Coconut Chocolate Chip Cookies
So, I’ve been trying to use more coconut flour for my recipes. For one reason it goes a lot farther and its cheaper than almond flour. I actually really like the taste too! It can be difficult to work with if you are not used to it but once you get it, it’s a great product to work with!!
and my THM Sweetener!!
Let’s start by creaming the butter and cream cheese… you had me at butter!! 🙂 Then add the sweetener, eggs and vanilla and mix well.
Add the dry ingredients:
Chop up an 85% dark chocolate bar and add it in with about 1/2 cup of pecan or walnuts (nuts are optional)! You can use sugar free chocolate chips if you want too!
Preheat you oven to 375 degrees.
Scoop about 1 to 1.5 tablespoons of batter onto a cookie sheet. I did not grease my sheet but I did have a nonstick cookie sheet.
NOTE: To keep these coconut chocolate chip cookies moist you need to keep them in a round scoop, not flatten them!
Don’t you just love this cute little mini ice cream scoop? Perfect for cookies!
Coconut flour based cream cheese cookies! Sweetened with THM Sweet Blend and a great low carb cookie!!!
1 cup of coconut flour (store bought works best here… scoop and shake of excess. Don’t pack.)
1- 8 oz package for cream cheese room temp
1/2 cup unsalted butter room temp
1/4 cup THM Sweet Blend (you can use Truvia, Erythritol, or Xylitol)
1 tsp baking soda
1/2 tsp salt (or less)
1- 3.5 oz 85% dark chocolate bar chopped (or you can use the sugarfree chocolate chips)
1/2 cup of pecan or walnuts (optional)
Whip cream cheese and butter together for 1 minutes till creamed.
Add sweetener, eggs, and vanilla.
Add dry ingredients. Mix well.
Add the chopped chocolate and nuts.
Preheat oven to 375 degrees.
Scoop 1 to 1.5 tablespoons of dough on to a nonstick cookie sheet.
Do Not flatten these cookies. You want to keep them puffed to keep the moister in!
Bake for 8 minutes.