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.
Servings: 12 Cookies
Calories: 131.9kcal
Ingredients
- 1 cup almond flour
- 3/4 cup whole wheat flour
- ½ tsp stevia extract powder
- 1 ½ tsp ginger ground
- 1 tsp cinnamon ground
- ¼ tsp cloves ground
- ¼ tsp nutmeg ground
- ¼ tsp baking soda
- ¼ tsp baking powder
- 1 pinch salt
- ¼ cup butter unsalted, softened
- 1 large egg
- 3 tbsp applesauce unsweetened
- 2 tbsp molasses
- 1 tsp vanilla extract
Equipment
- mixing bowls
- Electric Mixer
- Baking sheet
- Wire Rack
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.
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.
Nutrition
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.