Santa loves a sweet treat, and I bet you do too, or you wouldn’t be checking this recipe out. Anyone can come up with a traditional Santatastic recipe, but maybe our bowl is full of jelly, and the holiday hero is prediabetic. Let’s help him out just in case with these diabetic-friendly chocolate chip cookies. Carb-managed chocolate chip cookies are the perfect way to celebrate Christmas while keeping blood sugar and sugar spikes under control. With a chewy texture, rich chocolatey flavor, and just the right amount of sweetness, these chocolate chip cookies are sure to become a holiday favorite.
Below, you’ll find the recipe broken down into simple steps, tips for achieving the perfect cookie, and links to the tools that make baking them a breeze.
Ingredients and Why They Work
Dry Ingredients:
- 1 ½ cups almond flour: The base for these chocolate chip cookies, almond flour keeps them low-carb while providing a tender texture.
- 2 tablespoons coconut flour: Adds structure to the dough, balancing the almond flour.
- ½ teaspoon baking soda: Helps the chocolate chip cookies rise slightly, creating that soft, chewy texture.
- ¼ teaspoon salt: Enhances the sweetness and balances the flavors.
Wet Ingredients:
- ½ cup unsalted butter, softened (or coconut oil): Adds richness and helps create that classic chewy texture. Use coconut oil for a dairy-free version.
- ½ cup granular erythritol or monk fruit sweetener: A sugar-free alternative that sweetens without affecting blood sugar.
- ¼ cup sugar-free brown sweetener: Mimics the caramel notes of traditional brown sugar, adding depth to the flavor.
- 1 large egg: Binds the ingredients and gives the cookies structure.
- 1 teaspoon vanilla extract: Adds warmth and enhances the chocolate flavor.
Mix-Ins:
- ½ cup sugar-free chocolate chips: Brands like Lily’s or ChocZero are perfect for adding rich, indulgent chocolate flavor without sugar.
Instructions with Tools You’ll Love
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat for even baking and easy cleanup.
- Recommended Tools: A silicone baking mat ensures nonstick baking and even browning.
- Mix the Dry Ingredients:
- In a mixing bowl, whisk together almond flour, coconut flour, baking soda, and salt. Set aside.
- Cream the Butter and Sweeteners:
- In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granular sweetener, and sugar-free brown sweetener until light and fluffy, about 2–3 minutes.
- Recommended Tools: A stand mixer makes creaming ingredients quick and consistent.
- Add Wet Ingredients:
- Beat in the egg and vanilla extract until fully combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. The dough will be slightly sticky, which is normal.
- Fold in Chocolate Chips:
- Gently fold in the sugar-free chocolate chips, ensuring they’re evenly distributed throughout the dough.
- Scoop and Shape:
- Use a cookie scoop or tablespoon to portion the dough into small balls (about 1½ inches in diameter). Place them on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten the tops with your fingers or the back of a spoon.
- Recommended Tools: A cookie scoop ensures evenly sized cookies for uniform baking.
- Bake:
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underdone—don’t worry, they’ll set as they cool.
- Cool:
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Recommended Tools: A wire cooling rack prevents soggy bottoms and keeps cookies crisp.
Tips for Perfect Chocolate Chip Cookies
- Don’t Overbake: Remove the cookies when the edges are set, but the centers are still soft. They’ll firm up as they cool.
- Chill the Dough (Optional): For thicker cookies, chill the dough in the fridge for 30 minutes before baking.
- Even Portions: A cookie scoop ensures uniform cookies that bake evenly.
- Storage: Keep cookies fresh by storing them in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Why These Chocolate Chip Cookies Are Diabetic-Friendly
- Low-Carb Flours: Almond and coconut flours keep carbs low while adding flavor and texture.
- Sugar-Free Sweeteners: Erythritol and sugar-free brown sweeteners mimic the sweetness of traditional cookies without spiking blood sugar.
- Sugar-Free Chocolate Chips: Brands like Lily’s or ChocZero deliver indulgent chocolate flavor safely for diabetics.
Tools I Recommend
- Silicone baking mats for nonstick baking.
- Cookie scoop for evenly sized cookies.
- Stand mixer for easy creaming and mixing.
- Wire cooling rack for perfectly set cookies.
Find these tools here to simplify your baking process!
These diabetic-friendly chocolate chip cookies are sure to be a hit with Santa and anyone lucky enough to enjoy them. With their chewy texture, rich flavor, and festive appeal, they’re a holiday classic you can feel good about. Happy baking and Merry Christmas! 🎄🍪✨
Santa’s Low Carb Chocolate Chip Cookies
Warm, chewy, and filled with gooey chocolate, these cookies are a festive twist on a classic treat, made especially for Santa. With their rich buttery flavor and sugar-free sweetness, they’re the perfect way to spread holiday cheer—one bite at a time!
Ingredients
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened or coconut oil for dairy-free
- ½ cup granular monk fruit sweetener
- ¼ cup sugar-free brown sweetener like Swerve or Lakanto Golden
- 1 large egg
- 1 tsp vanilla extract
- ½ cup sugar-free chocolate chips like Lily's or ChocZero
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt. Set aside.
- In a large bowl, use a hand mixer or stand mixer to beat the softened butter, erythritol, and brown sweetener until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet ingredients. Mix until a soft dough forms. The dough will be slightly sticky.
- Gently fold in the sugar-free chocolate chips, ensuring they’re evenly distributed throughout the dough.
- Use a cookie scoop or tablespoon to portion the dough into small balls, about 1½ inches in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten the tops with your fingers or the back of a spoon.
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underdone—that’s okay! They’ll set as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
*As an Amazon Associate I earn from qualifying purchases at no cost to you. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Tips for Chewy Cookies:
- Don’t Overbake: Take the cookies out of the oven when the edges are set but the centers are still soft.
- Chill the Dough (Optional): For thicker cookies, chill the dough in the fridge for 30 minutes before baking.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Low-Carb Flours: Almond and coconut flour keep the carb count low while providing a chewy texture.
- Sugar-Free Sweeteners: Erythritol and sugar-free brown sweeteners mimic the sweetness and caramel-like flavor of sugar without raising blood sugar.
- Sugar-Free Chocolate Chips: They add sweetness and indulgence while being safe for diabetics.
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