Recipes for Specific Health Condition Healthy Diabetic Recipes Diabetic Dessert Recipes Diabetic Cookie, Bar & Brownie Recipes Chocolate Chip Almond Butter Cookies Be the first to rate & review! 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. By Mila Clarke Mila Clarke Facebook Instagram Twitter Website Mila Clarke Buckley is an author, speaker, diabetes advocate and founder of HangryWoman.com. Hangry Woman aims to take away the shame and stigma that comes with a diabetes diagnosis and covers topics like diabetes management, cooking and self-care from the perspective of someone living with the chronic condition. Mila lives in Houston, Texas with her husband and two pups. EatingWell's Editorial Guidelines and Carolyn Hodges, M.S., RDN Carolyn Hodges, M.S., RDN Instagram Website Carolyn Hodges, M.S., RDN is a culinary dietitian and creator of "The Dinner Shift," a food-rule free website dedicated to helping families get dinner on the table with weeknight-friendly recipes, simple meal planning and meal prep basics. When she's not creating content for her own site, grocery shopping or washing a million dishes, Carolyn teaches higher ed nutrition and develops and photographs recipes and nutrition-related content for clients. She calls Cleveland, Ohio home along with her in-house recipe critics, her husband, Kyle, and their two boys, Caleb and Ezra. EatingWell's Editorial Guidelines Updated on June 17, 2022 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Instagram Jessica Ball, M.S., RD, has been with EatingWell for three years and works as the associate nutrition editor for the brand. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 45 mins Servings: 20 Nutrition Profile: Diabetes Appropriate Egg Free Gluten-Free Low Carbohydrate Soy-Free Vegetarian Jump to Nutrition Facts 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 almond butter's inherent sweetness and chocolate's rich flavor. Most cookie recipes call for a combination of granulated and brown sugar, and often in amounts that double what we use in this recipe. Thanks to our modifications, we were able to keep each cookie to 15 grams of carbohydrates. 2. We replaced all of the regular flour with just a few tablespoons of almond flour. Traditional cookie recipes use all-purpose flour, which translates to a more significant carbohydrate impact. 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 ensured that each cookie in the batch is perfectly sized, at about 3 inches in diameter. 4. We used chopped almonds to top each cookie, for additional crunch and flavor. Toasting the nuts before adding them deepens their almond flavor and that delightful crunch. To toast nuts, spread them in a single layer in a skillet and cook over medium-low heat, stirring or shaking the pan occasionally, until golden and fragrant, 3 to 5 minutes. Transfer to a small bowl or plate to cool. Tips From the EatingWell Test Kitchen If I'm vegan, can I still make these cookies? It's super easy to make these cookies vegan-friendly. Simply swap out the chocolate chips for vegan chocolate chips, then you're good to go! I love having frozen cookie dough on hand; can I freeze this dough? We love having a freezer stocked with cookie dough, too. Before freezing, shape the dough into balls as directed in the recipe. Place the balls on a baking sheet and freeze until firm, about 4 hours. Transfer to a freezer-safe bag, seal, freeze and enjoy within 3 months. Ali Redmond Can I double this recipe? We think you should! If you don't want to bake them right away, roll them, store them in an airtight container in your refrigerator and bake within 3 days. Otherwise, follow the directions above for freezing. Ali Redmond Can I swap in a different nut butter? While we haven't tested this swap ourselves, you can certainly give it a try. Make sure you use a nut butter that is labeled "natural" and confirm that ingredients are just nuts and salt (or no salt). If you have an almond allergy, note that this recipe also contains almond flour, so you'll need to find an alternative for that. You can experiment with other nut or seed flours. 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 Make Over My Recipe, a fun cooking show geared toward beginner cooks, Mila Clarke 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 2 tablespoons ground flaxseed 3 tablespoons water 2 tablespoons vanilla extract 1 cup unsweetened natural almond butter ¾ cup packed brown sugar 1 teaspoon baking soda ¼ teaspoon salt 3 tablespoons almond flour ½ cup unsalted almonds, toasted and chopped, divided (see Tip) ½ cup mini semisweet chocolate chips Directions Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. 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. Carolyn Hodges, M.S., RDN 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. Rate it Print Nutrition Facts (per serving) 165 Calories 11g Fat 15g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Serving Size 1 cookie Calories 165 % Daily Value * Total Carbohydrate 15g 5% Dietary Fiber 2g 7% Total Sugars 12g Protein 4g 8% Total Fat 11g 14% Saturated Fat 2g 10% Sodium 124mg 5% Potassium 162mg 3% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved