Best 5 Chocolate Chocolate Chip Cookies Diabetic Recipes

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Are you craving a sweet treat but trying to manage your diabetes? Look no further! We have gathered a collection of delicious and diabetic-friendly chocolate chocolate chip cookie recipes to satisfy your cravings without compromising your health. These cookies are specially crafted with diabetic-friendly ingredients, ensuring you can enjoy a tasty snack without guilt.

Get ready to explore a range of recipes that use alternative sweeteners, whole grains, and heart-healthy fats to create chewy, soft, and delectable chocolate chocolate chip cookies that won't spike your blood sugar levels. With step-by-step instructions and helpful tips, you'll be baking like a pro in no time. So, grab your apron, preheat your oven, and let's embark on a sweet journey to create the best chocolate chocolate chip cookies for diabetics.

Here are our top 5 tried and tested recipes!

DIABETIC NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES RECIPE - (3.6/5)



Diabetic Nestle Toll House Chocolate Chip Cookies Recipe - (3.6/5) image

Provided by AzWench

Number Of Ingredients 11

2 1/4 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened, 2 sticks
3/8 cup granulated Splenda baking sugar
1/2 cup agave sweetener
1 tablespoon molasses
1 teaspoon vanilla extract
2 large eggs
2 cups package Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup chopped nuts, optional

Steps:

  • Preheat oven to 300°F. Combine flour, baking soda, and salt in small bowl. Beat butter, sweeteners, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto baking sheets. Bake for 18 to 20 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

CHOCOLATE CHOCOLATE CHIP COOKIES, DIABETIC



Chocolate Chocolate Chip Cookies, Diabetic image

My altered version of the well known cookie. The numbers are as low as I can get them and still have an acceptable cookie.

Provided by Annacia

Categories     Dessert

Time 22m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup non-hydronenized margarine
1/2 cup Splenda sugar substitute
1/4 cup egg white
1 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons natural cocoa (or Dutch cocoa, your choice)
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons skim milk
1/3 cup miniature semisweet chocolate chips

Steps:

  • .Heat oven to 350°F
  • In medium bowl, beat margarin, egg and vanilla until light and well combined.
  • Stir together Splenda, flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
  • Stir in small chocolate chips.
  • Drop by teaspoonfuls onto ungreased cookie sheet.
  • Bake 7 to 9 minutes or just until set (do not over bake).
  • Remove from cookie sheet to wire rack.
  • Cool completely.

CHOCOLATE CHIP COOKIES - LOW SUGAR/DIABETIC FRIENDLY RECIPE



Chocolate Chip Cookies - Low Sugar/Diabetic Friendly Recipe image

Another recipe from the Splenda website. These were surprisingly good! I adjusted the recipe a little, using the Splenda Brown Sugar Blend (instead of regular brown sugar) and I did not dip the cookies into a chocolate sauce. So the carb count shown here is probably slightly more than what this recipe actually is. NUTRITION...

Provided by Traci Coleman

Categories     Chocolate

Number Of Ingredients 9

1 3/4 c flour
3/4 tsp baking soda
1/4 tsp salt
1/2 c semi-sweet chocolate chips
3/4 c butter, softened
1/2 c packed spenda brown sugar blend
1/2 c splenda sweetener, granulated
1 egg
1 tsp vanilla

Steps:

  • 1. Preheat oven to 350.
  • 2. Combine flour, baking soda and salt in medium sized bowl. Set aside.
  • 3. Combine butter, brown sugar, granulated sweetener in large bowl until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture.
  • 4. Stir in chocolate chips.
  • 5. Drop dough onto ungreased baking sheets by heaping tablespoonfuls, 2 inches apart.
  • 6. Bake 8-11 minutes or until lightly browned. Cool on baking sheet 1 minute then move to wire rack.

CHOCOLATE CHIP COOKIES (DIABETIC FRIENDLY)



CHOCOLATE CHIP COOKIES (DIABETIC FRIENDLY) image

This recipe comes from a cookbook called: "America's Best Cookbook for Kids With Diabetes". (I figured it is a pretty good cookbook for anyone with diabetes though)...It was written in 2005 by C Bartley. A friend gave me the book and the recipes that I have tried are awesome.

