BochaSweet Chocolate Chip Cookies

Do you remember getting super excited heading down the grocery aisles to pick up some ready to bake chocolate chip cookie dough? Simply place the cookie dough into the oven and instant goodness was born! But that simple pleasure came to an abrupt end when concerns about an unhealthy A1c level made cane sugar forbidden. So we gave up those delicious cane sugar sweetened cookies with substitutes that just did not taste the same. Well here’s some great news. BochaSweet can bring those great tasting cookies back into your life!

By simply replacing cane sugar with a much superior substitute—BochaSweet and voila! The diabetic diet answer to enjoying sweet treats like you use to.

BochaSweet Chocolate Chip Cookies

This recipe is inspired by nostalgic store sold cookie dough and utilizes all-purpose flour for those who can tolerate gluten. If you are gluten-free feel free to substitute with a different type of flour of your liking. Chocolate chip cookies go great with a glass of milk or if you prefer dairy-free, may I suggest a glass of almond milk.

What’s even more awesome about these delicious cookies is that they only take 10 minutes to bake in the oven. And if you make extra you can refrigerate or freeze the dough to save for later use. Enjoy!

BochaSweet Chocolate Chip Cookies



  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter (softened)
  • 1/2 cup olive oil
  • 1 cup BochaSweet
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 3/4 cups unsweetened chocolate chips (100% cacao)



  1. Preheat oven to 375F and then combine flour, baking powder, baking soda, and salt to a bowl. Mix together.
  2. In a separate bowl add butter and olive oil and whisk until smooth. Or, add to a mixer bowl on medium speed for 30 seconds.
  3. Add in the BochaSweet, eggs, and vanilla extract. Beat until well combined.
  4. Gradually pour in the flour mixture to the mixed wet ingredients bowl and then stir in the chocolate chips. If desired, the dough can be refrigerated for up to 4 hours.
  5. On an ungreased baking sheet, use a rounded teaspoon to shape the cookie dough.
  6. Bake for 10 minutes or until cookies start to brown. Cool on baking sheet for several minutes.



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