Crisp Spice Cookies Diabetic
Delight in the warm, nostalgic flavors of these *Crisp Spice Cookies*—a diabetic-friendly treat that doesn’t compromise on taste or texture! Made with a wholesome blend of whole-wheat and almond flours, these cookies are infused with the cozy spices of cinnamon, ginger, and nutmeg, creating a perfectly crisp exterior that melts into subtle sweetness with every bite. Sweetened with a granular sugar substitute, they’re a low-sugar option ideal for those watching their carb intake. Quick and easy to prepare in just under 30 minutes, these cookies feature a buttery richness balanced by the aromatic notes of vanilla. Perfect for holiday gatherings or everyday snacking, they’re a guilt-free indulgence the whole family will love. Make a batch today and savor the deliciousness of these lighter, healthier spice cookies!
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Recipe Information
Ingredients
- 1 cup Whole-wheat flour
- 1 cup Almond flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granular sugar substitute (e.g., erythritol or stevia blend)
- 1 large Egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the whole-wheat flour, almond flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granular sugar substitute until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough forms. The dough will be soft but not sticky.
Using a tablespoon or a small cookie scoop, portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Flatten each cookie slightly with the back of a spoon or the bottom of a glass to achieve a crisp texture.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 296.9 g | 108% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 4.8 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 329 mg | 25% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
