30+ Healthy and Delicious Friday Diabetic Cookie Recipes for a Sweet Treat

For many, Fridays are a time to unwind and indulge in a delicious treat.

But for those with diabetes, enjoying a sweet snack without compromising blood sugar levels can seem like a challenge.

The good news is that it doesn’t have to be! We’ve gathered over 30 diabetic-friendly cookie recipes that allow you to enjoy all the sweetness of your favorite treats without the added sugar.

Whether you’re craving something crunchy, chewy, or chocolatey, these recipes are packed with nutritious ingredients that not only taste great but also support balanced blood sugar levels.

From almond flour-based options to coconut delights and rich, fudgy bites, these cookies are designed to satisfy your sweet tooth while keeping your health in check.

30+ Healthy and Delicious Friday Diabetic Cookie Recipes for a Sweet Treat

Eating healthy doesn’t mean sacrificing the joy of indulging in a sweet treat, especially when it comes to diabetic cookie recipes.

With these 30+ recipes, you can enjoy a wide variety of flavors and textures while keeping your blood sugar stable.

From chewy chocolate chip cookies to coconut macaroons, there’s something for everyone, and every cookie is made with ingredients that promote better health.

So, the next time Friday rolls around, you’ll have plenty of tasty and diabetic-friendly options to choose from.

Whether you’re sharing them with friends or savoring them yourself, these cookies will ensure your Fridays are filled with sweetness—guilt-free!

Almond Flour Chocolate Chip Delight

Perfect for those managing their blood sugar, this recipe uses almond flour and sugar substitutes to create a decadent, low-carb chocolate chip cookie. The result is a soft, chewy delight that satisfies your sweet cravings without the sugar spikes. These cookies are also rich in protein and healthy fats, making them an ideal treat for a diabetic-friendly diet.

Ingredients

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (softened)
• 1/4 cup granulated erythritol or your preferred sugar substitute
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup sugar-free chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking soda, and salt.
3. In a separate bowl, cream the butter and erythritol until smooth. Add the egg and vanilla extract, mixing until combined.
4. Gradually mix the dry ingredients into the wet ingredients until a dough forms. Fold in the sugar-free chocolate chips.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. Flatten each slightly.
6. Bake for 10-12 minutes or until the edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies are a great choice for a guilt-free indulgence. They’re quick to prepare, store well, and taste fantastic. Keep them handy for a mid-afternoon pick-me-up or a healthy dessert option.

Oatmeal Cinnamon Bliss Cookies

A wholesome twist on traditional oatmeal cookies, these treats combine the earthy sweetness of oats with a hint of cinnamon. Sweetened naturally and packed with fiber, these cookies help keep blood sugar levels steady while offering a delightful burst of flavor in every bite.

Ingredients

• 1 cup rolled oats
• 3/4 cup almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 cup coconut oil (melted)
• 1/4 cup unsweetened applesauce
• 2 tablespoons honey or sugar-free syrup
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine rolled oats, almond flour, baking powder, salt, and cinnamon.
3. In another bowl, whisk together coconut oil, applesauce, honey, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients until a thick dough forms.
5. Scoop the dough into small balls, place them on the prepared baking sheet, and flatten slightly.
6. Bake for 12-14 minutes or until the edges are golden. Let the cookies cool completely on the baking sheet.

These oatmeal cinnamon cookies are a satisfying treat that pairs perfectly with a cup of tea or coffee. They’re a reminder that managing diabetes doesn’t mean compromising on taste or comfort.

Peanut Butter Coconut Crunch Cookies

This cookie recipe is a harmonious blend of nutty peanut butter and tropical coconut. Low in carbs and naturally sweetened, these cookies are perfect for curbing hunger while maintaining stable blood sugar levels. The addition of shredded coconut adds a delightful crunch and flavor.

Ingredients

• 1/2 cup natural peanut butter (unsweetened and unsalted)
• 1/4 cup unsweetened shredded coconut
• 1/4 cup granulated erythritol
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the peanut butter, shredded coconut, erythritol, egg, vanilla extract, and baking soda until well combined.
3. Scoop tablespoon-sized portions of the dough onto the baking sheet, spacing them apart. Flatten each cookie slightly with a fork.
4. Bake for 10-12 minutes or until the edges turn golden. Let the cookies cool for a few minutes on the baking sheet before transferring them to a rack.

These cookies offer a wonderful balance of flavors and textures. They’re an excellent choice for diabetics looking for a quick, nutrient-dense snack that is both delicious and wholesome.

