• Skip to main content
  • Skip to primary sidebar
Mamá Maggie's Kitchen
menu icon
go to homepage
  • Recipes
  • Contact
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Contact
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Mexican Dessert Recipes

    Diabetic Snickerdoodle Cookies

    Published: Dec 19, 2014 · Updated: Nov 9, 2022 by Maggie Unzueta

    These Diabetic Snickerdoodle Cookies make a great sweet treat for those watching their carbs. A yummy and delicious dessert that everyone will enjoy. Keto and Low Carb friendly.
    Jump to Recipe

    Edited the Recipe Below
    I’ve had several people comment on these Diabetic Snickerdoodle Cookies. Some people tell me they love them. Other people have told me they were too wet. I made them again the other night and edited the recipe. Ps: They were so good! They didn’t last long.

    NOTE: If you printed the recipe before, please check that you have the new revised recipe.

    Diabetic Snickerdoodle Cookies

    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.

    Butter cut in half

    You can use ghee or softened butter. I prefer butter.
    Pro tip: If you cut your butter into tabs, it will soften faster.

    Butter lard mixture with KitchenAid mixer

    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.

    Grabbing Almond Flour

    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.

    Diabetic Snickerdoodle Cookies served in a plate with candy canes

    These Diabetic Snickerdoodle Cookies make a great sweet treat for those watching their carbs. A yummy and delicious dessert that everyone will enjoy.

    Diabetic Snicker Doodle Cookies in a plate with candy canes

    Table of Contents

        • 0.0.1 Hungry for More?
    • 1 Diabetic Snickerdoodle Cookies
      • 1.1 Ingredients
      • 1.2 Instructions
      • 1.3 Notes
      • 1.4 Nutrition
    • 2 Pin It for Later
          • 2.0.0.1 Maggie Unzueta

    Hungry for More?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter, YouTube for my latest recipes and videos.

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Did you make this recipe? Please rate the recipe below!
    Diabetic Snickerdoodle Cookies - low carb and delicious cookies. by Mama Maggie's Kitchen

    Diabetic Snickerdoodle Cookies

    These Diabetic Snickerdoodle Cookies make a great sweet treat for those watching their carbs. A yummy and delicious dessert that everyone will enjoy. Keto and Low Carb friendly.
    3.60 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 11 minutes minutes
    Total Time: 26 minutes minutes
    Servings: 4 dozen
    Calories: 70kcal
    Author: Maggie Unzueta

    Ingredients

    • ½ cup softened butter
    • ½ cup lard
    • ½ cup low carb sweetener
    • ¼ teaspoon stevia concentrated powder
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ teaspoon ground cinnamon
    • 2 ¼ cups almond flour
    • ¾ cup coconut flour
    • Rolling Cookies Ingedients:
    • 2 tablespoons low carb sweetener
    • 2 ½ - 3 teaspoons ground cinnamon

    Instructions

    • In a large bowl, beat together butter, lard, sweetener, and stevia.
    • (I used my KitchenAid, but you can use an electric mixer too).
    • Add in eggs and vanilla.
    • Blend well.
    • Add in baking soda, salt, and cinnamon.
    • Slowly add in almond and coconut flours.
    • 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.
    • (I got about 4 dozen cookies).
    • In a separate, smaller bowl, combine sweetener and cinnamon for coating.
    • Roll each ball in the cinnamon "sugar" mixture.
    • Line a baking sheet with parchment paper.
    • Place the cookie dough ball on the baking sheet and smash it down with the back of your hand.
    • Bake at 350°F for about 11 minutes.
    • The edges around the cookie will begin to brown.
    • Let cool on a cooling rack.
    • Enjoy!

    Notes

    You can use shortening instead of lard, or use all butter. 
    You can also use ghee or softened butter.
    If you cut your butter into tabs, it will soften faster.

    Nutrition

    Serving: 1g | Calories: 70kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 50mg | Potassium: 2mg | Vitamin A: 10IU | Calcium: 12mg | Iron: 0.3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

     

    Pin It for Later

     

    Diabetic Snickerdoodle Cookies


    Maggie Unzueta
    Website | + posts

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Albondigas de Pollo (Chicken Meatball Soup)
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Mexican Mashed Potatoes
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Tuna Empanadas (Empanadas de Atún)
    • Maggie Unzueta
      https://inmamamaggieskitchen.com/author/mama-maggie/
      Empanadas de Cajeta (Mexican Caramel Empanadas)

    More Health

    • Anti inflammatory tea in a decorative blue mug.
      Anti-Inflammatory Tea
    • Pescado Empapelado, or Mexican Fish in Foil Packets
      Pescado Empapelado (Mexican Fish in Foil Packets) + VIDEO
    • Tropical Mango Pineapple smoothie served in a glass next to mango and pineapple.
      Tropical Mango Pineapple Smoothie
    • Chef Maggie
      Center for Healthy Lifestyle

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Peggy

      September 03, 2019 at 7:24 am

      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.

      Reply
    2. Peggy

      August 19, 2019 at 12:10 pm

      1 star
      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!

      Reply
    3. Monica

      January 07, 2019 at 6:17 pm

      What do you mean by 1/2 cup low carb sweetener?

      Reply
    4. Joe

      December 24, 2018 at 9:54 am

      Not sure about the new versus the old, but I have the newer version.

      The cookies we made we substituted coconut oil, and they were very dry, almost bread like.

      Would the lard have helped?

      Maybe applesauce is needed in the new recipe to help with this?

