Introduction
This second version uses almond flour and Greek yogurt for a slightly cakier, more traditional cookie texture, while keeping sugar and refined carbs out completely. A great alternative if you want a different texture from the flourless version.
Ingredients
- ½ cup natural peanut butter (no added sugar)
- ½ cup almond flour
- ¼ cup granulated erythritol or allulose
- 2 tbsp plain Greek yogurt
- 1 large egg
- ½ tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
- ½ tsp cinnamon (optional, enhances sweetness perception)
- ⅓ cup sugar-free dark chocolate chips (85%+ cocoa)
How to Make
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the peanut butter, egg, Greek yogurt, and sweetener until smooth.
- In a separate bowl, mix the almond flour, baking powder, baking soda, salt, and cinnamon.
- Combine the dry ingredients with the wet mixture and stir until a soft dough forms.
- Fold in the sugar-free chocolate chips.
- Chill the dough for 15 minutes — this makes it easier to shape and prevents spreading.
- Scoop tablespoon-sized balls onto the baking sheet and flatten slightly with your palm.
- Bake for 10–12 minutes, until the edges turn light golden.
- Let cool on the baking sheet for 10 minutes before moving to a wire rack.
Why Is This a Diabetic-Friendly Recipe?
Almond flour replaces regular flour entirely, cutting the carb load significantly while adding healthy fats, fiber, and protein that slow glucose absorption. Greek yogurt adds moisture and a bit of extra protein without needing added sugar. Erythritol or allulose provides sweetness with a minimal effect on blood sugar, and the sugar-free chocolate chips keep this treat free of added sugar from start to finish.
Nutrition (per cookie, makes ~16 cookies)
- Calories: ~85
- Net Carbs: ~2g
- Protein: ~4g
- Fat: ~7g
- Fiber: ~1.5g
How to Store
Keep the cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 10 days. To freeze, lay the cooled cookies flat on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Let thaw at room temperature for 15–20 minutes before serving.