13 Blood Sugar Friendly Holiday Cookie Recipes

Holiday baking doesn’t mean giving up delicious cookies when managing blood sugar levels. These festive treats prove you can enjoy every bite without the guilt.

Each recipe uses smart ingredient swaps and portion-friendly sizes to keep your celebrations sweet and satisfying all season long.

01. Coffee Walnut Almond Paste Cookies

Rich walnut-based cookies with a hint of coffee flavor. These nutty treats offer sophisticated taste perfect for adult holiday gatherings.

Ingredients: 1 cup shelled walnuts, 2 tablespoons powdered erythritol, 1 large egg white, 1 teaspoon instant espresso powder, 1/4 teaspoon almond extract, 1/4 teaspoon vanilla extract, pinch of salt.

How To Make Coffee Walnut Almond Paste Cookies

1. Preheat your oven to 325°F and line a baking sheet with parchment paper. Process walnuts and erythritol in a food processor until you get a fine, marzipan-like paste that holds together when pressed.

2. Add egg white, espresso powder, almond extract, vanilla, and salt to the walnut mixture. Pulse until the dough forms a smooth, moldable consistency that’s slightly sticky but manageable.

3. Roll the dough into 1-inch balls using slightly damp hands to prevent sticking. Place them 2 inches apart on your prepared baking sheet, then gently flatten each cookie with your fingertips.

4. Bake for 12-15 minutes until the edges are lightly golden and the tops feel set when gently touched. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

02. Tart Cherry Coconut Oat Cookies

Chewy oatmeal cookies studded with dried cranberries and coconut flakes. These fiber-rich treats satisfy your sweet tooth while keeping blood sugar stable.

Ingredients: 1 1/2 cups old-fashioned oats, 1/2 cup whole wheat flour, 1/3 cup unsweetened shredded coconut, 1/4 cup dried cranberries, 1/4 cup coconut oil (melted), 2 tablespoons honey, 1 large egg, 1/2 teaspoon vanilla extract, 1/4 teaspoon cinnamon, 1/4 teaspoon salt.

How To Make Tart Cherry Coconut Oat Cookies

1. Preheat oven to 350°F and line a baking sheet with parchment paper. Mix oats, flour, coconut, cranberries, cinnamon, and salt in a large bowl until evenly distributed.

2. Whisk together melted coconut oil, honey, egg, and vanilla in a separate bowl until smooth and well combined. Pour the wet ingredients over the dry mixture.

3. Stir everything together until a cohesive dough forms and all ingredients are evenly moistened. The dough should hold together when pressed but not be overly sticky.

4. Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them 2 inches apart. Gently press each mound to flatten slightly.

5. Bake for 12-14 minutes until the edges are golden brown and the centers look set. Let cool on the baking sheet for 3 minutes before moving to a cooling rack.

03. Sweet Potato Heart Cookies

Traditional African-inspired cookies shaped like hearts and made with roasted sweet potatoes. These naturally sweet treats celebrate heritage while supporting healthy blood sugar levels.

Ingredients: 1 medium roasted sweet potato (peeled and mashed), 1 1/4 cups whole wheat flour, 1/4 cup coconut sugar, 2 tablespoons coconut oil, 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon salt.

How To Make Sweet Potato Heart Cookies

1. Roast your sweet potato at 400°F for 45 minutes until tender, then cool completely and mash until smooth. This creates the perfect base for naturally sweet cookies.

2. Combine mashed sweet potato, coconut sugar, melted coconut oil, egg, and vanilla in a large bowl. Mix until smooth and well blended with no lumps remaining.

3. Whisk flour, cinnamon, nutmeg, and salt in a separate bowl. Gradually add the dry ingredients to the sweet potato mixture, stirring until a soft dough forms.

4. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up, making it easier to roll and cut into shapes.

5. Roll dough to 1/4-inch thickness on a floured surface. Cut into heart shapes using a cookie cutter, then place on a parchment-lined baking sheet.

