37+ Easy Gluten Free Diabetic Cookie Recipes for Every Occasion

When it comes to managing diabetes, finding sweet treats that won’t spike blood sugar can feel like a challenge. But what if you could enjoy cookies without the worry?

These 37 gluten-free diabetic cookie recipes are the perfect solution for those craving a healthier, sweet indulgence.

Packed with wholesome ingredients, these cookies are not only kind to your blood sugar levels but also satisfy your taste buds with each bite.

Whether you’re looking for classic flavors or unique twists, these recipes will help you bake up some guilt-free goodness.

So, preheat your oven and get ready to explore the world of delicious, diabetic-friendly, gluten-free cookies!

37+ Easy Gluten Free Diabetic Cookie Recipes for Every Occasion

Navigating a diabetic-friendly diet doesn’t mean sacrificing flavor or enjoyment.

These 37 gluten-free diabetic cookie recipes prove that you can have your sweet treat and eat it too!

With wholesome ingredients, low glycemic options, and a variety of flavors, there’s something here for everyone.

So, the next time you crave a cookie, reach for one of these recipes and enjoy a satisfying dessert without the worry.

Almond Butter and Chocolate Chip Cookies

These gluten-free almond butter and chocolate chip cookies are a delightful treat for diabetics, offering a sweet, nutty flavor while keeping the glycemic impact low. With almond flour and almond butter as the base, these cookies are packed with protein and healthy fats, making them a perfect option for anyone seeking a delicious but low-carb cookie.

Ingredients:

• 1 cup almond butter (unsweetened)
• 1 cup almond flour
• 1/2 cup dark chocolate chips (at least 70% cacao)
• 1/4 cup erythritol or another diabetic-friendly sweetener
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 egg

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond butter, almond flour, sweetener, vanilla extract, and egg. Stir well to form a dough.
3. Add the baking soda, salt, and chocolate chips to the dough and mix until evenly combined.
4. Use a spoon or cookie scoop to drop rounded balls of dough onto the baking sheet. Flatten each cookie slightly with the back of the spoon.
5. Bake for 10-12 minutes or until the edges of the cookies are golden brown.
6. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These almond butter and chocolate chip cookies are a perfect combination of sweet, nutty, and rich flavors. The use of almond flour ensures that they remain low in carbs and high in healthy fats, which helps with blood sugar management. Erythritol provides sweetness without spiking blood glucose levels, making these cookies an excellent choice for those with diabetes.

Coconut Flour and Cinnamon Cookies

These soft, chewy coconut flour and cinnamon cookies are not only gluten-free but also low in carbs, making them an ideal choice for diabetics looking for a comforting, sweet snack. Coconut flour absorbs moisture well, creating a perfect cookie texture without the need for wheat flour.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup erythritol or your preferred sweetener
• 1/2 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3 tbsp unsweetened applesauce
• 1 egg
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized mixing bowl, whisk together the coconut flour, erythritol, cinnamon, baking soda, and salt.
3. Add the applesauce, egg, and vanilla extract to the dry ingredients, mixing well until a dough forms.
4. Scoop tablespoon-sized portions of dough onto the baking sheet, pressing them down slightly to flatten.
5. Bake for 8-10 minutes, or until the cookies are golden brown and firm to the touch.
6. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These coconut flour and cinnamon cookies are not only a tasty treat but also full of fiber and healthy fats. The coconut flour helps stabilize blood sugar levels, and cinnamon has been known to improve insulin sensitivity. These cookies are light, airy, and comforting—perfect for anyone on a low-carb, diabetic-friendly diet.

Peanut Butter and Flaxseed Cookies

Packed with protein, fiber, and healthy fats, these peanut butter and flaxseed cookies are an excellent choice for anyone managing diabetes. Flaxseeds are high in omega-3s and fiber, which help control blood sugar levels while keeping you feeling full longer. These cookies also boast a rich peanut butter flavor that pairs perfectly with the natural sweetness from stevia.

