23 Diabetes-Friendly Cookie Recipes
Everyone loves a cookie they can feel good about. These sweet treats have 15 grams of carbs max.
This soft and chewy low-carb cookie recipe, developed by our Test Kitchen, calls for canola oil instead of butter to reduce the saturated fat. It’s hard to eat just one!
These are fun, refreshing and low in fat! —Lynn Bernstetter, Lake Elmo, Minnesota.
These macarons are a winter/fall staple for me—inspired by the classic cinnamon roll, they are a delicious treat for a cold or snowy day. These pair well with a mug of tea, and can be eaten as a dessert or just a snack. Other fillings would taste great with this—custard, mousse, ganache, or other buttercream. —Elizabeth Ding, El Cerrito, California
When I baked these moist, fudgy cookies for the first time, my three preschool children went wild over them! But I like them because they’re lower in fat and easy to mix and bake. —Maria Groff, Ephrata, Pennsylvania
These coconut macaroon cookies earned me a first-place ribbon at the county fair. They remain my husband’s favorites—whenever I make them to give away, he always asks me for some, too! I especially like that this macaroon recipe makes a small enough batch for the two of us to nibble on. —Penny Ann Habeck, Shawano, Wisconsin
My family and friends like a nice pick-me-up dessert after a big holiday meal. These feather-light morsels fit the bill perfectly. To make six dozen cookies, or to make them easier to ship, skip the Nutella and dust with cocoa instead. —Lorraine Caland, Shuniah, Ontario
These chewy cookies are my husband’s favorites, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long!—Peggy Key, Grant, Alabama
These soft banana cookies have a cakelike texture and lots of flavor that everyone seem to love. It’s one of the best banana cookie recipes I’ve found. —Vicki Raatz, Waterloo, Wisconsin
This recipe is a longtime family favorite. The cookies are soft and delicious, and the aroma while baking…absolutely irresistible! I’m always being asked for the recipe. —Jeanie Petrik, Greensburg, Kentucky
Want to learn how to make meringues? This meringue cookie is light, airy morsels and the perfect fat-free treat to really beat a sweets craving. —Jenni Sharp, Milwaukee, Wisconsin
Replace melted chocolate with more maple flavor by combining 1/2 cup confectioners’ sugar with 2 tablespoons maple syrup; drizzle over biscotti. — Susan Rogers, Brattleboro, Vermont
I usually bake these special cookies for the holidays, but my family loves them so I bake them for their birthdays. The addition of ground chipotle chili pepper gives these cookies a little zing. The dough may be sticky so I dip my hands in confectioners’ sugar for easier handling. —Gloria Bradley, Naperville, Illinois
You can treat yourself to one or two of my crackle cookies without guilt. Most molasses cookies are loaded with butter and have way too much sugar, but not mine. You would never know these are so low in fat.— Jean L. Ecos, Hartland, Wisconsin
Whole wheat flour gives a rustic look to little tassies that are big on flavor. The velvety, rich filling is a delectable contrast to the cookie cup.—Rebekah Radewahn, Wauwatosa, Wisconsin
Here’s a way to have the refreshing flavor of lemon meringue pie in a hand-held cookie. The meringue base is filled with homemade lemon curd. They are a refreshing treat. —Taste of Home Test Kitchen
Chewy on the inside and crisp on the outside, these meringue cookies are delicious. They add a light touch to the cookie platter, not only during the holidays but all year round. —Dorothy Beaudry, Albertville, Minnesota
Dusted in either confectioners’ sugar or cocoa, this six-ingredient dough rolls up into truffle-like treats—no baking required. —Lorraine Darocha, Mountain City, Tennessee