Briana's House Low Carb Chocolate Chip Cookies

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tsp Molasses

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Briana's baking mix
  • 1/2 cup Chocolate chips, sugar-free
  • 1/2 cup Oat fiber
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract
  • 1 tsp Xanthan gum

• Oils & Vinegars

  • 4 tbsp Refined coconut oil

• Dairy

  • 8 tbsp Butter, salted
  • 2 oz Cream cheese, full fat or reduced fat
  • 2 tbsp Heavy whipping cream

• Liquids

  • 1/4 cup Water

• Other

  • 1 T THM Super Sweet Blend, or more to taste

Found on briana-thomas.com

Description

Ingredients

• ½ cup Brianas Baking Mix
• ½ cup oat fiber (use gluten free if necessary)
• 1 T THM Super Sweet Blend (or more to taste)
• 1 tsp. xanthan gum
• ½ tsp. baking soda
• ¼ tsp. salt
• 8 T salted butter
• 4 T refined coconut oil
• 2 oz. cream cheese (full fat or reduced fat)
• 2 eggs
• 1 tsp. molasses
• ½ tsp. vanilla extract
• ¼ cup water
• 2 T heavy whipping cream
• ½ cup sugar free chocolate chips (such as Lilys brand) or chopped 85% dark chocolate*

Directions

• Whisk the dry ingredients together.
• Soften the butter, coconut oil, and cream cheese together, then beat them with the eggs, molasses, and vanilla until smooth. Add the water and whipping cream and beat again.
• Add the dry ingredients to the wet ingredients and mix well. Stir in the chocolate chips by hand. Drop the dough by rounded tablespoons onto a cookie sheet, then smooth each cookie out thinly with the back of a spoon (each will be about 4 inches in diameter). Bake each pan of cookies at 375 degrees F for 7 minutes, then remove the pan from the oven and leave the cookies on it for 2 more minutes before transferring them to wire racks to cool completely. Store in the refrigerator. Yields 2 dozen cookies.