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.
Serving Size 18 cookies
Servings 1
- Amount Per Serving
- Calories 179
- % Daily Value *
- Total Fat 17g27%
- Total Carbohydrate 4g2%
- Dietary Fiber 2g8%
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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!
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