Ingredients:

• 1 cup natural peanut butter (unsweetened)
• 1/4 cup ground flaxseeds
• 1/4 cup stevia or another low-carb sweetener
• 1/2 tsp vanilla extract
• 1 egg
• 1/4 tsp baking powder
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the peanut butter, flaxseeds, sweetener, vanilla extract, egg, baking powder, and salt. Stir until a thick dough forms.
3. Scoop tablespoon-sized portions of dough onto the baking sheet and press each ball flat with a fork to create a crisscross pattern.
4. Bake for 8-10 minutes, or until the edges are golden brown and the cookies are firm to the touch.
5. Let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

These peanut butter and flaxseed cookies provide a fantastic balance of protein, fiber, and healthy fats. Flaxseeds contribute to better digestion and blood sugar regulation, while peanut butter offers a creamy texture and savory flavor. This recipe proves that you don’t have to sacrifice flavor to make diabetic-friendly treats that also support overall health.

Lemon Almond Cookies

These zesty lemon almond cookies are a refreshing and light treat that’s both gluten-free and diabetic-friendly. Almond flour provides a nutty base that pairs beautifully with the tangy, aromatic flavor of lemon. These cookies are perfect for those looking for a balance of sweetness and citrusy freshness without spiking blood sugar levels.

Ingredients:

• 1 cup almond flour
• 1/4 cup erythritol or preferred sweetener
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 egg
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, erythritol, baking powder, and salt.
3. Add the lemon zest, lemon juice, egg, vanilla extract, and melted coconut oil. Mix until smooth and well-combined.
4. Scoop tablespoon-sized portions of dough and drop them onto the baking sheet, pressing them slightly to flatten.
5. Bake for 8-10 minutes or until the edges turn golden brown.
6. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

The combination of almond flour and lemon creates a light and delicious cookie, while the natural sweetness from erythritol ensures that these cookies are suitable for diabetics. The cookies are refreshing and provide a delightful contrast of citrusy brightness with a mild almond base.

Chocolate Avocado Cookies

These decadent chocolate avocado cookies are not only rich and indulgent but also full of healthy fats, thanks to the addition of avocado. Avocados are loaded with monounsaturated fats that help maintain healthy blood sugar levels, making these cookies a perfect treat for those with diabetes. The combination of cocoa and avocado creates a creamy texture that will satisfy any chocolate cravings.

Ingredients:

• 1 ripe avocado, mashed
• 1/2 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol or your preferred sweetener
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips (70% cacao or higher)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mash the avocado until smooth. Add the almond flour, cocoa powder, erythritol, egg, vanilla extract, baking soda, and salt. Mix until fully combined.
3. Stir in the dark chocolate chips.
4. Scoop tablespoon-sized portions of dough onto the baking sheet, flattening them slightly with the back of the spoon.
5. Bake for 10-12 minutes, or until the cookies are firm to the touch.
6. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These chocolate avocado cookies are an indulgent, creamy treat with the added bonus of healthy fats. The avocado helps maintain a smooth texture, while the dark chocolate chips add a rich chocolate flavor. The use of erythritol makes them diabetic-friendly, providing sweetness without the blood sugar spike.

Pumpkin Spice Cookies

These pumpkin spice cookies are full of warm, cozy spices like cinnamon, nutmeg, and cloves. They’re not only gluten-free but also packed with fiber, thanks to the addition of pumpkin. The combination of almond flour and pumpkin keeps the carbs low while ensuring these cookies stay soft and tender. A perfect fall-inspired treat that diabetics can enjoy year-round.

Ingredients:

• 1 cup almond flour
• 1/2 cup canned pumpkin (unsweetened)
• 1/4 cup erythritol or another sweetener
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp baking soda
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, erythritol, cinnamon, nutmeg, ginger, cloves, baking soda, and salt.
3. Add the pumpkin, egg, and vanilla extract to the dry ingredients. Stir until the dough is fully combined.
4. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, pressing them down slightly.
5. Bake for 10-12 minutes, or until the cookies are set and lightly golden on the edges.
6. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These pumpkin spice cookies are not only perfect for pumpkin lovers, but they’re also a healthy, diabetic-friendly option. The pumpkin provides fiber, while the warm spices offer a comforting flavor. Combined with almond flour and erythritol, these cookies are a tasty way to enjoy the fall flavors without worrying about blood sugar spikes.

