These are seriously the best guilt free choc cookies I’ve ever had. When I was diagnosed with gestational diabetes in my third trimester I had to think of a cookie or snack that is sugar free and delicious. Being pregnant and focusing on what you eat every second was so tiring and a real challenge (well at least it was for me) and I can really say that creations like these helped so much during that time.

All the ingredients listed below are diabetic friendly. To my surprise things like canola oil was fine. Believe me, I had a dietitian who helped me and she had no problem with any of these ingredients listed below. She had a problem with other things that was also new knowledge to me. To give an example; she refused to allow any coconut product in my diet, which according to her have too much sugar in it. Who would’ve thought that coconut oil and coconut milk is not good for your sugar levels?

Anyhow, I have learned a lot during that season and I might find the time and energy to share more about that soon. No promises though, for now only a recipe that saved me;

Ingredients;

  • 3/4 cup chickpea flower (Really the cheapest gluten free option & high in protein)
  • 1 tsp baking powder
  • 1/4 cacao powder (I used Nomu organic)
  • 1/2 cup xilitol (or to taste for sweetness, for me 1/4 of Xilitol was enough)
  • 1 egg
  • 3 tbsp canola oil
  • 1 tbsp organic (sugar free) Peanut butter (Woolies)
  • 4 tbsp low fat milk
  • pinch of Salt
  • dark chocolate (melted)

Directions;

  • This recipe will make 12 medium sized biscuits
  • Preheat you oven to 180’C
  • You can use baking paper, but cooking spray works well for me
  • Mix all the dry ingredients first and then you can add the wet ingredients
  • Flatten cookies with a fork
  • Bake for 10 – 13 minutes
  • The cookies will be very soft when they come out of the oven, but they will harden and become crisp as they cool down
  • Drizzle with melted dark chocolate to taste
  • Two cookies will be a perfect protein snack
  • Enjoy!

Recipe adapted from Jordyn’s Channel, using ingredients I was allowed and that I will still prefer.