Diabetic cookies recipes

Diabetics should not eat suger especially white sugar because of their health condition. In this article we wrote wroe eight diabetic cookies recipes for you that diabetics can eat of course in small quantities.

Read more about diabetes.

Dried apples with cinnamon (diabetic cookies recipes)

Remove the inside of the apple and then cut into thin slices.
In one liter of water squeeze juice from lemon.
In a baking dish place the baking paper.
In water with lemon put sliced apples.Leave a few minutes to stand in water then take them out and arrange in a baking pan.
Sprinkle with cinnamon and dry them in the oven at 50-60 C for five, six hours.
Store in glass jars that you are well closed.


1 kg of apples
cinnamon (to taste)
juice of one lemon

Sweet rolls for diabetics (diabetic cookies recipes)

Beat egg yolks with liquid sweetener.
Sift flour with baking oven.
Beat egg whites in the snow, stir in the egg yolks and flour.
Pour the batter into a large plate on baking paper and bake for 10-12 min. in a preheated oven at medium temperature.
Shake out the dough on a wet dish towel.
Pudding and whipped cream, do as directed on package.
Cut the fruit.
The dough soaked with pineapple juice, brush pudding on to of him, arrange fruits and brush with whipped cream. Roll up.
Leave in the fridge for a few hours.


4 eggs
80 g flour
2-3 tablespoons liquid sweetener
baking powder (to the top of the knife )

1 pack of diet pudding with vanilla
1 pack of whipped cream
light pineapple compote
fruits, according what you like

Cake with apples (diabetic cookies recipes)

For this diabetic cookies first mix the flour and dry yeast.
Add the other ingredients and all mix with mixer first on smallest speed and then on highest speed for about 5 minutes. Leave the dough to rest covered in a warm place until it is lifted.
Grease the baking dish (40 x 30 cm).
Sprinkle the dough with flour and develop it on your kitchen table. Put it in baking dish.

Peel the apples and cut them into slices. Arrange slices on dough.

Melt butter or margarine in a small bowl, dissolve only, do not heat it much. Add egg, fruit sugar, flavoring, sour cream, cinnamon and flour.
With wisk mix it all together. Pour the mixture on slices of apple.
Bake on 170°C.(preheated oven)


375 g wheat flour type 1050
1 dry yeast
50 g of fruit sugar
3 drops of vanilla extract
pinch of salt 250 ml
(1/4 l) milk (1.5% fat)
50 g butter or margarine

1½ kg sour apples

100 g butter or margarine
1 egg
70 g of fruit sugar
3 drops of vanilla extract
3 tablespoons sour cream
20 g wheat flour type 1050

Raisin and carrot (diabetic cookies recipes)

In a bowl beat butter with a mixer on medium speed. Add brown salt, baking soda, cinnamon,  and sugar, mix all. Beat in vanilla, applesauce, and egg then add flour, the carrots, raisins, and walnuts. Preheat oven to 180ºC (350 F).

Pour the mixture into mold for cakes tin you put paper for baking.

Bake for 10 minutes.

Cool completely and store in the fridge.


1 teaspoon ground cinnamon
1/8 teaspoon salt
1 egg
1/4 cup butter
1/2 cup brown sugar
1 teaspoons baking soda
1/2 cup finely shredded carrots
1/2 cup raisins
1/2 cup finely chopped walnuts
1/4 cup unsweetened applesauce
1/2 teaspoon vanilla
1 cups whole wheat flour

Chocolate sesame (diabetic cookies recipes)

Preheat oven to 180ºC (350 F).

In a large bowl beat eggs with a mixer, add brown sugar and vanilla mix all. Put aside.

In saucepan cook chocolate and butter over low heat until melted then put add tahini. Set aside.

Stir flour, baking powder, and salt then add first mixture and then the second. Mix all together to make a dough. Put aside about 30 minutes.

Shape dough into 4 centimeters balls. Roll balls in sesame seeds.

Put balls on an ungreased cookie sheet and bake about 10 minutes.


2 tablespoons butter
3 tablespoons tahini (sesame seed paste)
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup packed brown sugar*
1 teaspoon vanilla
1/2 cup sesame seeds, toasted
8 ounces semisweet chocolate, coarsely chopped

Nuts diabetics cookies (diabetic cookies recipes)

Bake hazelnuts for about 10 minutes in a shallow pan.

Mix in a bowl the flour, baking powder, sweetener, cinnamon, nutmeg and salt.

In another bowl mix butter and then add eggs, almond extract and vanilla and mix everything together.

Combine both mixtures together, add hazelnuts and Knead the dough.

Make sticks the dough sticks, place them on a baking sheet that you have previously floured. Sticks Bake at 160° C (330ºF) until it turns golden brown (about 35 minutes).

Leave them to cool completely.


1/4 cup finely chopped hazelnuts
2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 cup sugar substitute (artificial sweeteners)
1/4 tsp salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Fruit cheesecake bars (diabetic cookies recipes)

Crust: Whisk the baking powder, baking soda, flour and salt in a bowl. Beat oil, butter and sugar with an mixer in a bowl. Add the vanilla and egg. Beat until smooth. Add the dry
ingredients and mix with a spatula until the ingredients are moistened. Transfer the dough to the prepared baking dish. Bake the crust about 20 minutes in preheat the oven to 185°C (360°F).

Filling: Blend the cream cheese, sugar, and cornstarch with mixer until it becomes creamy. Add the vanilla, lemon zest, and eggs. Beat or process until smooth. Spread the blueberries over the crust. Pour the cream cheese batter over the blueberries.

Bake 35 to 40 minutes. Let cool completely in the pan. Cut into 24 bars with a knife.


2 cups whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter
2 tablespoons canola oil
1/8 cup suga
1 teaspoon vanilla extract
1 egg

2 large eggs, lightly beaten
3 cups fresh or frozen blueberries
1 tablespoon cornstarch
1/8 cup sugar
1 teaspoon vanilla extract
360 g (12 ounces) reduced-fat cream cheese
5 teaspoon freshly grated lemon zest

Fruit cake (diabetic cookies recipes)

Preheated oven at 150°C (290°F)  Whisk egg whites and fructose in snow then add almonds. Mixture bake in the oven for about an hour.

For the cream, reduced milk and fructose but not much, add the juice of one orange, a cool little more. Remove from heat, add cocoa and nuts.

For the fruit cream take frozen fruit, fructose and rum to warm up in the pot and cook stirring until tender and turns it into a uniform mass.

When the biscuit is cooled spread with cream then put the egg cream with liqueur roses. At the end all coat with fruit cream.


6 egg whites
8 tablespoon fructose
6 tablespoon of ground almonds

250ml condensed milk
2 tablespoons fructose
1 tablespoon cocoa powder
juice of one orange
2 tablespoons walnuts

Fruit cream
250g frozen raspberries and blackberries
1 tablespoon fructose
2 generous tablespoons rum (true)

Cream roses
250 ml whipping cream
1 tablespoon liqueur roses

In some recipes for diabetic cookies was used smaller amount of brown sugar if you want you can sugar substitute with another sweetener (honey, stevia…)



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