Thursday, March 17, 2016

Diabetes-friendly "Almost" Sugar-Free Chocolate Chunk Cookies

Back in September I was diagnosed with Type 2 diabetes. It was, as it is for many people, a devastating discovery and it's been a hard road. I'm not quite there yet, but I'm learning to manage it. Of course, this means finding substitutions for a lot of carb-y treats I used to love (I'll be revisiting my lembas recipe to work on how to make that more Type 2 friendly soon as well).

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.

Ingredients:
  • 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
Instructions:
  1. Preheat oven to 375 degrees
  2. (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. I actually use a Slap-Chop, which works great!
  3. Place the coconut oil in the microwave for 1 minute or until it liquefies
  4. Combine coconut oil, Splenda, molasses, eggs and vanilla in a bowl, whisk until smooth.
  5. Combine almond meal, baking soda and salt in another large mixing bowl. 
  6. Stir wet ingredients, dry ingredients and chocolate chunks together until you've got a nice dough. 
  7. Line baking sheet(s) with parchment paper.
  8. Scoop heaping spoonfuls of cookie dough onto sheets, forming into slightly bulging discs about 2 inches apart.*
  9. Bake for 12-16 minutes. 
  10. Let cool and enjoy!
* Normally when making cookies you form the dough into balls. The reason you want to form these into discs is that they won't spread as much as cookies made with regular flour.

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.

3 comments:

  1. Jason,

    I know it was devastating to find out about this but do not feel like you need to give up everything you enjoy. I know as I was diagnosed with type 2 diabetes 28 years ago. Limiting sugar, eating healthier and exercise go a long, long way to managing the disease. I am just starting to max out on oral medication now and will eventually need to supplement that with long acting insulin, but just keep in mind, you can pretty much have anything as long as it is in moderation from time to time.

    Feel free to get in touch with me if you would like to chat.

    Bill Clark

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  2. Thanks for sharing. I was diagnosed a year ago. It has been hard, but I'm managing it.

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  3. I totally feel you. I was diagnosed with type 2 in December. Thanks for the recipe !

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