12/03/2025
It’s December again! Here’s a throw back video from last year featuring a recipe from my diabetic safe holiday cookbook: chocolate chip cookies!
If you’re interested in more holiday recipes that are safe for blood sugar, check out my profile.
Ingredients
* 1 ½ cups almond flour
* 2 tbsp coconut flour
* ½ tsp baking soda
* ¼ tsp salt
* ½ cup unsalted butter, softened or coconut oil for dairy-free
* ½ cup granular monk fruit sweetener
* ¼ cup sugar-free brown sweetener like Swerve or Lakanto Golden
* 1 large egg
* 1 tsp vanilla extract
* ½ cup sugar-free chocolate chips like Lily’s or ChocZero
Instructions
* Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
* In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt. Set aside.
* In a large bowl, use a hand mixer or stand mixer to beat the softened butter, erythritol, and brown sweetener until light and fluffy, about 2–3 minutes.
* Beat in the egg and vanilla extract until fully combined.
* Gradually add the dry ingredients to the wet ingredients. Mix until a soft dough forms. The dough will be slightly sticky.
* Gently fold in the sugar-free chocolate chips, ensuring they’re evenly distributed throughout the dough.
* Use a cookie scoop or tablespoon to portion the dough into small balls, about 1½ inches in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten the tops with your fingers or the back of a spoon.
* Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underdone—that’s okay! They’ll set as they cool.
* Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
