35+ Delicious Holiday Diabetic Cookie Recipes to Savor This Season

The holiday season is a time for indulging in sweet treats, but for those with diabetes, navigating the world of sugary cookies can be a challenge.

Fortunately, there’s no need to sacrifice flavor or fun—diabetic-friendly cookies are here to save the day!

We’ve curated 35+ delicious and healthy holiday cookie recipes that are perfect for anyone managing their blood sugar levels.

From classic gingerbread to rich chocolate delights, these cookies are made with sugar substitutes, whole grains, and healthier ingredients, so you can still enjoy a festive treat without worrying about your health.

Whether you’re hosting a holiday party, baking for friends and family, or simply treating yourself, these recipes will allow you to partake in the joy of the season without compromise.

35+ Delicious Holiday Diabetic Cookie Recipes to Savor This Season

The holidays are all about celebrating with loved ones, and what better way to bring people together than with sweet, homemade cookies?

These 35+ diabetic-friendly holiday cookie recipes prove that enjoying the season’s flavors doesn’t have to come with a side of guilt.

Whether you’re craving a classic snickerdoodle, a chocolatey treat, or a fragrant spiced bite, these recipes offer a wide variety of options to suit every taste and dietary need.

With natural sweeteners, almond and coconut flours, and other healthy ingredients, you can indulge in your favorite holiday cookies while keeping your blood sugar levels in check.

Cinnamon-Almond Snowballs

These cinnamon-almond snowballs are a delightful holiday treat, perfect for anyone watching their blood sugar levels. The combination of almond flour and a touch of cinnamon creates a cookie that feels indulgent without being overly sweet. With no refined sugars, these cookies are sweetened with a small amount of erythritol, making them a great diabetic-friendly option.

Ingredients:

• 1 cup almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 large egg
• 1/4 cup unsweetened butter (softened)
• Powdered erythritol for rolling (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, mix the almond flour, erythritol, cinnamon, and salt.
3. In a separate bowl, beat the egg and vanilla extract, then mix in the softened butter.
4. Gradually combine the wet and dry ingredients to form a dough.
5. Roll the dough into small balls (about 1-inch in diameter) and place them on the prepared baking sheet.
6. Bake for 12-15 minutes or until the edges are lightly golden.
7. Once cooled, optionally roll the cookies in powdered erythritol for a snowball-like appearance.

These cookies are a great way to satisfy your sweet tooth without the guilt. The almond flour gives them a delicate texture, and the cinnamon brings a warm, festive flavor that’s ideal for the season. The natural sweetness of erythritol ensures a treat that is friendly for those managing blood sugar, while still feeling like a special holiday indulgence.

Low-Carb Gingerbread Cookies

A classic holiday favorite, gingerbread cookies take on a healthy twist with this low-carb version. With rich ginger, cinnamon, and nutmeg, these cookies are full of spice and flavor but without the sugar rush. Ideal for diabetics or anyone on a low-carb diet, these cookies will make you feel like you’re indulging without the worries.

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:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, ginger, cinnamon, nutmeg, baking soda, and salt.
3. In another bowl, mix the molasses, erythritol, egg, softened butter, and vanilla extract until smooth.
4. Gradually add the wet ingredients into the dry mixture and stir until a dough forms.
5. Roll the dough between two sheets of parchment paper to about 1/4 inch thick and cut out desired shapes using cookie cutters.
6. 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.
7. Allow them to cool on a wire rack before decorating, if desired.

These gingerbread cookies are a festive, low-carb version of a beloved classic. The molasses provides the rich flavor you expect from gingerbread, while the combination of almond and coconut flours ensures they remain low-carb and diabetic-friendly. You can even decorate them with sugar-free icing for an extra festive touch. These cookies make a great gift or addition to any holiday spread.

