Managing blood sugar doesn’t mean giving up on sweet treats.
Diabetic-friendly bar cookies provide the perfect balance of flavor and nutrition, allowing you to indulge without spikes.
This collection of 15 diabetic bar cookie recipes features low-sugar, high-fiber, and naturally sweetened options, including chocolate, nutty, and fruity varieties.
Each recipe is easy to make, satisfying, and perfect for snacks, dessert, or sharing with family and friends.
Discover how to enjoy delicious cookies that are both diabetic-friendly and incredibly tasty.
15 Healthy Diabetic Bar Cookie Recipes You’ll Love
These 15 diabetic bar cookie recipes prove that you can enjoy sweets while keeping blood sugar in check.
From chocolate and nut combinations to fruity and spiced varieties, each recipe is flavorful, satisfying, and low in sugar.
Perfect for snacks, lunchboxes, or dessert, these cookies make diabetic-friendly baking simple and enjoyable.
They’re easy to prepare, versatile, and ideal for anyone looking to maintain a balanced diet.
Indulge in guilt-free sweetness with these delicious and wholesome diabetic bar cookie recipes.
Almond Butter Chocolate Chip Diabetic Bar Cookies
A soft, chewy bar cookie made with almond butter and sugar-free chocolate chips.
It’s low in sugar, high in protein, and ideal for diabetic-friendly snacks or desserts.
The almond butter provides richness while sugar-free chocolate chips add sweetness without spiking blood sugar.
Perfect for breakfast, snacks, or on-the-go treats.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup almond butter
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or preferred sugar substitute
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Mix almond flour, coconut flour, baking soda, and salt in a large bowl.
- • In another bowl, whisk almond butter, coconut oil, erythritol, eggs, and vanilla until smooth.
- • Combine wet and dry ingredients until fully mixed.
- • Fold in sugar-free chocolate chips.
- • Spread batter evenly into the prepared pan.
- • Bake for 20–25 minutes until edges are golden and a toothpick comes out clean.
- • Cool completely before cutting into bars.
These almond butter chocolate chip bar cookies are soft, chewy, and low in sugar.
They’re perfect for diabetic-friendly breakfasts or snacks.
The chocolate chips provide flavor without spiking blood sugar.
A wholesome and satisfying treat for any time of day.
Peanut Butter Oat Diabetic Bar Cookies
A chewy, nutty bar cookie made with natural peanut butter and oat flour.
It’s diabetic-friendly, high in protein, and keeps you full between meals.
The oats provide fiber, while peanut butter adds richness and a slightly sweet flavor.
Ideal for breakfast, snacks, or lunchbox treats.
Ingredients:
- 1 1/2 cups oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup natural peanut butter
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup chopped peanuts (optional)
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Combine oat flour, baking soda, and salt in a bowl.
- • In another bowl, whisk peanut butter, coconut oil, erythritol, eggs, and vanilla until smooth.
- • Mix wet and dry ingredients together until fully incorporated.
- • Fold in chopped peanuts if desired.
- • Spread batter evenly in the pan.
- • Bake for 20–25 minutes until firm and lightly golden.
- • Cool completely before cutting into bars.
These peanut butter oat bar cookies are chewy, nutty, and diabetic-friendly.
They’re perfect for a quick snack or breakfast on the go.
The peanut butter and oats provide flavor, texture, and fiber.
A healthy, satisfying treat with minimal sugar impact.
Cinnamon Apple Diabetic Bar Cookies
A soft, flavorful bar cookie infused with cinnamon and sugar-free apple puree.
It’s low in sugar, high in fiber, and perfect for autumn or holiday-inspired snacks.
Apples provide natural sweetness while cinnamon adds warmth and aroma.
Ideal for breakfast, snacks, or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Combine almond flour, coconut flour, baking powder, cinnamon, and salt in a large bowl.
- • In another bowl, whisk coconut oil, erythritol, eggs, applesauce, and vanilla until smooth.
- • Combine wet and dry ingredients until fully mixed.
- • Spread batter evenly in the prepared pan.
- • Bake for 25–30 minutes until lightly golden and firm to the touch.
- • Cool completely before cutting into bars.
These cinnamon apple bar cookies are soft, fragrant, and low in sugar.
They’re perfect for breakfast, snacks, or festive treats.
The apples and cinnamon create natural sweetness and warmth.
A wholesome, diabetic-friendly alternative to traditional sweets.
Chocolate Almond Diabetic Bar Cookies
A rich, chocolatey bar cookie with almond flour and sugar-free cocoa powder.
