Baking Bits
Semi-Sweet - Coming Soon!
Out of Stock
Semi-Sweet, the gold standard for all your baking (and snacking!) needs with a fraction of the sugar - only 3g per serving, 63% less than the leading brand of semi-sweet chips. It's a magic balance of lower sugar and "heck-yea!" deliciousness. Made with simple ingredients and no stevia or sugar alcohols.

Baking
or Snacking
No
Stevia
No Sugar
Alcohols
Non-GMO
Gluten
Free

Perfectly
Meltable
Ingredients List
Unsweeted Chocolate, Sugar, Allulose, Whole Milk, Cocoa Butter, Sunflower Lecithin, Soy Lecithin and Vanilla
Contains: Milk, Soy
Produced on equipment that also processes products containing peanuts and tree nuts.
Treat Yo’ Self
Chocolate Chip pecan cookie dough bites
Makes 12 Bites
Ingredients
- 1/3 cup SkinnyDipped Semi-Sweet Baking Bits
- 2-3 tbsp protein powder or coconut flour
- 1 tsp cinnamon + pinch of sea salt
- 3 tbsp melted coconut oil or butter
- 3 tbsp maple syrup
- 1 cup almond flour
- 3-4 tbsp plant-based milk
- 1/3 cup chopped pecans
Instructions
- Combine everything in a bowl besides the chocolate and pecans, adding 2 tbsp of milk at first and more as needed until you reach a cookie dough consistency.
- Fold in the chocolate chips and pecans. Taste and adjust as desired.
- Using a cookie scoop, drop dough onto a lined cookie sheet. Place in the freezer to firm up.
Enjoy!
Chocolate chunk thin mints
Makes 12 Cookies
Ingredients
- 1 1/2 cups SkinnyDipped Semi-Sweet Baking Bits, divided
- SkinnyDipped Dark Chocolate Peppermint Almonds to sprinkle on top
- 2 tbsp coconut oil
- 3 tbsp maple syrup
- 1/4 tsp baking soda
- 3 tbsp cacao powder
- 3 tbsp tapioca flour
- 3/4 cup almond flour
- 1 1/2 tsp peppermint extract + pinch of sea salt
Instructions
- Preheat oven to 350F.
- Mix together all of the dough ingredients besides the baking bits.
- Stir in 1/4 cup of chocolate chips.
- Drop by spoonfuls onto a cookie sheet. Flatten with your palm into a disc.
- Bake for 10 mins at 350F.
- Remove from the oven and allow them to cool completely.
- Melt remaining chocolate.
- Dip each one & pop in the freezer to set.
Enjoy!
Pumpkin Spice Macaroons
Makes 12 Macaroons
Ingredients
- 5 tbsp tapioca or arrowroot flour (can sub cornstarch)
- 1 1/4 cups SkinnyDipped Semi-Sweet Baking Bits
- 1/2 cup coconut sugar or monk fruit
- 1/2 cup full-fat canned coconut milk
- 2 cups fine shredded coconut
- 2 tbsp pumpkin or purée
- 2 tsp pumpkin pie spice
- 1 tsp vanilla
Instructions
- Preheat oven to 325F.
- Add all of the ingredients besides the coconut milk & chocolate to a bowl. Mix well.
- Slowly add the coconut milk, mixing until the mixture can be pressed together with your hands.
- Use a cookie scoop, making sure to press the mixture in super tightly (use hands to pack well) and drop onto a lined cookie sheet.
- Bake for 22-25 minutes until golden. Let cool.
- Melt the chocolate until smooth. Dip each macaroon & pop in the fridge to allow the chocolate to harden.
Enjoy!
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