Diabetic Spice Cookies
Indulge in the cozy flavors of fall guilt-free with these Diabetic Spice Cookies, a delicious blend of warm spices like cinnamon, nutmeg, ginger, and cloves that's perfect for those watching their sugar intake. Made with almond flour, unsweetened applesauce, and a hint of granulated erythritol or monk fruit sweetener, these cookies are soft, tender, and naturally low-carb, making them a diabetic-friendly treat. Quick and easy to prepare in just under 30 minutes, they’re ideal for a wholesome snack or a festive dessert. Enjoy the perfect balance of sweetness and spice in every bite—these cookies are as comforting as they are health-conscious!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Unsweetened applesauce
- 0.5 cup Granulated erythritol or monk fruit sweetener
- 1 large Egg
- 2 tablespoons Unsalted butter (softened)
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 1 teaspoon Baking powder
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the almond flour, granulated erythritol, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and a pinch of salt until evenly combined.
In a separate smaller bowl, whisk together the unsweetened applesauce, egg, softened butter, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix well until a soft dough forms. If the dough feels too sticky, let it rest for 5 minutes to allow the almond flour to absorb the moisture.
Using a small cookie scoop or a tablespoon, scoop out even portions of dough and roll them into balls. Place the balls onto the prepared baking sheet, leaving about 1.5 inches of space between them.
Gently press each ball down with the back of a fork or your fingertips to slightly flatten them into cookie shapes.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Avoid over-baking to keep the cookies soft and tender.
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.
Store the cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for longer freshness. Enjoy!
Nutrition Facts
Calories |
68 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.9 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 75 mg | 2% | |
*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.
