10 Delicious Diabetic Cookie Recipes - Chocolate Chip, Sugar, Gingerbread & More

10 Delicious Diabetic Cookie Recipes That Don't Compromise on Taste

Holiday cookie swaps and bake-offs are some of the best parts about this time of year. But when you have diabetes, it can seem challenging to join in on the fun.

You may worry about managing your blood sugar and carb intake. Yet you don't want to feel deprived of these sweet seasonal treats.

The good news is you can enjoy delicious diabetic-friendly versions of classic holiday cookies. With a few simple ingredient swaps and smart baking strategies, you can make cookies that taste amazing without spiking your blood sugar.

In this article, we'll share 10 amazing diabetic cookie recipes from registered dietitians and certified diabetes educators. Get ready to enjoy chocolate chip, peanut butter, snickerdoodle, and other classic cookie flavors again!

Tips for Baking Diabetic-Friendly Cookies

Here are some helpful tips for converting regular cookie recipes into diabetes-safe options:

• Swap all-purpose flour for almond, coconut, or carb-smart flour blends
• Use sugar substitutes like erythritol or stevia instead of regular sugar
• Replace butter or vegetable oil with unsweetened applesauce or mashed avocado
• Add extra egg whites to reduce carb content
• Choose dark chocolate chips or chunks rather than milk chocolate
• Mix in nuts, seeds, or shredded coconut for fiber and protein
• Adjust serving sizes to limit carb intake

Keep portions small, enjoy with a source of protein, and test your blood sugar levels to stay in a healthy range.

1. Chocolate Chunk Cookies

These chewy chocolate chunk cookies will satisfy any sweet tooth without spiking blood sugar too high. With almond flour, dark chocolate, and monk fruit sweetener, they're a diabetic-friendly treat.

Ingredients:

• 1 1/4 cups almond flour
• 1/4 cup monk fruit sweetener
• 1 egg
• 3 tbsp butter or coconut oil, melted
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/3 cup Lily's or other sugar-free dark chocolate chips

Instructions:

1. Preheat oven to 350F and line a baking sheet with parchment.
2. In a bowl, mix together almond flour, sweetener, egg, melted butter, baking powder and salt.
3. Stir in vanilla extract and chocolate chips.
4. Roll dough into balls and flatten slightly into cookies.
5. Bake for 8-10 minutes until lightly browned on the bottom.
6. Allow to cool before serving.

2. Peanut Butter Cookies

Peanut butter lovers, rejoice! You can enjoy these delicious low-carb, high-protein cookies without feeling guilty. The nutritious additions of flaxseed and pecans make them extra nutritious.

Ingredients:

• 1/2 cup natural peanut butter
• 1/4 cup butter, softened
• 1/4 cup powdered erythritol or monkfruit sweetener
• 1 egg
• 1 tsp vanilla
• 1/4 cup flaxseed meal
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/4 cup chopped pecans

Instructions:

1. Preheat oven to 350F and line a baking sheet with parchment.
2. In a bowl, beat together the peanut butter, butter and sweetener until smooth and creamy.
3. Mix in the egg, vanilla, flaxseed meal, baking soda and salt until fully incorporated.
4. Fold in the chopped pecans.
5. Scoop rounded tablespoons of dough and shape into balls. Flatten slightly into cookie shapes.
6. Bake for 12 minutes until lightly browned. Allow to cool before removing from pan.

3. Pumpkin Oatmeal Cookies

Pumpkin puree makes these oatmeal cookies perfectly moist and sweet, with a superfood boost from oats, chia seeds, and walnuts. Cinnamon adds warming fall flavor.

Ingredients:

• 1 cup oat flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1/4 cup coconut oil, melted
• 1/4 cup canned pumpkin puree
• 1/4 cup erythritol
• 1 egg
• 1 tsp vanilla
• 1/4 cup chia seeds
• 1/3 cup chopped walnuts

Instructions:

1. Preheat oven to 350F and line a baking sheet with parchment.
2. In a bowl, whisk together oat flour, baking powder, baking soda and spices.
3. In another bowl, mix coconut oil, pumpkin, erythritol, egg and vanilla.
4. Stir wet ingredients into dry ingredients until just combined. Fold in chia seeds and walnuts.
5. Scoop rounded tablespoons of dough onto baking sheet.
6. Bake for 14 minutes until slightly browned. Allow to cool before removing from pan.

4. Mexican Chocolate Cookies

A touch of cinnamon and cayenne pepper gives these Mexican chocolate cookies a delicious kick. The almond flour keeps them low in carbs and sugar.

Ingredients:

• 1 1/4 cups blanched almond flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1/4 tsp salt
• 3 tbsp coconut oil, melted
• 1/3 cup monkfruit sweetener
• 1 egg
• 1 tsp vanilla
• 1/4 cup Lily's sugar-free chocolate chips

Instructions:

1. Preheat oven to 350F and line a baking sheet with parchment.
2. In a bowl, mix together the almond flour, cocoa powder, baking powder, cinnamon, cayenne and salt.
3. In another bowl, whisk together the coconut oil, sweetener, egg and vanilla.
4. Add wet ingredients to dry and stir until combined. Fold in chocolate chips.
5. Roll dough into 1-inch balls and arrange on baking sheet.
6. Bake for 8-10 minutes until cracked on top. Cool before serving.

