11 Diabetic Christmas Cookies Blood Sugar Friendly

Almond Joy Cookies

Almond Joy Cookies are a delightful twist on the classic chocolate coconut candy, perfect for those watching their sugar intake during the holiday season. These cookies incorporate almond flour, dark chocolate, and unsweetened shredded coconut, making them a deliciously nutty and chewy treat that’s diabetic-friendly and sure to satisfy your sweet tooth.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (180°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, shredded coconut, baking powder, and a pinch of salt. Stir until well blended.
3. Combine Wet Ingredients: In another bowl, whisk together the eggs, sweetener, and vanilla extract until the mixture is smooth and well combined.
4. Combine All Ingredients: Gradually add the wet mixture to the dry ingredients, stirring until the dough comes together. Fold in the chopped dark chocolate and sliced almonds, mixing well.
5. Form Cookies: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie for spreading.
6. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are slightly golden. Keep a close eye to avoid burning.
7. Cool Down: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
8. Serve and Enjoy: Once cooled, these Almond Joy Cookies are ready to be enjoyed. Store any leftovers in an airtight container to keep them fresh. Enjoy your delicious and diabetic-friendly treat!

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Peanut Butter Blossoms

Peanut Butter Blossoms are a festive holiday cookie that combines the rich flavor of peanut butter with a delicate touch of chocolate. These classic cookies are made diabetic-friendly by using sugar substitutes, allowing everyone to enjoy a sweet treat during the holiday season without compromising their health.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent cookies from sticking.
2. Mix Dry Ingredients: In a mixing bowl, combine the almond flour, baking soda, and salt. Stir until evenly blended and set aside.
3. Prepare Wet Ingredients: In a separate bowl, mix together the natural peanut butter, sweetener, egg, and vanilla extract. Beat the mixture until it’s smooth and well combined.
4. Combine Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until the dough is cohesive and well combined.
5. Form Cookies: Use a tablespoon or your hands to scoop out dough and roll it into balls, about 1 inch in diameter. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges start to turn golden. Keep an eye on them to prevent overbaking.
7. Add Chocolate Kisses: As soon as the cookies come out of the oven, gently press one sugar-free chocolate kiss into the center of each cookie while they are still warm. This will allow the kiss to melt slightly and adhere to the cookie.
8. Cool Down: Allow the cookies to cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely.
9. Serve and Enjoy: Once cooled, your Peanut Butter Blossoms are ready to be enjoyed. Store any leftovers in an airtight container to keep them fresh. Celebrate the holiday season with these delightful diabetic-friendly cookies!

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Oatmeal Raisin Cookies

Oatmeal Raisin Cookies are a hearty and wholesome treat that combines the chewy texture of oats with the natural sweetness of raisins. These cookies are not only delicious but can also be made diabetic-friendly by using appropriate sweeteners and whole ingredients, making them a delightful choice for the holiday season.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper, which will help prevent the cookies from sticking and simplify cleanup.
2. Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, almond flour, baking soda, cinnamon, and salt. Stir the dry ingredients together until they are evenly mixed, then set aside.
3. Prepare Wet Ingredients: In another bowl, whisk together the eggs and sweetener until well combined. Add the vanilla extract and mix again until smooth.
4. Combine Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir everything together until a dough forms. Make sure all the dry ingredients are incorporated well.
5. Add Raisins and Nuts: Fold in the raisins and chopped nuts (if using) into the dough, ensuring they are evenly distributed.
6. Form Cookies: Using a tablespoon or your hands, scoop out portions of the dough and roll them into balls. Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading during baking.
7. Bake: Put the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies start to turn a light golden color. Keep an eye on them to avoid burning.
8. Cool Down: Once baked, remove the cookie sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes. Afterward, carefully transfer the cookies to a wire rack to cool completely.
9. Serve and Enjoy: Your Oatmeal Raisin Cookies are now ready to be enjoyed! Store any leftovers in an airtight container to maintain freshness. Celebrate the joy of the season with these nutritious and tasty cookies!

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Chocolate Chip Cookies With Dark Chocolate

Chocolate Chip Cookies With Dark Chocolate are a classic favorite that combines the rich, deep flavor of dark chocolate with a soft and chewy cookie base. These cookies are a perfect treat for the holiday season and can easily be adapted to be diabetic-friendly by using sugar substitutes and whole food ingredients, guaranteeing that everyone can indulge in these delicious delights.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to guarantee the cookies do not stick and for easy cleanup.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, baking soda, and salt until well combined. This step guarantees that the leavening agent is evenly distributed throughout the flour.
3. Prepare Wet Ingredients: In another bowl, beat the eggs and sweetener together until the mixture becomes light and fluffy. Add in the vanilla extract and mix until well combined.
4. Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Make sure to incorporate the mixture thoroughly, guaranteeing no dry flour remains.
5. Add Chocolate and Nuts: Gently fold in the chopped dark chocolate and optional chopped nuts into the dough. Distributing these ingredients evenly will guarantee every cookie has a delicious bite of chocolate.
6. Form Cookies: Using a tablespoon or a cookie scoop, portion out the dough and roll each into a ball. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart to account for spreading while baking.
7. Bake: Place the baking sheets in your preheated oven and bake for 10-12 minutes, or until the cookies are set and the edges are lightly golden. Keep an eye on them to avoid overbaking.
8. Cool Down: Once baked, remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
9. Serve and Enjoy: Your delightful Chocolate Chip Cookies with Dark Chocolate are now ready! Enjoy them fresh or store them in an airtight container for a sweet treat throughout the holiday season.

