Sundays are perfect for baking cookies, but traditional recipes can be high in sugar.
For those managing diabetes, low-sugar and low-carb cookie recipes allow you to enjoy treats safely.
Using sugar substitutes, whole grains, and healthy fats, you can create delicious, blood sugar-friendly cookies.
From chewy chocolate chip and oatmeal varieties to nutty and spiced options, there’s something for every taste.
In this article, we’ve curated 15 Sunday diabetic cookie recipes that are easy to make, flavorful, and perfect for enjoying guilt-free treats with family and friends.
15 Delicious Sunday Diabetic Cookie Recipes You’ll Love
Diabetic-friendly cookies prove that indulgence can be sweet and safe.
These 15 recipes show that you can enjoy freshly baked treats without spiking blood sugar.
From classic flavors to creative combinations, there’s a cookie for every occasion and craving.
Experiment with nuts, spices, and natural sweeteners to enhance flavor and texture.
Baking these cookies allows you to enjoy guilt-free treats on Sundays or any day.
With these recipes, diabetics can indulge in delicious, wholesome, and satisfying cookies anytime.
Almond Flour Sugar-Free Chocolate Chip Cookies
Almond Flour Sugar-Free Chocolate Chip Cookies are soft, chewy, and lightly sweet.
They are perfect for a diabetic-friendly Sunday dessert or snack.
The combination of almond flour, sugar-free chocolate chips, and a touch of vanilla creates a satisfying, low-carb cookie without sugar spikes.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup erythritol or preferred sugar substitute
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- Pinch of salt
- 1/3 cup sugar-free chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter and erythritol until smooth and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, mix almond flour, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until a thick dough forms.
- Gently fold in sugar-free chocolate chips.
- Using a spoon or cookie scoop, place dough balls onto the baking sheet, spacing them evenly.
- Flatten slightly with the back of a spoon or fingers.
- Bake for 10–12 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These chocolate chip cookies are soft, chewy, and flavorful.
They are perfect for a diabetic-friendly Sunday treat.
The almond flour provides a tender texture while chocolate chips add sweetness.
They are easy to make, satisfying, and ideal for snack or dessert cravings.
Low-Sugar Peanut Butter Cookies
Low-Sugar Peanut Butter Cookies are nutty, soft, and lightly sweetened.
They are perfect for a diabetic-friendly Sunday dessert.
The combination of natural peanut butter, almond flour, and erythritol creates rich, flavorful cookies without sugar.
Ingredients:
- 1 cup natural peanut butter, unsweetened
- 1/2 cup almond flour
- 1/4 cup erythritol or preferred sugar substitute
- 1 large egg
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix peanut butter, erythritol, egg, vanilla, and salt until smooth.
- Stir in almond flour and baking soda until fully incorporated.
- Using a spoon, scoop dough onto the prepared baking sheet.
- Flatten each cookie slightly with a fork in a crisscross pattern.
- Bake for 10–12 minutes until edges are firm and lightly golden.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
These peanut butter cookies are nutty, tender, and lightly sweet.
They are perfect for a diabetic-friendly Sunday snack or dessert.
The peanut butter adds richness while almond flour provides structure.
They are simple to make, delicious, and ideal for family treats.
Diabetic-Friendly Oatmeal Raisin Cookies
Diabetic-Friendly Oatmeal Raisin Cookies are chewy, flavorful, and lightly sweetened.
They are perfect for a cozy Sunday dessert or snack.
The combination of oats, almond flour, and sugar substitute creates tender, wholesome cookies without sugar spikes.
Ingredients:
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup erythritol or preferred sugar substitute
- 1/4 cup unsweetened applesauce
- 1 large egg
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup raisins
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix eggs, applesauce, vanilla, and erythritol until smooth.
- In another bowl, combine oats, almond flour, cinnamon, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until fully combined.
- Stir in raisins evenly.
- Using a spoon, drop dough onto the baking sheet, spacing evenly.
- Flatten slightly with the back of a spoon.
- Bake for 12–15 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These oatmeal raisin cookies are chewy, wholesome, and lightly sweet.
They are perfect for a diabetic-friendly Sunday treat.
The oats provide texture while raisins and cinnamon add natural sweetness and flavor.
They are easy to prepare, comforting, and ideal for snack time.
Sugar-Free Lemon Poppy Seed Cookies
Sugar-Free Lemon Poppy Seed Cookies are soft, tangy, and lightly sweet.