Coconut Flour Lemon Zest Cookies

For those who enjoy a tangy twist to their treats, these coconut flour lemon zest cookies are a refreshing and diabetic-friendly option. With the natural sweetness of coconut and the bright, zesty flavor of lemon, these cookies are light, gluten-free, and perfect for any occasion. They provide a delightful burst of citrus while maintaining a low glycemic impact.

Ingredients

• 1 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup butter (softened)
• 1/4 cup erythritol or another sugar substitute
• 2 large eggs
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine coconut flour, baking soda, and salt.
3. In a separate bowl, cream the butter and erythritol together until smooth. Add the eggs, lemon zest, lemon juice, and vanilla extract, mixing until combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart. Flatten each cookie slightly.
6. Bake for 10-12 minutes or until the edges are golden and the cookies are firm. Allow to cool on the baking sheet before transferring to a wire rack.

These cookies offer a perfect balance of fresh lemon flavor and coconut’s natural sweetness. Their light, fluffy texture makes them an ideal choice for a mid-morning snack or a light dessert after a healthy meal.

Chia Seed and Flaxseed Power Cookies

Packed with healthy omega-3 fatty acids, fiber, and protein, these chia seed and flaxseed cookies are the ultimate powerhouse treat. Designed to keep your energy levels stable while managing your blood sugar, these cookies are crunchy, satisfying, and full of essential nutrients that support overall health.

Ingredients

• 1/2 cup ground flaxseed
• 1/4 cup chia seeds
• 1/2 cup almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup butter (softened)
• 1/4 cup erythritol
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons water

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix ground flaxseed, chia seeds, almond flour, baking soda, and salt.
3. In another bowl, beat together the butter and erythritol until creamy. Add the egg, vanilla extract, and water, and mix well.
4. Combine the wet and dry ingredients, stirring until a dough forms.
5. Scoop the dough into tablespoon-sized portions and place them on the prepared baking sheet. Flatten them slightly with a fork.
6. Bake for 10-12 minutes or until golden brown. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack.

These cookies provide a perfect crunch while delivering beneficial nutrients. They are an excellent way to boost your daily intake of healthy fats and fiber, making them ideal for anyone looking to stabilize blood sugar levels without sacrificing taste.

Cinnamon Pecan Crunch Cookies

Combining the rich flavor of cinnamon with the crunch of pecans, these cookies offer a delightful texture and a warm, comforting taste. Packed with fiber and healthy fats, they are a great option for diabetics seeking a delicious, satisfying snack. The inclusion of almond flour keeps the cookies low-carb while still giving them a rich, nutty flavor.

Ingredients

• 1 cup almond flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsweetened butter (softened)
• 1/4 cup erythritol
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine almond flour, cinnamon, and salt.
3. In another bowl, cream together the butter and erythritol until smooth. Add the egg and vanilla extract, mixing until well combined.
4. Stir in the dry ingredients until a dough forms, then fold in the chopped pecans.
5. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
6. Bake for 10-12 minutes or until golden brown and slightly firm to the touch. Allow to cool on the baking sheet before transferring to a wire rack.

The cinnamon and pecans make these cookies a comforting treat that’s perfect for a cozy afternoon or an after-dinner dessert. They offer both flavor and nutrition without spiking your blood sugar, making them an ideal choice for anyone managing diabetes.

Dark Chocolate and Walnuts Bliss Cookies

These dark chocolate and walnut cookies are the perfect combination of rich chocolate flavor and the crunch of walnuts. With the use of sugar-free chocolate and a healthy dose of nuts, these cookies are a diabetic-friendly treat that offers antioxidants, protein, and healthy fats. They are perfect for chocolate lovers looking for a healthier option that won’t compromise taste.

Ingredients

• 1 cup almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup unsweetened butter (softened)
• 1/4 cup erythritol
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup sugar-free dark chocolate chips
• 1/3 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, cocoa powder, salt, and baking powder.
3. In a separate bowl, cream together the butter and erythritol. Add the egg and vanilla extract, mixing until combined.
4. Gradually stir in the dry ingredients until a dough forms. Fold in the chocolate chips and walnuts.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten the cookies slightly.
6. Bake for 10-12 minutes or until the cookies are set and slightly firm to the touch. Allow to cool before transferring to a wire rack.

These cookies are a rich, indulgent treat that combines the deep flavor of dark chocolate with the crunchy texture of walnuts. They’re a perfect choice for satisfying your chocolate cravings while maintaining a low glycemic impact.