Chocolate-Coconut Snowmen Cookies

For chocolate lovers, these diabetic-friendly snowmen cookies combine rich cocoa and unsweetened coconut to create a holiday treat that’s both satisfying and low on carbs. The use of sugar alternatives ensures that you can enjoy these cookies without impacting blood sugar levels. These cookies are a fun and festive option for the holidays.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup cocoa powder
• 1/4 cup erythritol (or preferred sweetener)
• 1/4 teaspoon vanilla extract
• 1 large egg
• 2 tablespoons unsweetened almond milk
• 1/4 cup unsweetened coconut oil (melted)
• Sugar-free chocolate chips for decoration (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 shredded coconut, almond flour, cocoa powder, and erythritol.
3. In a separate bowl, whisk the egg, almond milk, vanilla extract, and melted coconut oil until smooth.
4. Combine the wet and dry ingredients to form a dough.
5. Roll the dough into small balls and slightly flatten them. You can shape them into snowmen by stacking smaller cookies on top of larger ones.
6. Place the cookies on the baking sheet and bake for 10-12 minutes.
7. Once cooled, decorate with sugar-free chocolate chips to create snowman faces and buttons if desired.

These chocolate-coconut snowmen cookies are a fun and creative way to celebrate the holidays. The rich cocoa flavor blends beautifully with the coconut, providing a sweet, chocolatey treat that won’t spike blood sugar levels. They’re perfect for holiday parties or as a gift for a diabetic friend or loved one. You’ll find yourself craving these cookies throughout the holiday season!

Sugar-Free Peanut Butter Blossoms

These sugar-free peanut butter blossoms are a holiday classic with a twist. They are made with a combination of peanut butter, almond flour, and erythritol, offering a satisfying nutty flavor and soft texture. Topped with a sugar-free chocolate kiss, these cookies are a diabetic-friendly version of the beloved original.

Ingredients:

• 1 cup natural peanut butter (unsweetened, creamy)
• 1/2 cup almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1/4 teaspoon baking soda
• Pinch of salt
• 12 sugar-free chocolate kisses

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the peanut butter, almond flour, erythritol, vanilla extract, egg, baking soda, and salt. Mix until smooth and well-combined.
3. Roll the dough into small 1-inch balls and place them on the prepared baking sheet.
4. Bake for 10-12 minutes or until the edges of the cookies are golden.
5. Remove from the oven and immediately press a sugar-free chocolate kiss into the center of each cookie.
6. Let the cookies cool completely on a wire rack.

These sugar-free peanut butter blossoms offer the perfect balance of sweet and salty, with the chocolate kiss adding a festive touch. The almond flour provides a rich texture, while the peanut butter keeps them moist and satisfying. Ideal for diabetics, these cookies let you enjoy a traditional favorite without the sugar spikes. You can also experiment with other types of sugar-free chocolate if you prefer a different flavor.

Almond Joy Cookies

If you’re a fan of the Almond Joy candy bar but want a healthier, diabetic-friendly version, these almond joy cookies are just what you need. Packed with unsweetened coconut, almond flour, and sugar-free chocolate chips, these cookies satisfy cravings for chocolate and nuts while keeping blood sugar in check.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1 cup almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 1/4 teaspoon salt
• 1/4 cup unsweetened almond butter
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup sugar-free chocolate chips
• 12 whole almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, almond flour, erythritol, and salt.
3. Stir in the almond butter, egg, and vanilla extract until the dough comes together.
4. Fold in the sugar-free chocolate chips.
5. Scoop the dough into tablespoon-sized portions and place them on the prepared baking sheet.
6. Press one almond into the center of each cookie.
7. Bake for 10-12 minutes or until the cookies are golden and firm.
8. Allow them to cool before serving.

These almond joy cookies are the perfect balance of chocolate, coconut, and almond, reminiscent of the candy bar but without all the sugar. The combination of almond flour and shredded coconut gives the cookies a chewy texture that’s rich and satisfying. These cookies are perfect for those who want to enjoy a sweet treat without the worry of blood sugar spikes, making them an ideal choice for the holidays.

Lemon Poppy Seed Cookies

For those who enjoy refreshing citrus flavors, these lemon poppy seed cookies provide a zesty twist on holiday baking. Made with almond flour and sweetened with erythritol, these cookies are light, fragrant, and diabetic-friendly, with just the right balance of tart and sweet. They are a perfect option for anyone craving something a bit different this holiday season.

