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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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
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a medium-sized bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, cream the softened butter and erythritol using an electric mixer until the mixture is light and fluffy.
Step 4
Add the egg and vanilla extract to the butter mixture, and mix until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms.
Step 6
Fold the sugar-free chocolate chips into the dough using a spatula or spoon.
Step 7
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.
Step 8
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.
Step 9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to a week or freeze them for longer storage.
Nutrition Facts
| Serving size | (788.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3168.6 |
| Total Fat 273.4g | 0% |
| Saturated Fat 114.7g | 0% |
| Cholesterol 444.3mg | 0% |
| Sodium 1127.0mg | 0% |
| Total Carbohydrate 332.4g | 0% |
| Dietary Fiber 111.4g | 0% |
| Total Sugars 10.2g | |
| Protein 84.2g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 607.9mg | 0% |
| Iron 26.9mg | 0% |
| Potassium 1912.5mg | 0% |
Source of Calories