Diabetes-Friendly Gingerbread Cookies
These soft and chewy gingerbread cookies are a diabetes-friendly twist on a classic holiday treat, made with stevia and a blend of almond and whole wheat flour. Bursting with warm spices and a hint of molasses, they offer all the festive flavour you love without the added sugar.
- Suitable for diets:
- High-Fiber
- Kidney Friendly
- Senior Friendly
- Vegetarian
Servings: Cookies
Why Diabetes Friendly?
- Sugar-Free: Sweetened with stevia and molasses for a low-sugar option.
- Lower Glycemic Impact: Almond flour and whole wheat flour provide a mix of fibre and protein, which helps reduce blood sugar spikes.
- Portion Control: Each cookie is small and individually portioned, making it easy to manage carb intake.
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Equipment
- mixing bowls
- Electric Mixer
- Baking sheet
- Wire Rack
Ingredients
- almond flour 1 cup
- whole wheat flour 3/4 cup
- stevia extract powder ½ tsp
- ginger (ground ) 1 ½ tsp
- cinnamon (ground ) 1 tsp
- cloves (ground ) ¼ tsp
- nutmeg (ground ) ¼ tsp
- baking soda ¼ tsp
- baking powder ¼ tsp
- salt 1 pinch
- butter (unsalted, softened ) ¼ cup
- egg 1 large
- applesauce (unsweetened) 3 tbsp
- molasses 2 tbsp
- vanilla extract 1 tsp
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Cooking Tips
- Flour Substitution: For a completely gluten-free option, replace whole wheat flour with more almond flour or a gluten-free blend.
- Sticky Dough Fix: If the dough is too sticky to work with after refrigeration, dust lightly with almond flour while rolling.
- Crispier Cookies: For a crunchier texture, bake for an additional 1-2 minutes, but watch closely to avoid burning.
- Spice Variations: Add a pinch of ground cardamom or allspice for extra depth of flavour.
- Decorating: Dust cookies with a bit of powdered erythritol for a festive, snow-like look.
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Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, whole wheat flour, stevia, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt.1 cup almond flour, 3/4 cup whole wheat flour, ½ tsp stevia extract powder, 1 ½ tsp ginger, 1 tsp cinnamon, ¼ tsp cloves, ¼ tsp nutmeg, ¼ tsp baking soda, ¼ tsp baking powder, 1 pinch salt
- In a separate bowl, beat the softened butter until creamy. Add the egg, applesauce, molasses, and vanilla extract, and mix until well combined.¼ cup butter, 1 large egg, 3 tbsp applesauce, 2 tbsp molasses, 1 tsp vanilla extract
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. The dough should be slightly sticky but firm enough to roll.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes. This helps the dough firm up for easier rolling.
- Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheet.
- Bake for 8-10 minutes, until the edges are set and the cookies are lightly browned. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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FAQ
Can I use another sugar substitute?
Yes, you can use erythritol or monk fruit sweetener, but you may need to adjust quantities depending on sweetness level.How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.Can I make these cookies vegan?
Yes, replace the butter with coconut oil or a vegan butter alternative, and use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) instead of a regular egg.What’s the purpose of chilling the dough?
Chilling helps firm up the dough, making it easier to roll and cut without sticking.Can I skip the molasses?
Molasses contributes to the traditional gingerbread flavor. If omitted, replace with an equal amount of applesauce or a sugar-free syrup, but note the flavor will change.
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Nutrition
Per serving
Calories: 131.9kcal
Carbohydrates: 10.9g
Fiber: 2g
Sugar: 3.3g
Fat: 9.1g
Saturated Fat: 2.9g
Trans Fat: 0.2g
Protein: 3.6g
Nutrition Facts
Diabetes-Friendly Gingerbread Cookies
Serving Size
1 cookie
Amount per Serving
Calories
131.9
% Daily Value*
Fat
9.1
g
14
%
Saturated Fat
2.9
g
18
%
Trans Fat
0.2
g
Cholesterol
25.7
mg
9
%
Sodium
72.9
mg
3
%
Potassium
90.7
mg
3
%
Carbohydrates
10.9
g
4
%
Fiber
2
g
8
%
Sugar
3.3
g
4
%
Protein
3.6
g
7
%
Vitamin C
0.05
mg
0
%
Vitamin D
0.1
µg
1
%
Calcium
39.8
mg
4
%
Iron
0.9
mg
5
%
Magnesium
19.9
mg
5
%
Zinc
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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Thank you for sharing this recipe! I really enjoyed it and made it for a college class! I used All purpose flour instead of Almond and it still came out great! Thanks again!