2 Cups Trim Health Mama Baking Blend
1 Cup Butter (softened)
1 Tsp Vanilla Extract
1 Tsp Caramel Flavoring
1 Tbs Water
3 “scant” TBS of Sweet Blend
1/2 tsp Molasses
1/2 tsp Sea Salt
1 tsp Baking Soda
1 Cup Lily’s Dark Chocolate Chips
THM Products can be purchased in their store (affiliate link).
Preheat the oven to 350 degrees.
Mix the butter, eggs, sweet blend, vanilla, water, caramel and molasses together in a mixer until smooth and creamy.
In a separate bowl combine the baking soda, salt and baking blend together. Add the baking blend mixture slowly to the butter mixture while continuing to mix in the mixer bowl.
Place the scoops of dough on the silpat mats. Press them down and even out the corners. These do not spread out when you bake them so if you don’t press them down before placing them in the oven they will remain in a ball.
Bake for 14 minutes* (longer if you want them more “dry”) until the edges get lightly browned. Makes 20 cookies if you use the scoop.
*NOTE: If you do not use the Silpat, I would advise using parchment paper. The baking time may be reduced to approx 10 mins. The mats require time to heat up which would not be the case with parchment paper .
I used Silpat mats. I find these work best for gluten free / grain free items in baking them more evenly.
I also use cookie scoops to make them uniform in size. I have the small and medium. I used the medium one for this recipe.