Diabetic Chocolate Chip Cookies | Diabetia
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Diabetic Chocolate Chip Cookies

Is there anything better than a warm chocolate chip cookie, fresh from the oven? It’s doubtful! Fresh cookies are the best!  Whether you like them crisp & tasting like shortbread or chewy & tasty with oatmeal, we all have our favorite cookie recipe.

Moms and kids alike enjoy baking fresh cookies and eating them while they’re still soft and moist, and enjoy clearing up the cookie dough from the mixing bowl with their fingers!

They’re so quick and easy to bake, it’s a great idea for cooking something fresh from the oven when unexpected visitors turn up.

The traditional American recipe tends to be a moister, more chewy affair that found in Europe where the texture is more likely to be crisp and biscuity.

If you’ve got a favorite recipe, but want to make it more healthy, here’s our tips:-

  • using dark chocolate, instead of milk or white chocolate chips
  • replace some of the flour with oats or oatmeal
  • replace half the sugar with Splenda© or some other sweetener
  • replace sugar with agave nectar
  • replace part white flour with wholemeal
  • go with a gluten-free recipe



Clearly, you’ll can make changes to your favorite family recipes and still enjoy them. Just adjust the recipes slowly and test the ingredients until you are happy you’ve got it right.

After researching dozens of recipes online, we decided to create our own healthy cookies by substituting healthier ingredients and also adding one or two ingredients full of goodness.

The addition of oats and whole wheat means that this recipe is lower carb than your usual cookbook reciepe , but still to be enjoyed in moderation.

Ingredients

  • 1 cup whole wheat (wholemeal) flour
  • ½ cup rolled oats or porridge oats
  • ½ cup buckwheat flour
  • pinch of salt
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • ½ cup softened or melted butter
  • ½ cup soft brown sugar
  • ¼ cup sugar replacement
  • 1 large egg
  • ¼ cup semi skimmed or soya milk
  • 100g chocolate chips or chunks
  • optional - 1 tsp linseed (flax seed) & 1 tsp wheatgerm, to boost vitamins

Before baking - the uncooked cookie mixture

  1. Heat oven to 175°C, 350°F
  2. Mix all ingredients in together
  3. Mix until smooth
  4. Spoon a good teaspoonful onto a baking tray
  5. Flatten with back of a fork
  6. Cook for 10-12 minutes

Remove and cool for five minutes, before placing on cooling rack.

Go on, eat a freshly baked one and enjoy yourself!

Recipe Comments:-  This is not a chewy recipe, like the traditional cookie, but it is full of flavour and the spices certainly add a little extra something.  In a taste test, they definitely came up trumps!

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