Indulging in sweet treats can be challenging for those managing diabetes, but this diabetic chocolate chip cookies recipe offers a delicious and healthy alternative. Made with sugar-free chocolate chips and granular sugar substitutes, these cookies achieve the perfect balance of taste and health. Imagine enjoying a warm, gooey chocolate chip cookie without worrying about blood sugar spikes—sounds like a dream come true, right?
For these cookies, you’ll need simple ingredients like flour, baking soda, butter, and eggs, but with a twist. The recipe calls for Splenda and Surkin Gold, two sugar alternatives that measure 1:1 with traditional sugar. This ensures that your cookies have the right texture and sweetness. If you’re looking for low-carb or gluten-free options, there are alternatives you can explore. The key is to use a sugar substitute that can be baked and measures equally to regular sugar for the best results.
Start by preheating your oven and preparing a cookie sheet for nonstick baking. Mix your dry ingredients—flour and baking soda—in a medium bowl. In a larger bowl, cream together the softened butter and sugar alternatives. Once smooth, combine the dry ingredients with the wet mixture. Stir in room-temperature eggs and vanilla extract, being careful not to overmix. Finally, fold in the sugar-free chocolate chips. Bake the cookies for 10-12 minutes until they start to brown, then let them cool on a baking rack. The result? A tray of delectable diabetic chocolate chip cookies that are both satisfying and safe for those watching their sugar intake.
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