Diabetic-Friendly Chocolate Chip Cookies (Low-Carb + High-Fiber)
Soft in the center, lightly crisp at the edges — without added sugar or white flour.
Ingredients
1½ cups almond flour
¼ cup coconut flour
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon (optional)
½ cup unsalted butter, softened (or coconut oil)
½ cup monk fruit sweetener (or erythritol)
1 large egg
1 tsp vanilla extract
⅓ cup sugar-free dark chocolate chips (or 85–90% cacao chopped)
Optional: 2 tbsp chopped walnuts or pecans
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk almond flour, coconut flour, baking soda, salt, and cinnamon.
In another bowl, beat butter and sweetener until creamy.
Add egg and vanilla, mixing well.
Slowly stir dry mixture into wet mixture to form a soft dough.
Fold in sugar-free chocolate chips and optional nuts.
Scoop 1½ tablespoon portions, roll lightly, and flatten slightly.
Bake 10–12 minutes, until edges are golden and centers are just set.
Cool for 10–15 minutes to fully firm up.
Approx. Nutrition (per cookie – makes 16)
Calories: ~110
Net carbs: 2–3g
Fiber: ~2g
Sugar: <1g
Higher protein and healthy fat
✅ Blood Sugar Friendly Tips
Limit to 1–2 cookies at a time
Best after a high-protein meal
Store in the fridge or freezer for texture + freshness
Works well for air fryer at 325°F for 6–7 minutes
Blue Pansy, Kentlands Photowalk, Gaithersburg, Maryland USA IMG 0103
Canon PowerShot G11 Camera
Photograph by Roy Kelley
Roy and Dolores Kelley Photographs
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