They are perfect for a refreshing Sunday dessert.
The combination of almond flour, lemon zest, and poppy seeds creates a tender, flavorful cookie without added sugar.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup erythritol or preferred sugar substitute
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tbsp lemon zest
- 1 tsp lemon juice
- 1 tbsp poppy seeds
- 1/2 tsp baking soda
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter and erythritol until smooth.
- Beat in the egg, lemon zest, and lemon juice until combined.
- In another bowl, mix almond flour, baking soda, poppy seeds, and salt.
- Gradually fold dry ingredients into wet ingredients until a soft dough forms.
- Using a spoon, drop small balls of dough onto the baking sheet.
- Flatten each cookie slightly with fingers.
- Bake for 10–12 minutes until edges are lightly golden.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
These lemon poppy seed cookies are soft, tangy, and flavorful.
They are perfect for a diabetic-friendly Sunday dessert.
The lemon zest adds brightness while poppy seeds provide texture.
They are easy to make, refreshing, and ideal for tea-time or snack.
Diabetic-Friendly Coconut Macadamia Nut Cookies
Diabetic-Friendly Coconut Macadamia Nut Cookies are crunchy, nutty, and lightly sweet.
They are perfect for a diabetic-friendly Sunday dessert or snack.
The combination of shredded coconut, almond flour, and macadamia nuts creates satisfying texture and flavor without sugar.
Ingredients:
- 1 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup erythritol or preferred sugar substitute
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 cup chopped macadamia nuts
- 1/2 tsp baking soda
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter and erythritol until smooth.
- Beat in the egg and vanilla extract until combined.
- In another bowl, mix almond flour, coconut, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until a dough forms.
- Stir in chopped macadamia nuts evenly.
- Using a spoon, drop dough onto the prepared baking sheet.
- Flatten slightly with fingers.
- Bake for 12–15 minutes until edges are golden brown.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
These coconut macadamia nut cookies are crunchy, nutty, and lightly sweet.
They are perfect for a diabetic-friendly Sunday dessert or snack.
The combination of nuts and coconut adds texture while almond flour provides structure.
They are simple to prepare, flavorful, and ideal for family treats
Diabetic-Friendly Double Chocolate Cookies
Diabetic-Friendly Double Chocolate Cookies are rich, fudgy, and satisfying.
They are perfect for a low-sugar Sunday dessert or snack.
The combination of almond flour, cocoa powder, and sugar-free chocolate chips creates a decadent chocolate treat without sugar spikes.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol or preferred sugar substitute
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- Pinch of salt
- 1/3 cup sugar-free chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together softened butter and erythritol until light and fluffy.
- Beat in the egg and vanilla extract until smooth and well combined.
- In another bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until a thick, chocolatey dough forms.
- Gently fold in sugar-free chocolate chips for added richness.
- Using a spoon, scoop dough onto the prepared baking sheet, spacing cookies evenly.
- Flatten each cookie slightly with the back of a spoon.
- Bake for 10–12 minutes until edges are set but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These double chocolate cookies are fudgy, rich, and decadent.
They are perfect for a diabetic-friendly Sunday dessert or snack.
The cocoa powder adds deep chocolate flavor while chocolate chips provide melty sweetness.
They are easy to make, satisfying, and ideal for chocolate lovers.
Low-Sugar Lemon Coconut Cookies
Low-Sugar Lemon Coconut Cookies are soft, tangy, and naturally sweet.
They are perfect for a light diabetic-friendly Sunday dessert.
The combination of almond flour, lemon zest, and shredded coconut creates tender cookies with bright flavor.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup erythritol or preferred sugar substitute
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1/2 tsp baking soda
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter and erythritol until smooth and fluffy.
- Beat in the egg, lemon zest, and lemon juice until fully combined.
- In another bowl, mix almond flour, shredded coconut, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until a dough forms.
- Using a spoon, scoop dough onto the prepared baking sheet, spacing cookies evenly.
- Flatten each cookie slightly with fingers or a fork.
- Bake for 10–12 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These lemon coconut cookies are soft, tangy, and flavorful.
They are perfect for a diabetic-friendly Sunday dessert.
The lemon zest provides bright flavor while coconut adds natural sweetness and texture.
They are simple to prepare, refreshing, and ideal for tea-time or snack.
