5 Delicious Sugar-Free Cookie Recipes for Diabetics

Looking to satisfy your sweet tooth without the sugar spike? These sugar-free cookies are perfect for diabetics and anyone wanting to enjoy a delicious treat without all the added sugars. Easy to make and packed with flavor, you won’t even miss the sugar! Get ready to bake up some guilt-free goodness.

Almond Flour Chocolate Chip Cookies

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These almond flour chocolate chip cookies are a delicious treat that satisfy your sweet cravings without the sugar overload. They have a lovely nutty flavor thanks to the almond flour, and the chocolate chips add just the right amount of sweetness. Plus, they’re super easy to make, making them a perfect option for anyone looking for a quick and healthy dessert.

Whether you’re enjoying them with a cup of tea or sharing them with friends, these cookies are sure to please. They’re soft, chewy, and packed with flavor, making them a wonderful choice for anyone, especially those who need to watch their sugar intake.

Ingredients

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/4 cup sugar-free sweetener (like erythritol)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sugar-free chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, baking soda, and salt. Set aside.
3. In another bowl, cream together the softened butter and sugar-free sweetener until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the sugar-free chocolate chips.
5. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Lemon Zest Sugar-Free Shortbread

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Lemon Zest Sugar-Free Shortbread cookies offer a delightful balance of buttery richness and bright citrus flavor. These cookies are not only tasty but also simple to make, making them a perfect treat for anyone, especially those managing their sugar intake.

The combination of almond flour and lemon zest creates a light and crumbly texture, while the absence of sugar keeps them diabetic-friendly. Whether enjoyed with tea or as a quick snack, these cookies will surely brighten your day!

Ingredients

• 2 cups almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup sugar-free sweetener (like erythritol or stevia)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, sweetener, and salt until well combined.
3. Add melted coconut oil, lemon zest, and vanilla extract to the dry ingredients. Mix until a dough forms.
4. Roll the dough out on a lightly floured surface to about 1/4 inch thick. Use cookie cutters to shape the cookies.
5. Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until lightly golden.
6. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Cinnamon-Spiced Pumpkin Cookies

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Cinnamon-spiced pumpkin cookies are a delightful treat that captures the cozy flavors of fall. With a perfect balance of sweetness and spice, these cookies are not only tasty but also easy to make. They offer a comforting, warm taste that’s perfect for any occasion, especially for those looking to enjoy a sugar-free option.

These cookies are made with wholesome ingredients that cater to diabetics, ensuring that you can indulge without the guilt. Plus, they’re simple enough for anyone to whip up in a jiffy!

Ingredients

• 1 cup pumpkin puree
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup erythritol (or your preferred sugar substitute)
• 1/4 cup unsweetened applesauce

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the pumpkin puree, almond flour, coconut flour, baking soda, cinnamon, nutmeg, salt, erythritol, applesauce, and vanilla extract until well combined.
3. Using a spoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
4. Bake for 15-20 minutes, or until the edges are firm and the cookies are lightly golden.
5. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Peanut Butter Oatmeal Cookies

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These peanut butter oatmeal cookies are a delightful treat for anyone looking to enjoy something sweet without the sugar. They have a rich peanut butter flavor, combined with the wholesome goodness of oats, making them both satisfying and nutritious. Plus, they are simple to whip up, making them perfect for a quick snack.

The texture is wonderfully chewy, with a hint of crunch from the oats and an added nutty flavor that really shines through. They are a great option for diabetics, as they use natural ingredients that won’t spike blood sugar levels. Whether enjoyed with a cup of tea or as a midday pick-me-up, these cookies are sure to please!

Ingredients

• 1 cup natural peanut butter
• 1 cup rolled oats
• 1/2 cup unsweetened applesauce
• 1/4 cup almond flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar-free chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the peanut butter, rolled oats, applesauce, almond flour, vanilla extract, baking soda, and salt until well combined.
3. If desired, fold in the sugar-free chocolate chips for an extra treat.
4. Using a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 10-12 minutes, or until the edges are golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Coconut Macaroons with Dark Chocolate Drizzle

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Coconut macaroons are a delightful treat that bring a tropical twist to your dessert table. These little bites of heaven are sweet, chewy, and the perfect balance of coconut flavor enhanced by a rich dark chocolate drizzle. Not only do they taste amazing, but they are also simple to whip up, making them a fantastic option for both novice and seasoned bakers.

With no added sugar, these macaroons are a great choice for diabetics or anyone looking to reduce their sugar intake. They offer a satisfying crunch on the outside while remaining soft and chewy on the inside. Plus, the dark chocolate drizzle adds a luxurious touch that elevates these cookies to something truly special.

Ingredients

• 3 cups shredded unsweetened coconut
• 2 large egg whites
• 1/4 cup sugar-free sweetener (like erythritol or stevia)
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/2 cup dark chocolate chips (sugar-free)

Instructions

1. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine shredded coconut, egg whites, sweetener, vanilla extract, and salt. Mix well until fully combined.
3. Using a tablespoon, scoop the mixture onto the prepared baking sheet, forming small mounds.
4. Bake for 20-25 minutes or until the tops are golden brown. Remove from the oven and let cool completely.
5. While the macaroons cool, melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
6. Drizzle the melted chocolate over the cooled macaroons using a fork or piping bag. Allow the chocolate to set before serving.