One of my favorite things in the world is chocolate chip cookies. How could I live without them? Well, fortunately, I don't have to. Here's a recipe I've cooked up for diabetes-friendly chocolate chunk cookies that are almost sugar free. I say "almost" because there's a tablespoon of molasses in the recipe. But that's for the entire recipe. So with that disclaimer, here we go.
- 1/2 cup coconut oil
- 1 1/2 cups Splenda (you can use Stevia if you like)
- 1 Tbsp Molasses
- 2 large eggs
- 1 tsp Vanilla extract
- 12 oz. (2 bags) Hershey's Sugar-Free Dark Chocolate Mini Bars
- 2 1/4 cups almond meal
- 3/4 tsp baking soda
- 1 tsp salt
- Preheat oven to 375 degrees
- (This is the fun part) Take a plumber's mallet or meat tenderizer to the two bags of dark chocolate bars. You don't want to powder them, but give 'em a good beating to turn them into chunks.
- Place the coconut oil in the microwave for 1 minute or until it liquefies
- Combine coconut oil, Splenda, molasses, eggs and vanilla in a bowl, whisk until smooth.
- Combine almond meal, baking soda and salt in another large mixing bowl.
- Stir wet ingredients, dry ingredients and chocolate chunks together until you've got a nice dough.
- Line baking sheet(s) with parchment paper.
- Scoop heaping spoonfuls of cookie dough onto sheets, forming into slightly bulging discs about 2 inches apart.*
- Bake for 12-16 minutes.
- Let cool and enjoy!
I'm not 100% sure about the exact carb count of these, but the entire recipe should have a net carb count of 57 grams - that's for the entire batch. I got 16 cookies out of this, so that's just over 3.5 g of net carbs per cookie! Also, there's 72.6 grams of protein in the whole batch, which breaks down to roughly 4.5 g of protein per cookie. There's also somewhere between 30 and 40g of dietary fiber in the batch (already accounted for in the net carbs).
I should mention, however, that the Hershey's sugar free bars contain a LOT of sugar alcohols, so if your diabetes is sensitive to those, this might not be the recipe for you. I'd suggest maybe adding some cocoa powder to the dough instead of chocolate chunks to create chocolate flavored cookies instead? You'd have to experiment to see how that would work.