Nothing says the holidays have started like the smell of warm gingerbread cookies just after you open the oven. You can always just make standard round cookies, but don’t forget you can also get some super cute cookie cutters and make traditional gingerbread cookies or even some Santa or reindeer-shaped cookies. Holiday dreams are the limit.
This diabetic-friendly recipe brings all the classic spice and nostalgia without the sugar spikes. While molasses isn’t ideal for diabetics, we’ve used it sparingly to keep that unmistakable gingerbread cookie flavor. And hey, it’s the holidays! A little indulgence can be healthy for the soul.
Below, you’ll find a simple, streamlined way to make these gingerbread cookies, a quick guide to the ingredients, and tips to ensure your gingerbread cookies come out just right. Plus, I’ve included a link to my Diabetic-Friendly Icing Recipe for decorating these little guys (because every gingerbread man deserves a snazzy outfit).
Instructions with Must-Have Equipment
Making these diabetic-friendly gingerbread cookies is simple and fun—especially with the right tools on hand. Here’s how to bring your gingerbread men to life while using some kitchen favorites to make the process a breeze.
- Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the almond flour, coconut flour, xanthan gum, baking soda, spices, and salt. - Cream the Butter and Sweetener:
Use a hand mixer or stand mixer to beat the softened butter and monk fruit sweetener in a large bowl until fluffy. Add the egg, applesauce, molasses, and vanilla extract, mixing until smooth. - Combine and Chill:
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a dough forms. Wrap the dough in reusable food wrap or plastic wrap, and chill it in the fridge for at least 1 hour (or overnight). Chilling makes rolling and cutting easier. - Preheat and Prepare:
Preheat your oven to 325°F (165°C). Line your baking sheets with silicone baking mats or parchment paper to prevent sticking and ensure even baking. - Roll and Shape:
Dust your work surface and rolling pin with almond flour to prevent sticking. Roll out the chilled dough to about ¼-inch thickness. Use gingerbread man cookie cutters to cut out shapes, then transfer them carefully to your prepared baking sheets. - Bake:
Bake in the preheated oven for 10–12 minutes, or until the edges are firm and slightly golden. A cooling rack is a must for transferring gingerbread cookies after letting them cool on the baking sheet for 5 minutes. This helps them set properly. - Decorate:
Once the gingerbread cookies are completely cooled, decorate with diabetic-friendly icing (find the recipe here). Use a piping bag or a ziplock bag with the tip snipped to easily add details to your gingerbread men. 🎨
Ingredients and Why They Matter
- 1 ¾ cups almond flour: The main base for these gingerbread cookies, almond flour is low in carbs and adds a nutty flavor.
- ½ cup coconut flour: This balances the almond flour and gives the dough a sturdier structure for rolling and cutting.
- 1 tsp xanthan gum (optional): Helps hold the dough together for easier rolling and shaping, but you can skip it if needed.
- 1 tsp baking soda: Ensures the gingerbread cookies rise slightly and keep their light texture.
- Spices (ginger, cinnamon, nutmeg, allspice, cloves): These holiday classics bring warmth and flavor. Feel free to adjust the amounts to suit your taste.
- ⅛ tsp salt: Enhances the spices and balances sweetness.
- ¼ cup unsalted butter (or coconut oil): Adds richness and moisture. Coconut oil is a great dairy-free alternative.
- ¼ cup granular monk fruit sweetener (or erythritol): Provides sweetness without raising blood sugar.
- 1 egg: Binds the dough and adds structure.
- 2 tbsp unsweetened applesauce: Adds moisture and a touch of natural sweetness.
- ¼ cup molasses (or blackstrap molasses): Provides that deep gingerbread flavor. Blackstrap molasses is lower in sugar, making it a better option.
- 1 tsp vanilla extract: Complements the spices and adds warmth.
Ingredient Brands I Recommend
- This is my favorite brand of almond flour, it’s the most cost-effective one and I can buy it in-store or online easily.
- I prefer this brand of coconut flour, it’s organic and unbleached so I feel good feeding it to my family. (If you haven’t tried using coconut flour yet you should, it smells and tastes amazing.)