6. Bake at 350°F for 10-12 minutes until the edges are lightly golden and the centers spring back when gently touched.

04. No-Flour Peanut Butter Chocolate Cookies

Simple five-ingredient cookies that skip the flour entirely. These gluten-free treats are perfect for kids to make and adults to enjoy guilt-free.

Ingredients: 1 cup natural peanut butter, 1/2 cup coconut sugar, 1 large egg, 1 teaspoon vanilla extract, 1/3 cup sugar-free chocolate chips, 1/4 teaspoon salt.

How To Make No-Flour Peanut Butter Chocolate Cookies

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Make sure your peanut butter is well-stirred if it’s the natural kind with oil separation.

2. Mix peanut butter, coconut sugar, egg, vanilla, and salt in a bowl until completely smooth and well combined. The mixture should be thick but spreadable.

3. Fold in the chocolate chips gently, distributing them evenly throughout the dough. I like to reserve a few extra chips to press on top of each cookie.

4. Scoop rounded tablespoons of dough onto your prepared baking sheet, spacing them 2 inches apart. Press a few extra chocolate chips on top if desired for a bakery look.

5. Bake for 10-12 minutes until the edges are set and lightly golden. The centers might look slightly underbaked, but they’ll firm up as they cool completely.

05. German Pepper Spice Cookies

Traditional small spiced cookies with warming spices and a hint of pepper. These aromatic treats bring authentic German holiday flavors to your cookie platter.

Ingredients: 2 cups whole wheat flour, 1/3 cup coconut sugar, 1/4 cup honey, 1 large egg, 2 tablespoons coconut oil, 1 teaspoon ground ginger, 1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon white pepper, 1/8 teaspoon black pepper, 1/2 teaspoon baking powder, 1/4 teaspoon salt.

How To Make German Pepper Spice Cookies

1. Whisk flour, coconut sugar, ginger, cinnamon, cloves, both peppers, baking powder, and salt in a large bowl until all spices are evenly distributed throughout.

2. Beat honey, egg, and melted coconut oil in a separate bowl until smooth. Pour this mixture over the dry ingredients and stir until a firm dough forms.

3. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours or overnight. This chilling time helps the flavors meld and makes rolling easier.

4. Roll chilled dough to 1/4-inch thickness on a floured surface. Cut into small rounds using a 1-inch cookie cutter or the top of a shot glass.

5. Place cookies on parchment-lined baking sheets and bake at 350°F for 8-10 minutes until the edges are lightly golden and the tops feel firm.

6. Cool completely before storing in an airtight container. These cookies actually improve in flavor after a day or two of storage.

06. Naturally Sweet Vegan Oat Cookies

Soft cookies sweetened only with ripe bananas and dates. These plant-based treats prove you don’t need added sugar for incredible flavor and satisfaction.

Ingredients: 2 ripe bananas (mashed), 1 1/2 cups old-fashioned oats, 1/4 cup almond butter, 1/4 cup chopped dates, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon salt.

How To Make Naturally Sweet Vegan Oat Cookies

1. Preheat oven to 350°F and line a baking sheet with parchment paper. Mash your bananas until mostly smooth with just a few small lumps remaining for texture.

2. Stir mashed bananas, almond butter, and vanilla together until well combined and creamy. The almond butter acts as both a binder and flavor enhancer in these flourless cookies.

3. Add oats, chopped dates, cinnamon, and salt to the banana mixture. Stir everything together until the oats are completely coated and the mixture holds together when pressed.

4. Drop rounded tablespoons of the mixture onto your prepared baking sheet, then press each mound down slightly to flatten. These won’t spread much during baking.

5. Bake for 15-18 minutes until the edges are golden brown and the centers feel set when lightly touched. Cool on the baking sheet for 5 minutes before transferring.

07. Simple Four-Ingredient Peanut Cookies

Ultra-simple flourless cookies made with just four pantry staples. These quick treats are perfect for last-minute baking when you need something sweet fast.

Ingredients: 1 cup natural peanut butter, 1/3 cup coconut sugar, 1 large egg, 1 teaspoon vanilla extract.

How To Make Simple Four-Ingredient Peanut Cookies

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Make sure your peanut butter is at room temperature for easier mixing.

