Chocolate Chip Cookie Bars - Diabetic Recipe
Diabetic Chocolate Chip Bars
I love anything with chocolate in it, especially chocolate chips, but I am limited on what I can cook if I want my diabetic husband to enjoy it with me.
The recipes that I found online were way to sweet and oily for our taste. I wanted to make brownies or blondies with lots of chocolate chips. But I am also fond of dark chocolate so that was another problem that needed to be solved.
I devised a recipe that looks like a sheet cake, is slightly crispy like a cookie, but tastes like a blondie that my husband and I could both eat.
This recipe is not convertible to a non-diabetic version, because the ratio between the flour and the sugar would have to be completely changed along with the amount of liquid.
If you are one of those great cooks that can figure out a workable conversion, give it a try, but I can only vouch for the taste and texture of this recipe.
Photo: Designsbyharriet
Photo: Designsbyharriet
Ingredients
- 1 cup of unbleached whole wheat flour
- 3/4 cup of unbleached white flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup shortening or butter
- 1/4 teaspoon salt
- 1/3 cup of Splenda
- 2 eggs
- 4 tablespoons milk
- I use skim
- 2 teaspoons vanilla extract
- 1 cup Ghirardelli 60% bittersweet chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F. Grease a 13 x9 inch nonstick rectangular sheet cake pan.
- In a large bowl combine shortening, eggs and Splenda until creamed. Add milk and vanilla and mix well
- Gradually, and I mean gradually, add in flour baking powder, baking soda, and salt. Blend well.
- Add chocolate chips and walnuts until they are distributed evening in the dough. This is going to be a little difficult since the batter will be stiff.
- Spread the batter into the pan using an oiled spatula. Use the spatula to even out the edges of the batter to about an inch from each edge.
- Bake 35 minutes. Check the last five minutes to make sure the bottom does not burn.
- Edges should be a little crispy, bottom brown and inside completely done. Chocolate will be soft. Stick a toothpick in the cookie part to check to see if it is ready.
- Cool for about 10 minutes before cutting.
Things You Should Know
About This Recipe
We do not like sweet desserts, so this recipe is not very sweet. If you prefer a sweet tasting dessert, double the Splenda.
I used a Splenda packaged with a sugar blend, so the taste would be more like natural sugar. You could use regular Splenda if you need to be more diabetic-friendly.
I do not use butter in my recipes, but you can substitute butter for the shortening if you like the taste better.
I used 60% bittersweet chocolate. If you are making this for a diabetic, I would not recommend using a lesser percentage of chocolate, because the higher percentage has less sugar in the chocolate.
This recipe contains a combination of unbleached whole wheat flour and unbleached white flour. It is better for a diabetic, because the carbohydrates in the whole wheat flour take longer to digest than in the white flour.
You can use all unbleached white flour, if you do not like the texture of wheat flour or reverse the measurements and use more white and less wheat flour.
The blondies will be a little dry, more like a cookie than a cake in taste and texture.
Photo: Designsbyharriet
