THM-S, Easy to make
“Who, in their ever lovin’ mind, does not love a good cookie, or two, or three?!?!?” -Z
Seriously though, cookies are God’s gift to humanity. Ok, Ok, I’ll stop being weird. But, seriously, I LOVE COOKIES! Out of all the desserts out there, a good cookie is worth all the sit-up’s and running that I do in any given week! Worth. Every. Bite.
These cookies, yet again, are another one of my “accidental” recipes.
One day, I was just craving peanut butter and chocolate (cause who doesn’t?). It must have been close to when “Aunt Flow” was visiting (if you know what I mean), because I just had to make something yummy! It was an urge. Now, when you are on THM (trim healthy mama), you do occasionally crave sugar, but not in the average way that sugar-eaters crave it. After you get off of refined sugar, you really don’t like the taste of it that much any more.
-Hold the phones for a sec!!!! I don’t care if I’ve been off of sugar for years, and have just eaten a 6 course meal…if you put a homemade cinnamon roll with cream cheese frosting in front of me…I WILL EAT IT. ALL OF IT. End rant. –
Like I was saying. Refined sugar. Oh yea. Ok. So, after you get into the lifestyle of eating more natural sugars (i.e. stevia, xylitol, erythritol, monk fruit, yacon syrup etc), your body just doesn’t crave those refined sugars that it used to anymore. That’s a good thing because you can eat less of natural sugars, and genuinely be satisfied.
(Be on the lookout for my upcoming post on refined sugars vs. natural sugars!!!)
A little snippet on the effect of refined sugars…
Because my husband and I have adapted to the THM (trim healthy mama) way of eating for 90% or our diet, our children as well, have greatly reduced their intake of sugar. We really don’t miss it that much, and the kids don’t tend to crave super sugary stuff all the time. I mean they’re kids, so of course they enjoy candy when they get it at church or as a treat. But generally, they don’t tend to want it all the time. The funny thing is, when they do “binge eat” refined sugar, they usually get sick. Like, “mommy, my tummy hurts”, sick. What does that tell you?
Back to the cookies!
These cookies are super easy to make! I don’t usually like to have to get multiple bowls out to make stuff…I just like to make cookies fast, and be able to enjoy them. They are made with almond flour, so really, they are gluten free (depending on what brand of almond flour you get). But, because so many people nowadays are severely allergic to gluten, I won’t officially say that they are gluten free.
I like to use the Hershey’s sugar-free chocolate chips. Some would say that they are not completely “on plan” because of the Maltitol in them, but I say, “if you’re going to make cookies, and you chocolate chips, these are great!” It’s not like you’re going to make these everyday…or, wait….maybe you will!
As far as making the cookies go, Just whip everything up in your handy dandy kitchen-aid mixer, and go to town! After you mix the wet ingredients together, it should look “fluffy”, like this…
If you do not own a Kitchen-Aid mixer. Buy one!!!! It will change your life! One of the best appliances I ever invested in!
(Keep an eye out for the post on My Stand Mixer-Wilson.)
These cookies fall under THM-S guidelines, and are even more delicious the second day after storing!
Be sure to let me know how yours turn out!
Serves 25 cookies
15 minPrep Time
12 minCook Time
27 minTotal Time
- 2 sticks softened butter
- 2 tsp vanilla
- 1 1/2 cups natural peanut butter
- 1 1/2 cups sweetener of choice (I like pure or gentle sweet)
- 1 tsp molasses
- 3 eggs
- 2 cups almond flour
- 1/2 tsp baking powder (aluminum-free)
- 1/4 oat fiber (I get mine from Trimhealthymama.com)
- 1 8 oz. bag of sugar free chocolate chips (Hershey's)
- In a stand mixer, add 2 sticks of butter and beat until creamy.
- Add in vanilla and sweetener.
- Add in peanut butter, and beat until fluffy.
- Add eggs and mix until creamy.
- Add in almond flour, baking powder and oat fiber, and mix until creamy.
- Add whole bag of chips, and mix only a few times until chips are dispersed.
- Chill for 30 minutes.
- Note: You do not have to chill, but I find it easier to work with the dough that way)
- Bake at 350 degrees for 12 minutes (or until brown around the edges)
- Let cool completely before taking off of baking sheet.
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