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}
- ½ cup Nutiva Red Palm Shortening
- ⅓ cup Xylitol
- ⅓ 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 ¼ tsp. Unsulfered molasses
- 2 eggs
- ½ tsp. Baking soda
- ½ tsp. Mineral salt
- 1 tsp. Vanilla
- 1 cup THM Baking Blend
- ½ cup Lily's Dark Chocolate Chips
- Preheat oven to 350F
- 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.
- 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.
- 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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Two Bite Chocolate Chip Cookie Muffins {THM-S, Low Carb, Sugar Free}
Ingredients
- ½ cup Nutiva Red Palm Shortening
- ⅓ cup Xylitol
- ⅓ 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 ¼ tsp. Unsulfered molasses
- 2 eggs
- ½ tsp. Baking soda
- ½ tsp. Mineral salt
- 1 tsp. Vanilla
- 1 cup THM Baking Blend
- ½ cup Lily's Dark Chocolate Chips
Instructions
Preheat oven to 350F
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.
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.
Bake at 350F for 12-14 minutes, or until golden on top.
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Can I use butter instead of the shortening?
Yes, I believe you could. I would love to know how it turns out! 🙂
I used butter in your chocolate chip Cookie and it was absolutely amazing! Best cookies I've had on plan!
Wonderful! Thank you for reporting back!
Could I use coconut oil instead of the red Palm oil?
I think butter would probably be a better match. I would love to know how it turns out!
Thank you, going to give it a try.
how many mini-muffins did you get from this recipe?
I got just over two dozen mini muffins.
I only have pyure...can that be substituted for the three different sweeteners?
Yes, I would only use half the amount called for. 🙂
I'm anxious to make these..
I'd love to try these but I don't have Xylitol or Stevia. Can I substitute with the THM gentle sweet?
Absolutely! Here is a sweetener conversion chart - I would refer to this for an answer concerning exact substitutions! http://pin.it/vub1udx
Used butter. These baked up nicely. Have you tried making these in a pan for cookie bars. Just wondering how that would turn out
No, I have not, but I think that would work nicely!
How much butter did you use?
You can use 1/2 cup softened butter in place of the shortening.
Do you have to use the molasses? If so, where can I find it? Does WalMart carry it?
No, the molasses just lends a little bit of that "brown sugar" flavor. I think a lot of Walmarts would carry it.
I just made these (following recipe to a T) and they are hands down one of the most delicious THM recipes I have tried in my 2 years of being a THM! Absolutely fantastic! Also love that they are dairy free (son has an allergy). THANK YOU!!!!
Awesome!!! I'm so glad you enjoyed them!
Your recipes never disappoint!! These were amazing 🙂 I did use butter as I didn't have the shortening. I will make these again.
I would love to make this. I am keto/low carb, and the THM is not a blend I have. I have searched pinterest with "blends" to the point of a headache. What can I use in place of the THM blend. Thanks, I love your recipes!
Hi Karen, to make an easy sub, you can use equal amounts of almond flour, coconut flour, and flax meal. Mix those three together, then you can use that mix as a sub for the THM Baking Blend.
Sarah, Thank you so much!! Can't wait to make these, I think they will be a perfect bite sized treat! Thank you again for your amazing recipes!!