These Sweet Diabetic Christmas Cookies are soft, lightly spiced treats made with almond and coconut flours and a sugar substitute. They bake quickly and taste warm and nutty, with a hint of cinnamon. The texture is tender and slightly crumbly, and the aroma fills the kitchen with holiday spice. They are a great low-carb option for holiday cookie plates and pair well with savory mains or hot tea. For a full holiday menu idea, try pairing them with a hearty roast like this juicy option: https://www.flavrecipes.com/juicy-christmas-stuffed-beef-roast/.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Servings: 12 cookies
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 cookie):
- Calories per serving: 66 kcal
- Protein: 2.6 g
- Carbohydrates: 3.6 g
- Fat: 4.6 g
- Fiber: 1.8 g
- Sugar: 0.4 g
- Sodium: 95 mg
Why Make This Sweet Diabetic Christmas Cookies
These cookies offer holiday flavor without the sugar spike. They use almond and coconut flours for a nutty taste and a tender crumb. Erythritol keeps sweetness while keeping carbs low. They bake fast and keep well. The smell of cinnamon and baked almond fills the kitchen. Make them for gatherings, cookie exchanges, or a quiet treat with coffee.
How to Make Sweet Diabetic Christmas Cookies
This recipe is simple and forgiving. You mix dry ingredients, stir in wet ones, shape dough, and bake until edges are golden. The cookies stay soft yet hold shape. They are easy to tweak for texture or add-ins.
Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol (or other sugar substitute)
- 1/4 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: sugar-free chocolate chips or nuts for topping
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Measure all ingredients so they are ready. This keeps the process quick and clean.
Step 2: Mixing
In a large bowl, mix together almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt until even. In another bowl, combine applesauce, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a dough forms. If desired, fold in sugar-free chocolate chips or nuts.
Step 3: Cooking
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 1.5 inches apart. Flatten them slightly with the back of a spoon or your fingers. Bake for 10–12 minutes, or until the edges turn a light golden brown.
Step 4: Finishing
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely. Cooling helps them set and improves the texture.
How to Serve Sweet Diabetic Christmas Cookies
Serve these cookies at room temperature. They pair well with unsweetened tea, black coffee, or a small portion of sugar-free hot cocoa. Arrange them on a holiday plate with a few fresh nuts or a dusting of cinnamon for a festive look. They also make a thoughtful gift in a cellophane bag tied with ribbon.
How to Store Sweet Diabetic Christmas Cookies
- At room temperature: Store in an airtight container for up to 3 days.
- In the refrigerator: Keep in an airtight container for up to 10 days.
- In the freezer: Freeze in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before serving.
Expert Tips for Perfect Sweet Diabetic Christmas Cookies
- Measure flours by spooning into the cup and leveling; don’t pack them. This avoids dry, crumbly dough.
- If the dough is too dry, add a teaspoon of applesauce or water at a time until it comes together.
- If dough is too wet, add 1–2 teaspoons almond flour until you can scoop.
- Flatten cookies slightly before baking for even cooking.
- For chewier cookies, bake at the shorter time and cool on the sheet; for crisper edges, bake a minute or two longer.
- Use room-temperature egg for better mixing.
- If using sugar-free chocolate chips, chill the dough briefly to keep chips from melting during baking.
Delicious Variations
- Chocolate Cinnamon: Add 1 tablespoon unsweetened cocoa powder and a pinch more erythritol.
- Lemon Almond: Add 1 teaspoon lemon zest and swap vanilla for almond extract.
- Ginger Spice: Add 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves for a gingerbread feel.
- Nutty Crunch: Press chopped toasted pecans or walnuts on top before baking.
- Sugar-Free Glaze: Mix powdered erythritol with a splash of unsweetened almond milk and a drop of vanilla. Drizzle after cookies cool.
Frequently Asked Questions
Q: Can I make these gluten-free?
A: Yes. These cookies are naturally gluten-free because they use almond and coconut flours. Ensure your baking powder is labeled gluten-free.
Q: Can I make these nut-free?
A: Almond flour is central to the texture and flavor. For a nut-free version, try a tested recipe using oat or sunflower seed flour instead. Substituting directly will change texture and may need different liquid amounts.
Q: Can I skip the egg for vegan or allergy reasons?
A: You can try an egg substitute like a flax "egg" (1 tablespoon flaxseed meal + 3 tablespoons water, chilled). That may make cookies a bit denser. The recipe isn’t tested with every egg substitute, so expect slight texture changes.
Q: My cookies spread or fall apart. What did I do wrong?
A: If they spread too much, your dough may be too wet or the oven too hot. Chill dough 10–15 minutes before baking. If they fall apart, add a bit more almond flour (1 teaspoon at a time) until you can form dough.
Q: Are erythritol and sugar substitutes safe for baking and for diabetics?
A: Erythritol is commonly used as a zero-calorie sugar substitute and does not raise blood sugar in most people. Still, check with your healthcare provider about your specific needs. Some substitutes may have different sweetness and behavior in baking.
Q: Can I double the recipe?
A: Yes. Double all ingredients and bake in batches. Dough holds well in the fridge for a day if you want to bake later.
Q: How do I make them look festive?
A: Press a few sugar-free chocolate chips or a piece of toasted nut into each cookie after flattening. Sprinkle a tiny pinch of cinnamon on top before baking or drizzle sugar-free glaze after cooling.
Conclusion
These Sweet Diabetic Christmas Cookies are a simple, low-carb treat you can feel good about sharing. They are soft, fragrant, and easy to customize for your taste. If you want more diabetic-friendly holiday ideas, check out this helpful collection: 25 Diabetic Christmas Desserts: Cookies, Cakes and Treats. Enjoy baking, and happy holidays!
Print
Sweet Diabetic Christmas Cookies
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Diet: Diabetic Friendly
Description
Deliciously soft, lightly spiced cookies made with almond and coconut flours, perfect for the holidays without the sugar spike.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol (or other sugar substitute)
- 1/4 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: sugar-free chocolate chips or nuts for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt until even.
- In another bowl, combine applesauce, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a dough forms. If desired, fold in sugar-free chocolate chips or nuts.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 1.5 inches apart. Flatten them slightly with the back of a spoon or your fingers.
- Bake for 10–12 minutes, or until the edges turn light golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3 days at room temperature, 10 days in the refrigerator, or up to 3 months in the freezer. Measure flours properly to avoid dry dough, and adjust moisture as needed.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 66
- Sugar: 0.4g
- Sodium: 95mg
- Fat: 4.6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3.6g
- Fiber: 1.8g
- Protein: 2.6g
- Cholesterol: 0mg