2. Combine all four ingredients in a mixing bowl and stir vigorously until you have a smooth, well-combined dough that holds together nicely when pressed.

3. Roll the dough into 1-inch balls and place them 2 inches apart on your prepared baking sheet. Use a fork to create the classic crisscross pattern on top of each cookie.

4. Bake for 10-12 minutes until the edges are lightly golden and the centers look set. Don’t overbake these delicate cookies or they’ll become too crispy.

08. Crystallized Ginger Spice Cookies

Soft, moist cookies with warming spices that develop beautiful cracks on top. Rolling in powdered erythritol creates a snowy coating perfect for winter celebrations.

Ingredients: 1 1/2 cups whole wheat flour, 1/2 cup coconut sugar, 1/4 cup coconut oil (melted), 1 large egg, 2 tablespoons molasses, 1 teaspoon ground ginger, 1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/4 cup powdered erythritol for rolling.

How To Make Crystallized Ginger Spice Cookies

1. Whisk flour, coconut sugar, ginger, cinnamon, cloves, baking soda, and salt in a large bowl until all spices are evenly distributed throughout the dry ingredients.

2. Beat melted coconut oil, egg, and molasses in a separate bowl until smooth and glossy. Pour this wet mixture over the dry ingredients and mix until a soft dough forms.

3. Cover the dough and refrigerate for 30 minutes to firm up slightly, making it easier to handle and shape into uniform balls.

4. Roll chilled dough into 1-inch balls, then roll each ball in powdered erythritol until completely coated. Place 2 inches apart on parchment-lined baking sheets.

5. Bake at 350°F for 10-12 minutes until the cookies have spread slightly and developed attractive cracks on the surface. The centers should still be soft when done.

09. Make-Ahead Cinnamon Spiral Cookies

Slice-and-bake cookies with a beautiful cinnamon swirl and pecan coating. Make the dough ahead and bake fresh cookies whenever you want them.

Ingredients: 1 1/2 cups whole wheat flour, 1/2 cup coconut sugar, 1/4 cup coconut oil (softened), 1 large egg, 1 teaspoon vanilla extract, 2 teaspoons ground cinnamon, 1/4 teaspoon salt, 1/2 cup finely chopped pecans for rolling.

How To Make Make-Ahead Cinnamon Spiral Cookies

1. Beat softened coconut oil and coconut sugar until light and fluffy, about 3 minutes. Add egg and vanilla, mixing until completely smooth and well incorporated.

2. Whisk flour and salt together, then gradually add to the creamed mixture until a soft dough forms. Divide dough in half for easier handling.

3. Roll each portion into a 12×8-inch rectangle on parchment paper. Sprinkle cinnamon evenly over the surface, then roll up tightly from the long side to create a log.

4. Roll each log in chopped pecans, pressing gently to help them adhere. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or freeze for later use.

5. When ready to bake, preheat oven to 375°F. Slice the chilled logs into 1/4-inch rounds and place on parchment-lined baking sheets.

6. Bake for 10-12 minutes until the edges are lightly golden and the centers are set. Cool on the baking sheet for 2 minutes before transferring to a wire rack.

10. Whole Grain Chocolate Chip Cookies

Classic chocolate chip cookies made healthier with whole grains and reduced sugar. These familiar favorites prove you can upgrade traditional recipes without sacrificing taste.

Ingredients: 1 cup whole wheat flour, 1/2 cup rolled oats, 1/2 cup coconut sugar, 1/4 cup coconut oil (softened), 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup sugar-free chocolate chips.

How To Make Whole Grain Chocolate Chip Cookies

1. Preheat oven to 375°F and line baking sheets with parchment paper. Pulse oats in a food processor until they’re roughly chopped but not completely powdered.

2. Cream softened coconut oil and coconut sugar together until light and fluffy, about 3-4 minutes. Beat in egg and vanilla until smooth and well combined.

3. Whisk flour, processed oats, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the creamed mixture, mixing just until combined.

4. Fold in chocolate chips gently, distributing them evenly throughout the dough without overmixing, which can make cookies tough.

5. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading during baking.

6. Bake for 9-11 minutes until edges are golden brown but centers still look slightly underbaked. Cool on baking sheets for 3 minutes before transferring to wire racks.

11. Crispy Cloud Meringues

Light-as-air cookies made from whipped egg whites and natural sweetener. These delicate treats are naturally fat-free and perfect for portion control during the holidays.

Ingredients: 3 large egg whites (room temperature), 1/4 cup powdered erythritol, 1/4 teaspoon vanilla extract, 1/8 teaspoon cream of tartar, pinch of salt.

How To Make Crispy Cloud Meringues

1. Preheat oven to 200°F and line baking sheets with parchment paper. Make sure your mixing bowl and beaters are completely clean and grease-free for the best results.

2. Separate each egg individually into a small bowl first, then add the white to your mixing bowl. This prevents any yolk contamination that would ruin the entire batch.

3. Beat egg whites with cream of tartar and salt on medium speed until soft peaks form, then gradually add powdered erythritol while continuing to beat.

4. Increase speed to high and beat until stiff, glossy peaks form and the mixture holds its shape when the beaters are lifted. Add vanilla during the last few seconds.

5. Drop spoonfuls of meringue onto prepared baking sheets or pipe decorative shapes using a pastry bag fitted with a star tip for elegant presentation.

6. Bake for 2-3 hours until meringues are completely dry and crisp, rotating pans halfway through. They should lift easily from the parchment when done.

12. Fudgy No-Flour Chocolate Cookies

Intensely chocolate cookies that get their structure from whipped egg whites instead of flour. These gluten-free treats melt in your mouth with rich chocolate flavor in every bite.

Ingredients: 2 cups powdered erythritol, 3/4 cup unsweetened cocoa powder, 3 large egg whites, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1/2 cup sugar-free chocolate chips.

How To Make Fudgy No-Flour Chocolate Cookies

1. Preheat oven to 350°F and line baking sheets with parchment paper. Sift together powdered erythritol and cocoa powder to eliminate any lumps that could affect texture.

2. Beat egg whites in a clean bowl until soft peaks form, then gradually add the cocoa mixture while continuing to beat until well combined and glossy.

3. Add vanilla and salt, beating just until incorporated. The mixture should be thick and hold its shape like a meringue but with rich chocolate color.

4. Gently fold in chocolate chips using a rubber spatula, being careful not to deflate the whipped egg whites that give these cookies their light texture.

5. Drop rounded tablespoons of the mixture onto prepared baking sheets, spacing them 2 inches apart as they will spread slightly during baking.

6. Bake for 10-12 minutes until the tops look set and slightly cracked. The centers should still be soft and fudgy when they come out of the oven.

13. Classic Cinnamon Raisin Oat Cookies

Traditional oatmeal cookies elevated with extra cinnamon and plump raisins. These comforting treats bring back childhood memories while fitting into your healthy lifestyle today.

Ingredients: 1 1/2 cups old-fashioned oats, 1 cup whole wheat flour, 1/2 cup coconut sugar, 1/4 cup coconut oil (melted), 1 large egg, 1/3 cup raisins, 1 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract, 1/2 teaspoon baking soda, 1/4 teaspoon salt.

How To Make Classic Cinnamon Raisin Oat Cookies

1. Preheat your oven to 350°F and line baking sheets with parchment paper. Combine oats, flour, coconut sugar, cinnamon, baking soda, and salt in a large mixing bowl.

2. Whisk melted coconut oil, egg, and vanilla together in a separate bowl until smooth and well blended. Pour this mixture over the dry ingredients.

3. Stir everything together until a cohesive dough forms, then fold in the raisins, distributing them evenly throughout the cookie dough.

4. Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them 2 inches apart to allow for spreading during the baking process.

5. Bake for 12-15 minutes until the edges are golden brown and the centers look set but still slightly soft for the perfect chewy texture.

Final Thoughts

These blood sugar friendly cookies prove that holiday baking can be both delicious and mindful of your health goals.

Mix and match these recipes to create the perfect cookie platter that everyone can enjoy without worry this season.