Hermit Cookies Diabetic
Delight in the warm, spiced flavors of *Hermit Cookies for Diabetics*—a healthier twist on a classic favorite, specially crafted for those watching their sugar intake. These soft, chewy cookies are made with whole wheat flour, unsweetened applesauce, and a touch of granulated erythritol, a natural sugar substitute, for a guilt-free treat. Infused with cinnamon, ginger, and nutmeg, they offer a cozy blend of spices perfect for any season. Optional add-ins like raisins or dried cranberries and crunchy walnuts take these cookies to the next level. Ready in under 30 minutes, these diabetic-friendly cookies are not only easy to bake but also perfect for sharing or enjoying with a hot cup of tea. Healthy, delicious, and absolutely satisfying!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.25 cup Unsalted butter, softened
- 0.5 cup Granulated erythritol (sugar substitute)
- 1 large Egg
- 1 teaspoon Pure vanilla extract
- 0.5 cup Unsweetened applesauce
- 0.5 cup Raisins (optional, lower-sugar option: dried cranberries)
- 0.25 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the whole wheat flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated erythritol until light and fluffy, about 2-3 minutes.
Beat the egg into the butter mixture, followed by the vanilla extract and unsweetened applesauce.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
Fold in the raisins and chopped nuts, if using, until evenly distributed.
Use a tablespoon or small cookie scoop to drop dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly browned and the centers are set.
Remove the cookies from the oven and let them cool on the baking sheets 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 4 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 1178 mg | 51% | |
| Total Carbohydrate | 334.9 g | 122% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 71.7 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 193 mg | 15% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1666 mg | 35% | |
*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.
