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.
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.
Diabetic Snickerdoodle Cookies
Ingredients
- 1/2 cup softened butter
- 1/2 cup lard
- 1/2 cup low carb sweetener
- 1/4 teaspoon stevia concentrated powder
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 2 1/4 cups almond flour
- 3/4 cup coconut flour
- Rolling Cookies Ingedients:
- 2 tablespoons low carb sweetener
- 2 1/2 - 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
Nutrition
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These look really good! I love using applesauce to keep it healthier too!
Love baking with applesauce. 🙂
I love snickerdoodles and always forget to make them for some reason!
I do too, but tis the season for cookies. 🙂
I made it by the recipe but it is gooey and not doughy, what can I do, thanks
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.
This is my favorite kind of cookie! Thanks for making it healthy!
Thank you, Angela. 🙂
They look delicious, Maggie!
Thank you, Abby!
You say each cookie is 4 carbs. Do you mean 4 grams?
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.
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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.
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?
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.
Diabetic friendly? Brown sugar? I beg to differ.
Hi! This recipe was recently edited. Not sure which version you saw.
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?
Do you mind sharing the actual low carb sweetener that you used?
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?
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!!
What do you mean by 1/2 cup low carb sweetener?