Diabetic Friendly/ Gluten Free

Diabetic Friendly, Gluten Free, Chocolate Peanut Butter Cookies

For most diabetics, it can be difficult finding dessert recipes that truly are diabetic friendly. And if one is diabetic AND gluten free, it can be almost impossible, since most gluten-free flours are much higher in carbohydrates that wheat flours. But I am “stubborn.”. While it is easy to make sugary cookies, I try to develop recipes for everyone, even my diabetic friends. And my diabetic friends, and even non-diabetic friends and acquaintances, are glad I do! At the Virginia Renaissance Faire, people dealing with diabetes are delighted when I say, “Yes! I do have diabetic friendly baked goods.” I work to ensure that my diabetic friendly recipes are 20 grams of carbohydrates or less a serving, per the American Diabetes guidelines. At only 9 1/2 grams of carbohydrates per 1-ounce cookie, these cookies are well under the 20 grams of carbs guidelines and can be safely incorporated into most diabetic diets.

This recipe is presented as a suggestion and may not be appropriate for all diabetics. Please check with your doctor or dietitian to determine if food items made using this recipe can be safely incorporated into your diet.


When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of Splenda is 24 grams. By volume, this measure will be less than 1 cup. Precise measuring is essential for diabetic baking to ensure accurate carbohydrate counts.

Be The Peanut to My Butter!

The fat and peanut solids typically separate in sugar-free peanut butter. To blend the peanut butter fat and solids, scrape the contents of the entire jar of peanut butter into a bowl. Use an electric mixer to combine them. Measure out 64 g. of peanut butter and pour the rest back into the jar. Do NOT try to use the mixer’s beater(s) in the peanut butter jar itself. I tried to do that once, and then spent the next hour cleaning peanut butter off of EVERYTHING!

I’m Eggcited About Eggs!

Warm eggs hold more air than cold eggs. Warm eggs are also easier to whisk. To warm eggs quickly, place the eggs, still in the shell, in a bowl of warm (not hot) water for 10 minutes.

Crack the egg into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or a bloody egg. Whisk the eggs to break up the protein.

Just a Spoonful of Sugar….

I typically mix a very small amount of sugar, or with these cookies, brown sugar, into the Splenda Granulated. I have found that a little sugar enhances the sweetness and makes a more satisfactory baked item. Plus, most of my diabetic baked goods are so extremely low in carbohydrates that one can easily add a tiny amount of sugar.

Don’t Go Stir Crazy!

These cookies should be stirred by hand or in the bowl of a stand mixer on its slowest speed. Do not use a hand-held mixer; even the slowest speed will incorporate too much air and will result in a dry cookie that collapses and becomes dense.

An Apple a Day

Sugar not only adds sweetness and bulk, it also adds moisture. That moisture was lost when most of the sugar was replaced with Splenda Granulated. A small amount of unsweetened applesauce is added to replace the moisture that would normally result from adding sugar.

What Is A Girl’s Best Friend? Chocolate!

Look for good quality sugar-free chocolate chips. Hershey’s Zero Sugar Chocolate Chips are 40% cocoa. Bake Believe Zero Sugar chocolate chips range from 35% for milk chocolate, 45% for semi-sweet chocolate, and 55% cocoa for dark chocolate chips. Bake Believe Zero Sugar Dark Chocolate Chips produced the best results because they were the easiest to roll into cookie balls; lower cocoa percentages were more likely to stick to the hands and be difficult to roll into balls.

After the cookie dough is mixed, line a baking sheet with plastic wrap, then spread the cookie dough evenly over the plastic wrap, cover, and refrigerate overnight. Chilling the cookie dough until it is very firm will make it easier to roll into balls.

After rolling the cookie dough into balls, flatten them to about 3/8″ so that the cookies bake evenly. A cookie that is overly brown on the edges and gooey in the middle is NOT pleasant!

Be sure to space the cookies at least 2″ apart to allow spread as the cookies bake and rise.

