Ah, who doesn’t like a chocolate chip cookie? My family has a recipe we love — you know THE recipe (with 2 cups of shortening, 3 cups of sugar and 2 bags of chocolate chips)! This is obviously not in my trim healthy eating plan!
I have had this Nutiva shortening in my pantry for quite some time, but I was never quite sure how to use it. This week I had the sudden inspiration to revamp my old chocolate chip cookie standbye recipe!
- 1/2 cup Nutiva shortening Nutiva Red Palm Shortening Organic Superfood, 15 oz.
- 1/3 cup low carb brown sugar (I use this one from Gwen’s Nest)
- 1/3 cup Erithyritol
- 2 eggs
- 1/2 tsp. Baking soda
- 1/2 tsp. Mineral salt
- 1 tsp. Vanilla
- 1 cup THM Baking Blend
- 1/2 cup Lily’s chocolate chips
Preheat oven to 350F
Cream shortening, “brown sugar” and Erithyritol 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 dough on parchment lined cookie sheet and bake for 10-11 minutes.
If you are unsure of where to buy the Nutiva shortening, you may purchase it through the link provided above (and I will receive a small commission to support the blog). Thanks!
Suggested products for this recipe:
Nutiva Red Palm Shortening Organic Superfood, 15 oz.
Now Foods Erythritol Powder