Chocolate Crackles

in Chocolate, Cookies and Bars, Diabetic-friendly

Chocolate Crackles

December is a tough month for bakers. By the 23rd, I’ve been baking for 23 days. Cookies, cakes, pies, cookies, breads, candies, cookies… Did I mention cookies?

Chocolate Crackles

I usually spend the last hours before many get-togethers scrambling to find a suitable dessert that’s sweet enough for my dad (a diabetic) to enjoy without feeling cheated but still healthy enough to not knock his blood sugar out of whack. I found the recipe for Chocolate Crackles in The Big Book of Diabetic Desserts.

Chocolatey, sweet, chocolatey – the cookies were almost brownie-like in their consistency and should come with a warning label: Chocolate! Do not drink without a glass of ice cold milk! Did I mention they were chocolatey? And with a pretty fractured coating of powdered sugar, they present nicely in a festive Christmas tin.

Chocolate Crackles

A diabetic-friendly rich chocolate cookie.


  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 teaspoon salt
  • 2/3 cup unsweetened cocoa
  • 1/2 cup dark brown sugar
  • 1/2 cup Ideal (or Splenda, but I think Ideal is much better than Splenda for baking)
  • 1/2 cup butter, cubed and at room temperature
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1/4 cup powdered sugar


  1. Preheat oven to 350. Whisk dry ingredients together in a bowl and set aside.
  2. Cream brown sugar and butter on med-high until light and fluffy. Add in Splenda, one egg at a time until well combined, and add the vanilla. Switch mixer to off, add dry ingredients, and turn to low until mixed, scraping down the sides of the bowl.
  3. Place powdered sugar in a bowl. Drop one tablespoon of dough into the bowl, turning to coat, and roll the ball around in your loosely cupped hand - this forms the dough into a ball without pressing the powdered sugar into the dough and allows the excess powdered sugar to fall back into the bowl.
  4. Place on a parchment-lined baking sheet 1-inch apart. Bake for 10 minutes. Cool completely and store in an air-tight container.


Yields: 48 cookies

Adapted from The Big Book of Diabetic Desserts

Estimated time: 30 minutes

27 comments… add one
  • They are really pretty!

  • These look wonderful. You’re dad will love them. Happy Holidays!

  • Oh those are gorgeous!

    Happy Christmas!

  • Those look absolutely delicous, and coming from a family where diabetes has been a problem, it’s nice to see sweet recipes that can be enjoyed by all

  • These look absolutely gorgeous! I keep seeing these crackly delightful looking things all over the blog-o-sphere and I keep meaning to try them…sigh, maybe once I recover from Christmas 🙂

  • This is one of my favorite types of cookie!

  • I love chocolate crackles. I’ve made them before and I absolutely loved the way they came out. You make me want to bake them again.

  • Patti Baker

    These look so good and just the kind of treat my family would enjoy! I have question, I see that Ideal makes a brown sugar and a confectionery sugar. Could both of those be used in your recipe to replace the dark brown sugar and powered suguar you call for? Have you tried this? Thanks!!……Patti

    • @Patti Baker, I’ve never seen the Ideal brown sugar! While I’ve never done it, I wouldn’t have any issues with trying that substitution myself. I’ve had good results with other Ideal powdered/white sugar substitutions.

      • Patti

        @foodiebride,thank you for writing me back so quickly. I’m going to try those with the brown and confectionery Ideal. I’ll let you know how they turn out. Oddly enough, my grocery didn’t have the granular, only the brown, confectionery, and packets. I’ve got to go to another store to try and locate the granular to try your cookies, but it’s on my grocery list for later this week……Patti

      • Patti

        @foodiebride, I made them today using all Ideal products. I won’t do that again. I think your recipe, with a little sugar, is probably a lot more successful. The Ideal confectionery melted on the cookies as they baked and after I took them out of the oven, I had to sift more Ideal confectionery on them. The taste was good, but they were dry and crumbly. I think the dark brown sugar and powdered would help with that. I plan on making these again, but will follow your recipe exactly as written.

  • Janey

    Hi Foodie Bride,

    I chanced upon your website and I must say you bake really well! I love to bake as well and was looking for some diabetic friendly recipes for my friends and family would would love to try this recipe out. I am not sure where I can get Splenda or Ideal here in Singapore. Would I be able to find them in any organic or health stores?


  • ?fidnea

    They seem good . Plse can you inform me what is the ”ideal ”? It means flour??
    thank you

  • afidnea

    they seem good ,please inform what is the ….ideal ?? it means flour?? plse send us ,if you can,some recipes cookie .

  • SophieDarling

    Thank you for this recipe, I made it (with some minor adjustments) for a diabetic friend of mine, and he said he was pleasantly shocked with how good they were! Interestingly, I used a different sugar replacement to what you recommended, and they tasted quite nasty when they first came out of the oven. Yet when they cooled – delicious!

  • Rebecca

    I know I’m a little late on this one -but if you add a rolo in the middle – it takes it over the top :). Obviously – it wouldn’t be diabetic friendly. . but good none the less.

  • Dear Foodie Bride,

    I have been looking for this recipe for so long that I was very happy when I found it on your web site. However, I cooked them with white and brown sugar mixture instead of using diabetic sugar. Well apart from the fact that they really sweet and chocolatey, I think I made a mistake with it – they turned about to have a shape like Brownies! I used the same amounts of ingredients listed in your recipe, but the dough was really soft – like it needed more flour, but I did not change the amounts.

    I should add that the taste and the smell was obviously great! I want to give it another try. Can you advice on the problem of having fat, wide and flat cookies?

  • Jessica

    I just got done making these although I haven’t yet had one (I have to wait until after I check my sugar in a bit) but I just wanted to ask about the batter. I agree with the above comment that the dough was really soft. I had a hard time getting it off everything – the beaters, the bowl (maybe because I used a plastic bowl and hand mixer instead of my stand mixer) – and although I used a tablespoon to measure them I only got 15 – making a half batch, instead of the 24 that I expected. Just wondering if the batter was supposed to be like that.

    I also used Splenda brown sugar instead of just brown sugar, as that cuts down the carbs even more.

  • crystal g

    What is the serving size and carbs per serving?

  • Megan

    Thank you for this recipe! I just made these as a b-day gift for my diabetic father. I couldn’t find Ideal so I used Splenda + 1/4 cup nonfat dry milk powder + 1/4 tsp baking soda (as suggested on the Splenda package for baking). I also did not roll the cookies in powdered sugar, but lightly dusted them with the powdered sugar after baking (to lower the sugar content). They are amazing! Thank you for this great recipe!

  • Beth

    I don’t see any nutritional information for these cookies. Where would I find it?

  • Christina

    I agree with Beth! Anyone know what the carb/starch content is for one cookie?

  • Juliet

    I’m in the process of making these for my 17 year old son who was just diagnosed two weeks ago, and realized there was no nutritional information included with the recipe. I can’t let him eat them without knowing how many carbs they have — What a disappointment! 🙁

    • Use one of the many free tools available to calculate the nutritional value on your own.

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