The holiday season is here, and with it comes the irresistible aroma of freshly baked cookies wafting through homes. For many, cookies symbolize warmth, joy, and celebration. But if you're managing gestational diabetes, the thought of indulging in holiday treats might feel more like a challenge than a delight.
Fear not—having gestational diabetes doesn’t mean you have to skip out on cookie season! With the right ingredients and a bit of creativity, you can enjoy delicious, low-carb cookies that keep your blood sugar stable without sacrificing taste. Whether you're craving nutty almond butter, the decadence of dark chocolate, or the comforting chew of oatmeal, we’ve got three easy-to-make recipes just for you.
So, preheat your oven and grab your favorite mixing bowl—it’s time to bake up some joy while keeping your health in check! These cookies are not only festive but also designed to fit into a gestational diabetes-friendly lifestyle. Let’s get started!
1. Almond Butter Cookies
Prep Time: 10 minutes Cooking Time: 12 minutes Portions: 12 cookies
Ingredients:
- 250g almond butter (unsweetened)
- 1 large egg (50g)
- 40g erythritol or another sugar substitute
- 2.5g vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- Mix all ingredients in a bowl until smooth.
- Scoop tablespoon-sized portions onto the baking sheet and flatten slightly with a fork.
- Bake for 10-12 minutes or until edges are golden.
- Cool completely on a wire rack before serving.
Carb Intake: Approx. 2g net carbs per cookie.
Tip: Add a sprinkle of cinnamon for extra flavour without adding carbs.
2. Coconut Flour Chocolate Chip Cookies
Prep Time: 15 minutes Cooking Time: 14 minutes Portions: 16 cookies
Ingredients:
- 30g coconut flour
- 1.5g baking soda
- 2 large eggs (100g)
- 80ml unsweetened almond milk
- 30g melted coconut oil
- 40g dark chocolate chips (85% cocoa, no added sugar)
- 20g erythritol or stevia-based sweetener
Instructions:
- Preheat the oven to 175°C (350°F) and prepare a baking tray with parchment paper.
- Whisk eggs, almond milk, and coconut oil in a bowl.
- Gradually mix in coconut flour, erythritol, and baking soda until smooth.
- Fold in dark chocolate chips.
- Scoop out dough and place on the baking tray. Flatten slightly.
- Bake for 12-14 minutes or until edges are lightly browned. Cool before serving.
Carb Intake: Approx. 1.5g net carbs per cookie.
Tip: Store leftovers in an airtight container in the fridge for up to a week.
3. Oatmeal Peanut Butter Cookies
Prep Time: 10 minutes Cooking Time: 15 minutes Portions: 12 cookies
Ingredients:
- 100g rolled oats (low-GI certified)
- 60g natural peanut butter (unsweetened)
- 40g erythritol or monk fruit sweetener
- 1 large egg (50g)
- 2g baking powder
- 1.5g cinnamon
Instructions:
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, mix all ingredients until combined.
- Shape into tablespoon-sized balls and flatten on the baking sheet.
- Bake for 13-15 minutes or until golden brown. Let cool before serving.
Carb Intake: Approx. 6g net carbs per cookie.
Tip: Swap peanut butter for almond butter if desired for a nuttier flavor and lower carbs.