If you have diabetes, resisting against the cookie temptation can be tough. Several of my relatives have diabetes. I have learned, over the years, how to make things less carby and more diabetic friendly like these AMAZING, delicious, drool-worthy Diabetic Snickerdoodle Cookies.
You can use ghee or softened butter. I prefer butter.
Pro tip: If you cut your butter into tabs, it will soften faster.
You can use coconut oil instead of lard or shortening, but you will need to put it in the fridge to set. Also, I do not recommend using Crisco for the shortening. It is hydrogenated. Lastly, you can use all butter and skip the lard. However, I find it gives the cookies more texture.
Almond flour is excellent for diabetic friendly baking. It has a fine, flaky texture. Add the flours slowly into the mixer. The mixture was hard enough to put directly into the oven.
These Diabetic Snickerdoodle Cookies make a great sweet treat for those watching their carbs. A yummy and delicious dessert that everyone will enjoy.
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Diabetic Snickerdoodle Cookies
Ingredients
Cookie Ingredients:
- ½ cup butter softened
- 2 cups almond flour
- ⅔ cups Brown Swerve
- 1 tsp cream of tartar
- ¼ cup cinnamon collagen powder (or substitute for regular collagen powder + ½ teaspoon ground cinnamon)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ½ teaspoon vanilla extract
For Rolling Cookies
- 2 tablespoon low carb sweetener
- 3 teaspoon ground cinnamon
Instructions
- In a large bowl, beat all the ingredients together (except for the egg and vanilla).
- Add the egg and vanilla.
- Mix on low until well combined.
- Take a small amount of the dough, and form balls.
- They should all be the same size in order to bake evenly.
- In a separate, smaller bowl, combine sweetener and cinnamon for coating.
- Roll each ball in the cinnamon "sugar" mixture.
- Line a baking sheet .
- Place the cookie dough ball on the baking sheet and smash it down with the back of your hand.
- Bake at 325°F for 15-17 minutes.
- Let cool on a cooling rack.
Notes
Nutrition
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Please remove this recipe. It nearly caused me my life. I ate one of these dry as the Sahara cookies and it turned back into flour in my throat & lungs. I could not breathe. I exhaled with all the air in my lungs to dislodge it but my airway wouldn’t open. I did the Heimlich maneuver on myself several times before a small airway opened. Then I drank small amounts of water and induced vomiting in order to breathe. I am alive today and thankful for having taken first aid elective in college. Do not attempt this recipe.
Inedible. Absolutely dry. No flavor. Obviously the creator of this recipe did not test it after tweaking her original recipe. Don’t waste your time or ingredients. A total bust!
What do you mean by 1/2 cup low carb sweetener?
I followed the recipe exactly as written. I used powdered monkfruit as the low carb sweetener and added the cinnamon. These were very tasty. They did spread a lot as they baked and ended up on the thinner side, but ultimately, they were delicious and chewey- not dry at all. I used a 2 T cookie scoop and ended up with 2 dozen cookies. I would make these again, but would only flatten them down to about a half inch before baking.
That’s great to hear. My family loves these cookies!