Dani Oliver

After getting bit by the baking bug the other night, I thought I'd try my hand at chocolate chip cookies. I searched online for a diabetic-friendly recipe for chocolate chips, crossing my fingers that I had all the necessary ingredients... and that such a beast even existed.

After sifting through countless recipes, this one by Maggie took the cake (or "cookie" in this case). The instructions were just what this ambitious Beginner needed to reduce the mischief factor; because let's face it, what other people consider "common sense in the kitchen", I call "Shit... oops... I don't think it was supposed to do that." Maggie's recipe can be found here: Raw Chocolate.

In an effort to make my chocolate chips look like chocolate chips, I followed Julia M. Usher's extremely helpful video guide on how to make my very own icing piper aka "parchment cone" (see video below). It worked great the first time around, but due to some extra ingredients I added to the second batch, the damn thing exploded on me... from both ends. Ozzy says that explains the chocolate on my hands, but not on my face. He has a point there. Just one of those unexplained mysteries, I guess. *whistles*

We LOVED the way these turned out, but I doubt I'll make them again any time soon as I just can't justify the carbs. But the flavour and consistency turned out better than I had expected, and it gave me the chocolate fix I've been craving. It was also a huge confidence booster in that I learned something new and applied it successfully... if we disregard last night's explosive batch #2.

Maggie posted the Nutritional Information (which most recipes on other sites neglected to do), but since I used slightly different ingredients, I'm posting what I used and the corresponding macronutrients here.

Per batch (approx. 3/4 cup): 1/2 cup coconut oil - President's Choice 100% Virgin Coconut Oil 1/4 cup raw cocoa powder - Bulk Barn Cocoa Powder 1 tbsp honey - no name Natural Unpasteurized Liquid Honey 1 tsp sweetener - Organika Xylitol Notes: I logged this as 4 servings as I had planned to make 4 batches of cookies out of it. That didn't work out. I ate one entire "serving" by myself... because I uh... needed the flavnoids. Yeah, that's it. That's the ticket. But just so you know, each batch yields about a 3/4 cup of sauce... if you don't get it all over your hands and face. Even without the Xylitol (which wasn't called for in Maggie's recipe) the carbs were still not doable for me. But for those of you who ARE able to control your chockit habit, this recipe is to die for. Other related links of interest: What wikipedia has to say about Cocoa: http://en.wikipedia.org/wiki/Cocoa_solids If you're ever looking for more excuses to consume cocoa, this will provide you with ample ammo. Bulk Barn Cocoa Powder Info: http://www.bulkbarn.ca/en-ca/product...oa-powder.html Confirms there are no additives, gives some tips on usage and storage, points of interest and nutritional info.