Ingredients for Double Chocolate Diabetic Cookies
- 1 cup (2 sticks) unsalted butter
- ½ cup granulated sugar
- ½ cup Sweet'n Low (or your preferred sugar substitute)
- Unsweetened Cocoa
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- Semi Sweet Chocolate Chips
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How to Make Double Chocolate Diabetic Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) unsalted butter, ½ cup granulated sugar, and ½ cup Sweet'n Low (or your preferred sugar substitute) until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon of vanilla extract until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 6-7 minutes, or until edges are set and the centers are still slightly soft. Do not overbake!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
24g
Fat
22g
Carbs
4g
