Chocolate Chip Cookies
If you are always on the hunt for that perfect chocolate chip cookie recipe, you are in luck. Our diabetic-friendly recipe may be lower in fat, but it is loaded with chocolatey, caramelized flavors that shine.
Time: 60 minutes
Recipe yields 35 servings
Ingredients
1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar
2 tsp granulated sugar
3 Tbsp water
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 cup flaxseed meal
1/2 tsp baking soda
1/2 tsp salt
6 oz mini semi-sweet chocolate chips
1/2 cup chopped walnuts
Directions
Step 1
Preheat oven to 375°.
Step 2
In a large mixing bowl, cream together butter, brown sugar and granulated sugar until smooth. Add water and vanilla. Stir in remaining ingredients with a spoon.
Step 3
Place bowl in freezer for about 30 minutes.
Step 4
Lightly coat baking sheets with nonstick cooking spray. Drop cookie batter by rounded tablespoonfuls onto baking sheets.
Step 5
Bake for 10 to 12 minutes. Remove from oven. Let stand for two minutes. Transfer cookies to a wire rack to cool completely.
Nutrition facts
Serving Size: 1 cookie
Per serving: Calories:78, Total Fat:4g, Sat Fat:2g, Cholesterol:7mg, Sodium:72mg, Total Carb:11g, Fibers:0g, Proteins:1g
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Peanut Butter Cookie
Classic peanut butter cookies get a heart-healthy update in this wholesome recipe. Ten easy ingredients make these deliciously chewy favorites moist and delicious.
Time: 45 minutes
Recipe yields 30 servings
Ingredients
Recipe yields 30 servings
3/4 cup whole wheat flour
1/2 cup quick-cooking oats
1/2 tsp salt
1/2 tsp baking soda
1/3 cup packed brown sugar
1 cup creamy natural peanut butter
1/2 cup unsalted butter
1 egg
1 egg white
2 tsp vanilla extract
Directions
Step 1
In a large bowl, combine flour, oats, salt and baking soda.
Step 2
In another bowl, combine brown sugar, peanut butter, butter, egg, egg white and vanilla.
Step 3
Add peanut butter mixture to flour mixture and stir to combine well. Refrigerate batter for 30 minutes, covered with plastic wrap.
Step 4
Preheat oven to 375°. Line 2 baking sheets with parchment paper.
Step 5
Drop teaspoonfuls of batter on baking sheets, 2 inches apart. Flatten with a fork to make a crisscross pattern. Bake for 8 to 12 minutes, or until edges are slightly browned.
Step 6
Remove from oven and let cool on baking sheets for 2 minutes. Transfer to wire racks to cool completely.
Nutrition facts
Serving Size: 1 cookie
Per serving: Calories:90, Total Fat:6g, Sat Fat:2g, Cholesterol:13mg, Sodium:58mg, Total Carb:7g, Fibers:1g, Proteins:3g
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Sugar Cookie-Snickerdoodle
A classic cookie turned gluten-free treat, our almond flour-based snickerdoodles are just the thing for a sweet tooth. Brown sugar and warming spices are infused in each bite of this simple but scrumptious cookie recipe.
Time:45 minutes
Recipe yields 24 servings
Ingredients
1/4 cup coconut oil
1 1/2 cups blanched almond flour
1 tsp coconut flour
1 egg
1/4 cup brown sugar
1 1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1/4 tsp salt
1/4 tsp baking soda
1 Tbsp sugar
Directions
Step 1
Melt coconut oil on low power in the microwave or in saucepan on low heat. In a medium bowl, combine almond flour, coconut flour, egg, brown sugar, coconut oil, 1/2 teaspoon of the cinnamon, the cardamom, nutmeg and salt. Stir well to combine. Add baking soda and stir well.
Step 2
Chill dough, covered with plastic wrap, in refrigerator for at least 30 minutes.
Step 3
Preheat oven to 350°. Line a baking sheets with parchment paper.
Step 4
On a small plate, combine sugar and the remaining 1 teaspoon cinnamon. Remove cookie dough from the refrigerator and roll tablespoonfuls into 1-inch balls. Roll cookie dough balls in cinnamon and sugar mixture to coat completely and place on baking sheet. Do not flatten.
Step 5
Bake for 10 to 12 minutes. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition facts
Serving Size: 1 cookie
Per serving: Calories:68, Total Fat:5g, Sat Fat:1g, Cholesterol:8mg, Sodium:31mg, Total Carb:3g, Fibers:0g, Sugars:1g, Proteins:1g