown sugar substitute with them because they are not granulated sweeteners. The granular absorbs the molasses much better. However, you could use Swerve or Pyure and then just add a drop of molasses to the dough. I have done that before!
Do these have the texture of a “normal” chocolate chip cookie? I’ve been trying recipe after recipe to try to find one that isn’t “cakey” or “rubbery.” I’m looking for one that actually tastes and has the texture of a regular chocolate chip cookie.
These have more of a “cakey” texture. 🙂
Thanks for sharing your Chocolate Chip Cookie recipe!!! I make those quite often and everyone loves them., even our grandsons. I even add a couple drops of YL orange essential oil, which reminds me of the cookies my grandma use to make, only she added the grated orange rind back in the day, (like 50 + yrs ago). I’ve made several of your recipe and enjoy them all. Thanks for all the work you do to help satisfy our sweet tooth while on this THM journey.
I’m so glad you enjoy the recipes!
Hello, how do you keep these? Counter or fridge? I asked earlier but something happened to my comments. Thanks.
I usually just leave them on my counter, as long as they will be eaten within a few days. (They don’t usually last long around here!)