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?
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.
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
- Preheat oven to 350. Whisk dry ingredients together in a bowl and set aside.
- 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.
- 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.
- 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
Estimated time: 30 minutes