Cookies are a mainstay when it comes to the holidays, right? Or anytime you’re stuck at home (ahem, Covid…) But when you’re diabetic, pre-diabetic, or have gestational diabetes, you need to be extra aware of the sugar that you’re taking in. This low sugar chocolate chip nut cookie recipe is sure to be a hit in your household!
How am I qualified? I am a certified diabetes educator and I put together a recipe for chocolate chip nut cookies that clocks in at only 6 grams of sugar per cookie!
How does it compare?
McDonald’s chocolate chip cookie is 19 grams of sugar. Yikes! According to Fitbit, Toll House chocolate chip cookies are 14 grams of sugar per cookie.
Here’s the recipe!
Low-Sugar Chocolate Chip Nut Cookies
Makes 18 cookies with 6 grams sugar each
- 1/2 cup butter or margarine melted
- ½ teaspoon vanilla extract
- 1 egg, beaten
- 1 tablespoon water
- ½ teaspoon salt
- ¾ cup Truvia Brown Sugar Blend
- ½ teaspoon Baking Soda
- 1 cup white flour
- ½ cup chocolate chips
- ½ cup chopped nuts (you can use almonds, or pecans, walnuts, or peanuts)
Preheat your oven to 375 F.
In a large bowl combine the butter, vanilla extract, egg, water, salt, and Truvia Brown Sugar Blend. (Truvia should start to melt.)
In a separate bowl combine the flour with the baking soda. Add the chocolate chips and the nuts and mix well.
Now add the flour mixture to the wet ingredients while continuing to mix well.
Using a spoon, drop cookie dough onto cookie sheets forming 18 cookies. Keep in mind that if you make less than 18 cookies, your sugar content will be higher. To get the amount of sugar per cookie, take 18 x 6 grams of sugar to get the total sugar content for the entire batch. Then divide that by the number of cookies that you actually make. For example, say you form 15 cookies. So 18 cookies that the recipe suggests x 6 grams sugar each equals 108 grams sugar for the entire batch. Then divide by 15 cookies and you have 7.2 grams of sugar per cookie.
If you struggle to divide it up into 18 pieces, try this: divide the mix in half. Divide it in half again. Each quarter needs to make 4.5 cookies. That’s basically making 4 cookies and taking a pinch from each cookie and set it aside. Then each half of the mix should make 1 extra cookie out of the little extras that you set aside!
Any cookies that are mounded up should be spread out to allow proper baking.
Cookies will spread out while they bake so leave a little room between them. You’ll probably need more than one cookie sheet to make the full batch. Or bake the first batch and after your cookie sheet cools off, you can bake what’s leftover. *Remember the dough should be refrigerated while you wait!
Bake for 6-7 minutes in a preheated oven until the edges are golden brown.
Allow the cookies to sit for 2 minutes on the baking sheet after you take them out of the oven. Then you can place them on a cooling rack.
If you don’t want nuts, you can double the chips, but I would recommend using the mini-size chips for better texture. And remember that this may affect your sugar content.
You can also use whole wheat flour to add fiber.
I have not tried gluten-free flour.
If you want to try Truvia Brown sugar blend in your other recipes, you convert the regular brown sugar to Truvia by cutting the amount in half.
This recipe makes 18 cookies with 6 grams of sugar each.
I hope you enjoy baking these cookies for your loved ones!
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