Natural almond butter gives these gluten-free cookies a wonderfully rich flavor and tender, slightly chewy texture. Folding in chopped toasted almonds along with mini chocolate chips ensures plenty of chocolate and crunch in every bite.

Mila Clarke Buckley & Carolyn Hodges, M.S., RDN
EatingWell.com, April 2021

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
45 mins
Servings:
20
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Here's how we made over this recipe to be healthy and diabetes-friendly:

1. We cut back on sugar, but kept these naturally delicious, thanks to the natural sweetness of almond butter and the flavor of chocolate. We also used chopped almonds to top each cookie, as they serve as a healthier version of sprinkles.

2. We replaced all of the regular flour with almond flour and flaxseed meal. This swap not only cuts down on carbs, it also makes these cookies gluten-free.

3. We kept the portion size modest. By measuring out the dough into even portions using a tablespoon measure, we ensure that each cookie in the batch is perfectly sized, at about 3 inches in diameter.

Having diabetes doesn't mean you have to give up all of your favorite foods. You just need the know-how (and easy cooking tips) to make better choices. In Makeover My Recipe, a fun cooking show geared towards beginner cooks, Mila Clarke Buckley takes classics like mac and cheese, meatloaf, brownies and more comfort foods and uses simple tricks to make them healthier—but just as delicious as ever.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

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  • Whisk ground flaxseed, water and vanilla in a large bowl; let stand for 3 minutes.

  • Add almond butter, brown sugar, baking soda and salt; stir until well combined. Sprinkle in almond flour and mix until it disappears into the batter.

  • Reserve 2 tablespoons almonds, then fold the remaining almonds into the batter along with chocolate chips.

  • Scoop out 2 tablespoons of dough per cookie, roll into balls and place 3 inches apart on the prepared baking sheets. Press gently to flatten slightly. Top each cookie with a sprinkle of the reserved chopped almonds; press gently to adhere.

  • Bake until just browned on the edges and bottoms, 10 to 12 minutes. Let cool on the baking sheets for 3 to 5 minutes, then transfer to a wire rack to cool completely. The cookies will continue to firm up as they cool.

Equipment

Parchment paper

Tip

Toasting nuts deepens the flavor and gives them a crisp, delightful crunch. To toast nuts, spread in a single layer in a small baking pan and bake in a 350°F oven until golden and fragrant, 5 to 7 minutes, stirring the nuts or shaking the pan once. Transfer to a small bowl or plate to cool.

To make ahead: Store airtight at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

165 calories; fat 11g; sodium 124mg; carbohydrates 15g; dietary fiber 2g; protein 4g; sugars 12g; niacin equivalents 1mg; saturated fat 2g; potassium 162mg.
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