Foodsy Tuesday: Amazing Chocolate Chip Cookies (S) (Gluten-free, Grain-free, and Sugar-Free)

trim healthy mama chocolate chip cookies

Foodsy Tuesday

Today I am going to share with you one of the most delicious chocolate chip cookie recipes I have ever tasted!  I am in LOVE with almond flour in baked goods.  The final texture is always such a moist and luscious medley in my mouth.  I have made this cookie several times for company and always get asked for the recipe by a mouth that is curling with delight.  This recipe works well with the Trim Healthy Mama guidelines, but there are a few ways to make the cookie that are not Trim Healthy Mama approved, so I will make side notes to those substitutions.  The way I make the cookie, though, is purely the Trim Healthy Mama way, which makes them a solid S delight!  I hope you enjoy them as much as we do.

Amazing Chocolate Chip Cookies

This recipe was inspired by this one, posted at Meaningful Eats.

Makes about 50 cookies with 2 cookies a serving.


  • 1/2 cup butter, softened
  • 1/4 cup coconut oil (regular is preferred to keep the coconut flavor out, but if you like the coconut flavor virgin coconut oil will add the extra boost of superfood power)
  • 1/2 erythritol or xylitol (I use xylitol), an alternative for this that is not on plan would be simply 3/4 cup brown sugar, honey, or agave, though the liquid sweeteners may need to be reduced a bit to not alter the texture of the final cookie
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 cups blanched almond flour
  • 1 cup dark chocolate chips


  1. Preheat oven to 350F and prepare a cookie tray with parchment paper (I prefer parchment paper over spraying the pan since I get a clean removal of baked goods this way, where as the spray is hit or miss for me).
  2. Combine softened butter, coconut oil, sweeteners, eggs, vanilla, baking soda, and salt, mixing thoroughly.
  3. Add the almond flour one cup at a time, mixing well with each addition.
  4. Finally, add the chocolate chips and mix until just combined (I find a fork works best for the addition of the chips to equally distribute the chips without splattering batter all over the kitchen…or so I’ve heard ::wink, wink::)
  5. Scoop out batter using a small spoon (teaspoon sized), keeping the cookies to about a tablespoon’s worth or so of batter.  They are not huge cookies, but since I love to see a LOAD of cookies all over the place when I bake, keeping them smaller serves us well.  The final baked cookie is about 2 inches in diameter.
  6. Bake in preheated oven for 10-14 minutes, or until golden brown all around.  Let the cookies cool for several minutes before transferring them to a cooling tray, then allow them to cool for a bit longer.  These are delicious either warm or cool, but they will fall apart more easily the warmer they are.  Enjoy!

Nutrition Facts:

Calories 210, Fat 18.8g, Carbs 9.1 g, Protein 4.6g

What About You?

This week I found a steal on a 3-tier cookie rack at Aldi’s that I snatched up the moment I saw it!  $6 was a beautiful price and I have been thrilled with it.  Now I only need to take up one space on my counter for cookie cooling.  What is your favorite unexpected thrifty find?

cookies on 3-tiers
Awesome 3-tier cookie rack find!

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  • Suzanne

    New to THM. JUst starting.

    • JulieFilter

      Awesome =0) THM is a great tool to use for healthy eating. I hope it helps to give you some great pointers and guidelines to follow, too.

  • Jennifer

    Hi in the instructions it says 1/2 erythritol or xylitol…. 1/2 what??? lOL, i’m very new to THM and the sweeteners they use….Thanks

    • JulieFilter

      I’m so sorry! Yes, it is 1/2 cup. I’ll correct that ASAP.

  • Pingback: Throwdown Thursday- Chocolate Chip Cookies! | Big Taste Trim Waist()

  • Jane Handrich

    How is this sugar free with chocolate chips??

    • JulieFilter

      The chocolate chips are up to you to choose which brand you want. The darker the chip the less sugar it has, so dark chocolate chips, and those with 80% or more are best. There are also sugar-free brands available. I hope that helps.

  • Joanna

    When you say almond flour, is that the same as almond meal (like, ground up almonds?)

    • JulieFilter

      It can be but the best kind is really blanched almond meal (almond flour), because it doesn’t have all the skins, so it makes a lighter overall final product. I’ve used them both, but blanched is best in my opinion.

  • Chanelle

    Can I use Stevia instead?

    • JulieFilter

      Instead of the erythritol/xylitol? That’s a little more tricky mostly because of the bulk that these add to the recipe. Since they are replacing granular sugar in a typical cookie recipe you would have to accommodate for the bulk, but I’m not sure with what. I would say you could surely give it a try but don’t be put off they turn out poorly the first time. It just means that another round of ingredient alterations will be in the works. But think of all the sweet practice versions! Mmmmmmmm =0)

  • Christie Grewe

    We just made these, and my kids even licked the beaters! (So far, they have been unimpressed with THM beater licking). Thumbs up from the hubby too. Thanks so much for this recipe! (I used 1/2 C truvia with great results)

    • Julie Filter

      Lol, fantastic!!! Happy to help!