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Coconut Macaroons

Coconut Macaroons are a delightful treat that brings a sweet tropical flair to the holiday table. These chewy and slightly crispy cookies are made primarily from shredded coconut and can be easily adapted to be diabetic-friendly by using a sugar substitute. They are naturally gluten-free and perfect for sharing during festive gatherings.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent the macaroons from sticking.
2. Prepare Coconut Mixture: In a large mixing bowl, combine the shredded coconut, egg whites, sweetener, vanilla extract, and salt. Stir until the mixture is well combined, ensuring that the coconut is evenly coated.
3. Form the Macaroons: Using a tablespoon or cookie scoop, portion out the coconut mixture and shape each scoop into a small mound. Place the mounds onto the prepared baking sheet, spacing them about 1 inch apart to allow for any minor spreading.
4. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the macaroons are golden brown on the edges. Keep an eye on them to prevent overbaking.
5. Cool Down: Once baked, remove the baking sheet from the oven and let the macaroons cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
6. Optional Chocolate Drizzle: If desired, melt the dark chocolate in a microwave-safe bowl in short intervals, stirring between each until smooth. Drizzle the melted chocolate over the cooled macaroons for an extra touch of sweetness.
7. Serve: Once the chocolate has set, your Coconut Macaroons are ready to serve! Enjoy these delicious treats during your holiday celebrations or as a sweet snack anytime.

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Ginger Snap Cookies

Ginger Snap Cookies are a classic holiday favorite known for their warm spices and crisp texture. These cookies are not only delicious but can also be modified to suit diabetic diets by replacing sugar with a suitable sugar substitute. Perfect for gifting or enjoying with a warm cup of tea, these cookies will add a festive spice to your holiday season.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined. Set this mixture aside.
3. Cream Butter and Sweetener: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sweetener together until it is light and fluffy. This should take about 2-3 minutes.
4. Add Egg and Molasses: Beat in the egg and molasses to the butter mixture. Continue mixing until everything is well blended and smooth.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet mixture. Mix until just combined, being careful not to overmix.
6. Chill the Dough: For best results, cover the dough with plastic wrap and refrigerate it for about 30 minutes. Chilling helps the cookies hold their shape during baking.
7. Form Cookies: After chilling, scoop out tablespoon-sized portions of the dough and roll them into balls. If desired, roll the dough balls in granulated sweetener for a crunchy, sweet exterior before placing them on the baking sheet.
8. Bake: Place the cookie dough balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake in the preheated oven for 8-10 minutes or until the edges are firm but the centers are still soft.
9. Cool Down: Once baked, remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This cooling process helps them firm up.
10. Serve: Enjoy your Ginger Snap Cookies as a delightful treat during the holidays or anytime you crave something spicy and sweet!

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Snickerdoodles With Stevia

Snickerdoodles with Stevia are a delightful twist on the classic snickerdoodle cookie, which is famous for its soft texture and cinnamon-sugar coating. This diabetic-friendly version uses stevia, making it a perfect treat for those who are watching their sugar intake but still want to enjoy the festive flavors of the holiday season.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper to guarantee the cookies bake evenly and do not stick.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, cream of tartar, and salt. Whisk everything together until it’s mixed well. Set this mixture aside.
3. Cream Butter and Stevia: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and stevia together until it is light and fluffy. This process should take about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract into the butter-stevia mixture. Continue mixing until the mixture is fully combined and smooth.
5. Incorporate Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until everything is just combined. Be careful not to overmix the dough.
6. Chill the Dough: To help the cookies maintain their shape during baking, cover the dough with plastic wrap and refrigerate for about 30 minutes.
7. Prepare the Coating: While the dough is chilling, combine the ground cinnamon and the optional granulated sweetener in a small bowl. This will be used to coat the cookies.
8. Form Cookies: After chilling, scoop out tablespoon-sized portions of the dough and roll them into balls. Roll each ball in the cinnamon-sugar coating until evenly covered.
9. Place on Baking Sheet: Arrange the coated cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
10. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
11. Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious diabetic-friendly snickerdoodles!

