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.
Table of Contents
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Diabetic Snickerdoodle Cookies
- 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
- 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.
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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.