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Dessert

Diabetic-friendly Chocolate Chip Cookies

A cookie made with margarine, sugars, egg white, vanilla, flour, baking soda, salt, water, and chocolate chips.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Diabetic-friendly Chocolate Chip Cookies

Allow 2 cookies per serving; cut to yield 36 bars
Oven375°F
Timeabout 12 minutes

Ingredients

Directions

Make the dough

  1. Cream together margarine, sugar and sugar substitute at medium speed until light and fluffy.

  2. Add egg white and vanilla to creamed mixture and beat at medium speed for 1 minute.

  3. Stir together flour, soda and salt to blend well.

  4. Add ¼ cup water to creamed mixture along with the flour mixture and mix at medium speed for 1 minute or until smooth.

  5. Add chocolate chips to dough and mix lightly.

Shape and bake

  1. Drop by tablespoonsful onto cookie sheets that have been lined with aluminum foil or sprayed with Pam spray. Press down lightly with fingers dipped in cold water to form a circle about 2" across.

  2. Bake at 375°F for about 12 minutes or until browned (the cookies won’t be crisp unless they are browned).

  3. Remove cookies from hot cookie sheets to wire racks to cool to room temperature.

  4. Allow 2 cookies per serving.

  5. Instead of dropping dough onto cookie sheets, spread dough evenly in a jelly roll pan that has been sprayed or greased with margarine.

  6. Bake at 375°F for 20-25 minutes, or until lightly browned and the bars pull away from the sides of the pan.

  7. Cool to room temperature and cut to yield 36 bars.

  8. Serve 2 bars per serving.

Nutrition, whole recipe (rough)

696Calories
19 gProtein
18 gFat
109 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Vanilla + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Margarine
Provides fat that carries the creaming and adds tenderness and richness to the cookies.
Sugar
Sweetens the dough and, creamed with fat, traps air that helps the cookies lighten.
Egg white
Adds structure and moisture, helping the dough bind and set as it bakes.
Flour
Forms the main structure that sets the cookies as the dough bakes.
Baking soda
Reacts to create gas that lifts the dough and promotes spreading and browning.
Chocolate chips
Add melting pockets of chocolate flavour and sweetness throughout the cookies.

The step that matters

Bake until browned. The record notes cookies won't be crisp unless browned. Browning comes from Maillard reactions and caramelisation, which add flavour and crispness, so pulling them early leaves them soft and pale.

Swap the vanilla

How well each one fits the dish's main ingredients (sugar, egg, flour):

  1. Raisinfits better
  2. Vanillathe original
  3. Lemonfits less well
  4. Figfits less well

Fit is the average pairing score against sugar, egg, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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