Ingredients:

• 1 cup almond flour
• 2 tablespoons poppy seeds
• 1/4 cup erythritol (or preferred sweetener)
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• Pinch of salt
• 1 large egg
• 1/4 cup unsweetened butter (softened)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the almond flour, poppy seeds, erythritol, lemon zest, lemon juice, vanilla extract, baking soda, and salt.
3. In another bowl, whisk the egg and softened butter together until smooth.
4. Combine the wet and dry ingredients and mix until a dough forms.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, slightly flattening them with your fingers.
6. Bake for 10-12 minutes or until golden on the edges.
7. Let the cookies cool before serving.

These lemon poppy seed cookies are a delightful, tangy alternative to the usual holiday flavors. The lemon zest provides a bright, citrusy kick, while the almond flour ensures a chewy texture. With the added poppy seeds, they offer a unique crunch and an elegant touch to your cookie assortment. These cookies are perfect for diabetics who want to enjoy a fresh, sweet treat without the sugar.

Spiced Pecan Cookies

For those who love the flavors of fall and winter, these spiced pecan cookies are an ideal diabetic-friendly treat. The combination of pecans, cinnamon, and nutmeg creates a warm, comforting flavor that’s perfect for cozy holiday moments. Made with almond flour and sweetened with erythritol, these cookies are not only low-carb but also full of flavor.

Ingredients:

• 1 cup almond flour
• 1/2 cup chopped pecans
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup unsweetened 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 large bowl, combine the almond flour, chopped pecans, erythritol, cinnamon, nutmeg, salt, and baking soda.
3. In a separate bowl, whisk the egg, softened butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Scoop tablespoon-sized portions of dough and form into small balls. Place them on the baking sheet and slightly flatten them with your fingers.
6. Bake for 10-12 minutes, or until the cookies are golden and firm.
7. Let the cookies cool on a wire rack before serving.

These spiced pecan cookies are a rich and flavorful holiday treat, perfect for anyone managing blood sugar levels. The cinnamon and nutmeg bring a warm, festive aroma to your kitchen, and the pecans add a satisfying crunch. These cookies are perfect for sharing with friends and family, and they pair wonderfully with a cup of tea or coffee.

Double Chocolate Almond Flour Cookies

For chocolate lovers who are also managing blood sugar, these double chocolate almond flour cookies are the perfect treat. With rich cocoa powder, almond flour, and sugar-free chocolate chips, these cookies offer a decadent, fudgy texture without the sugar overload. Ideal for anyone on a low-carb or diabetic-friendly diet, they provide all the indulgence without the guilt.

Ingredients:

• 1 cup almond flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsweetened almond milk
• 1/4 cup unsweetened butter (softened)
• 1 teaspoon vanilla extract
• 1/2 cup sugar-free chocolate chips
• 1 large egg

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the almond flour, cocoa powder, erythritol, baking soda, and salt.
3. In a separate bowl, beat the egg, almond milk, softened butter, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the sugar-free chocolate chips.
6. Scoop the dough onto the prepared baking sheet in tablespoon-sized portions.
7. Bake for 10-12 minutes or until the cookies are set and slightly firm to the touch.
8. Allow the cookies to cool completely on a wire rack before serving.

These double chocolate almond flour cookies are perfect for those who need a rich, chocolatey treat without compromising their dietary needs. The almond flour adds a nutty flavor and a moist texture, while the cocoa powder and chocolate chips provide that deep chocolate experience. These cookies are a great addition to any holiday gathering or as an everyday treat.

Maple Cinnamon Pecan Cookies

If you’re craving a warm, spiced cookie with a hint of maple flavor, these maple cinnamon pecan cookies are just what you need. With almond flour, cinnamon, and a touch of sugar-free maple syrup, these cookies are a great diabetic-friendly option for the holidays. Packed with chopped pecans, they offer both flavor and texture in every bite.

