Double Chocolate Diabetic Cookies
Indulge your sweet tooth without the guilt with these Double Chocolate Diabetic Cookies! This recipe is a chocolate lover's dream, combining the rich and velvety flavors of unsweetened cocoa powder and sugar-free chocolate chips for a treat that's both decadent and diabetes-friendly. Made with almond flour and naturally sweetened with erythritol or your preferred sugar substitute, these cookies are low-carb and gluten-free, making them perfect for anyone watching their sugar intake. With just 15 minutes of prep time and a quick 10-minute bake, these soft, chewy cookies are as easy to make as they are to enjoy. Whether you're satisfying a chocolate craving or whipping up a batch for a special occasion, these cookies are guaranteed to impress while keeping your health in check.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Sugar-free chocolate chips
- 0.5 cup Erythritol (or preferred granulated sugar substitute)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 unit Large egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and erythritol using an electric mixer until the mixture is light and fluffy.
Add the egg and vanilla extract to the butter mixture, and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Fold the sugar-free chocolate chips into the dough using a spatula or spoon.
Scoop out tablespoon-sized portions of dough and roll them into balls. Flatten each ball slightly and place them on the prepared baking sheet, leaving about 1 inch of space between each cookie.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set. The centers may still look slightly soft, but they will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week or freeze them for longer storage.
Nutrition Facts
Calories |
130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 0.5 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 149 mg | 3% | |
*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.