It’s low in sugar, high in protein, and perfect for chocolate lovers on a diabetic diet.
Almond flour provides tenderness while cocoa powder adds deep chocolate flavor without sugar.
Ideal for snacks, desserts, or on-the-go energy bars.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Combine almond flour, coconut flour, cocoa powder, baking soda, and salt in a bowl.
- • In another bowl, whisk coconut oil, erythritol, eggs, and vanilla until smooth.
- • Combine wet and dry ingredients until fully incorporated.
- • Fold in sugar-free chocolate chips.
- • Spread batter evenly in the pan.
- • Bake for 20–25 minutes until a toothpick comes out clean.
- • Cool completely before cutting into bars.
These chocolate almond bar cookies are soft, chocolatey, and diabetic-friendly.
They’re perfect for snacks, dessert, or breakfast bars.
The chocolate chips provide flavor without spiking blood sugar.
A satisfying, low-sugar treat for chocolate lovers.
Coconut Date Diabetic Bar Cookies
A chewy, naturally sweet bar cookie made with sugar-free dates and shredded coconut.
It’s low in added sugar, high in fiber, and ideal for a diabetic-friendly snack.
Dates provide natural sweetness while coconut adds texture and flavor.
Perfect for breakfast, snacks, or holiday treats.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar-free chopped dates
- 1/4 cup shredded unsweetened coconut
- 1/4 cup melted coconut oil
- 2 large eggs
- 1/4 cup erythritol or preferred sweetener
- 1 teaspoon vanilla extract
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Combine almond flour, coconut flour, baking powder, and salt in a large bowl.
- • In another bowl, whisk coconut oil, eggs, erythritol, and vanilla until smooth.
- • Fold in chopped dates and shredded coconut.
- • Combine wet and dry ingredients until evenly mixed.
- • Spread batter evenly in the prepared pan.
- • Bake for 25–30 minutes until firm and lightly golden.
- • Cool completely before cutting into bars.
These coconut date bar cookies are chewy, flavorful, and low in added sugar.
They’re perfect for breakfast, snacks, or dessert.
The coconut and dates provide natural sweetness and texture.
A wholesome, diabetic-friendly alternative to traditional bar cookies.
Pumpkin Spice Diabetic Bar Cookies
A soft, flavorful bar cookie infused with pumpkin puree and warming spices.
It’s naturally sweetened, diabetic-friendly, and perfect for autumn or holiday snacks.
Pumpkin adds moisture while cinnamon, nutmeg, and cloves create a comforting, aromatic flavor.
Ideal for breakfast, snacks, or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Combine almond flour, coconut flour, baking powder, cinnamon, nutmeg, cloves, and salt in a bowl.
- • In another bowl, whisk coconut oil, erythritol, eggs, pumpkin puree, and vanilla until smooth.
- • Mix wet and dry ingredients until fully combined.
- • Spread batter evenly in the prepared pan.
- • Bake for 25–30 minutes until firm and lightly golden.
- • Cool completely before cutting into bars.
These pumpkin spice bar cookies are soft, moist, and aromatic.
They’re perfect for diabetic-friendly breakfasts or holiday treats.
The pumpkin and spices create natural sweetness and warmth.
A wholesome, satisfying snack with minimal sugar impact.
Lemon Poppy Seed Diabetic Bar Cookies
A bright, zesty bar cookie flavored with lemon and poppy seeds.
It’s light, moist, diabetic-friendly, and perfect for refreshing snacks or brunch.
Almond flour adds tenderness while lemon zest and juice create a tangy, sweet flavor.
Ideal for breakfast, afternoon snacks, or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or preferred sweetener
- 2 large eggs
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 1 tablespoon poppy seeds
- 1 teaspoon vanilla extract
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Mix almond flour, coconut flour, baking powder, salt, and poppy seeds in a large bowl.
- • In another bowl, whisk coconut oil, erythritol, eggs, lemon juice, lemon zest, and vanilla until smooth.
- • Combine wet and dry ingredients until evenly mixed.
- • Spread batter evenly into the prepared pan.
- • Bake for 20–25 minutes until lightly golden and firm.
- • Cool completely before cutting into bars.
These lemon poppy seed bar cookies are bright, moist, and flavorful.
They’re perfect for diabetic-friendly snacks or brunch treats.
The lemon zest adds refreshing tang while poppy seeds add crunch.
A healthy, low-sugar cookie alternative with zest and texture.
Coconut Chocolate Chip Diabetic Bar Cookies
A soft, chewy bar cookie with sugar-free chocolate chips and shredded coconut.
