CHOCOLATE CHIP COOKIES (DIABETIC FRIENDLY)
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
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.
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Haleem Prince
h-p@hotmail.co.ukI'm not a big fan of the almond flour. I think it gives the cookies a strange texture.
Agaba Daniel
daniel-a96@aol.comThese cookies are a little too sweet for my taste, but I still enjoyed them.
Harris Royale
harris_royale@yahoo.comI love the addition of the sea salt. It really enhances the flavor of the chocolate chips.
Andrea Atkins
a-a@yahoo.comThese cookies are so good, I can't believe they're diabetic-friendly.
Alana Stacy
stacya4@gmail.comI'm allergic to almonds. Is there a substitute flour I can use?
Towhidx220
towhidx220@hotmail.comThese cookies are a little expensive to make, but they're worth it for a special occasion.
Skeemaz Seventy
skeemaz-s@hotmail.comI wish the recipe included instructions for making the cookies in a food processor. I don't have a stand mixer.
Razwan Jani
j.razwan@gmail.comThese cookies are very crumbly. I had to be careful not to break them when I was taking them out of the oven.
Bishal Lamichhane
bishal30@hotmail.frI had some trouble getting the cookies to bake evenly. Some of them were overcooked while others were still undercooked.
Rhonda Scates
r@gmail.comThese cookies are a little too sweet for my taste, but they're still good. I would reduce the amount of sweetener next time.
ramazi Mgeladze
r_m79@yahoo.comThese cookies are the perfect balance of sweet and salty. I love the combination of chocolate chips and sea salt.
SHAN DAS
s_d20@hotmail.frI'm not diabetic, but I love these cookies. They're a healthier alternative to traditional chocolate chip cookies.
Raphael Mable
mableraphael16@gmail.comThese cookies are a lifesaver for my diabetic husband. He loves them, and I feel good about giving them to him.
Qadeer Mohmand
q.mohmand66@aol.comI was skeptical that these cookies would be good, but I was pleasantly surprised. They're soft and chewy, and the chocolate chips are gooey.
Anies Hussain
a_h62@hotmail.comThese cookies are a little more work to make than some other recipes, but they're worth it. They're so delicious and special.
Binod Khadka
k.binod82@gmail.comI love that these cookies are made with wholesome ingredients. I feel good about giving them to my kids.
Palesa Richard
p_richard86@yahoo.comThese cookies are a hit with my entire family, even the non-diabetics! They're so delicious and satisfying.
Lavictoire Christel
lavictoire_christel13@yahoo.comI've tried many diabetic-friendly cookie recipes, but this one is by far the best. The almond flour gives them a great texture and flavor.
Theresa Knoll
knoll-theresa17@hotmail.comThese cookies are a game-changer for diabetics! They're perfectly sweet and chewy, and I can indulge without guilt.