Ingredients:

• 1 cup almond flour
• 1/2 cup chopped pecans
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup sugar-free maple syrup
• 1/4 cup unsweetened 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 large bowl, combine the almond flour, chopped pecans, erythritol, cinnamon, salt, and baking soda.
3. In a separate bowl, beat together the sugar-free maple syrup, softened butter, egg, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until well-combined.
5. Scoop tablespoon-sized portions of dough and place them on the baking sheet, gently flattening each one.
6. Bake for 10-12 minutes or until the cookies are golden brown and slightly firm.
7. Let the cookies cool completely on a wire rack before enjoying.

These maple cinnamon pecan cookies are wonderfully fragrant and delicious, offering a delightful mix of warmth from the cinnamon and sweetness from the maple syrup. They’re an ideal diabetic-friendly treat that feels indulgent but is low on carbs and sugar. The crunchy pecans add texture, making them the perfect bite-sized holiday snack.

Chai Spice Cookies

For those who enjoy the warm, cozy flavors of chai tea, these chai spice cookies will transport you right into the holiday spirit. Made with almond flour, cinnamon, ginger, and cardamom, these cookies are full of aromatic spices. Sweetened with erythritol, they’re a perfect option for anyone who wants to enjoy the tastes of the season without worrying about their blood sugar.

Ingredients:

• 1 cup almond flour
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/4 cup unsweetened butter (softened)
• 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-sized bowl, combine the almond flour, erythritol, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt.
3. In another bowl, whisk together the egg, softened butter, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients until a dough forms.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and slightly flatten them with your fingers.
6. Bake for 8-10 minutes or until the edges are golden.
7. Let the cookies cool completely before serving.

These chai spice cookies are aromatic and flavorful, with the perfect balance of spices that make them feel both comforting and festive. The almond flour gives them a light, delicate texture, and the sweetener ensures they remain diabetic-friendly. These cookies will bring a little warmth to your holiday celebrations or be a cozy treat for a quiet evening.

Coconut Macaroons

These coconut macaroons are sweet, chewy, and full of flavor, making them a perfect diabetic-friendly dessert for the holidays. Made with unsweetened shredded coconut and sweetened with erythritol, these macaroons are naturally low-carb, gluten-free, and just the right amount of sweetness to satisfy your dessert cravings.

Ingredients:

• 2 cups unsweetened shredded coconut
• 1/4 cup erythritol (or preferred sweetener)
• 2 large egg whites
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, erythritol, and a pinch of salt.
3. In a separate bowl, beat the egg whites and vanilla extract until stiff peaks form.
4. Gently fold the egg whites into the coconut mixture until well-combined.
5. Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, shaping them into small mounds.
6. Bake for 15-18 minutes, or until the tops are golden brown.
7. Let the macaroons cool completely before serving.

These coconut macaroons are simple, delicious, and ideal for those following a diabetic-friendly diet. The light, fluffy texture of the egg whites combined with the chewy coconut gives these cookies a lovely consistency. They are naturally low in carbs, making them an excellent choice for holiday snacking without the blood sugar concerns.

Coconut Flour Snickerdoodles

These coconut flour snickerdoodles are a low-carb, sugar-free twist on the classic cinnamon-sugar cookie. Coconut flour gives the cookies a light, fluffy texture while maintaining a rich flavor. Sweetened with erythritol, these cookies are a great diabetic-friendly option for the holiday season.

Ingredients:

• 1/2 cup coconut flour
• 1/4 cup erythritol (or preferred sweetener)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• Pinch of salt
• 1 large egg
• 1/4 cup unsweetened butter (softened)
• 1 teaspoon vanilla extract
• 2 tablespoons erythritol mixed with 1/2 teaspoon cinnamon (for rolling)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the coconut flour, erythritol, cinnamon, baking soda, and salt.
3. In another bowl, mix the egg, softened butter, and vanilla extract.
4. Combine the wet and dry ingredients, stirring until a dough forms.
5. Roll the dough into 1-inch balls and then roll each ball in the cinnamon-sweetener mixture.
6. Place the dough balls on the baking sheet and flatten them slightly with the palm of your hand.
7. Bake for 8-10 minutes, or until the edges are golden brown.
8. Let the cookies cool completely on a wire rack before serving.