It’s diabetic-friendly, low in sugar, and high in fiber and healthy fats.
Coconut adds texture and flavor while chocolate chips provide sweetness without blood sugar spikes.
Perfect for snacks, breakfast, or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shredded unsweetened coconut
- 1/4 cup sugar-free chocolate chips
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Combine almond flour, coconut flour, baking soda, and salt in a bowl.
- • In another bowl, whisk coconut oil, erythritol, eggs, and vanilla until smooth.
- • Fold in shredded coconut and chocolate chips.
- • Mix wet and dry ingredients until fully incorporated.
- • Spread batter evenly into the pan.
- • Bake for 20–25 minutes until firm and lightly golden.
- • Cool completely before slicing.
These coconut chocolate chip bar cookies are chewy, moist, and low in sugar.
They’re perfect for diabetic-friendly breakfasts, snacks, or dessert.
The chocolate chips and coconut add flavor, texture, and richness.
A satisfying, guilt-free treat for any time of day.
Mocha Almond Diabetic Bar Cookies
A chocolatey bar cookie with a subtle coffee flavor and crunchy almonds.
It’s diabetic-friendly, low in sugar, and ideal for coffee lovers seeking a sweet snack.
Almond flour provides structure while coffee enhances the chocolate and nutty almond flavor.
Great for breakfast, snacks, or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1 teaspoon instant coffee granules
- 1/4 cup chopped almonds
- 1 teaspoon vanilla extract
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Mix almond flour, coconut flour, cocoa powder, baking powder, salt, and coffee granules in a bowl.
- • In another bowl, whisk coconut oil, erythritol, eggs, and vanilla until smooth.
- • Combine wet and dry ingredients until fully incorporated.
- • Fold in chopped almonds.
- • Spread batter evenly into the pan.
- • Bake for 20–25 minutes until firm and a toothpick comes out clean.
- • Cool completely before cutting into bars.
These mocha almond bar cookies are chocolatey, nutty, and slightly caffeinated.
They’re perfect for diabetic-friendly snacks or breakfast treats.
The almonds add crunch and texture.
A sophisticated, low-sugar option for coffee and chocolate lovers.
Blueberry Lemon Diabetic Bar Cookies
A soft, fruity bar cookie flavored with fresh blueberries and zesty lemon.
It’s diabetic-friendly, lightly sweetened, and full of natural flavor and antioxidants.
Blueberries add moisture and sweetness while lemon zest brightens the flavor.
Ideal for breakfast, afternoon snacks, or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or preferred sweetener
- 2 large eggs
- 1/2 cup fresh or frozen blueberries
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Combine almond flour, coconut flour, baking powder, and salt in a bowl.
- • In another bowl, whisk coconut oil, erythritol, eggs, lemon zest, and vanilla until smooth.
- • Fold in blueberries gently to avoid breaking them.
- • Combine wet and dry ingredients until evenly mixed.
- • Spread batter evenly in the pan.
- • Bake for 25–30 minutes until lightly golden and firm.
- • Cool completely before cutting into bars.
These blueberry lemon bar cookies are soft, fruity, and flavorful.
They’re perfect for diabetic-friendly breakfasts or snacks.
The blueberries provide natural sweetness and antioxidants.
A wholesome, light, and satisfying low-sugar treat
Cinnamon Walnut Diabetic Bar Cookies
A soft, chewy bar cookie infused with warm cinnamon and crunchy walnuts.
It’s diabetic-friendly, low in sugar, and perfect for autumn or holiday-inspired snacks.
Cinnamon adds warmth and flavor while walnuts provide crunch and healthy fats.
Ideal for breakfast, snacks, or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1/2 cup chopped walnuts
- 1 teaspoon vanilla extract
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Combine almond flour, coconut flour, baking powder, cinnamon, and salt in a bowl.
- • In another bowl, whisk coconut oil, erythritol, eggs, and vanilla until smooth.
- • Fold in chopped walnuts.
- • Mix wet and dry ingredients until evenly combined.
- • Spread batter evenly into the pan.
- • Bake for 20–25 minutes until firm and lightly golden.
- • Cool completely before cutting into bars.
These cinnamon walnut bar cookies are chewy, nutty, and aromatic.
They’re perfect for diabetic-friendly breakfasts or snacks.
The walnuts provide crunch and healthy fats.
A wholesome, low-sugar, satisfying treat.
Chocolate Mint Diabetic Bar Cookies
A chocolatey bar cookie with refreshing mint flavor, perfect for low-sugar diets.