Zucchini Chocolate Chip Cookies

These zucchini chocolate chip cookies are a clever way to sneak in some extra vegetables while satisfying your sweet tooth. Zucchini keeps the cookies moist and tender, while the dark chocolate chips add just the right amount of sweetness. A fantastic option for those looking for a healthy, gluten-free, low-carb treat.

Ingredients:

• 1 medium zucchini, grated and excess water squeezed out
• 1 cup almond flour
• 1/2 cup dark chocolate chips (70% cacao or higher)
• 1/4 cup erythritol or your preferred sweetener
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Grate the zucchini and squeeze out the excess moisture using a clean cloth or paper towel.
3. In a large bowl, combine the almond flour, erythritol, cinnamon, baking soda, and salt.
4. Add the grated zucchini, egg, and vanilla extract to the dry ingredients. Stir to combine.
5. Fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the baking sheet and flatten them slightly.
7. Bake for 10-12 minutes, or until the edges of the cookies turn golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These zucchini chocolate chip cookies are a fun, sneaky way to add vegetables to your diet. The zucchini adds moisture and fiber, making these cookies softer and more filling. They’re a great low-carb, diabetic-friendly treat for anyone craving something sweet without the guilt.

Cinnamon Pecan Cookies

These cinnamon pecan cookies are a delightful blend of warm spices and crunchy pecans, making them perfect for any time of year. Pecan nuts are rich in healthy fats and antioxidants, and when combined with cinnamon, they offer a cookie that’s both flavorful and good for blood sugar control.

Ingredients:

• 1 cup almond flour
• 1/4 cup ground flaxseeds
• 1/2 cup chopped pecans
• 1/4 cup erythritol or your preferred sweetener
• 1 tsp cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the almond flour, flaxseeds, erythritol, cinnamon, baking soda, and salt.
3. Add the egg and vanilla extract, mixing until well combined.
4. Fold in the chopped pecans.
5. Scoop tablespoon-sized portions of dough onto the baking sheet, flattening them slightly with your fingers.
6. Bake for 8-10 minutes, or until the cookies are golden brown around the edges.
7. Allow the cookies to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

These cinnamon pecan cookies are a great combination of crunchy and soft textures, with the added benefit of healthy fats and fiber from the pecans and flaxseeds. Cinnamon also helps with regulating blood sugar, making this cookie a satisfying, diabetic-friendly treat.

Chia Seed and Coconut Cookies

These chia seed and coconut cookies are a crunchy, chewy treat that’s both gluten-free and low in carbs. Packed with fiber and healthy omega-3 fatty acids from the chia seeds, these cookies are a great choice for diabetics who want a sweet snack that’s both satisfying and nutritious. The coconut adds a tropical twist and natural sweetness, making these cookies a delicious way to satisfy your cravings without the sugar spikes.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/4 cup chia seeds
• 1 cup almond flour
• 1/4 cup erythritol or your preferred sweetener
• 1/2 tsp vanilla extract
• 1 egg
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tbsp coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, chia seeds, almond flour, erythritol, baking soda, and salt.
3. Add the egg, vanilla extract, and melted coconut oil to the dry ingredients. Stir until a dough forms.
4. Scoop tablespoon-sized portions of dough onto the baking sheet, pressing them slightly to flatten.
5. Bake for 8-10 minutes or until the edges turn golden brown.
6. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These chia seed and coconut cookies are a wonderful mix of textures—chewy and crunchy—and provide a good dose of fiber and healthy fats. Chia seeds are an excellent source of omega-3s, which can help support heart health and stabilize blood sugar levels. With the natural sweetness of coconut and the low glycemic index of erythritol, these cookies are a guilt-free snack.

