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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 78.4
  • Total Fat: 6.0 g
  • Cholesterol: 16.5 mg
  • Sodium: 23.8 mg
  • Total Carbs: 6.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.8 g

View full nutritional breakdown of Diabetic Friendly Chocolate Chip Cookies calories by ingredient
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Diabetic Friendly Chocolate Chip Cookies

Submitted by: THIRTEENREASONS

Introduction

I've found that almond flour is one of the easiest ways to keep the flavor of a "regular" cookie without the added effects of using purely white flour to make cookies. There's nothing worse than a cookie that tastes like fake sweetener and loses it's flavor and moisture because it's a "healthy" version.

I make my own almond flour, because it's a lot cheaper than buying it, and you can easily make it, too.
I've found that almond flour is one of the easiest ways to keep the flavor of a "regular" cookie without the added effects of using purely white flour to make cookies. There's nothing worse than a cookie that tastes like fake sweetener and loses it's flavor and moisture because it's a "healthy" version.

I make my own almond flour, because it's a lot cheaper than buying it, and you can easily make it, too.

Number of Servings: 24

Ingredients

    1 and 1/4 cup almond flour
    1/2 cup all-purpose flour
    1tsp. baking soda
    dash of salt
    2tbps. brown sugar
    3/4 cup splenda (not the baking blend)
    3 T butter (or butter spread)
    1 large egg
    1tsp vanilla extract
    1/2 cup mini chocolate chips

Directions

1. Preheat oven to 375F.
2. Combine flours, baking soda, and salt. Set aside.
3. In other bowl, beat the butter, brown sugar, and splenda until creamy and light. Add in the egg and vanilla extract and beat until well combined.
4. Gradually add in the dry ingredients. Fold in chocolate chips.
5. Bake for 8-10, alternating the racks half way through.

** These cookies will not brown like usual chocolate chip cookies, so if you like your cookies a bit dark these will not attain that color.

Number of Servings: 24

Recipe submitted by SparkPeople user THIRTEENREASONS.






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