Part Deux – Lower Carb, Lower Glycemic, Gluten Free Chocolate Chip Cookies

You saw my previous recipe, right? I continue to work on the recipe and have a new and improved version!

This one is even more nutritious and delicious, all while reducing the blood glucose load on my child with Type 1 Diabetes (T1D). And here is a short PSA from the Juvenile Diabetes Research Foundation:

What is Type 1 Diabetes?

Type 1 diabetes (T1D) is an autoimmune disease in which a person’s pancreas stops producing insulin, a hormone that enables people to get energy from food. It occurs when the body’s immune system attacks and destroys the insulin-producing cells in the pancreas, called beta cells. While its causes are not yet entirely understood, scientists believe that both genetic factors and environmental triggers are involved. Its onset has nothing to do with diet or lifestyle. There is nothing you can do to prevent T1D, and—at present—nothing you can do to get rid of it.

Now back to the cookies.

Ingredients:

• 1 cup Whey Protein Powder (I used TGS All Natural 100% Whey Protein Powder – Unflavored, Non Denatured, Unsweetened)
• 1/2 cup almond flour fine ground (The Honeyville Blanched Almond Flour Super Fine Grind in a 3lb bag is economical)
• 1/3 cup Monkfruit/Erythritol Sweetener (I use Lakanto Monkfruit Sweetener, a 1 for 1 sugar substitute that I have found to be a great product that tastes naturally sweet with a ZERO glycemic index)
• 2 Tbsp Dolcedi Sweetener (reduced from organic apples and is much lower glycemic)
• 1/2 cup salted butter (one 4 oz. stick)
• 2 Tbsp Half & Half organic dairy creamer
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1/2 cup ground walnuts (I use my wife’s grandmother’s old hand mill for grinding because it is fast, efficient, and easy to clean up – this one from Prepworks is similar)
• 1/3 cup ground pecans
• 1/3 cup dark chocolate baking chips (I’ve found Guittard Extra Dark (63% Cacao) Chocolate Chips to be really good)
• 1 egg

Directions

Preheat the oven to 350 degrees. Put everything in the mixing bowl except the butter. Then melt the butter (I do it in a microwave safe ceramic dish) and pour over the ingredients in the bowl. Run the mixer blending thoroughly until it starts forming a nice dough ball. Put in refrigerator for a few minutes if you find the mixture too sticky to work with. Line a cookie sheet (or two) with parchment paper or butter the cookie sheet. I use a tablespoon or so per cookie from a melon baller style cookie scoop. Bake for 13 minutes or brown to your liking. Move the cookies to a cooling rack for a couple of minutes and enjoy!

This recipe takes me about 10-15 minutes to prep and about 10 minutes for clean up in the kitchen. Makes 25-35 cookies, depending on size

These are sweet and delicious and my family wipes them out quickly without feeling heavy or gross and they have minimal effect on blood sugars as all of the ingredients are no or low glycemic.

Nutrition Data

Assume 35 cookies per batch, data from labels and websites