Active Time:20 minsTotal Time:45 minsServings:20Jump to Nutrition Facts
Active Time:20 minsTotal Time:45 minsServings:20
Active Time:20 mins
Active Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:20
Servings:
20
Jump to Nutrition Facts
Jump to recipeHere’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 KitchenIf 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 RedmondCan 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 RedmondCan 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. InMake 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.
Jump to recipe
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 KitchenIf 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 RedmondCan 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 RedmondCan 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. InMake 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.
Here’s how we made over this recipe to be healthy and diabetes-friendly:
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.
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.
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.
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.
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. InMake 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.
Cook Mode(Keep screen awake)Ingredients2tablespoonsground flaxseed3tablespoonswater2tablespoonsvanilla extract1cupunsweetened natural almond butter¾cuppacked brown sugar1teaspoonbaking soda¼teaspoonsalt3tablespoonsalmond flour½cupunsalted almonds, toasted and chopped, divided (see Tip)½cupmini semisweet chocolate chips
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsground flaxseed
3tablespoonswater
2tablespoonsvanilla extract
1cupunsweetened natural almond butter
¾cuppacked brown sugar
1teaspoonbaking soda
¼teaspoonsalt
3tablespoonsalmond flour
½cupunsalted almonds, toasted and chopped, divided (see Tip)
½cupmini semisweet chocolate chips
DirectionsPreheat 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., RDNEquipmentParchment paperTipToasting 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.Originally appeared: EatingWell.com, April 2021
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., RDNEquipmentParchment paperTipToasting 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.
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.
Originally appeared: EatingWell.com, April 2021
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Nutrition Facts(per serving)165Calories11gFat15gCarbs4gProtein
Nutrition Facts(per serving)
- 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.