Diabetic-Friendly Snickerdoodle Cookies
Diabetic-Friendly Snickerdoodle Cookies are soft, chewy, and lightly spiced.
They are perfect for a cozy Sunday dessert.
The combination of almond flour, cinnamon, and sugar substitute creates a classic cookie flavor without sugar spikes.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup erythritol or preferred sugar substitute
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking soda
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter and erythritol until fluffy.
- Beat in the egg and vanilla extract until smooth.
- In another bowl, combine almond flour, cinnamon, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until a dough forms.
- Using a spoon, scoop dough onto the prepared baking sheet.
- Roll each dough ball in a small amount of cinnamon for extra flavor.
- Flatten slightly with fingers or a fork.
- Bake for 10–12 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These snickerdoodle cookies are soft, chewy, and warmly spiced.
They are perfect for a diabetic-friendly Sunday dessert or snack.
The cinnamon adds classic flavor while almond flour provides a tender texture.
They are easy to make, comforting, and ideal for family enjoyment.
Sugar-Free Walnut Chocolate Cookies
Sugar-Free Walnut Chocolate Cookies are crunchy, nutty, and chocolatey.
They are perfect for a diabetic-friendly Sunday dessert or snack.
The combination of almond flour, walnuts, and sugar-free chocolate creates a satisfying low-sugar cookie with texture.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup erythritol or preferred sugar substitute
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- Pinch of salt
- 1/3 cup chopped walnuts
- 1/4 cup sugar-free chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter and erythritol until smooth.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, mix almond flour, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until dough forms.
- Stir in chopped walnuts and sugar-free chocolate chips evenly.
- Using a spoon, drop dough onto the prepared baking sheet, spacing cookies evenly.
- Flatten slightly with fingers or a spatula.
- Bake for 12–15 minutes until edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These walnut chocolate cookies are crunchy, nutty, and chocolatey.
They are perfect for a diabetic-friendly Sunday dessert or snack.
The walnuts provide texture while chocolate adds indulgent flavor.
They are simple to prepare, delicious, and ideal for satisfying cravings.
Diabetic-Friendly Coconut Almond Joy Cookies
Diabetic-Friendly Coconut Almond Joy Cookies are chewy, nutty, and chocolatey.
They are perfect for a low-sugar Sunday dessert or treat.
The combination of shredded coconut, almonds, and sugar-free chocolate creates a cookie reminiscent of a classic candy bar without added sugar.
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup erythritol or preferred sugar substitute
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup sugar-free chocolate chips
- 1/4 cup chopped almonds
- 1/2 tsp baking soda
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter and erythritol until smooth.
- Beat in the egg and vanilla extract until fully combined.
- In another bowl, mix almond flour, shredded coconut, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until a soft dough forms.
- Stir in sugar-free chocolate chips and chopped almonds evenly.
- Using a spoon, scoop dough onto the prepared baking sheet.
- Flatten each cookie slightly with fingers.
- Bake for 12–15 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These coconut almond joy cookies are chewy, nutty, and chocolatey.
They are perfect for a diabetic-friendly Sunday dessert or snack.
The combination of coconut, almonds, and chocolate creates a rich, satisfying cookie.
They are easy to prepare, flavorful, and ideal for indulgent yet low-sugar treats
Diabetic-Friendly Mocha Almond Cookies
Diabetic-Friendly Mocha Almond Cookies are rich, slightly bitter, and nutty.
They are perfect for a Sunday dessert or afternoon treat.
The combination of almond flour, espresso powder, and sugar-free chocolate chips creates a bold, low-sugar cookie.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup erythritol or preferred sugar substitute
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp espresso powder
- 1/2 tsp baking soda
- Pinch of salt
- 1/4 cup sugar-free chocolate chips
- 1/4 cup chopped almonds
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter and erythritol until smooth and fluffy.
- Beat in the egg, vanilla extract, and espresso powder until combined.
- In another bowl, whisk together almond flour, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until a thick dough forms.
- Fold in sugar-free chocolate chips and chopped almonds evenly.
- Using a spoon, scoop dough onto the prepared baking sheet, spacing cookies evenly.
- Flatten each cookie slightly with the back of a spoon.
- Bake for 10–12 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These mocha almond cookies are rich, nutty, and slightly chocolatey.
They are perfect for a diabetic-friendly Sunday dessert or snack.
The espresso powder adds depth while almonds provide crunch and texture.
They are easy to make, flavorful, and ideal for coffee lovers.
