Chocolate Chocolate Chip Cookies Diabetic
Indulge in the rich decadence of these diabetic-friendly Chocolate Chocolate Chip Cookies, a guilt-free treat that doesn’t compromise on flavor. Made with almond flour and sweetened with your choice of erythritol or monk fruit sweetener, these cookies are the perfect low-carb solution to satisfy your chocolate cravings. Featuring unsweetened cocoa powder and studded with sugar-free dark chocolate chips, each bite delivers layers of chocolatey goodness. With just 15 minutes of prep time and a quick 10-minute bake, you’ll have a batch of soft, chewy cookies ready to enjoy in no time. Ideal for anyone watching their sugar intake, these cookies are equally perfect for diabetics or those following a keto lifestyle. Plus, they stay fresh in an airtight container, making them a convenient snack for the whole week!
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Recipe Information
Ingredients
- 0.5 cup Unsweetened cocoa powder
- 1.5 cups Almond flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Sugar substitute (erythritol or monk fruit sweetener, granular)
- 0.5 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.75 cup Sugar-free dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together almond flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set aside.
In a large mixing bowl, beat the unsalted butter and sugar substitute with an electric hand mixer on medium speed until light and creamy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick dough forms.
Fold in the sugar-free dark chocolate chips with a spatula, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or a small cookie scoop, drop scoops of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still appear slightly soft.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy these diabetic-friendly chocolate chocolate chip cookies, storing any leftovers in an airtight container for up to one week.
Nutrition Facts
Calories |
2502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.0 g | 265% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 1337 mg | 58% | |
| Total Carbohydrate | 383.2 g | 139% | |
| Dietary Fiber | 95.8 g | 342% | |
| Total Sugars | 8.2 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 490 mg | 38% | |
| Iron | 37.6 mg | 209% | |
| Potassium | 2901 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
