Diabetic Peanut Butter Chocolate Cookies
Satisfy your sweet tooth while keeping blood sugar levels in check with these delightful Diabetic Peanut Butter Chocolate Cookies! Perfectly soft and chewy, these low-carb treats combine the nutty richness of unsweetened natural peanut butter with the indulgent depth of sugar-free dark chocolate chips and a touch of almond flour for a wholesome base. Sweetened with a diabetic-friendly granulated sugar substitute, they're completely free of added sugar, making them a guilt-free option for dessert or an afternoon snack. Ready in under 25 minutes, these cookies are quick to prepare and bake, with a fork-pressed crisscross design adding a classic, homemade touch. Whether you’re managing diabetes, following a keto lifestyle, or simply looking for a healthier cookie recipe, these irresistibly rich and chocolatey bites are sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup Natural peanut butter (unsweetened, creamy or chunky)
- 0.75 cup Almond flour
- 0.5 cup Granulated sugar substitute (erythritol or monk fruit)
- 2 tablespoons Unsweetened cocoa powder
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.33 cup Dark chocolate chips (sugar-free)
- 0.5 teaspoon Baking soda
- 0.125 teaspoon Sea salt
- Cooking spray or parchment paper
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly spray with cooking spray.
In a large mixing bowl, combine natural peanut butter, almond flour, granulated sugar substitute, and unsweetened cocoa powder. Mix well until evenly combined.
Add the egg, vanilla extract, baking soda, and sea salt to the bowl. Stir until a thick cookie dough forms.
Gently fold in the sugar-free dark chocolate chips, ensuring they are evenly distributed throughout the dough.
Scoop out about 1 tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet. Flatten slightly with the back of a fork to create a crisscross pattern, if desired. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.4 g | 244% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1030 mg | 45% | |
| Total Carbohydrate | 228.2 g | 83% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 10.8 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 395 mg | 30% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2148 mg | 46% | |
*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.