It’s moist, chewy, and ideal for diabetic-friendly snacks or desserts.
Sugar-free chocolate and peppermint extract create a rich, refreshing flavor combination.
Great for holidays, snacks, or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sweetener
- 2 large eggs
- 1 teaspoon peppermint extract
- 1/4 cup sugar-free chocolate chips
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Mix almond flour, coconut flour, cocoa powder, baking powder, and salt in a bowl.
- • In another bowl, whisk coconut oil, erythritol, eggs, and peppermint extract until smooth.
- • Combine wet and dry ingredients until fully mixed.
- • Fold in sugar-free chocolate chips.
- • Spread batter evenly in the prepared pan.
- • Bake for 20–25 minutes until firm and a toothpick comes out clean.
- • Cool completely before slicing.
These chocolate mint bar cookies are soft, chocolatey, and refreshing.
They’re perfect for diabetic-friendly snacks or dessert.
The peppermint extract provides a fresh, vibrant flavor.
A delicious low-sugar treat for chocolate and mint lovers.
Carrot Cake Diabetic Bar Cookies
A soft, spiced bar cookie inspired by carrot cake with natural sweetness.
It’s diabetic-friendly, high in fiber, and perfect for breakfast or snack time.
Shredded carrots add moisture while cinnamon and nutmeg create warm, cozy flavors.
Ideal for autumn, holidays, or anytime snacks.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sugar substitute
- 2 large eggs
- 1 cup shredded carrots
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts (optional)
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Combine almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt in a bowl.
- • In another bowl, whisk coconut oil, erythritol, eggs, and vanilla until smooth.
- • Fold in shredded carrots and walnuts if desired.
- • Mix wet and dry ingredients until fully combined.
- • Spread batter evenly into the pan.
- • Bake for 25–30 minutes until firm and lightly golden.
- • Cool completely before cutting into bars.
These carrot cake bar cookies are soft, flavorful, and diabetic-friendly.
They’re perfect for breakfast, snacks, or festive treats.
The carrots and spices create natural sweetness and warmth.
A wholesome, fiber-rich alternative to traditional carrot cake.
Peanut Butter Cocoa Diabetic Bar Cookies
A rich, chocolatey bar cookie with creamy peanut butter flavor.
It’s low in sugar, high in protein, and ideal for diabetic-friendly snacks.
Cocoa powder provides chocolate richness while peanut butter adds creaminess and natural sweetness.
Perfect for breakfast, snacks, or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or sweetener
- 2 large eggs
- 1/4 cup natural peanut butter
- 1 teaspoon vanilla extract
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Combine almond flour, coconut flour, cocoa powder, baking powder, and salt in a bowl.
- • In another bowl, whisk coconut oil, erythritol, eggs, peanut butter, and vanilla until smooth.
- • Combine wet and dry ingredients until fully incorporated.
- • Spread batter evenly into the prepared pan.
- • Bake for 20–25 minutes until firm and lightly golden.
- • Cool completely before cutting into bars.
These peanut butter cocoa bar cookies are soft, chocolatey, and nutty.
They’re perfect for diabetic-friendly breakfasts or snacks.
The peanut butter adds creaminess and protein.
A satisfying, low-sugar treat for chocolate and nut lovers.
Raspberry Almond Diabetic Bar Cookies
A fruity, nutty bar cookie featuring fresh raspberries and chopped almonds.
It’s low in sugar, diabetic-friendly, and full of flavor and natural antioxidants.
Almonds provide crunch while raspberries add natural sweetness and tang.
Ideal for breakfast, snacks, or dessert.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil
- 1/4 cup erythritol or preferred sweetener
- 2 large eggs
- 1/2 cup fresh or frozen raspberries
- 1/4 cup chopped almonds
- 1 teaspoon vanilla extract
Instructions:
- • Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- • Combine almond flour, coconut flour, baking powder, and salt in a bowl.
- • In another bowl, whisk coconut oil, erythritol, eggs, and vanilla until smooth.
- • Gently fold in raspberries and chopped almonds.
- • Mix wet and dry ingredients until evenly combined.
- • Spread batter evenly in the pan.
- • Bake for 25–30 minutes until firm and lightly golden.
- • Cool completely before slicing.
These raspberry almond bar cookies are soft, fruity, and nutty.
They’re perfect for diabetic-friendly breakfasts or snacks.
The raspberries provide natural sweetness and antioxidants.
A wholesome, flavorful low-sugar treat for any time of day.
