Best Chocolate Chip Cookies Diabetic Friendly Recipes
CHOCOLATE CHIP COOKIES - LOW SUGAR/DIABETIC FRIENDLY RECIPE
Another recipe from the Splenda website. These were surprisingly good! I adjusted the recipe a little, using the Splenda Brown Sugar Blend (instead of regular brown sugar) and I did not dip the cookies into a chocolate sauce. So the carb count shown here is probably slightly more than what this recipe actually is. NUTRITION...
Provided by Traci Coleman
Categories Chocolate
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350.
- 2. Combine flour, baking soda and salt in medium sized bowl. Set aside.
- 3. Combine butter, brown sugar, granulated sweetener in large bowl until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture.
- 4. Stir in chocolate chips.
- 5. Drop dough onto ungreased baking sheets by heaping tablespoonfuls, 2 inches apart.
- 6. Bake 8-11 minutes or until lightly browned. Cool on baking sheet 1 minute then move to wire rack.
DIABETIC-FRIENDLY CHOCOLATE CHIP COOKIES
Chocolate chip cookies made with part wheat flour and part almond flour, sugar substitute, and stevia-sweetened chocolate chips. They are delicious and satisfying with low carbs and low sugar.
Provided by Paula Renkin
Categories Healthy Recipes Diabetic Desserts
Time 55m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine both flours, both sugars, baking soda, and salt in a bowl.
- Mix butter, eggs, and vanilla in a large bowl with an electric mixer until creamy. Mix in dry ingredients until well combined. Stir in chocolate chips and nuts. Drop teaspoonfuls of dough 2 inches apart onto the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 12 minutes, switching racks halfway through.
- Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 104 calories, Carbohydrate 11.6 g, Cholesterol 17.9 mg, Fat 7.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 30.6 mg, Sugar 0.2 g
CHOCOLATE CHIP COOKIES (DIABETIC FRIENDLY)
This recipe comes from a cookbook called: "America's Best Cookbook for Kids With Diabetes". (I figured it is a pretty good cookbook for anyone with diabetes though)...It was written in 2005 by C Bartley. A friend gave me the book and the recipes that I have tried are awesome.
Provided by penny jordan
Categories Other Snacks
Time 35m
Number Of Ingredients 16
Steps:
- 1. RECIPE MAKES: 36 cookies Preheat oven to 350 degrees F (180 degrees C). Baking sheets, un-greased. In A Large Bowl: Stir together flour, baking soda and salt and sugars.
- 2. In Large Bowl: Using an electric mixer, beat margarine until light and fluffy. ADD: Eggs, milk and vanilla and beat well. STIR IN: Flour/ sugar mixture and mix well. STIR IN: Oats and chocolate chips.
- 3. Drop BY HEAPING TABLESPOONFULS: About 2" apart, onto un-greased baking sheets. BAKE: In preheated oven (350 degrees F)for 16 - 18 minutes, or until slightly golden brown. COOL: On baking sheets for 5 minutes, then remove to rack to cool completely. TIP: If you prefer to bake with artificial sweetener, your finished product will have a a better texture if you substitute it for only SOME of the sugar. ALSO: Do you like your Chocolate Chip Cookies crisp or soft? Make crisp cookies by baking them for the maximum time suggested or make soft cookies by cooking then about 2 minutes less than minimum suggested baking time. Dietitian's Message: Rolled oats add texture to this classic cookie and contain soluble fiber, which will help slow the absorption of glucose from the chocolate chips and sugar. Serve with milk for an energizing snack.
- 4. EXCHANGES PER SERVING (1 Cookie) 1/2 - Starch, 1/2 - Other Carbohydrate, 1 - Fat. NUTRIENT ANALYSIS PER SERVING: Calories - 145, Protein - 2g, Fat 7g, Saturated Fat - 1g, Carbohydrate - 20g, Fiber - 1g, Net Carbs -19 g, Cholesterol - 12 mg, Sodium - 134 mg.
- 5. GIFT TAG: "GIFT IN a JAR" DIABETIC FRIENDLY CHOCOLATE CHIP COOKIES Preheat oven to 350 degrees F (180 degrees C). Baking sheets, un-greased. In A Large Bowl stir together: Flour, baking soda, salt and sugars. Using an electric mixer in a large bowl, beat margarine until light and fluffy. ADD: Eggs, milk and vanilla and beat well. STIR IN: Flour/ sugar mixture and mix well. STIR IN: Oats and chocolate chips. Drop BY HEAPING TABLESPOONFULS: About 2" apart, onto un-greased baking sheets. BAKE: In preheated oven (350 degrees F) for 16 - 18 minutes, or until slightly golden brown. COOL: On baking sheets for 5 minutes, then remove to rack to cool completely. TIP: If you prefer to bake with artificial sweetener, your finished product will have a a better texture if you substitute it for only SOME of the sugar. ALSO: Do you like your Chocolate Chip Cookies crisp or soft? Make crisp cookies by baking them for the maximum time suggested or make soft cookies by cooking then about 2 minutes less than minimum suggested baking time. Dietitian's Message: Rolled oats add texture to this classic cookie and contain soluble fiber, which will help slow the absorption of glucose from the chocolate chips and sugar. Serve with milk for an energizing snack.
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