Outstanding Diabetic Chocolate: Making the Best Sugar-Free Chocolate is All in the Process
Bob Ross started experimenting with sugar-free chocolate making after he was diagnosed with Type 2 diabetes over 25 years ago. An admitted chocoholic, Bob just couldn’t stop eating chocolate after becoming diabetic. Determined to stay healthy without giving up his...
Shelling Nuts: Uncovering The Health Benefits Of Nuts
Strictly speaking, nuts are defined as a dried fruit found on trees that contain a single seed, a hard shell, and a protective husk. However, several foods culinarily recognized as “nuts” do not meet the strict botanical description of nuts because of the way they...
Facts About Dietary Fats
We often hear or read health statistics and reports about dietary fats (that is, fats we eat). In general, fats are given a bad rap, but we do need fats in our diet to survive. Fats are critical in the following ways: Supply fatty acids that our body cannot...
The Results Are In: UBC Study Shows Eating Ross Sugar Free Dark Chocolate Results in Lower Blood Glucose in Adults With Diabetes
A study recently published by UBC Researchers shows that eating Ross Sugar Free Dark Chocolate results in lower blood glucose levels than regular dark chocolate in adults with diabetes – this is in line with our expectations since Ross Chocolate is completely sugar...
Cacao vs Cocoa – What’s the Difference
We spend a lot of time talking about cacao beans and cocoa on our website. Often these two terms are used interchangeably in media, articles, blogs, etc. But, in scientific studies, most scientists are focussing on the cacao bean and powder, which is quite different...
Sugar & Gluten Free Mexican Hot Chocolate Cookies
Mexican Hot Chocolate Cookies?!? The name tells you these cookies are going to excite your taste buds! A peppery twist makes these sugar-free chocolate cookies a sweet-and-spicy sensation. This diabetes-friendly recipe lets you take a “cup” of sugar-free hot chocolate anywhere you go!
Servings: 36 cookies
Calories: 91kcal
Ingredients
- 2 ¼ cups gluten free flour
- ½ cup unsweetened cocoa powder
- ½ tsp black pepper
- 1 tsp baking soda
- 2 tsp ground cinnamon divided
- 1 tsp Cayenne pepper
- 2 tsp cream of tarter
- 17 tbsp butter softened to room temperature
- 1 ½ cups sugar alternative
- 2 eggs
- 1 tsp vanilla extract
- 1 cup Ross dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line two cookie sheets with a silicone mat or parchment paper.In a medium bowl, whisk together flour, cocoa powder, black pepper, baking soda, 1 teaspoon of ground cinnamon, Cayenne pepper, and cream of tartar. Set this bowl aside.
- In the mixing bowl, cream together the butter with one cup of the sugar. Once creamed, you can add the dry ingredients prepared in step 2. Add half at a time, gently stirring between additions.
- Add the eggs one at a time, stirring gently. And then the vanilla extract.
- Fold in the chocolate chips by hand.
- In a small bowl, use a fork to mix together the remaining sugar alternative and cinnamon.
- To form the cookies, use a tablespoon or similar item to scoop out dough. Form a ball with each ball of dough and then flatten it onto the prepped baking sheets.
- Sprinkle the remaining sugar alternative with cinnamon that is in the small bowl onto the cookies.
- Bake 12-15 minutes or until the cookies begin to crack. Allow to cool on the baking sheets.
Video
Nutrition
Calories: 91kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 87mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
