Introduction
These cookies deliver the classic peanut butter and chocolate chip combo without the sugar spike. They’re made with natural peanut butter, a sugar substitute, and dark chocolate chips, giving you a soft, chewy cookie that’s genuinely diabetes-friendly without tasting like a “diet” version.
Ingredients
- 1 cup natural peanut butter (no added sugar or oils)
- ½ cup granulated erythritol or monk fruit sweetener
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- Pinch of salt
- ⅓ cup sugar-free dark chocolate chips (85%+ cocoa or stevia-sweetened)
How to Make
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the peanut butter, sweetener, egg, and vanilla extract until smooth.
- Stir in the baking soda and salt until fully combined.
- Fold in the sugar-free chocolate chips.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them apart.
- Press each cookie gently with a fork in a crisscross pattern (this also helps them set evenly).
- Bake for 9–11 minutes, until the edges are just set — the centers will look slightly underdone.
- Let the cookies cool on the baking sheet for 10 minutes before transferring; they firm up as they cool.
Why Is This a Diabetic-Friendly Recipe?
There’s no flour and no regular sugar in this recipe, which keeps the carb count low and avoids the sharp blood sugar spike that refined flour and sugar typically cause. Peanut butter provides protein and healthy fats that slow digestion and help blunt any glycemic response, while the erythritol or monk fruit sweetener adds sweetness without affecting blood glucose. Using dark, sugar-free chocolate chips instead of regular ones keeps added sugar out of the mix entirely.
Nutrition (per cookie, makes ~14 cookies)
- Calories: ~95
- Net Carbs: ~3g
- Protein: ~4g
- Fat: ~8g
- Fiber: ~1g
How to Store
Store the cookies in an airtight container at room temperature for up to 5 days, or in the fridge for up to 2 weeks. To freeze, place cooled cookies in a single layer on a tray until firm, then transfer to a freezer bag — they’ll keep for up to 3 months. Thaw at room temperature for about 15 minutes before eating.