Name: Diabetic-Friendly Chocolate Chip Cookies
Ingredients: 1 ½ cups almond flour; 2 tbsp coconut flour; ½ tsp baking soda; ¼ tsp salt; 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.)

Ingredients

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

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Instructions

Cream Butter + Sweetener: Beat softened butter and brown sweetener until light and fluffy.
Add Egg + Vanilla: Mix until smooth.
Add Dry Ingredients: Stir in:. Almond flour. Coconut flour. Baking soda. Salt. Mix just until a dough forms.
Fold in Chocolate: Gently mix in chips/chunks. *Tip: reserve a few to press on top before baking for that melted look.*.
Chill: Refrigerate dough 20–30 minutes so cookies don’t spread too much.
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!

Notes & Tips

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.

Nutrition Facts

Per serving

Nutrition facts per serving
Nutrient	Amount per serving
Calories	145 kcal
Total fat	13 g
Total carbohydrate	2.5 g
Sugars	0 g
Protein	3 g

Nutrition values are approximate and vary with brands and portion sizes.

Diabetic-Friendly Chocolate Chip Cookies