Cookies are done when they are just starting to form cracks on top. Do not overbake.

Don’t these look yummy?

You don’t have to be diabetic or gluten-free to enjoy these cookies. If your planning to give some as a gift, be sure to bake extra for yourself!


Diabetic Friendly, Gluten Free, Chocolate Peanut Butter Cookies

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
By Connie Teunis Serves: 24 1-ounce cookies
Cooking Time: 10-11 minutes

A yummy flourless chocolate peanut butter cookie that is slightly crisp on the outside, slightly fudgy on the inside, and only 9 ½ grams of carbohydrates per cookie. And since it is flourless, it is also gluten free!


  • 226g./ 8 ounces Sugar-Free Chocolate Chips (1120 calories, 144 grams of Carbs, 72 grams of fat)
  • 45 g./ 3 T + 1 t. Unsalted Butter (333 calories, 0 grams of carbs, 36 grams of fat)
  • 64 g./ ¼ c. Sugar Free Creamy Peanut Butter (380 calories, 14 grams of carbs, 32 grams of fat)*
  • 23 g./ 1 ½ T. Unsweetened Applesauce (15 ½ calories, 4 grams of carbs, 0 fat)
  • 12 g./ 1 T. Brown Sugar (61 calories, 12 grams of carbs, 0 fat)
  • 4 Large Eggs (313 calories, 2.4 grams of carbohydrates, 20 grams of fat)
  • 30 g./ 1 ¼ c. Splenda Granulated Sweetener (120 calories, 30 grams of carbs, 0 fat)
  • 80 g./ ¾ c. + 1 t. P.B.2 (360 calories, 30 grams of carbs, 9 grams of fat)
  • 1 t. Baking Powder (2 calories, 1.3 grams of carbs, 0 fat)
  • ¼ t. Salt (0 calories, 0 carbs, 0 fat)



Place the chocolate chips and butter in a microwave-safe bowl. Place in a microwave and heat on reduced power until chocolate chips can be stirred smooth, about 1-2 minutes. Remove from the microwave.


As chocolate chips are melting, whisk the eggs in a small bowl; set aside.


In a small bowl, whisk together the P.B.2, baking powder, and salt; set aside.


Add the brown sugar and Splenda Granulated Sweetener to the melted chocolate; stir by hand or on the slowest speed of a hand mixer to combine.


Add the eggs; stir by hand or with a stand mixer until the eggs are completely incorporated. Add the P.B.2 mixture; stir by hand until completely incorporated.


Line a rimmed baking sheet with plastic wrap. Spread the cookie batter onto the lined baking sheet and refrigerate until the batter is set and can be rolled into balls, preferably overnight.


When Ready to Bake:


Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.


Roll the cookie dough into 1-ounce/28-gram balls (slightly larger than a walnut). Flatten cookie balls to approximately 3/8” and place on prepared baking sheets, spacing cookies 2"-3” apart. If dough is sticky, dip the palms of your hands in a plate that has a small amount of Splenda.


Bake at 350 degrees for 10-11 minutes for 1-ounce cookies, until cookies have puffed up and are just beginning to crack on the top. Let cookies rest on the baking sheets for 1 minute to become firm, then transfer cookies to a cooling rack.


Repeat until all batter has been baked.




Total calories: 2704.5, Total grams off carbs: 224.7, Total grams of fat: 169


Per 1-ounce cookie: 113 calories, 9.4 grams of carbs, 6.75 grams of fat.


*Peanut Butter should just contain ground peanuts. If it also contains salt, reduce the salt in the recipe to 1/8 t.


The fat and peanut solids typically separate in sugar-free peanut butter. To blend the peanut butter fat and solids, scrape the contents of the entire jar of peanut butter into a bowl. Use an electric mixer to combine them. Measure out 64 g. of peanut butter and pour the rest back into the jar. (Do NOT try to use the mixer’s beater(s) in the peanut butter jar itself.)


You Might Also Like

No Comments

Leave a Reply