      Reply
      • Maggie Unzueta

        January 01, 2019 at 9:04 am

        It sounds like you have the new recipe. The new Diabetic Snickerdoodle Cookies are more dense. You know, lard might be a good idea. I’m going to have to try them out with lard and let everyone know. Thanks for sharing!!

        Reply
    5. Gibran

      May 29, 2018 at 12:15 pm

      Do you mind sharing the actual low carb sweetener that you used?

      Reply
    6. RebeccaJ

      May 09, 2018 at 8:06 am

      Diabetic friendly? Brown sugar? I beg to differ.

      Reply
      • Maggie Unzueta

        May 09, 2018 at 11:14 am

        Hi! This recipe was recently edited. Not sure which version you saw.

        Reply
        • Gibran

          May 29, 2018 at 12:14 pm

          So what is the link to the new recipe.. Which is the new one versus the old one… Or is the one on this page the updated one?

    7. PJ

      May 05, 2018 at 8:13 am

      Has this recipe been updated/edited?
      Several people have commented on the applesauce but that is not in the ingredients list.
      Also, do you have a calorie count for these cookies?

      Reply
      • Maggie Unzueta

        May 09, 2018 at 11:20 am

        Yes, the recipe was edited recently.
        There is no place on my recipe card to add calories yet. I’m about to change recipe cards.
        Until then, for the new edited recipe, calories 70.

        Reply
    8. Sue

      April 25, 2018 at 1:58 pm

      5 stars
      I made these cookies today per your recipe using Nature’s Eats Blanched Almond Flour, and substituted Splenda white and brown sweetner. What a mess! I made these to send to my father, who is a diabetic. The receipe note that mixture will be a little tough was far from the actual dough. It was wet. I added nothing else to the recipe. The cookies all ran together and made one huge cookie on the baking sheet. I have placed a call to the manufacturer of the almond flour to see if you need to do something special when using their flour. There are no special remarks on the bag. Due to another post commenting on them being gooey you might want to check your recipe. I did not add applesause. And I even put in frig to chill dough for 15 minutes before baking., Very disappointed! There is virtually no liquid to make these this wet.
      +

      Reply
      • Maggie Unzueta

        May 09, 2018 at 11:17 am

        Hi Sue. Sorry, I didn’t see this message until now. This recipe was edited. Sounds like you had the old recipe. Some people told me they loved it, while others told me it was off. So, I remade them just to be sure. I edited the recipe recently. I’m very sorry you had a bad experience.

        Reply
    9. Sharon Wright

      April 16, 2018 at 9:48 am

      You say each cookie is 4 carbs. Do you mean 4 grams?

      Reply
    10. Abby of Baby Birds Farm

      December 21, 2014 at 8:33 am

      They look delicious, Maggie!

      Reply
      • Maggie Unzueta

        December 23, 2014 at 11:46 am

        Thank you, Abby!

        Reply
    11. Angela

      December 20, 2014 at 7:48 am

      This is my favorite kind of cookie! Thanks for making it healthy!

      Reply
      • Maggie Unzueta

        December 23, 2014 at 11:46 am

        Thank you, Angela. 🙂

        Reply
    12. Katie

      December 19, 2014 at 8:28 am

      5 stars
      I love snickerdoodles and always forget to make them for some reason!

      Reply
      • Maggie Unzueta

        December 23, 2014 at 11:47 am

        I do too, but tis the season for cookies. 🙂

        Reply
        • gerald burton

          December 10, 2016 at 4:34 pm

          I made it by the recipe but it is gooey and not doughy, what can I do, thanks

        • Maggie Unzueta

          December 17, 2016 at 12:35 pm

          Hi Gerald. Very sorry. Your comment went into my spam folder. Not sure what you did differently. Gooey means too much liquid. Maybe it’s the applesauce? Let me know how it all turned out.

    13. Brigeeski

      December 19, 2014 at 8:09 am

      5 stars
      These look really good! I love using applesauce to keep it healthier too!

      Reply
      • Maggie Unzueta

        December 23, 2014 at 11:47 am

        Love baking with applesauce. 🙂

        Reply

    Primary Sidebar

    A picture of Maggie Unzueta in her kitchen holding a coffee cup.

    iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

    More about me →

    Popular

    • Birria de Res, or Mexican Beef Stew, in a brown bowl topped with chopped onions and cilantro.
      Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO
    • Camarones a la Diabla served next to white rice and lime wedges.
      Camarones a la Diabla [VIDEO]
    • Menudo, or Pancita, is Mexican comfort food at its best. Served for Sunday brunch and shared with lots of love. By Mama Maggie’s Kitchen
      Menudo (or Pancita) + VIDEO
    • Instant Pot Pork Tamales stacked and ready to cook. Surrounded by cilantro and decorative Mexican kitchenware.
      Instant Pot Pork Tamales [VIDEO]
    • Caldo de Camarón, or Mexican Shrimp Soup in a white bowl with a rich, guajillo sauce. Spoon lifting shrimp and avocado. Cilantro and lime on a dark brown table.
      Caldo de Camarón – Mexican Shrimp Soup + VIDEO
    • Carne En Su Jugo in a white bowl topped with cilantro beans bacon
      Carne En Su Jugo + VIDEO

    FEATURED IN


    Online publications Mama Maggie's Kitchen has been feature in.

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Subscribe

    • Sign Up! for emails and start cooking Mexican food today!

    Contact

    • About Maggie
    • Contact
    • Cookbook

    © 2010-2023 · Mama Maggie's Kitchen ·