Diabetic Chocolate Chip Cookies

Tip: Be sure to use whole wheat graham flour which is different from other whole wheat flours in that the whole grain is not ground into a fine powder but rather, the bran and germ are coarsely ground producing a sweet nuttyflour that is grainy in texture and higher in dietary fiber than refined wheat flours that have the bran and the germ removed. The amount of butter used to make traditional chocolate chip cookies has been cut in this recipe with a secret ingredient – white bean puree! The beans boost the fiber, protein, and moisture content and reduce the amount of cholesterol, saturated fat and sodium – and you can’t even taste that they are there. The amount of sugar is also reduced by using a blend of Splenda and brown sugar which lowers the amount of carbs. and calories. Comparatively, a serving of two each 1 oz. traditional-type chocolate chip cookies average around 270 calories, 15 grams of fat, 3 grams protein, 37 grams of carbohydrate, 1.5 grams of fiber and about 170 grams of sodium per 2 ounce cookie serving. *Splenda is an artificial sweetener that Chef Kelly suggests be eaten with caution. Lucuma powder is made from a

Peruvian fruit that is dried and ground into a powder. It’s a low-glycemic sweetener that contains many nutrients including beta-carotene, iron, zinc, vitamin B3, calcium and protein and can be purchased online, at health-food stores and in high-end grocery stores. Coconut palm sugar granules are made from the nectar of the coconut palm tree flowers. It can also be found online, at health-food stores and in high-end grocery stores. It has a lower GI than table sugar but should still be eaten in moderation especially if you are diabetic because it does contain sugar.