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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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
- 0 Cooking spray or parchment paper
Directions
Step 1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly spray with cooking spray.
Step 2
In a large mixing bowl, combine natural peanut butter, almond flour, granulated sugar substitute, and unsweetened cocoa powder. Mix well until evenly combined.
Step 3
Add the egg, vanilla extract, baking soda, and sea salt to the bowl. Stir until a thick cookie dough forms.
Step 4
Gently fold in the sugar-free dark chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 5
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.
Step 6
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
Step 7
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.
Step 8
Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (580.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2326.9 |
| Total Fat 190.4g | 0% |
| Saturated Fat 39.8g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 1029.7mg | 0% |
| Total Carbohydrate 228.2g | 0% |
| Dietary Fiber 47.5g | 0% |
| Total Sugars 10.8g | |
| Protein 88.7g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 394.6mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 2147.6mg | 0% |
Source of Calories