Low carb, gluten-free, and absolutely uncomplicated, this recipe is an amazing diabetes-friendly alternative to chocolate chip cookies! The substitutes are monk sugar, sugar-free chocolate chips, and almond flour. The ingredients of this recipe can be dumped into a bowl, mixed, and scooped for delicious cookies in 25 minutes!
[cooked-sharing]
Pre-heat oven to 350.
Add softened butter and monk sugar to a large bowl and mix on medium until combined.
Add eggs and vanilla. Mix until combined.
Add remaining dry ingredients and mix until combined.
Fold in Lily's Chocolate Chips
Scoop batter onto a lined baking sheet. Using a cookie scoop that should equal 18-21 cookies. Flatten slightly by pushing down on the scoops.
Bake for 10-12 minutes.
Let cool on cookie sheets for 30 minutes and enjoy!
Source: Jennifer Banz
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Note that the carb count shows sugar alcohols are carbohydrates, per FDA requirements. To arrive at a more accurate carb count, try subtracting the sugar alcohol in the sweetener and Lily's Chocolate Chips, then subtract the fiber.
12 minutes should be the ideal baking time, but you can check for doneness by looking for slight brown on the top, and a richer brown on the bottom.
Cookies will stay soft and delicious for at least 4 days in an air tight container.
1 servings
18 cookies
- Amount per serving
- Calories179
- % Daily Value *
- Total Fat 17g22%
- Total Carbohydrate 4g2%
- Dietary Fiber 2g8%
- Protein 5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Pre-heat oven to 350.
Add softened butter and monk sugar to a large bowl and mix on medium until combined.
Add eggs and vanilla. Mix until combined.
Add remaining dry ingredients and mix until combined.
Fold in Lily's Chocolate Chips
Scoop batter onto a lined baking sheet. Using a cookie scoop that should equal 18-21 cookies. Flatten slightly by pushing down on the scoops.
Bake for 10-12 minutes.
Let cool on cookie sheets for 30 minutes and enjoy!
Notes
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