Gingerbread Spice Keto Cookies

These gingerbread spice cookies are perfect for those who enjoy the warm, cozy flavors of the holidays, all while maintaining a low-carb and diabetic-friendly profile. With a blend of warming spices like cinnamon, ginger, and nutmeg, they provide a delightful seasonal treat without the sugar rush. These cookies are soft, fragrant, and a great choice for anyone looking for a comforting yet healthy dessert option.

Ingredients

• 1 1/2 cups almond flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup unsalted butter (softened)
• 1/4 cup erythritol or preferred sugar substitute
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon molasses (optional, for flavor)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, cinnamon, ginger, nutmeg, salt, and baking soda.
3. In a separate bowl, cream the butter and erythritol together until light and fluffy. Add the egg, vanilla extract, and molasses (if using), mixing until smooth.
4. Gradually incorporate the dry ingredients into the wet mixture until a dough forms.
5. Roll the dough into tablespoon-sized balls and place them on the prepared baking sheet. Flatten the cookies slightly with your fingers.
6. Bake for 10-12 minutes or until golden brown around the edges. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These gingerbread cookies are a low-carb twist on a holiday favorite. With their deliciously fragrant spices, they make a great snack for special occasions or any time you want a comforting treat without the sugar spikes.

Zucchini Chocolate Chip Cookies

Zucchini isn’t just for savory dishes—it also makes a wonderfully moist addition to cookies, while reducing their carb content. These zucchini chocolate chip cookies are moist, tender, and full of rich chocolate flavor, all while being low in sugar. They are a great way to sneak in some extra veggies while indulging your sweet tooth.

Ingredients

• 1 cup grated zucchini (squeeze out excess moisture)
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup butter (softened)
• 1/4 cup erythritol or your preferred sweetener
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup sugar-free chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine almond flour, coconut flour, baking soda, and salt.
3. In a larger bowl, cream together the butter and erythritol. Add the egg and vanilla extract, mixing until smooth.
4. Stir in the grated zucchini, ensuring it’s well incorporated. Gradually add the dry ingredients and mix until a dough forms.
5. Fold in the sugar-free chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon.
7. Bake for 10-12 minutes or until the cookies are set and golden around the edges. Allow to cool completely before transferring to a wire rack.

These zucchini chocolate chip cookies are a great way to enjoy a sweet treat while sneaking in some extra nutrients. They’re a great snack option that’s both indulgent and healthy.

Pumpkin Spice Low-Carb Cookies

Packed with the flavors of fall, these pumpkin spice cookies are the ultimate seasonal treat. With a base of almond flour and a touch of pumpkin puree, these cookies are naturally gluten-free and low in carbs, making them a diabetic-friendly option for fall gatherings or cozy afternoons.

Ingredients

• 1 cup almond flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup unsalted butter (softened)
• 1/4 cup erythritol or another sugar substitute
• 1/4 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, cinnamon, ginger, nutmeg, salt, and baking soda.
3. In a separate bowl, cream together the butter and erythritol until smooth. Add the pumpkin puree, egg, and vanilla extract, and mix until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Flatten each cookie slightly with your fingers.
6. Bake for 10-12 minutes or until the edges are golden. Allow to cool before transferring to a wire rack.

These pumpkin spice cookies are perfect for enjoying the flavors of the season without the added sugar. They are a healthy, low-carb treat that can be enjoyed by anyone looking for a guilt-free dessert.

Tahini Chocolate Chip Cookies

Tahini, the rich sesame paste, adds a unique depth of flavor to these chocolate chip cookies. Not only does it give the cookies a creamy texture, but it also offers a healthy dose of calcium and healthy fats. Paired with sugar-free chocolate chips, these cookies are a nutritious and indulgent treat.

Ingredients

• 1 cup almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup tahini (unsweetened)
• 1/4 cup erythritol
• 1 large egg
• 1 teaspoon vanilla extract
• 1/3 cup sugar-free chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, baking soda, and salt.
3. In a separate bowl, blend tahini and erythritol until smooth. Add the egg and vanilla extract, mixing until fully incorporated.
4. Gradually stir in the dry ingredients until a dough forms.
5. Fold in the sugar-free chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart. Flatten them slightly with a spoon.
7. Bake for 10-12 minutes or until golden around the edges. Let the cookies cool for a few minutes before transferring to a wire rack.

Tahini chocolate chip cookies offer a rich, nutty flavor with the sweetness of chocolate. They’re perfect for a nourishing snack or a healthy dessert, providing a delightful taste while supporting balanced blood sugar levels.

