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Apr 02

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Delicious Diabetic Friendly Chocolate Chip Cookies

It’s always nice when you find some really good recipes that will fit in to your diabetic diet. This cookie recipe does just that. Best part is, you don’t need to be on any special diet to enjoy these delicious cookies. They tastes great with no after taste and made with all natural ingredients. My kids and husband loves these and so do I. They have now become a staple cookie in my home.

 

Delicious Diabetic Friendly Chocolate Chip Cookies

Yields about 30 to 32 cookies

Ingredients: 

  • 1 cup cold vegan margarine or unsalted butter, chopped into cubes
  • 1 cup Truvia baking blend , found at most markets, you can also use sucanat, date sugar, or coconut sugar, also a lower glycemic alternative than regular sugar.
  • 1 cup Wholesome Zero, Xylitol, or your choice of an all natural sugar substitute, I just like Xylitol for it’s clean taste.
  • 2 large cold eggs
  • 1 1/2 cups cake flour
  • 1 1/2 cup whole wheat pastry flour
  • 1 tsp corn starch
  • 1 tsp baking soda
  • 1/2 ground cinnamon
  • 1 1/2  vanilla extract, my favorite brand
  • 1/4 tsp fine sea or kosher salt if using vegan margarine, if using unsalted butter, use 1/2 tsp salt.
  • 1 1/2 cup naturally sugar free chocolate chips, I use this brand Lily’s Sweets Chips (These are sweetened with Stevia), Hershey’s also has sugar free chocolate chips and there is a line of grain sweetened chocolate chips as well. Found at most health food stores or online.
  • 1/2 cup finely chopped pecans, this is optional

 

Directions:

  1. Preheat oven to 350 degrees, line a cookie sheet with a Silpat (highly recommended) or parchment paper. Set aside.
  2. In a large mixing bowl, using a hand held mixer or stand mixer, cream together cold vegan margarine or butter cubes with sugars until combined and creamy. Don’t over mix. We still want to keep the mixture on the cold side.
  3. Add in eggs one at a time along with vanilla extract.
  4. In another large mixing bowl, combine flours, corn starch, salt and baking soda and cinnamon with a whisk to make sure there’s no lumps. Slowly add to wet mixture.
  5. Mix just until combined. Try not to over mix the batter.
  6. Finish mixing with a sturdy rubber spatula or wooden spoon. Dig down deep to incorporate all dry mixture from the bottom of bowl.
  7. Add in chips and pecans if using. Mix gently yet firm to get all the yummy chocolate well incorporated.
  8. Place batter in fridge for 10 minutes. Take out and with a small to medium cookie scoop, scoop out onto prepared cookie sheet. Place back in freezer this time for about 15 minutes.
  9. Bake for about 9 to 11 minutes. Check after 9. You may want to turn the pan around after 5 minutes for even baking. Try not to over bake. The cookies should slightly spring back when lightly touched on top yet still seem a little soft. They will firm up when cooling.
  10. Let cool on pan for 10 minutes. Then transfer to cooling rack for another 10 minutes. They should now be ready for a munching time, enjoy!!

Note: Highlighted ingredients are ones I used for this and many of my recipes. They are only a suggestion.

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