Diabetic recipe: Chocolate-chunk cookies

28 Apr

The finished cookies will look about the same coming out of the oven as they did going in, but they taste lovely..

♥ Chef’s Note: The following recipe is not technically Red Kitchen-worthy, as it contains a couple of ingredients that you can’t find at ALDI or Mad Pricer. You can, however, purchase these ingredients on your next Wal-Mart run.

My boss is a nice guy. He went out of his way to rescue me from the Pink Slip Fairy a couple of weeks ago. He is also a Type 1 diabetic who loves cookies, so I decided to thank him for saving my job by making a batch of chocolate-chip cookies that won’t kill him. They turned out pretty well. Here’s how to make them:

Start by preheating your oven to 375 degrees.

The flour mixture should resemble coarse sand.

Next, sift a cup of whole-wheat flour into a bowl. Add about a teaspoon of baking powder, a pinch of salt, a half-cup of shortening, and three-fourths of a cup of Splenda. Mix with a pastry blender or a fork until the mixture resembles coarse sand.

Add one very large or two smallish eggs, a teaspoon of vanilla extract, and about a tablespoon of molasses. Stir to make a soft dough.

Lindt 90 percent cocoa candy bars are available at Wal-Mart.

Cut half of a bittersweet chocolate bar into small pieces and stir into dough. (Wal-Mart carries a Lindt candy bar that is 90 percent cocoa, but if you can’t find it, you can substitute a tablespoon of semisweet mini-morsels.) Drop by rounded teaspoonfuls onto a greased cookie sheet and bake for 10 to 12 minutes, until cookies have browned and chocolate has melted. Makes about two dozen cookies.

The finished product will look more rounded than a regular cookie, because whole-wheat dough does not flatten out as it bakes. The cookies will also be mildly sweet, with a more intense chocolate flavor than ordinary chocolate-chip cookies.

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