Diabetic-Friendly Coconut Cookies
Diabetic-Friendly Coconut Cookies (Dairy-Free & Naturally Sweetened)
If you love soft, lightly crisp cookies with a gentle coconut flavor, these Diabetic-Friendly Coconut Cookies are going to win you over fast. They’re simple, comforting, and perfect for anyone who needs a sweet treat without blood sugar spikes. Lightly golden on the outside and tender inside, these cookies feel indulgent while staying allergy-conscious and diabetes-approved.
They’re ideal for afternoon coffee, holiday cookie trays, or whenever you want something sweet that won’t leave you feeling guilty afterward.
Ingredients
- 1½ cups almond flour (or coconut flour blend if preferred)
- ½ cup unsweetened shredded coconut
- ⅓ cup monk fruit sweetener or erythritol blend
- ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, shredded coconut, sweetener, baking powder, and salt.
- In a separate bowl, whisk eggs, melted coconut oil, and vanilla.
- Combine wet and dry ingredients until a soft dough forms.
- Scoop dough into small mounds and lightly flatten.
- Bake for 12–15 minutes, until edges are lightly golden.
- Allow cookies to cool completely before serving.
Tips
- Use fine shredded coconut for a smoother texture.
- Keep cookies small for easier portion control.
- Let cookies cool fully — they firm up as they cool.
- For extra flavor, add a pinch of cinnamon or nutmeg.
- Store in an airtight container up to 5 days or freeze for longer storage.
Nutrition Information (per cookie, approx.)
- Calories: 95–110
- Carbohydrates: 6–8 g
- Fiber: 2 g
- Net Carbs: 4–5 g
- Protein: 3 g
- Fat: 8 g
- Sugar: 0 g (no added sugar)
