Diabetic-Friendly Chocolate Chip Cookies
Soft • Chewy • Low-Carb • Sugar-Free
These cookies look bakery-level good 😍—but we’ll keep them low-carb, sugar-free, and blood sugar-friendly without sacrificing that soft, gooey center.
🥣 Ingredients
- 2 cups almond flour
- ½ cup butter (softened)
- ½ cup erythritol (or monk fruit blend)
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- Pinch of salt
- ½–¾ cup sugar-free chocolate chips
👩🍳 Instructions
1️⃣ Prep
- Preheat oven to 350°F (175°C)
- Line a baking sheet with parchment paper
2️⃣ Mix
- Cream butter + sweetener until fluffy
- Add egg + vanilla → mix well
- Stir in almond flour, baking soda, and salt
3️⃣ Fold
- Add chocolate chips and mix gently
4️⃣ Shape
- Scoop dough into balls and slightly flatten
- Leave space—they spread a bit
5️⃣ Bake
- Bake 10–12 minutes until edges are golden
- Centers will look soft (that’s perfect!)
6️⃣ Cool (Important!)
- Let cookies cool 10–15 minutes
- They firm up as they sit
🍽️ Serving Ideas
- Enjoy warm with unsweetened almond milk
- Sprinkle a tiny bit of flaky salt on top
- Crumble over low-carb yogurt
📊 Nutrition (Approx. per cookie)
- Calories: 120
- Net Carbs: ~2–3g
- Protein: 3g
- Fat: 10g
💡 Blood Sugar Tips
- Almond flour keeps carbs low and slows glucose spikes
- Pair with protein (like Greek yogurt) for better control
- Stick to 1–2 cookies per serving
✨ Pro Tips
- For extra gooey cookies → slightly underbake
- For crisp edges → bake 1–2 minutes longer
- Chill dough 20 minutes for thicker cookies