Cinnamon Apple Cookies

These warm, comforting cinnamon apple cookies are perfect for anyone who enjoys fruity flavors. They’re made with almond flour, so they’re naturally gluten-free and low-carb. The inclusion of unsweetened applesauce adds moisture and a touch of natural sweetness, while the cinnamon enhances the flavor, making these cookies a flavorful option for diabetics.

Ingredients:

• 1/2 cup unsweetened applesauce
• 1 cup almond flour
• 1/4 cup erythritol or your preferred sweetener
• 1/2 tsp cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, erythritol, cinnamon, baking soda, and salt.
3. Add the applesauce, egg, and vanilla extract, mixing until well combined.
4. Scoop tablespoon-sized portions of dough onto the baking sheet and flatten them slightly with the back of a spoon.
5. Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
6. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These cinnamon apple cookies are a wholesome treat that captures the cozy flavors of fall. The applesauce provides a natural, low-sugar source of sweetness, while cinnamon helps improve insulin sensitivity. The combination of almond flour and erythritol ensures that the cookies remain low-carb, making them a great choice for diabetics.

Gingerbread Cookies

These soft and chewy gingerbread cookies are full of rich spices like ginger, cinnamon, and cloves, making them a perfect treat for the holiday season. Made with almond flour and sweetened with erythritol, these gluten-free, low-carb gingerbread cookies are both delicious and diabetic-friendly. The aromatic blend of spices combined with the nutty flavor of almond flour gives these cookies an irresistible, festive taste.

Ingredients:

• 1 cup almond flour
• 1/4 cup erythritol or your preferred sweetener
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, erythritol, ginger, cinnamon, cloves, baking soda, and salt.
3. Add the egg, melted coconut oil, and vanilla extract. Stir until a smooth dough forms.
4. Roll out the dough between two sheets of parchment paper and cut into desired shapes using cookie cutters.
5. Place the cut-out dough onto the prepared baking sheet and bake for 8-10 minutes, or until the edges turn golden.
6. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These gingerbread cookies are the perfect combination of warm, spicy flavors and a soft, chewy texture. By using almond flour and erythritol, these cookies remain low-carb and diabetic-friendly while still offering the delightful taste of classic gingerbread. A perfect option for those looking to enjoy the flavors of the season without the sugar overload.

Coconut Macaroons

Coconut macaroons are a simple, delicious treat that’s naturally gluten-free and low in carbs. These cookies are made with just a few ingredients, including unsweetened shredded coconut, egg whites, and a sugar substitute like erythritol. They’re naturally sweetened with coconut’s natural sugars and have a chewy texture that makes them irresistible.

Ingredients:

• 2 cups unsweetened shredded coconut
• 2 egg whites
• 1/4 cup erythritol or your preferred sweetener
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk the egg whites with the erythritol, vanilla extract, and salt until soft peaks form.
3. Gently fold in the shredded coconut until well combined.
4. Drop spoonfuls of the coconut mixture onto the prepared baking sheet, forming small mounds.
5. Bake for 12-15 minutes, or until the macaroons are golden brown on the edges.
6. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These coconut macaroons are a sweet, chewy delight that satisfies your cravings without spiking your blood sugar. The combination of coconut and egg whites provides a natural, low-carb source of protein and fiber. They are perfect for anyone who loves coconut and is looking for a diabetic-friendly dessert.

Mocha Hazelnut Cookies

For coffee lovers, these mocha hazelnut cookies are the ultimate treat. Made with almond flour and sweetened with erythritol, they deliver a rich mocha flavor thanks to the addition of coffee powder and cocoa. The crunch of hazelnuts adds a lovely texture, making these cookies a deliciously indulgent yet diabetic-friendly snack.

