This recipe was created for me by my good friend Rebecca Roepke of Unsinfully Sweet. Be sure to follow her on Facebook!
- 1 cup Gentle Sweet
- ½ cup Super Sweet *can be eliminated
- 2 sticks butter
- 1 Tbsp vanilla
- 1 tsp black strap molasses
- 2-3 large eggs **2 eggs if only using Gentle Sweet
- 1¾ cups Baking Blend
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp xanthan gum
- 1½ cup Chocolate Chips THM or other on plan variety
- Mix together Gentle & Super Sweet, butter, vanilla and molasses.
- Beat eggs gently and add to mixture, mixing well.
- Mix in remaining, drop by rounded spoonful onto cookie sheet.
- Bake at 350 for 10-12 minutes.
*Coach Sarah makes these with only 1 cup of Gentle Sweet. If you have a really strong sweet tooth, go ahead and make the original recipe. But I think you will love them without the Super Sweet. **Coach Sarah uses 2 eggs and finds this to be perfect with the 1 cup of Gentle Sweet and no Super Sweet.
If my baking blending already has Xanthan gum do I still need to add that separate teaspoon ?
Is your baking blend a homemade version? Does it contain the same amount of xanthan in the amount you would be using? Xanthan is used as a binder and thickener, so I would want to make sure the cookies stick together. If your baking blend has ample amounts, then I wouldn’t worry about it, but if in question, then I would still use it. Hope that helps.
I have made these for the past two weeks. I browned half of the butter, used 1 C gentle sweet and 2 eggs and freeze ,y dough for 30 mins in the shape I want, before baking. BY FAR my favorite dessert!!!! Next time, I will add more xanthan gum
Sounds yummy! I haven’t tried them this way yet.
is there a way to get the nutritional info. on these? Just curious.
Hi Liz, These fall into the S category for THM. THM does not promote counting, if you need those numbers, you are welcome to source out the products you use to calculate that information. Enjoy your cookies:)
I only have Pyure, but want to try this. Any ideas? Thanks!
I use a half cup of Truvia, which I think measures pretty similar to Pyure.
Hi Sarah, Pyure is similar to Super Sweet, so you would want to use 1/2 of the amount where it calls for gentle sweet. I would probably start with 3/4 cup of pyure total in place of all sweeteners and see how you like it. Taste the batter:) If you have a more sweet tooth then I would add 1/4 cup more for a total of 1 cup of Pyure. Hope that helps! Enjoy your cookies.
I have made these a couple times. I used 1 cup of erythritol and 1 tsp of THM pure stevia. (I can’t use Xylitol because we have a little house dog) I added 1/2 tsp brown sugar extract. I also only used 1 cup of chocolate chips. Delicious!
Hi Jasmine, Sounds like some yummy alterations! 🙂
I will try 2 eggs next time. I used a hand mixer to cream the butter and sweeteners. I didn’t freeze dough and they came out very soft and crumbly. They didn’t hold well together but my family ate the first batch that come out of the oven so apparently it was a good tasting cookie!
Can someone help to determine why both sweeteners are used in this recipe? If you don’t have both, how can you substitute? I still don’t understand why some recipes call for both vs just more of one or the other if one sweetener alone isn’t “sweet” enough? I don’t use xylitol since we have dogs, but do have erythritol, stevia and monk fruit. I still haven’t found a good home made recipe for xylitol free gentle sweet and honestly don’t know why you would make them (super sweet vs gentle sweet) any different if they are both just erythritol and stevia. Is there a way to use the golden monk fruit from Lakanto as part and which would you substitute it for – the super or gentle sweet portion? Sorry, this part of embracing THM just is still confusing for me…
I suspect for cost savings. Super sweet certainly doesn’t add any taste value.
Hi Kim, You are welcome to try the Gentle Sweet by itself and see if that is sweet enough for you. I have a big sweet tooth. I have tried it with Gentle Sweet alone adding 2 cups, but that does get expensive, so using 1/2 cup of super sweet does break the cost down. I also use Gentle Sweet without xylitol to protect my furry friends. Gentle Sweet w/o Xylitol and Super Sweet are made of the same ingredients. The only difference is the ratio of erythritol to stevia. Gentle sweet has more erythritol than stevia, and Super Sweet has more stevia than erythritol. It is more cost effective to use super sweet as it goes much further than Gentle Sweet. Gentle Sweet you need twice as much to sweeten than using Super Sweet. I hope that helps. Enjoy your cookies! 🙂
Thank you for explaining this!
I was confused, too
Super sweet is cheaper Because the pure stevia extract is cheaper per serving than either erythritol or xylitol. Gentle sweet is less “cooling “ with xylitol. You can definitely use all Erythritol rather than using xylitol.
