Chocolate Chip Almond Butter Cookies
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.
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.
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.