Chewy Chocolate Chip Cookies
SERVINGS: 18 COOKIES
These diabetic-friendly chocolate chip cookies are soft, golden, and packed with melty chocolate in every bite. Made with almond flour and sweetened without refined sugar, they come together quickly and satisfy your cookie craving—without the blood sugar spike.
Ingredients:
2 cups almond flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened (or coconut oil for dairy-free)
½ cup granulated monk fruit sweetener (or allulose)
1 large egg
1 teaspoon vanilla extract
½ cup sugar-free dark chocolate chips
Instructions
1. Preheat Oven to 350°F:
Line a baking sheet with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together almond flour, baking soda, and salt. Set aside.
3. Cream Butter and Sweetener:
In a large bowl, beat butter and monk fruit sweetener together until light and fluffy (about 2 minutes).
4. Add Wet Ingredients:
Mix in the egg and vanilla until smooth.
5. Combine:
Stir in the dry ingredients until a dough forms. Fold in chocolate chips.
6. Scoop and Shape:
Using a tablespoon or cookie scoop, drop dough onto the baking sheet about 2 inches apart. Flatten slightly with your fingers or the back of a spoon (they won’t spread much).
7. Bake:
Bake for 10–12 minutes or until edges are lightly golden and centers are just set.
8. Cool:
Cool on the pan for 5 minutes before transferring to a wire rack.
NUTRITION Per Serving % of Daily Value
Calories 140 —
Total Fat 12.3g —
Saturated Fat 4.2g —
Polyunsaturated Fat 0.6g —
Monounsaturated Fat 5.5g —
Trans Fat 0g —
Cholesterol 18mg —
Sodium 60mg ~3%
Total Carbohydrates 5.1g —
Dietary Fiber 1.8g —
Total Sugars 0.9g —
Protein 3.1g —
Vitamin A 55mcg ~6%
Vitamin C 0mg —
Vitamin D 0.1mcg ~1%
Potassium 70mg ~2%
Calcium 25mg ~2%
Iron 0.8mg ~4%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
