Low-Sugar Vanilla Almond Cookies

By Muhammad Faizan

Low-Sugar Vanilla Almond Cookies (Diabetic-Friendly)

Description

These melt-in-your-mouth vanilla almond cookies are light, buttery, and slightly crisp around the edges — perfect for those who want a sweet treat without the sugar rush. Made with almond flour and a sugar substitute, they’re ideal for diabetics and anyone looking for a healthier dessert option.

Ingredients

  • 8 oz (225g) unsalted butter, softened

  • ½ cup erythritol, stevia, or any low-carb sweetener of choice

  • 1 large egg

  • 1 tsp pure vanilla extract

  • 1 tsp almond extract (optional for extra flavor)

  • 2 cups almond flour

  • ¼ cup coconut flour (optional – for texture)

  • ½ tsp baking powder

  • A pinch of salt

  • A few chopped almonds (for garnish)

Instructions

  1. Preheat Oven:
    Set oven to 350°F (175°C). Line a baking tray with parchment paper.

  2. Cream Butter and Sweetener:
    In a bowl, beat softened butter and erythritol until light and fluffy.

  3. Add Egg & Flavors:
    Mix in the egg, vanilla extract, and almond extract until well combined.

  4. Combine Dry Ingredients:
    In another bowl, whisk together almond flour, coconut flour, baking powder, and salt.

  5. Make the Dough:
    Gradually add dry ingredients to the wet mixture until a soft dough forms.

  6. Shape Cookies:
    Use a piping bag with a star nozzle or simply roll small balls and flatten slightly.
    (You can sprinkle chopped almonds or press lightly into each cookie.)

  7. Bake:
    Bake for 12–15 minutes, or until edges are lightly golden.
    Cool completely before serving — they’ll firm up as they cool.

Notes & Tips

  • Don’t overbake; the cookies should be lightly golden, not brown.

  • If dough is too soft, chill it in the refrigerator for 15–20 minutes before piping or shaping.

  • You can drizzle a bit of sugar-free white chocolate for a festive look.

  • Store in an airtight container at room temperature for up to 5 days.

Servings & Nutrition (Per Cookie – makes ~20 cookies)

  • Calories: ~95 kcal

  • Protein: 2.5g

  • Fat: 9g

  • Carbs: 2.5g (Net Carbs: 1g)

  • Sugar: <1g

(Values vary depending on the sweetener used.)

Health Benefits

  • 🌰 Almond Flour – Low in carbs, high in healthy fats and fiber.

  • 🧈 Butter – Adds healthy fats for sustained energy.

  • 🍬 Sugar-Free Sweetener – Keeps the recipe diabetic-friendly.

  • 🥚 Egg – Adds protein and helps with texture.

  • 🧠 Low Glycemic Impact – Supports stable blood sugar levels.

Q&A

Q: Can I use regular sugar?
A: Yes, but it will no longer be diabetic-friendly. Substitute ½ cup sugar for the sweetener.

Q: Can I make this vegan?
A: Yes — use vegan butter and a flaxseed “egg” (1 tbsp flaxseed + 2½ tbsp water).

Q: Can I freeze the dough?
A: Absolutely! Shape or pipe cookies, freeze on a tray, then store in freezer bags for up to 2 months.

Q: What’s the best sweetener to use?
A: Erythritol or monk fruit blends give the best texture and taste with no aftertaste.

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