|

Diabetic-Friendly Chocolate Chip Cookies

ByHannah Peterson

Diabetic-Friendly Chocolate Chip Cookies

Low-Carb • Sugar-Free • Chewy & Gooey

📝 Ingredients (Makes 12–14 cookies)

Dry Ingredients

  • 1 ½ cups almond flour
  • 2 tbsp coconut flour
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Ingredients

  • ½ cup softened butter
  • ½ cup Brown Allulose or Brown Monk Fruit
    • (Brown-style sweeteners give that caramel flavor)
  • 1 large egg
  • 1 tsp vanilla extract

Mix-ins

  • ½ cup sugar-free chocolate chips or chunks
    (Lily’s, ChocZero, Bake Believe, etc.)

👩‍🍳 Instructions

1️⃣ Cream Butter + Sweetener

Beat softened butter and brown sweetener until light and fluffy.

2️⃣ Add Egg + Vanilla

Mix until smooth.

3️⃣ Add Dry Ingredients

Stir in:

  • Almond flour
  • Coconut flour
  • Baking soda
  • Salt

Mix just until a dough forms.

4️⃣ Fold in Chocolate

Gently mix in chips/chunks.
Tip: reserve a few to press on top before baking for that melted look.

5️⃣ Chill

Refrigerate dough 20–30 minutes so cookies don’t spread too much.

6️⃣ Bake

  • Preheat oven: 350°F (175°C)
  • Scoop dough onto parchment-lined sheet
  • Bake 10–12 minutes or until golden at the edges

Let cool 10 minutes before lifting — almond flour cookies are fragile while warm!

✨ Nutrition (per cookie)

Approximate:

  • Calories: 145
  • Net Carbs: 2.5g
  • Protein: 3g
  • Sugar: 0g
  • Fat: 13g

💡 Tips for PERFECT Cookies

  • Use chunks instead of chips for gooey pools of chocolate like the photo.
  • For extra chewiness: add 1 tsp gelatin powder to the dough.
  • For crispier edges: flatten cookies slightly before baking.
  • For thicker, bakery-style cookies: chill dough 1 hour.

Similar Posts