’Tis the season for sweet treats, which can be a challenge if you are diabetic. Here are some cookie options that will allow you to partake in the sweets of the season while also watching your sugar levels.
Low-Carb Gingerbread Cookies
(Source: ChefBliss.com)
This low-carb version of the holiday classic is ideal for diabetics or anyone on a low carb diet.
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsweetened molasses
- 1/4 cup erythritol (or preferred sweetener)
- 1 large egg
- 1/4 cup unsweetened butter (softened)
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the almond flour, coconut flour, ginger, cinnamon, nutmeg, baking soda, and salt.
- In another bowl, mix the molasses, erythritol, egg, softened butter, and vanilla extract until smooth.
- Gradually add the wet ingredients into the dry mixture and stir until a dough forms.
- Roll the dough between two sheets of parchment paper to about 1/4 inch thick and cut out desired shapes using cookie cutters.
- Place the cookies on the prepared baking sheet and bake for 8-10 minutes or until they begin to firm up and lightly brown on the edges.
- Allow them to cool on a wire rack before decorating, if desired.
Healthy Almond Flour Shortbread
(Source: HauteandHealthyLiving.com)
Shortbread is another staple of holiday dessert tables, and this easy five-ingredient version is not only diabetic friendly but Paleo, vegetarian, dairy free, and gluten free.
Ingredients
- 2 cups blanched almond flour
- 1/4 teaspoon salt
- 1/4 cup honey
- 3 tablespoons coconut oil (softened at room temperature)
- 1 teaspoon warm water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Add the almond flour and salt to a large bowl and mix to combine, breaking up any clumps of almond flour.
- Next, mix the honey, coconut oil, water and vanilla in a small bowl until combined, smoothing out any clumps of coconut oil with the back of the spoon.
- Add wet ingredients to the almond flour mixture and mix until combined. The mixture will seem crumbly, but it should stick together when you press it together with two fingers.
- Roll the mixture into a ball and place in between two pieces of wax or parchment paper. Using a rolling pin, roll out the dough so that it’s roughly 7-9mm thick.
- Use a cookie cutter that’s roughly 5cm in diameter and press into the cookie dough. Place each cookie on the baking sheet about an inch apart. Repeat, collecting the excess dough and rolling it into a ball and rolling it flat to press more cookies until all the dough is used up.
- Decorate the cookies however you wish or leave them plain.
- Bake the cookies for 7-9 minutes or until the bottom and top edges of the cookies are very lightly golden (watch them very carefully). Allow the cookies to cool completely on the baking sheet, as this is the time when they’ll firm up.
Notes
- Be sure to measure out the ingredients VERY carefully and follow the measurements exactly, as any small adjustments to the ingredients could result in a change in the consistency of the dough and taste and texture of the cookies.
- When mixing together the wet ingredients, break down any clumps of coconut oil with the back of your spoon, so that there aren’t clumps of it throughout the dough.
- Be sure to roll out the dough so that it’s all the same thickness. If some cookies are thinner than others, they may cook and brown faster, resulting in some cookies being overcooked.
- I rolled out my dough to about 7-8mm thickness and used cookie cutters that were 4-5cm in diameter. My cookies were done baking at the 8-minute mark. If you use a larger cookie cutter or thicker dough, you may need to increase the cooking time slightly.
- I recommend keeping a really close eye on these cookies when baking since they brown and burn easily. Since the cookies are on the smaller side, they cook up really fast.
- You’ll know these cookies are done when they are VERY lightly golden around the bottom edges, but not overly browned. When you take the cookies out of the oven, they will still feel slightly soft to the touch, but DON’T be tempted to bake them longer, as they can burn very quickly. They will firm up as they cool on the baking sheet.
Soft-Baked Low Carb Chocolate Chip Cookies
(Source: DailyZests.com)
Love chocolate? This version of the bakery favorite fit perfectly into a diabetes-friendly meal plan.
Ingredients
- 1 cup superfine almond flour (blanched, packed firmly)
- 2 tbsp granulated erythritol or monk fruit sweetener (sugar-free alternative)
- 1/8 tsp baking soda
- 1/4 tsp ground cinnamon (optional, for warmth)
- Scant 1/4 tsp sea salt
- 2 tbsp unsalted butter, melted (or melted coconut oil for dairy-free)
- 1 tsp pure vanilla extract
- 2 tsp unsweetened almond milk (plus more if needed)
- 3 tbsp sugar-free dark chocolate chips (or semi-sweet style)
Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Whisk the almond flour, sweetener, baking soda, cinnamon, and salt together in a medium mixing bowl, ensuring all lumps are broken up for a smooth dough.
- Pour in the melted butter (or coconut oil) and vanilla extract, stirring until the mixture creates a crumbly texture.
- Add the almond milk one teaspoon at a time, mixing constantly, until a cohesive, soft dough forms; fold in the chocolate chips evenly.
- Scoop the dough into 10 equal-sized balls using a small cookie scoop or a tablespoon.
- Place the balls onto the prepared baking sheet and flatten each one gently with your palm or the bottom of a glass to about 1/2-inch thickness, as these cookies will not spread much during baking.
- Bake on the center rack for 10-12 minutes, or until the edges are just barely golden brown (do not overbake).
- Remove from the oven and allow the cookies to cool completely on the pan for at least 10 minutes before moving them; they are fragile when hot but will firm up significantly as they cool.
Notes
- Allergy Alert: This recipe contains almonds (tree nuts) and dairy (if using butter). Substitute butter with coconut oil for a dairy-free version.
- Texture Tip: Using superfine blanched almond flour rather than almond meal is crucial for that soft, cookie-like texture.