Diabetic-Friendly Soft-Batch Chocolate Chip Cookies
Thick, gooey, bakery-style cookies… without the sugar spike!
When I say these cookies are dangerously good, I mean the kind of good that makes you hide a few in the freezer for “future emergencies.”
They’re soft-baked, perfectly sweet, melt in the center, and studded with pools of sugar-free chocolate chips. And yes — they’re totally diabetic-friendly!
These cookies use almond flour for low carbs, sugar-free sweetener for stability, and just a little butter to keep everything soft and rich. If you miss real chocolate chip cookies… these are your new obsession.
📝 Ingredients (Makes 10–12 big cookies)
- 2 cups almond flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granular sweetener (erythritol, allulose, monkfruit blend)
- 1 large egg
- 1 ½ tsp vanilla extract
- ½ cup sugar-free chocolate chips (Lily’s, ChocZero, etc.)
👩🍳 Instructions
1. Cream the butter & sweetener.
Beat until light and fluffy — this gives the cookies that classic bakery texture.
2. Add egg + vanilla.
Mix until smooth.
3. Stir in the almond flour, baking powder, and salt.
The dough will look thick and soft — perfect.
4. Fold in the chocolate chips.
Use as many as your heart says. 😌
5. Chill the dough (IMPORTANT).
30 minutes in the fridge = thick, puffy cookies.
6. Scoop large balls & place on a lined baking tray
These bake best when BIG — about 2–3 tablespoons each.
7. Bake at 350°F (175°C) for 10–12 minutes.
Edges should look set but the center will still look soft.
Let cool completely to firm up.
🍪 The Texture
- Soft
- Moist
- Thick & chubby
- Gooey chocolate in every bite
They taste like those famous bakery cookies—but without the carbs.
📊 Nutrition Info (per 1 cookie, based on 12 cookies)
Values may vary depending on sweetener + chocolate brand.
- Calories: 165
- Carbs: 6g
- Fiber: 3g
- Net Carbs: 3g
- Protein: 4g
- Fat: 14g
Low carb, diabetic-friendly, and extremely satisfying.
