Lower-GI Chocolate Chip Cookies (No Almond Flour or Flaxseed)

Description: A diabetes-friendly chocolate chip cookie that skips almond flour and flaxseed, using whole-grain oat flour and a blend of low-GI ingredients for steady blood glucose. Moderately sweet, high in fiber and protein from Greek yogurt and oats, and portion-controlled for better glycemic response.

Ingredients (with estimated Glycemic Index for each):

• 1 cup rolled oats, ground into oat flour — GI ~55
• 1/2 cup whole wheat pastry flour — GI ~50
• 1/4 cup oat bran — GI ~55
• 1/2 tsp baking soda — GI 0
• 1/2 tsp baking powder — GI 0
• 1/4 tsp fine sea salt — GI 0
• 2 tbsp coconut oil, melted (or light olive oil) — GI 0
• 3 tbsp plain nonfat Greek yogurt — GI ~11
• 1 large egg — GI 0
• 1/3 cup erythritol or monk fruit sweetener (granulated) — GI 0
• 2 tbsp brown sugar or coconut sugar (for small amount of real sugar) — GI ~50
• 1 tsp vanilla extract — GI 0
• 1/3 cup dark chocolate chips (70% cacao or higher) — GI ~22
• Optional: 2 tbsp chopped walnuts or pecans — GI ~15

Yield: about 16 small cookies (serving size = 2 cookies)

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Make oat flour: pulse rolled oats in a blender or food processor until a fine flour forms. Measure 1 cup.
3. In a large bowl, whisk together oat flour, whole wheat pastry flour, oat bran, baking soda, baking powder, and salt.
4. In a separate bowl, whisk melted coconut oil and sweeteners until combined. Add Greek yogurt, egg, and vanilla; whisk until smooth.
5. Pour wet into dry and stir until just combined. Fold in chocolate chips and optional nuts. Dough will be slightly sticky.
6. Scoop rounded tablespoons onto prepared sheet, flatten gently to 1/2" thickness (these won’t spread much). Leave space between cookies.
7. Bake 10–12 minutes, until edges are lightly golden. Remove and let cool on sheet 5 minutes, then transfer to wire rack to cool completely.
8. Store in an airtight container for up to 3 days at room temp or 7 days refrigerated.

Flavor profile explanation:

• Bready oat and whole-wheat base with toasty notes from oat bran and nuts. Dark chocolate adds concentrated cacao bitterness to balance minimal sweetness; Greek yogurt keeps cookies tender and adds subtle tang.

Nutritional facts (per serving = 2 cookies, approximate — FDA-style):