Ingredients:

• 1 cup almond flour
• 1/4 cup cocoa powder
• 1/4 cup ground hazelnuts
• 2 tbsp instant coffee powder
• 1/4 cup erythritol or your preferred sweetener
• 1/2 tsp vanilla extract
• 1 egg
• 1/4 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, cocoa powder, ground hazelnuts, coffee powder, erythritol, baking soda, and salt.
3. Add the egg and vanilla extract, mixing until a dough forms.
4. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flattening them slightly.
5. Bake for 8-10 minutes, or until the cookies are set and the edges are firm.
6. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These mocha hazelnut cookies are a perfect combination of coffee, chocolate, and nutty flavors. The use of almond flour keeps them low-carb, while the addition of coffee provides an energy-boosting flavor. These cookies are a great way to enjoy a coffee-inspired treat without any added sugars or refined carbs.

Matcha Green Tea Cookies

These matcha green tea cookies are a unique, flavorful treat that’s packed with antioxidants. Matcha provides a natural, slightly bitter flavor that pairs well with the sweetness of erythritol. These cookies are not only gluten-free but also low in carbs, making them a perfect choice for diabetics looking for a healthier dessert option with a vibrant green color.

Ingredients:

• 1 cup almond flour
• 2 tbsp matcha green tea powder
• 1/4 cup erythritol or your preferred sweetener
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, matcha powder, erythritol, baking soda, and salt.
3. Add the egg and vanilla extract, mixing until well combined.
4. Scoop tablespoon-sized portions of dough onto the baking sheet and flatten them slightly.
5. Bake for 8-10 minutes, or until the cookies are set and lightly golden at the edges.
6. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These matcha green tea cookies are a vibrant, antioxidant-rich treat that’s both delicious and diabetic-friendly. The bitterness of the matcha is balanced by the sweetness of erythritol, making these cookies a unique and healthy option for those with diabetes.

Almond Joy Cookies

Inspired by the beloved candy bar, these Almond Joy cookies are a delightful treat that combines the flavors of almond, coconut, and dark chocolate. Made with almond flour and sweetened with erythritol, these cookies are both gluten-free and diabetic-friendly. The rich, nutty taste of almonds pairs perfectly with the coconut flakes and the bitterness of dark chocolate, making these cookies the ultimate indulgence.

Ingredients:

• 1 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup erythritol or your preferred sweetener
• 1/4 cup chopped almonds
• 1/4 cup dark chocolate chips (70% cacao or higher)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, shredded coconut, erythritol, chopped almonds, chocolate chips, baking soda, and salt.
3. Add the egg and vanilla extract, stirring until the dough is well combined.
4. Scoop tablespoon-sized portions of dough onto the baking sheet, pressing them down slightly.
5. Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
6. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Almond Joy cookies bring the delicious flavors of the famous candy bar into a healthier, diabetic-friendly version. The combination of almonds, coconut, and dark chocolate satisfies your sweet cravings while keeping the carbs and sugar low.

Chocolate Dipped Peanut Butter Cookies

These chocolate-dipped peanut butter cookies are rich, indulgent, and gluten-free. With a base made from almond flour and peanut butter, these cookies are packed with healthy fats and protein, making them a satisfying snack. The addition of dark chocolate gives them an extra touch of decadence, while erythritol ensures they’re diabetic-friendly.

Ingredients:

• 1 cup almond flour
• 1/2 cup peanut butter (unsweetened)
• 1/4 cup erythritol or your preferred sweetener
• 1/2 tsp vanilla extract
• 1 egg
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips (70% cacao or higher)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the almond flour, peanut butter, erythritol, vanilla extract, egg, baking soda, and salt.
3. Scoop tablespoon-sized portions of dough onto the baking sheet and press them down with a fork to flatten, creating a crisscross pattern.
4. Bake for 8-10 minutes, or until the cookies are firm and golden brown on the edges.
5. While the cookies are cooling, melt the dark chocolate chips in a heatproof bowl over a pot of simmering water.
6. Once the cookies have cooled, dip the bottom of each cookie into the melted chocolate and place them on the baking sheet to set.
7. Allow the chocolate to harden before transferring the cookies to a wire rack.

These chocolate-dipped peanut butter cookies are the perfect balance of rich peanut butter and dark chocolate. They provide healthy fats and protein while still satisfying your sweet tooth in a low-carb, diabetic-friendly way.

