Diabetic Oatmeal Cookies with Chocolate Chunks and Candied Ginge
Indulge in a guilt-free treat with these Diabetic Oatmeal Cookies featuring rich sugar-free chocolate chunks and a spicy-sweet twist of unsweetened candied ginger. Perfectly chewy with a hearty base of rolled oats and almond flour, these cookies are naturally sweetened with erythritol, making them ideal for those seeking low-sugar dessert options. Warm cinnamon and a touch of vanilla add comforting flavors, while the crisp edges and delicate chew strike the perfect balance. Quick to prepare and ready in just under 30 minutes, they’re a delicious way to enjoy a diabetes-friendly snack or dessert without compromising on taste. Bake a batch today for a wholesome treat that's great to share or savor on your own!
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Recipe Information
Ingredients
- 150 g Rolled oats
- 100 g Almond flour
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- 0.25 tsp Salt
- 60 g Unsalted butter
- 75 g Erythritol or another granulated sugar substitute
- 1 large Egg
- 1 tsp Vanilla extract
- 75 g Sugar-free chocolate chunks
- 30 g Candied ginger (unsweetened, finely chopped)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, combine the rolled oats, almond flour, baking soda, ground cinnamon, and salt. Stir well to ensure the dry ingredients are evenly distributed.
In a separate bowl, cream the unsalted butter and erythritol together using a hand mixer or a spatula until the mixture is smooth and fluffy.
Add the egg and vanilla extract to the butter mixture, and mix until well combined.
Gradually incorporate the dry ingredients into the wet mixture, stirring gently until a uniform dough forms.
Fold in the sugar-free chocolate chunks and finely chopped candied ginger, making sure they are evenly distributed throughout the dough.
Using a tablespoon or a cookie scoop, portion the dough onto the prepared baking sheet, spacing the cookies about 2 inches (5 cm) apart.
Flatten each dough ball slightly with the back of the spoon to form a cookie shape.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden. Be cautious not to overbake to keep them soft and chewy.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your diabetic-friendly oatmeal cookies with chocolate chunks and candied ginger, or store them in an airtight container for up to 5 days.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.4 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 150 mg | 3% | |
*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.