I halved this, used 2 eggs instead of one and pyrue instead of super sweet. Also glucomannan instead of xanthan since that’s what I had on hand. They turned out delicious but have more of a cake texture than a cookie. Any advice on how do get them more crunchy?
Hi Liz, I would use 1 less egg to help it have less of a cakey texture. You could also bake them a little longer. I store mine in the fridge and find them to have a traditional chocolate chip cookie texture, not necessarily crunchy though.
Help! I made these cookies but they fell apart as I took them off the cookie sheet. I used 2 eggs and monk Fruit instead of super sweet. No other changes.
Hi Cassidy, I have not made them with monk fruit before, so I’m not sure if that is part of the outcome? Did you allow them to cool? I usually allow mine to cool completely before any transferring, then I do like to store them in the refrigerator.
The xylitol or erythritol are sticky. That would help their texture, holding it together.
What would be the conversion if you only have super sweet?
You could use 1 cup of Super Sweet total to replace the sweetener. Although I don’t personally recommend this as Erythritol has a cooling effect and I think the gentle sweet gives it the more natural chocolate chip cookie taste. If you do end up doing it, I would suggest storing them in the fridge overnight and then enjoying them. That helps remove some of the cooling effect. Hope that helps:)
Mine were spongy. Wonder if I over did the creaming of the eggs and butter? Still tasty, but not cookie like at all.
What is you can’t use Xanthan gum? Is there a substitute?
You can try using Gluccie. 🙂
Hi! I wanted to ask…I make the “not” brown sugar recipe from Gwen’s nest…would there be a way I could use it in place of maybe the super sweet and molasses?
Hi Stephanie, I’m sure you could use it. The molasses and super sweet are essentially the same thing as Gwen’s. It’s just not premixed. So go for it:)
I made these, used 2 eggs and only the SS. They came out crumby BUT taste yummy!
Hi Kelly, I’m glad your cookies tasted good. Maybe try 3 eggs next time. I’ve made it with 2 or 3 both with success, so not sure what happened. I’m glad they tasted yummy:)
I can only use pure thm stevia,
any ideas on how much? I want to try these so bad!!!
Hi Cindy, When I use the THM Sweeteners I use 1 doonk pure stevia to 1 tsp of super sweet to 1 tbsp. of Gentle Sweet. I would be concerned for how they turn out without the added bulk of the sweeteners. So you might need to modify it and use less eggs, so they don’t turn out super wet. 🙂
Or a couple extra Tbsp baking blend
Can you use Gluccie instead of xanthan gum?
Hi Kathy, Yes you can.
Could glucci be used as a sub to xnathum gum?
Yes you can. 🙂
Wondering about the 2-3 large eggs.
I’ve used 2 eggs & I have one cookie in the oven to see how it turns out.
My dough is firm & easy to work with but don’t know if cookies will be dry. Nervous to add the third egg in case it makes the dough runny.
What do you use?
Hi Lisa, I have actually done it both ways with success. But yes you don’t need to use all 3 eggs. I hope you enjoyed your cookies:)
Could you add toasted unsweetened coconut flakes to this recipe?
Sure, that sounds like a yummy addition. 🙂
I have Truvia and Truvia brown sugar. Would these work? If so, can you help me on measurements?
You can use either one, if you use the brown sugar one I would not add the molasses, as this gives it a brown sugar effect. I’ve gotten to the point where I only use the 2 cup of gentle sweet, so if you have truvia, I would use 1/2 cup and start there. Taste the batter and see if it’s sweet enough. You can always add more if you like it sweeter. Let me know how they turn out. 🙂
My husband is sensitive to Stevia so I generally use only gentle sweet, so I’m thinking 2 cups for this recipe?
Well these seem to be a horrible fail, as written the recipe just spreads out into a quarter inch thick sheet across the baking sheet,. I added 2 tablespoons of baking blend, and then it became a puffier sheet of cookie dough across the cookie sheet. So now I’m adding two more tablespoons I don’t know what’s wrong with this recipe but it’s not working this way you didn’t say we were supposed to freeze it, didn’t say anything about cooling the dough so I’m assuming it’s an ingredient thing. Plus they were way sweet. Not good. Yes
I just want to say how wonderful it was to go to a site looking for a recipe and find the recipe right at the top of the page with no ads popping up and not having to read paragraph after paragraph of text! Thank you! I look forward to trying this recipe. And, I look forward to looking at your site some more.
This may have been asked already, but can you sub out the molasses for swerve brown sugar?
Sure! The molasses is to give it the brown sugar effect, so if you already have swerve brown sugar that will work. Enjoy!
I am thinking of making these as a cookie cake? Any suggestions?
I’ve made the cookies last week and they were delicious!
Can I use almond flour instead of the baking blend?
Can you leave out the black strap molasses or substitute it ?
Wow made these today and they are amazing. They were really soft when they came out of the oven but once they cooled they are perfect.