Low-Sugar Orange Almond Cookies
Low-Sugar Orange Almond Cookies are tender, fragrant, and lightly sweet.
They are perfect for a refreshing Sunday dessert.
The combination of almond flour, orange zest, and erythritol creates a citrusy cookie without sugar.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup erythritol or preferred sugar substitute
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp orange zest
- 1 tsp orange juice
- 1/2 tsp baking soda
- Pinch of salt
- 1/4 cup chopped almonds
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter and erythritol until fluffy.
- Beat in the egg, orange zest, and orange juice until fully combined.
- In another bowl, mix almond flour, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until dough forms.
- Stir in chopped almonds evenly.
- Using a spoon, drop dough onto the prepared baking sheet.
- Flatten each cookie slightly with fingers or a fork.
- Bake for 12–15 minutes until edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These orange almond cookies are tender, fragrant, and lightly sweet.
They are perfect for a diabetic-friendly Sunday dessert.
The almond flour adds structure while orange zest provides refreshing flavor.
They are easy to prepare, visually appealing, and ideal for tea-time or snack.
Diabetic-Friendly Cinnamon Pecan Cookies
Diabetic-Friendly Cinnamon Pecan Cookies are soft, spiced, and nutty.
They are perfect for a cozy Sunday dessert or snack.
The combination of almond flour, cinnamon, and pecans creates flavorful, low-sugar cookies with texture.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup erythritol or preferred sugar substitute
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- Pinch of salt
- 1/4 cup chopped pecans
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter and erythritol until smooth.
- Beat in the egg, cinnamon, and vanilla extract until well combined.
- In another bowl, whisk together almond flour, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until a dough forms.
- Fold in chopped pecans evenly.
- Using a spoon, drop dough onto the prepared baking sheet.
- Flatten slightly with fingers or the back of a spoon.
- Bake for 10–12 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These cinnamon pecan cookies are soft, spiced, and nutty.
They are perfect for a diabetic-friendly Sunday dessert or snack.
The cinnamon adds warmth while pecans provide crunch and flavor.
They are simple to make, satisfying, and ideal for cozy indulgence.
Low-Sugar Chocolate Hazelnut Cookies
Low-Sugar Chocolate Hazelnut Cookies are rich, nutty, and chocolatey.
They are perfect for a diabetic-friendly Sunday dessert or treat.
The combination of almond flour, hazelnuts, and sugar-free chocolate creates indulgent cookies without sugar.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup erythritol or preferred sugar substitute
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- Pinch of salt
- 1/4 cup chopped hazelnuts
- 1/4 cup sugar-free chocolate chips
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter and erythritol until smooth and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, mix almond flour, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until a soft dough forms.
- Stir in chopped hazelnuts and sugar-free chocolate chips evenly.
- Using a spoon, drop dough onto the prepared baking sheet.
- Flatten each cookie slightly with fingers or a fork.
- Bake for 12–15 minutes until edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These chocolate hazelnut cookies are rich, nutty, and indulgent.
They are perfect for a diabetic-friendly Sunday dessert or snack.
The hazelnuts provide texture while chocolate adds sweetness without sugar.
They are easy to prepare, flavorful, and ideal for family enjoyment.
Diabetic-Friendly Matcha Green Tea Cookies
Diabetic-Friendly Matcha Green Tea Cookies are soft, aromatic, and lightly sweet.
They are perfect for a unique Sunday dessert.
The combination of almond flour, matcha powder, and sugar substitute creates tender cookies with a subtle earthy flavor.
Ingredients:
- 1 1/2 cups almond flour
- 1/4 cup erythritol or preferred sugar substitute
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp matcha green tea powder
- 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- Pinch of salt
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter and erythritol until smooth and fluffy.
- Beat in the egg, vanilla extract, and matcha powder until fully combined.
- In another bowl, mix almond flour, baking soda, and salt.
- Gradually fold dry ingredients into wet ingredients until dough forms.
- Using a spoon, drop dough onto the prepared baking sheet.
- Flatten each cookie slightly with fingers or the back of a spoon.
- Bake for 10–12 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These matcha green tea cookies are soft, aromatic, and lightly sweet.
They are perfect for a diabetic-friendly Sunday dessert or snack.
The matcha powder adds subtle earthy flavor while almond flour provides a tender texture.
They are easy to prepare, unique, and ideal for a refreshing treat.