5. Simple Sugar Cookie Cutouts

These classic rolled sugar cookies get perfectly crispy edges with a chewy center. Cut them into fun shapes and decorate with diabetic-friendly frosting.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/3 cup powdered erythritol sweetener
• 6 tbsp butter, softened
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/8 tsp salt

Instructions:

1. In a bowl, beat together the butter and sweetener. Mix in the egg and vanilla.
2. In another bowl, stir together the almond flour, coconut flour, baking powder and salt.
3. Add the dry ingredients to the wet and mix until a dough forms.
4. Wrap in plastic and chill for 30 minutes.
5. Preheat oven to 350F and line baking sheets with parchment.
6. Roll out dough to 1/4-inch thickness and cut into shapes using cookie cutters.
7. Place shapes on baking sheet and bake for 8-10 minutes until lightly browned.

6. Chocolate Crinkle Cookies

These rich chocolate crinkle cookies get their signature crackled look from a coating of powdered erythritol before baking. A sugar-free powdered sweetener works perfectly to keep these cookies diabetes-friendly.

Ingredients:

• 1/2 cup almond flour
• 2 tbsp coconut flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 3 tbsp butter, softened
• 1/3 cup powdered erythritol, plus more for coating
• 2 eggs
• 1 tsp vanilla extract
• 1/4 cup sugar-free chocolate chips

Instructions:

1. In a bowl, mix together the almond flour, coconut flour, cocoa powder, baking powder and salt.
2. In another bowl, beat the butter and 1/3 cup sweetener until creamy. Beat in the eggs and vanilla.
3. Add the wet ingredients to the dry ingredients and mix well. Stir in chocolate chips.
4. Cover and refrigerate for 30 minutes.
5. Preheat oven to 350F and line baking sheets with parchment.
6. Roll dough into 1 1/2 tbsp balls. Roll in powdered sweetener to coat and place on baking sheets.
7. Bake for 12 minutes until cracked on top. Cool before serving.

7. Chewy Gingerbread Cookies

Bursting with sweet molasses flavor and warming ginger spice, these chewy gingerbread cookies are a holiday classic. Ground almonds make the texture extra scrumptious.

Ingredients:

• 1 1/2 cups blanched almond flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1/4 cup sugar-free molasses
• 1 egg

Instructions:

1. Preheat oven to 350F and line baking sheets with parchment paper.
2. In a bowl, whisk together the almond flour, baking soda and spices.
3. In another bowl, stir together the coconut oil, molasses and egg.
4. Add wet ingredients to dry and mix well. Dough will be sticky.
5. Roll dough into 1-inch balls and place on prepared baking sheets.
6. Flatten dough balls slightly with fingers or bottom of a glass.
7. Bake for 10-12 minutes until lightly browned. Allow to cool before removing from pan.

8. Coconut Macaroon Cookies

With just a few main ingredients like coconut, almond flour, and egg whites, these naturally sweet coconut macaroons make the perfect diabetic-friendly cookie.

Ingredients:

• 3 cups unsweetened shredded coconut
• 1 cup almond flour
• 1/2 cup powdered erythritol sweetener
• 1/2 tsp vanilla extract
• Pinch of salt
• 3 egg whites

Instructions:

1. Preheat oven to 325F and line baking sheets with parchment.
2. In a bowl, mix the coconut, almond flour, sweetener, vanilla and salt.
3. In another bowl, beat the egg whites until stiff peaks form.
4. Gently fold the egg whites into the coconut mixture until well combined.
5. Drop tablespoon-sized mounds onto the baking sheets, spacing apart.
6. Bake for 18-20 minutes until lightly golden. Allow to cool completely before removing from pan.

9. Lemon Cookies

These soft lemon cookies get a double hit of bright citrus flavor from both lemon zest and juice. A touch of almond extract adds complementary flavor to keep them tasting amazing yet diabetes-friendly.

Ingredients:

• 1 1/2 cups almond flour
• 2 tbsp coconut flour
• 1/3 cup powdered erythritol
• 2 tbsp lemon zest
• 5 tbsp butter, softened
• 2 tbsp fresh lemon juice
• 1 egg yolk
• 1 tsp almond extract

Instructions:

1. Preheat oven to 350F. Line baking sheets with parchment paper.
2. In a bowl, mix together the almond flour, coconut flour, lemon zest and sweetener.
3. In another bowl, beat together the butter, lemon juice, egg yolk and almond extract.
4. Add wet ingredients to dry and mix well.
5. Roll dough into 1-inch balls and arrange on baking sheets.
6. Bake for 12-14 minutes until lightly browned. Allow to cool before serving.

10. Chocolate Hazelnut Cookies

Chocolate and hazelnut is a classic flavor pairing, and these cookies really deliver. With healthy almond flour and oil instead of butter, this diabetic cookie recipe doesn't skimp on taste.

Ingredients:

• 1 1/4 cups blanched almond flour
• 3 tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 1/3 cup hazelnut oil or avocado oil
• 1/3 cup erythritol or monkfruit sweetener
• 1 egg
• 1 tsp vanilla extract
• 1/3 cup roughly chopped hazelnuts

Instructions:

1. Preheat oven to 350F and line baking sheets with parchment paper.
2. In a bowl, stir together the almond flour, cocoa powder and salt.
3. In another bowl, whisk the oil, sweetener, egg and vanilla until smooth.
4. Add wet ingredients to dry and stir until combined. Fold in the hazelnuts.
5. Scoop tablespoon-sized balls of dough onto the baking sheets.
6. Bake for 10-12 minutes until tops are cracked. Allow to cool before serving.
</

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.