These sugar-free chocolate chip cookies are both diabetes-friendly and low carb, so you can enjoy them anytime! Easy and quick to make, this recipe is a true crowd pleaser!
[cooked-sharing]
Preheat your oven to 325F (160°C) and line a baking tray with baking paper.
Add the erythritol (or any suitable granulated sweetener) to a high-speed blender and process until powdered. If the sweetener is already powdered, you can skip this step.
In a large bowl, mix together the butter and powdered sweetener until the sweetener is almost completely dissolved.
Add in the ground flax, water, baking soda, and almond flour. Stir until well-combined.
Using about 1 tbsp of dough at a time, form the dough into cookies and place on a baking tray lined with parchment paper. You should end up with 8 cookies.
Bake for 15-20 minutes at 325F (160°C) until they just start to brown and become golden.
Remove from the oven and allow to cool for 10 minutes on the baking tray.
Gently transfer from the baking tray to a cooling rack and allow to cool for another 10 minutes.
Serving Size 1 cookie
Servings 8
- Amount Per Serving
- Calories 165
- % Daily Value *
- Total Fat 14.3g22%
- Saturated Fat 5.8g29%
- Cholesterol 13.4mg5%
- Sodium 1.4mg1%
- Total Carbohydrate 9.4g4%
- Dietary Fiber 2.3g10%
- Protein 3.3g7%
* 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
Preheat your oven to 325F (160°C) and line a baking tray with baking paper.
Add the erythritol (or any suitable granulated sweetener) to a high-speed blender and process until powdered. If the sweetener is already powdered, you can skip this step.
In a large bowl, mix together the butter and powdered sweetener until the sweetener is almost completely dissolved.
Add in the ground flax, water, baking soda, and almond flour. Stir until well-combined.
Using about 1 tbsp of dough at a time, form the dough into cookies and place on a baking tray lined with parchment paper. You should end up with 8 cookies.
Bake for 15-20 minutes at 325F (160°C) until they just start to brown and become golden.
Remove from the oven and allow to cool for 10 minutes on the baking tray.
Gently transfer from the baking tray to a cooling rack and allow to cool for another 10 minutes.
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