Provided by penny jordan

Categories     Other Snacks

Time 35m

Number Of Ingredients 16

'DIABETIC-FRIENDLY' - CHOCOLATE CHIP COOKIE - 'GIFT IN A JAR'
COMBINE THE FOLLOWING 5 INGREDIENTS IN A LARGE BOWL:
2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1 c granulated sugar
1/2 c brown sugar, firmly packed
IN A LARGE BOWL MIX UNTIL LIGHT AND FLUFFY:
1 c margerine, softened
ADD:
2 large eggs
2 Tbsp 1 % milk
2 tsp vanilla
STIR IN FIRST 5 INGREDIENTS UNTIL WELL COMBINED, THEN ADD:
2 1/3 c quick cooking rolled oats
1/2 c mini semi-sweet chocolate chips

Steps:

  • 1. RECIPE MAKES: 36 cookies Preheat oven to 350 degrees F (180 degrees C). Baking sheets, un-greased. In A Large Bowl: Stir together flour, baking soda and salt and sugars.
  • 2. In Large Bowl: Using an electric mixer, beat margarine until light and fluffy. ADD: Eggs, milk and vanilla and beat well. STIR IN: Flour/ sugar mixture and mix well. STIR IN: Oats and chocolate chips.
  • 3. Drop BY HEAPING TABLESPOONFULS: About 2" apart, onto un-greased baking sheets. BAKE: In preheated oven (350 degrees F)for 16 - 18 minutes, or until slightly golden brown. COOL: On baking sheets for 5 minutes, then remove to rack to cool completely. TIP: If you prefer to bake with artificial sweetener, your finished product will have a a better texture if you substitute it for only SOME of the sugar. ALSO: Do you like your Chocolate Chip Cookies crisp or soft? Make crisp cookies by baking them for the maximum time suggested or make soft cookies by cooking then about 2 minutes less than minimum suggested baking time. Dietitian's Message: Rolled oats add texture to this classic cookie and contain soluble fiber, which will help slow the absorption of glucose from the chocolate chips and sugar. Serve with milk for an energizing snack.
  • 4. EXCHANGES PER SERVING (1 Cookie) 1/2 - Starch, 1/2 - Other Carbohydrate, 1 - Fat. NUTRIENT ANALYSIS PER SERVING: Calories - 145, Protein - 2g, Fat 7g, Saturated Fat - 1g, Carbohydrate - 20g, Fiber - 1g, Net Carbs -19 g, Cholesterol - 12 mg, Sodium - 134 mg.
  • 5. GIFT TAG: "GIFT IN a JAR" DIABETIC FRIENDLY CHOCOLATE CHIP COOKIES Preheat oven to 350 degrees F (180 degrees C). Baking sheets, un-greased. In A Large Bowl stir together: Flour, baking soda, salt and sugars. Using an electric mixer in a large bowl, beat margarine until light and fluffy. ADD: Eggs, milk and vanilla and beat well. STIR IN: Flour/ sugar mixture and mix well. STIR IN: Oats and chocolate chips. Drop BY HEAPING TABLESPOONFULS: About 2" apart, onto un-greased baking sheets. BAKE: In preheated oven (350 degrees F) for 16 - 18 minutes, or until slightly golden brown. COOL: On baking sheets for 5 minutes, then remove to rack to cool completely. TIP: If you prefer to bake with artificial sweetener, your finished product will have a a better texture if you substitute it for only SOME of the sugar. ALSO: Do you like your Chocolate Chip Cookies crisp or soft? Make crisp cookies by baking them for the maximum time suggested or make soft cookies by cooking then about 2 minutes less than minimum suggested baking time. Dietitian's Message: Rolled oats add texture to this classic cookie and contain soluble fiber, which will help slow the absorption of glucose from the chocolate chips and sugar. Serve with milk for an energizing snack.

DIABETIC CHOCOLATE CHIP COOKIES



Diabetic Chocolate Chip Cookies image

This is an adaptation of the cookie recipe off of a butter crisco can. Substitute twice as much regular brown sugar if you don't have a diabetic at home. These cookies are delicious, always a crowd pleaser.

Provided by TalPalCal

Categories     Drop Cookies

Time 28m

Yield 36-48 cookies

Number Of Ingredients 9

3/4 cup Butter Flavor Crisco
3/4 cup Splenda brown sugar blend
2 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 375°F Place foil/parchment paper on cookie sheets and counter to save time.
  • Combine butter flavor crisco, brown sugar, milk, and vanilla in bowl.
  • Beat at medium speed of electric mixer until well blended. Beat egg into mixture.
  • Combine flour, salt, baking soda, Mix into creamed mixture until blended. Stir in chips.
  • Drop cookies on parchment paper/foil. Bake 8-10 minutes. Be careful not to over bake.
  • Place on a cooling rack.

Tips:

  • Use a kitchen scale to measure your ingredients. This is the most accurate way to measure, and it will help you get consistent results.
  • Don't overmix the dough. Overmixing can make the cookies tough.
  • Chill the dough before baking. This will help the cookies hold their shape.
  • Use a cookie scoop to drop the dough onto the baking sheet. This will help you get even-sized cookies.
  • Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely before storing them. This will help them keep their shape and texture.
  • Store the cookies in an airtight container at room temperature. Properly stored cookies will stay fresh for up to a week.

Conclusion:

These chocolate chocolate chip cookies are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a batch of cookies that are sure to please everyone. Whether you are a fan of classic chocolate chip cookies or you are looking for a new twist on an old favorite, these cookies are sure to hit the spot. So next time you are in the mood for a sweet and satisfying snack, give these chocolate chocolate chip cookies a try.

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