These coconut flour snickerdoodles are a delicious, light version of the holiday classic. The cinnamon-sweetener coating gives each bite the perfect burst of flavor. The use of coconut flour ensures these cookies are gluten-free, low-carb, and ideal for anyone watching their blood sugar.

Pumpkin Spice Cookies

Perfect for the fall and holiday seasons, these pumpkin spice cookies are moist, flavorful, and diabetic-friendly. Made with almond flour and sweetened with erythritol, these cookies provide all the warming spices of pumpkin pie in a low-carb treat.

Ingredients:

• 1 cup almond flour
• 1/2 cup canned pumpkin puree (unsweetened)
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 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 large bowl, combine the almond flour, erythritol, cinnamon, nutmeg, ginger, cloves, baking soda, and salt.
3. In another bowl, whisk together the pumpkin puree, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet.
6. Flatten the cookies slightly with the back of a spoon.
7. Bake for 12-15 minutes, or until the cookies are golden and firm to the touch.
8. Let them cool completely on a wire rack.

These pumpkin spice cookies capture the essence of fall with rich spices and the natural sweetness of pumpkin. Almond flour provides a nice, moist texture, while erythritol keeps the cookies diabetic-friendly. They are perfect for holiday gatherings or enjoying with a hot drink.

No-Bake Chocolate Peanut Butter Bites

These no-bake chocolate peanut butter bites are quick to make and perfect for anyone looking for a low-carb, diabetic-friendly treat. They are made with simple ingredients like almond flour, peanut butter, cocoa powder, and erythritol, providing a rich, satisfying snack without any baking required.

Ingredients:

• 1/2 cup natural peanut butter (unsweetened)
• 1/4 cup almond flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup erythritol (or preferred sweetener)
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons unsweetened almond milk

Instructions:

1. In a medium-sized bowl, combine the peanut butter, almond flour, cocoa powder, erythritol, vanilla extract, and salt.
2. Add the almond milk to the mixture and stir until everything is fully combined and the dough comes together.
3. Roll the mixture into small bite-sized balls and place them on a parchment-lined baking sheet.
4. Refrigerate for at least 30 minutes to allow the bites to firm up.
5. Store in the refrigerator and enjoy chilled.

These no-bake chocolate peanut butter bites are a deliciously indulgent treat without the sugar. They come together quickly and are perfect for a holiday snack or dessert. The combination of rich cocoa and creamy peanut butter creates a satisfying bite that everyone can enjoy, even those with dietary restrictions.

Carrot Cake Cookies

Carrot cake is a holiday favorite, and these carrot cake cookies are a diabetic-friendly version of that classic dessert. They are made with almond flour, grated carrots, and a hint of cinnamon and nutmeg. These cookies offer all the flavor of carrot cake in a much healthier, low-carb package.

Ingredients:

• 1 cup almond flour
• 1/2 cup finely grated carrots
• 1/4 cup erythritol (or preferred sweetener)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• Pinch of salt
• 1 large egg
• 1/4 cup unsweetened butter (softened)
• 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 the almond flour, grated carrots, erythritol, cinnamon, nutmeg, baking soda, and salt.
3. In another bowl, whisk together the egg, softened butter, and vanilla extract.
4. Mix the wet ingredients into the dry ingredients until a dough forms.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet.
6. Flatten the cookies slightly with the back of a spoon.
7. Bake for 12-15 minutes, or until the cookies are golden and firm.
8. Let the cookies cool completely before serving.

These carrot cake cookies are light, moist, and packed with all the delicious flavors of a traditional carrot cake, but with fewer carbs and no added sugar. The almond flour helps to create a tender texture, while the carrots and spices provide that comforting, seasonal flavor. Perfect for anyone with diabetes or those watching their carb intake during the holidays.

Note: More recipes​ are coming soon!