Chocolate Cookie THM S

I am a big fan of cookies and sweet treats, that really should be no surprise. On the Trim Healthy Mama plan it is encouraged to enjoy treats on a regular basis. It isn’t always easy to find a treat that taste great and is still on plan. But these are on plan, delicious, and no one will guess there is a special ingredient in them. 

Chocolate cookies are not always my first pick, but these fresh out of the oven taste like the cookie part of an Oreo. I can’t wait to put some kind of filling to make it like a whoopie pie or actual oreo. Still working on an on plan fluffy filling, as soon as it is perfected I will share it with all of you. 
The secret ingredient here is okra. Yes I know it sounds gross, but it gives these cookies the perfect texture and you won’t even notice it is there. If you do taste an off flavor at first give them a day or so to sit and they will taste just right. 
Health benefits of okra or why you should sneak it into your desserts. It is a great source of fiber which helps with digestion. It also helps to reduce and stabilize blood sugar levels. It also contains many vitamins and folates. I don’t like okra enough to eat it on its own but baked inside things I can’t tell it is there and I get the extra benefits. 
So lets get to this cookie recipe. 

chocolate cookie ingredients

Chocolate Cookies -THM S

  • 1/2 cup Almond Flour
  • 1/2 cup Coconut Flour
  • 1 tsp Baking Soda
  • 2/3 cup 100 % Cocoa Powder
  • 1/2 cup Pyure
  • 1/4 tsp Salt
  • 2 Eggs
  • 1 cup Frozen dieced Okra (slightly thawed)
  • 1 cup melted Coconut oil
  • 2 tsp vanilla
  1. Heat oven to 350F.
  2. In the bowl of a stand mixer, mix flours, cocoa, baking soda, salt and pyure together. 
  3. In a blender combine okra and eggs, until the okra is broken down. While blending pour in the coconut oil until it is all combined well. This is important if the oil is still warm so the eggs don’t start to cook. 
  4. Add the liquids into the mixer bowl. Mix on medium until well mixed. You can use a handheld mixer too, stiring by hand though will be difficult because of the stickiness. 
  5. Using a small cookie scoop place them about 1/2 inch apart on a lined cookie sheet. 
  6. Bake for 15 minutes. Let sit for a 1 minute on pan then cool on cooling rack.  
**Note these are sugar free and gluten free! But you would never know.**
Adapted from THM Cookbook
_MG_1494 _MG_1506

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