Diabetic Friendly Christmas Cookies: Bake, Freeze & Gift
These small-batch Diabetic Friendly Christmas Cookies are made to bake ahead, freeze, and share, keeping portions sensible and using low- or no-sugar sweetening so you can enjoy holiday treats without a giant platter.
Making a small batch saves oven time and cuts waste. You’ll find simple swaps to keep the texture soft and the cookies easier to chew, plus tips for freezing and wrapping so they stay fresh when you give them away.
Ingredients are common grocery items. The steps are short and gentle, with a focus on softer cookies and lighter digestion-friendly choices.
Ingredients You’ll Need
- 3/4 cup oat flour (or finely ground rolled oats)
- 1/4 cup almond flour (or extra oat flour if you prefer)
- 2 tablespoons erythritol or monk fruit sweetener (or 3 tablespoons powdered erythritol)
You can package these cookies with a small tea bag or a jar of sugar-free spread for gifting; optional mix-ins include sugar-free chocolate chips or a few dried cranberries with no added sugar.
Step-by-Step Recipe
- Preheat the oven to 350°F (175°C) and line a small baking sheet with parchment. In one bowl whisk oat flour, almond flour, sweetener, baking powder, and salt; in another bowl beat the egg with applesauce, softened butter or oil, and vanilla until smooth.
- Stir the wet mixture into the dry until a soft dough forms, adding 1–2 teaspoons water if it seems dry. Fold in sugar-free chocolate chips or chopped dried cranberries if using, then scoop heaping tablespoons of dough onto the sheet (about 8–10 cookies) and flatten slightly for even baking.
- Bake 10–12 minutes until edges are set but centers still look soft for a tender cookie. Let cool on the sheet 5 minutes, then transfer to a rack to finish cooling; freeze or package as desired.
Tips and Easy Variations
Texture & Chewing
- Add an extra tablespoon of applesauce and shave 1–2 minutes off baking time for very soft centers.
- Flatten cookies slightly before baking so they cook evenly and stay tender.
- Store with a slice of apple or soft bread to keep them moist for a day or two.
Dietary Swaps
- Make the recipe vegan with a flax “egg” (1 tbsp ground flax + 3 tbsp warm water) and plant-based butter or oil.
- Use all oat flour and omit almond flour for lighter digestion if nuts bother you.
- Reduce or change the sweetener to suit your dietary plan—taste the dough and adjust before baking.
Flavor & Baking
- Add 1/4 teaspoon cinnamon and a pinch of nutmeg for a warm holiday spice note.
- Use coconut oil for a subtle flavor, or neutral oil if you prefer no added taste.
- Check centers at the lower end of the baking time to keep cookies tender rather than crisp.
Quick reminders
- Underbake slightly for softer cookies that are easier to chew.
- Freeze scooped dough on a tray, then bag for up to 2 months for easy baking later.
- Taste and adjust sweetener before baking to match your preference and health needs.
Storage and Leftovers
Fridge
Store cooled cookies in an airtight container at room temperature for up to 3 days; refrigerate only if your mix-ins require it.
Freezer
Freeze in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months.
Reheating
Thaw at room temperature or warm gently in a low oven (300°F) for a few minutes before serving to refresh texture.
Conclusion
These Diabetic Friendly Christmas Cookies let you bake, freeze, and gift small portions with ease. They’re soft, simple, and gentle on digestion, making holiday treats manageable and friendly for everyday routines.
Small batches mean less waste and an easy way to share thoughtful, portioned gifts with family, friends, or neighbors while keeping sweetness in check.
FAQ
Can I make the dough ahead?▶
Yes. Refrigerate shaped dough for up to 24 hours or freeze scooped dough on a tray, then transfer to a bag for up to 2 months; bake from frozen adding a minute or two if needed.
What if I don’t have oat flour?▶
Pulse rolled oats in a blender or food processor until fine and use as oat flour; measure after grinding for best texture.
