Bev’s Chocolate Chip Cookies
EatingWell reader Beverley Sharpe of Santa Barbara, California, contributed this healthy chocolate chip cookie recipe. She gave chocolate chip cookies a healthy update by cutting back on sugar and incorporating whole grains. To increase protein, Sharpe replaces the rolled oats with 1 cup almond meal.
- 1 cup almond meal
- 1 cup gluten-free baking mix
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, softened
- 1/4 cup coconut oil
- 2/3 cup coconut crystals
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
- Stir almond meal, flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, coconut sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
- Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Love this diabetic friendly recipe? Pick up a FREE copy of our Comfort Foods cookbook HERE!
- Serving size: 1 cookie
- Per serving: 99 calories; 5 g fat(2 g sat); 1 g fiber; 12 g carbohydrates; 1 g protein; 3 mcg folate; 10 mg cholesterol; 8 g sugars; 0 g added sugars; 57 IU vitamin A; 0 mg vitamin C; 8 mg calcium; 0 mg iron; 64 mg sodium; 41 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1/2 starch, 1/2 other carbohydrate, 1 fat
Recipe Source: EatingWell