- Xanthan gum can be hard to come by, unfortunately, it’s not sold by me so I always have to grab it online.
- Monkfruit sugar is a great tool in a diabetic’s kitchen, from family baking to something to put in your morning coffee.
Instructions
- Mix the Dry Ingredients:
In a medium bowl, whisk together the almond flour, coconut flour, xanthan gum, baking soda, spices, and salt. - Cream the Butter and Sweetener:
In a large bowl, beat the butter and sweetener until fluffy. Add the egg, applesauce, molasses, and vanilla, mixing until smooth. - Combine and Chill:
Gradually add the dry ingredients to the wet mixture and stir until a dough forms. Wrap the dough in plastic wrap and chill for at least 1 hour. - Roll and Shape:
Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper. Roll the dough to ¼-inch thickness on a surface dusted with almond flour. Cut out shapes using your favorite cookie cutters. - Bake:
Bake for 10–12 minutes, then let cool on the baking sheet for 5 minutes before transferring to a wire rack. - Decorate:
Once cool, decorate with diabetic-friendly icing. Find the icing recipe here! 🎨
Tips and Tricks
- Keep it Cool: Chilling the dough makes it much easier to roll out and helps the gingerbread cookies hold their shape while baking.
- Don’t Skip the Flour Dusting: Use almond flour to dust your rolling pin and surface—this prevents sticking.
- Smaller Shapes, Lower Carbs: Opt for mini gingerbread men to create bite-sized, carb-conscious treats.
- Spice It Your Way: Prefer a more subtle ginger flavor? Reduce the ginger to ½ tablespoon and play up the cinnamon instead.
A Note About Molasses
Yes, molasses contains sugar, but we’ve kept it to just ¼ cup for the entire batch, giving you the flavor without overdoing it. Holidays are a time for enjoying yourself, so if you’ve been sticking to your diabetic-friendly diet all year, a small indulgence can be part of a balanced approach.
With this diabetic-friendly gingerbread cookie recipe, you can bring holiday magic to your table without worrying about blood sugar spikes. Whether you’re decorating with the kids, setting them out for Santa, or enjoying them with a cozy cup of tea, these gingerbread cookies are sure to be a hit. Don’t forget to grab the icing recipe for festive decorating fun! 🎄🍪
Diabetic-Friendly Gingerbread Cookies
Ingredients
- 1 ¾ cups almond flour plus extra for rolling
- ½ cup coconut flour
- 1 tsp xanthan gum optional, for better rolling and texture
- 1 tsp baking soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- ⅛ tsp salt
- ¼ cup unsalted butter, softened use coconut oil for dairy-free
- ¼ cup granular monk fruit sweetner or erythritol
- 1 egg
- 2 tbsp unsweetened applesauce
- ¼ cup molasses use blackstrap molasses for lower sugar
- 1 tsp vanilla extract
Instructions
- In a medium bowl, whisk together almond flour, coconut flour, xanthan gum (if using), baking soda, spices (ginger, cinnamon, nutmeg, cloves), and salt.
- In a large bowl, beat the softened butter and monk fruit sweetener until fluffy.
- Add the egg, applesauce, molasses, and vanilla extract. Mix until well combined.
- Gradually mix the dry ingredients into the wet mixture. Stir until a dough forms.
- If the dough feels too sticky, add a little more almond flour, 1 tablespoon at a time.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to overnight). This makes it easier to roll out and shape.
- Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper or silicone baking mats.
- Dust your work surface and rolling pin with almond flour. Roll out the dough to about ¼-inch thickness.
- Use gingerbread man cookie cutters to cut out shapes, and carefully transfer them to the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are firm and slightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Molasses Balance: Molasses is used sparingly (just 1 tbsp for the entire batch) to keep the sugar content low but still provide that traditional flavor.
- Texture Tips: Almond and coconut flour create a slightly more delicate cookie; chilling the dough ensures it holds its shape during baking.
- Portion Size: Make smaller gingerbread men for naturally lower-carb servings.
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