Diabetic Chocolate Chip Cookies Recipe

Name: Diabetic Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (225 ml) margarine, at room temperature; 1/4 cup (60 ml) sugar; 3/4 cup (175 ml) brown sugar twin sugar substitute; 3 large egg whites, at room temperature; 1 tsp (5 ml). vanilla; 2 cups (475 ml) flour; 1 tsp (5 ml). baking soda; 1/4 tsp (1 ml). salt; 1/4 cup (60 ml) water, at room temperature; 1/2 cup (125 ml) mini semisweet chocolate chips

Servings: persons

1
["Cream together margarine, sugar and sugar substitute at medium speed until light and fluffy.", "Add egg white and vanilla to creamed mixture and beat at medium speed for 1 minute.", "Stir together flour, soda and salt to blend well.", "Add 1/4 cup (60 ml) water to creamed mixture along with the flour mixture and mix at medium speed for 1 minute or until smooth.", "Add chocolate chips to dough and mix lightly.", "Drop by tbspful onto cookie sheets that have been lined with alumium foil or sprayed with cooking spray.", "Press down lightly with fingers dipped in cold water to form a circle about 2"" across.", "Bake at 375 degrees (200 C.) for about 12 minutes or until browned (cookies won't be crisp unless they are browned).", "Remove cookies for hot cookie sheets to wire racks to cool to room temperate.", "Allow 2 cookies per serving.", "Instead of dropping dough onto cookie sheets, spread dough evenly in a jelly roll pan that has been sprayed or greased with margarine.", "Bake at 375 degrees (200 C.) for 20 to 25 minutes, or until lightly browned and the bars pull away from the sides of the pan.", "Cool to room temperature and cut to yield 36 bars."]

650

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup (225 ml) margarine, at room temperature, 1/4 cup (60 ml) sugar, 3/4 cup (175 ml) brown sugar twin sugar substitute, 3 large egg whites, at room temperature, and more.

Yes, Diabetic Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Diabetic Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions