Best 4 Double Chocolate Diabetic Cookies Recipes
Indulge in the delightful harmony of chocolate and diabetic-friendly goodness with our curated collection of Double Chocolate Diabetic Cookies recipes. Crafted with the perfect balance of rich cocoa and mindful sweetness, these cookies are a testament to the culinary magic that can be achieved without compromising taste or health.
Our recipes cater to a diverse range of dietary needs and preferences, ensuring that everyone can relish the delectable pleasure of chocolate cookies. From gluten-free and low-carb options to sugar-free and keto-friendly variations, these recipes offer a symphony of flavors that tantalize the taste buds while keeping blood sugar levels in check.
Whether you're a seasoned baker or just starting your culinary journey, our recipes provide clear, step-by-step instructions and helpful tips to guide you towards perfect, chewy, and sinfully delicious cookies. Embrace the guilt-free indulgence and embark on a sweet adventure with our Double Chocolate Diabetic Cookies extravaganza.
DOUBLE CHOCOLATE DIABETIC COOKIES
Make and share this Double Chocolate Diabetic Cookies recipe from Food.com.
Provided by Charlotte J
Categories Drop Cookies
Time 25m
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter, sugar and sugar substitute.
- Add eggs and vanilla, beat well.
- In a separate bowl combine flour, cocoa, baking soda, baking powder mix well.
- Slowly add to butter mixture, mix well.
- Add chocolate chips.
- Put spoonfuls onto a parchment lined cookie sheet.
- Bake at 350 degrees for 6 to 7 minutes.
CHOCOLATE CHOCOLATE CHIP COOKIES, DIABETIC
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
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.
DOUBLE CHOCOLATE CHIP COOKIES
With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential - especially when they are served hot from the oven. Just like David Leite's impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge. The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center. Thin chocolate discs or wafers, which are widely available, are used here. They melt into lovely chocolate layers as the cookies bake. But if you can't find them, chocolate chips make a fine substitute; there's no need to adjust the baking time.
Provided by Samantha Seneviratne
Time 1h
Yield 9 to 10 big cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until very light, about 5 minutes. Add egg and vanilla and beat until well combined.
- With the mixer on low, add the dry ingredients and beat just until combined. Add the chocolate discs and mix briefly to combine. Press plastic wrap against the dough and chill it for at least 24 hours and up to 36.
- Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 4 grams, Carbohydrate 64 grams, Fat 20 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 235 milligrams, Sugar 47 grams, TransFat 1 gram
DOUBLE CHOCOLATE-TOFFEE COOKIES
These have become my favorite cookie to share with family and friends. Everyone I've baked these cookies for says the same thing, "These are the best cookies I've ever had!"
Provided by Laura Moore
Categories Double Chocolate Chip Cookies
Time 30m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift together flour, cocoa powder, baking soda, and salt.
- Cream together butter, white sugar, and brown sugar. Mix in eggs and vanilla. Mix in sifted dry ingredients, then stir in white chocolate chips, toffee bits, and chopped pecans.
- Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
- Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely.
- Repeat Steps 4 and 5 to bake remaining batches.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 13.7 g, Cholesterol 18.9 mg, Fat 7.6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 4.2 g, Sodium 89.2 mg, Sugar 7.7 g
Tips:
- Use unsweetened almond flour: Almond flour is a great choice for diabetic cookies because it's low in carbs and high in fiber. It helps keep blood sugar levels stable.
- Sweeten with natural sweeteners: Instead of refined sugar, use natural sweeteners like stevia, erythritol, or monk fruit. These sweeteners have a low glycemic index and won't cause spikes in blood sugar.
- Add plenty of chocolate: Chocolate is a delicious and satisfying treat for people with diabetes. It's also a good source of antioxidants. Just be sure to choose dark chocolate with a high cocoa content (70% or higher).
- Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
- Bake at a moderate temperature: Bake the cookies at a moderate temperature (350°F) for 10-12 minutes. This will help prevent them from burning.
- Let the cookies cool completely: Let the cookies cool completely before eating them. This will help prevent them from falling apart.
Conclusion:
These double chocolate diabetic cookies are a delicious and satisfying treat that won't spike your blood sugar. They're made with wholesome ingredients like unsweetened almond flour, natural sweeteners, and dark chocolate. Plus, they're easy to make and can be enjoyed by people with and without diabetes.
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