Chocolate Crackles

by Shawnda on December 23, 2007

in Chocolate,Cookies and Bars,Diabetic-friendly

Chocolate Crackles

December is a tough month for bakers. By the 23rd, I’ve been baking for 23 days. Cookies, cakes, pies, cookies, breads, candies, cookies… Did I mention cookies?

Chocolate Crackles

I usually spend the last hours before many get-togethers scrambling to find a suitable dessert that’s sweet enough for my dad (a diabetic) to enjoy without feeling cheated but still healthy enough to not knock his blood sugar out of whack. I found the recipe for Chocolate Crackles in The Big Book of Diabetic Desserts.

Chocolatey, sweet, chocolatey – the cookies were almost brownie-like in their consistency and should come with a warning label: Chocolate! Do not drink without a glass of ice cold milk! Did I mention they were chocolatey? And with a pretty fractured coating of powdered sugar, they present nicely in a festive Christmas tin.

Chocolate Crackles

A diabetic-friendly rich chocolate cookie.


  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 teaspoon salt
  • 2/3 cup unsweetened cocoa
  • 1/2 cup dark brown sugar
  • 1/2 cup Ideal (or Splenda, but I think Ideal is much better than Splenda for baking)
  • 1/2 cup butter, cubed and at room temperature
  • 2 eggs
  • 1 1/2 tsp vanilla
  • 1/4 cup powdered sugar


  1. Preheat oven to 350. Whisk dry ingredients together in a bowl and set aside.
  2. Cream brown sugar and butter on med-high until light and fluffy. Add in Splenda, one egg at a time until well combined, and add the vanilla. Switch mixer to off, add dry ingredients, and turn to low until mixed, scraping down the sides of the bowl.
  3. Place powdered sugar in a bowl. Drop one tablespoon of dough into the bowl, turning to coat, and roll the ball around in your loosely cupped hand - this forms the dough into a ball without pressing the powdered sugar into the dough and allows the excess powdered sugar to fall back into the bowl.
  4. Place on a parchment-lined baking sheet 1-inch apart. Bake for 10 minutes. Cool completely and store in an air-tight container.


Yields: 48 cookies

Adapted from The Big Book of Diabetic Desserts

Estimated time: 30 minutes

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