These diabetic-friendly chocolate chip cookies offer a comforting, home-style taste without the high sugar content. By using egg whites instead of whole eggs and measuring sugar carefully, you get a soft, slightly crisp-edged cookie that satisfies sweet cravings. The dough comes together quickly with pantry staples like flour, margarine, and vanilla. They are perfect for sharing with friends who have dietary restrictions or enjoying as a mid-afternoon snack. The mini semisweet chips provide bursts of rich chocolate flavor in every bite, making this a delightful dessert option that doesn’t compromise on texture or satisfaction.
Diabetic Chocolate Chip Cookies
Description
These diabetic-friendly chocolate chip cookies offer a comforting, home-style taste without the high sugar content. By using egg whites instead of whole eggs and measuring sugar carefully, you get a soft, slightly crisp-edged cookie that satisfies sweet cravings. The dough comes together quickly with pantry staples like flour, margarine, and vanilla. They are perfect for sharing with friends who have dietary restrictions or enjoying as a mid-afternoon snack. The mini semisweet chips provide bursts of rich chocolate flavor in every bite, making this a delightful dessert option that doesn't compromise on texture or satisfaction.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC). Line baking sheets with aluminum foil or spray with non-stick cooking spray.
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In a large mixing bowl, cream together the margarine, sugar, and sugar substitute at medium speed until light and fluffy.
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Add the egg whites and vanilla extract to the creamed mixture. Beat at medium speed for 1 minute until well combined.
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In a separate small bowl, whisk together the flour, baking soda, and salt to blend evenly.
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Add the flour mixture and 1/4 cup of water to the wet ingredients. Mix at medium speed for about 1 minute, or until the dough is smooth and consistent.
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Fold in the mini semisweet chocolate chips gently until just distributed throughout the dough.
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Drop dough by heaping tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
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Press down lightly on each mound with fingers dipped in cold water to form a circle approximately 2 inches across.
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Bake for 10 to 12 minutes, or until the edges are golden brown. Do not underbake if you prefer crispier cookies.
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Remove cookies from the hot baking sheets immediately and transfer to wire racks to cool completely to room temperature.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 135.5kcal
- % Daily Value *
- Total Fat 5.6g9%
- Saturated Fat 2.0g10%
- Cholesterol 0.3mg1%
- Sodium 215.1mg9%
- Total Carbohydrate 19.1g7%
- Dietary Fiber 0.7g3%
- Sugars 8.5g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