Strawberry Shortcake Cookies

These strawberry shortcake cookies are light, sweet, and perfect for those who crave fruity flavors. Almond flour keeps them gluten-free and low-carb, while freeze-dried strawberries add a burst of strawberry flavor without the extra sugar. The result is a soft, slightly crumbly cookie that tastes just like strawberry shortcake, minus the added carbs.

Ingredients:

• 1 cup almond flour
• 1/4 cup freeze-dried strawberries, crushed
• 1/4 cup erythritol or your preferred sweetener
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1 egg
• 2 tbsp unsweetened coconut milk or any milk of your choice

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, crushed freeze-dried strawberries, erythritol, baking powder, and salt.
3. Add the egg, vanilla extract, and coconut milk, mixing until a dough forms.
4. Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet. Flatten slightly.
5. Bake for 10-12 minutes or until the cookies are set and golden brown.
6. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These strawberry shortcake cookies provide the fresh, summery flavor of strawberries, combined with the buttery taste of almond flour. They’re a great low-carb, diabetic-friendly option for anyone craving a fruity, sweet cookie.

Poppy Seed Lemon Cookies

These poppy seed lemon cookies are bursting with fresh citrus flavor, making them the perfect treat for any lemon lover. With almond flour as a base, they’re naturally gluten-free and low in carbs. The poppy seeds add a subtle crunch, while the lemon zest and juice provide a refreshing, tangy flavor.

Ingredients:

• 1 cup almond flour
• 2 tbsp poppy seeds
• 1/4 cup erythritol or your preferred sweetener
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, poppy seeds, erythritol, baking powder, and salt.
3. Add the egg, lemon zest, lemon juice, and vanilla extract, mixing until well combined.
4. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flattening them slightly.
5. Bake for 8-10 minutes or until the cookies are golden brown around the edges.
6. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

The bright, refreshing lemon flavor paired with the crunch of poppy seeds makes these cookies a delightful treat. They’re perfect for anyone with a sweet tooth who wants a healthy, diabetic-friendly cookie.

blueberry Almond Cookies

These blueberry almond cookies are packed with antioxidants from the blueberries and healthy fats from the almond flour. They are lightly sweetened with erythritol and flavored with a hint of vanilla. The blueberries burst with flavor in every bite, making these cookies both refreshing and satisfying.

Ingredients:

• 1 cup almond flour
• 1/2 cup fresh or frozen blueberries
• 1/4 cup erythritol or your preferred sweetener
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the almond flour, erythritol, baking soda, and salt.
3. Add the egg and vanilla extract, stirring until well combined.
4. Gently fold in the blueberries.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet and press them down slightly.
6. Bake for 8-10 minutes, or until the cookies are golden brown around the edges.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These blueberry almond cookies are packed with vibrant blueberry flavor, providing a refreshing and nutrient-rich treat. The combination of antioxidants, fiber, and healthy fats makes them a fantastic diabetic-friendly snack.

Pumpkin Pecan Cookies

These pumpkin pecan cookies are perfect for autumn with their warm spices and the natural sweetness of pumpkin. Almond flour and erythritol ensure that they’re both gluten-free and low in carbs, making them a great option for diabetics. The crunchy pecans add a nice texture, and the pumpkin provides moisture, making these cookies tender and flavorful.

Ingredients:

• 1 cup almond flour
• 1/2 cup canned pumpkin (unsweetened)
• 1/4 cup erythritol or your preferred sweetener
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1/2 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, erythritol, cinnamon, nutmeg, ginger, baking soda, and salt.
3. Add the pumpkin and egg, mixing until well combined.
4. Fold in the chopped pecans.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly.
6. Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These pumpkin pecan cookies bring the flavors of fall into a delicious, diabetic-friendly treat. The pumpkin and spices make them comforting and moist, while the pecans provide a nice crunch. They’re perfect for any occasion and low in carbs.

Note: More recipes are coming soon