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Lemon Olive Oil Cookies

Lemon Olive Oil Cookies are a unique and invigorating take on traditional cookies, combining the bright zest of lemon with the rich, fruity flavors of olive oil. These cookies are light yet satisfying, making them an ideal option for those looking for a sweet treat that doesn’t include butter or excessive sugar, making them suitable for diabetic diets as well.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper for easy cookie removal.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk until all the dry ingredients are evenly combined. Set this mixture aside.
3. Combine Wet Ingredients: In a large mixing bowl, combine the olive oil and stevia. Mix them together with a hand mixer or whisk until the mixture is well combined and smooth.
4. Add Egg and Flavorings: Beat in the large egg, then add the vanilla extract, fresh lemon juice, and lemon zest to the olive oil mixture. Continue mixing until everything is fully incorporated.
5. Blend Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix gently until just combined, ensuring not to over-mix the dough.
6. Scoop the Dough: Use a cookie scoop or tablespoon to form cookie dough balls. Place the balls onto the prepared baking sheets, leaving space between each for spreading.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers have set.
8. Cool the Cookies: Once baked, remove the cookies from the oven and let them sit on the baking sheets for a few minutes. Then, transfer the cookies to a wire rack to cool completely.
9. Serve and Enjoy: Once the cookies are completely cool, they are ready to be served. Enjoy the delightful tangy flavor of lemon paired with the rich notes of olive oil!

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Mini Pumpkin Spice Cookies

Mini Pumpkin Spice Cookies are delightful bite-sized treats that capture the essence of fall baking. With cozy spices and the natural sweetness of pumpkin, these cookies are perfect for anyone looking to enjoy a festive dessert that fits a diabetic-friendly diet. Lightly sweetened with stevia and made without excess sugar, they are both satisfying and suitable for your holiday gatherings.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, mix together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk until well combined and set aside.
3. Combine Wet Ingredients: In a large mixing bowl, whisk together the canned pumpkin puree, olive oil, and stevia. Mix until smooth and cohesive.
4. Incorporate Egg and Flavorings: Add the large egg and vanilla extract to the pumpkin mixture. Beat well until fully combined.
5. Blend Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients. Stir gently with a spatula until just combined, being careful not to over-mix.
6. Scoop the Dough: Use a mini cookie scoop or tablespoon to drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are set and lightly golden around the edges.
8. Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Serve and Enjoy: Once cooled, these Mini Pumpkin Spice Cookies are ready to serve! Enjoy the warm flavors of pumpkin and spices, perfect for any holiday occasion.

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Double Chocolate Zucchini Cookies

Double Chocolate Zucchini Cookies are a delightful treat that allows you to indulge in rich chocolate flavor while sneaking in some hidden vegetables! Perfect for the holiday season, these cookies are moist, fudgy, and lightly sweetened for a guilt-free dessert that’s suitable for those watching their sugar intake.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze to remove excess moisture. This guarantees that your cookies do not become too wet.
3. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until thoroughly combined. Set this mixture aside.
4. Combine Wet Ingredients: In a large mixing bowl, combine the shredded zucchini, olive oil, and stevia. Mix well until the ingredients are well incorporated.
5. Add Egg and Flavorings: Crack the large egg into the zucchini mixture and add the vanilla extract. Beat the mixture until it is smooth.
6. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the zucchini mixture, stirring gently until just combined. Be careful not to over-mix, as this can make the cookies tough.
7. Incorporate Chocolate Chips: Fold in the sugar-free chocolate chips to the batter, guaranteeing they are evenly distributed throughout.
8. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are set and slightly puffed. They may seem soft but will firm up as they cool.
10. Cool the Cookies: Remove the baked cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
11. Serve and Enjoy: Once cooled, these Double Chocolate Zucchini Cookies are ready to be enjoyed! Indulge in the rich chocolate taste while knowing you’re also benefiting from the zucchini hidden inside.

Sugar-Free Shortbread Cookies

Sugar-Free Shortbread Cookies are a delightful alternative for those looking to satisfy their sweet tooth without the added sugar. These buttery, crumbly cookies have a rich flavor and can easily be enjoyed during the holiday season or any time of the year. Made with simple ingredients, they are perfect for those managing diabetes or watching their sugar intake while still enjoying a classic treat.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to make it easier to remove the cookies later.
2. Cream the Butter and Sweetener: In a large mixing bowl, add the softened butter and stevia (or your chosen sugar substitute). Using an electric mixer or a handheld whisk, cream the butter and sweetener together until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Incorporate Vanilla: Add the vanilla extract to the butter mixture and mix until fully combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour and salt until evenly combined.
5. Mix Dry Ingredients with Wet Ingredients: Gradually add the almond flour mixture to the butter mixture. Stir with a spatula or wooden spoon until the dough comes together. The mixture should be somewhat crumbly but should hold together when pressed.
6. Form the Cookies: Take small portions of the dough and roll them into balls, then flatten them gently to form discs about 1/4 inch thick. Place the flattened cookies onto the prepared baking sheet, leaving enough space between each cookie as they will spread slightly during baking.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them, as almond flour can brown quickly.
8. Cool the Cookies: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
9. Store Properly: Once cooled, store your Sugar-Free Shortbread Cookies in an airtight container at room temperature. Enjoy them throughout the week as a sweet, guilt-free treat!