Coconut Macaroons with Almonds

These coconut macaroons with almonds are a delightful treat that brings together the sweetness of coconut and the crunch of almonds. Naturally low in carbs and high in fiber, they’re a perfect option for anyone looking to satisfy their sweet tooth without spiking blood sugar levels. These chewy cookies are rich in healthy fats and protein, making them a wholesome snack.

Ingredients

• 2 cups unsweetened shredded coconut
• 1/4 cup almond flour
• 1/4 teaspoon salt
• 1/4 cup erythritol or your preferred sweetener
• 1 large egg white
• 1 teaspoon vanilla extract
• 1/4 cup sliced almonds

Instructions

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a bowl, combine shredded coconut, almond flour, salt, and erythritol.
3. In a separate bowl, whisk the egg white until stiff peaks form.
4. Gently fold the egg white into the coconut mixture until fully combined. Stir in the vanilla extract.
5. Scoop spoonfuls of the mixture onto the baking sheet, shaping them into small mounds.
6. Press a few sliced almonds on top of each macaroon.
7. Bake for 12-15 minutes or until the edges are golden brown. Allow to cool completely before serving.

These coconut macaroons are a sweet and satisfying treat that offers both texture and taste. They’re an excellent choice for anyone looking for a simple, low-carb dessert that still feels indulgent.

Chocolate Avocado Cookies

Rich, creamy avocado adds moisture and healthy fats to these chocolate cookies. This recipe is an excellent way to enjoy a chocolatey treat while keeping it low in sugar and high in heart-healthy fats. Avocado also makes the cookies wonderfully soft and chewy, creating a delicious texture without the need for butter or excessive sweeteners.

Ingredients

• 1 ripe avocado (mashed)
• 1 cup almond flour
• 1/4 cup cocoa powder (unsweetened)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup erythritol
• 1 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the avocado until smooth.
3. Add the almond flour, cocoa powder, baking soda, salt, erythritol, and vanilla extract to the mashed avocado, mixing until combined.
4. Stir in the sugar-free chocolate chips.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Flatten each cookie slightly.
6. Bake for 10-12 minutes or until the cookies are firm and slightly cracked on top. Let them cool completely before transferring to a wire rack.

These chocolate avocado cookies are a unique and healthy twist on a classic favorite. Packed with healthy fats and antioxidants, they offer a guilt-free chocolate fix that’s both satisfying and nourishing.

Banana Almond Flour Cookies

These banana almond flour cookies are a naturally sweetened treat that combines the richness of almond flour with the subtle sweetness of ripe bananas. They’re perfect for anyone who’s craving a wholesome cookie without the added sugar. The banana provides natural sweetness and moisture, while the almond flour keeps them low in carbs and high in protein.

Ingredients

• 1 ripe banana (mashed)
• 1 1/2 cups almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsweetened almond milk
• 1/4 cup erythritol or preferred sweetener
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the ripe banana until smooth.
3. Add the almond flour, baking soda, salt, almond milk, erythritol, and vanilla extract to the banana, stirring until well combined.
4. If using, fold in the chopped walnuts.
5. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart. Flatten slightly.
6. Bake for 10-12 minutes or until golden brown around the edges. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These banana almond flour cookies offer a perfect balance of natural sweetness and healthy fats. They’re ideal for a morning snack or an after-meal treat, providing a satisfying bite without any sugar crashes.

Pecan and Coconut Low-Carb Cookies

With a rich, nutty flavor from pecans and a hint of coconut, these low-carb cookies are a delicious way to enjoy a treat while keeping your blood sugar levels steady. They’re made with almond flour, which provides a grain-free base that’s packed with protein and fiber. These cookies are crunchy, slightly chewy, and completely satisfying.

Ingredients

• 1 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chopped pecans
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup erythritol
• 1/4 cup butter (softened)
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine almond flour, shredded coconut, chopped pecans, baking soda, and salt.
3. In a separate bowl, cream together the butter and erythritol until smooth. Add the egg and vanilla extract, mixing until fully incorporated.
4. Stir the wet ingredients into the dry ingredients until a dough forms.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flattening them slightly.
6. Bake for 10-12 minutes or until golden brown around the edges. Allow to cool completely on the baking sheet before transferring to a wire rack.

These pecan and coconut cookies provide a satisfying crunch and are an excellent option for a diabetic-friendly snack. Packed with healthy fats and protein, they are the perfect choice for anyone looking for a low-carb, nutritious treat.

Note: More recipes​ are coming soon!