It’s our favourite time of the year again but are you a diabetic who wants to enjoy their favourite Christmas recipes without feeling guilty? No sweat as there is nothing to worry about since we have not only cookie recipes for those with a sweet tooth but also special diabetes-friendly Christmas cookie recipes for you.
Reminisce your childhood with these cookies and make your Christmas evening super special with this friendly treats. Check out their recipes below:
1. Sugar-free Gingerbread Cookies
Low Carb multigrain Flour – 120 gm
Almond flour – 80 gm
Star Anise – 5 gm
Cloves – 5 gm
Cinnamon – 5 gm
Ginger Powder – 2 tsp
Sea Salt – 0.5 tsp
Egg – 1
Baking Powder – 1 tsp
Sweetener – 30 gm
Unsalted Butter – 2 tbsp
Vanilla Extract – 1 tsp
Finely grind the whole spices. Mix them with almond flour, low carb flour and baking powder. Sieve it together to mix well and avoid lumps. Cream the butter and add the egg, add vanilla extract and sweetener.
Mix the dry and wet ingredients together to form a smooth dough. Refrigerate the dough for 30 minutes. Line a baking sheet with parchment paper and flatten the dough using another parchment paper on top (using a rolling pin).
Cut out shapes using a cookie cutter. Repeat this process with the remaining dough. Bake the cookies at 180 C in a preheated oven for 10 minutes. Allow the cookies to cool down before consuming them.
(Recipe: Sujata Sharma, BeatO Certified Diabetes Educator and Senior Nutritionist)
2. Chocolate Chunk Cookies (Makes 24 cookies)
Flour – 330 grams
Butter – 220 grams
Brown Sugar – 170 grams
Eggs – 2 each
Castor Sugar – 110 grams
Baking Powder – 5 grams
Baking Soda – 2 grams
Vanilla Extract – 3 grams
Salt – 4 grams – Dark chocolate chunks
160 grams – Milk chocolate chunks
Cut room temperature butter into 1-inch dices and add into a bowl. Add the brown sugar and castor sugar and mix with a hand beater till just incorporated. You should still be able to see some small grains of the sugar (Note: It is important to not overbeat the mix at this stage as it has the ability to capture air into the mix and thereby giving you a greasy, flat cookie)
As the butter and the sugars are slowly mixing, sieve the flour, baking powder and soda together to ensure they are all mixed evenly. (Note: This step is a non-negotiable as it helps to homogenize the dry ingredients)
Add the eggs (they have to be at room temperature or the same temperature as the rest of the ingredients) one by one into the butter and sugar mixture and mix just till incorporated. If by chance the batter looks curdled, do not worry, you can fix it with the next step.
Add the sieved flour mixture all together and fold the mix in with a spatula or a spoon. Do not use your hand beater as you will agitate the protein in the flour and thereby making the cookie chewy and not very appealing. Finally, fold in chunks of chocolate once all the dry ingredients are incorporated.
Divide this batter into 50-gram balls (they don’t need to be even in shape at this point) and drop the batter on a greased tray or on a piece of parchment paper. Cover this and allow it to rest in the fridge for a minimum of 4 hours. Overnight resting in the refrigerator generally gives the best results.
Preheat the oven to 170 Degrees C – After resting, remove from the fridge and roll them up into an even shape. Space the cookie evenly on a tray ensuring that they do not touch each other as they flatten out while baking. Press the cookie down ever so slightly so that the top surface starts looking a little flatter rather than curved and rounded.
Bake it in the oven for 16-17 minutes till the edges of the cookie are golden brown. Once baked, cool down to room temperature before consuming. TOP TIP: Flake some sea salt over the cookie before baking for a massive depth of flavour once baked.
(Recipe: Chefs Devika Kumari and Rithvik Anantharaman, Chef Owners, Project Sweet Dish)
3. Choco Chip Cookies
30 gms cocoa natural unsweetened
50 ml chocolate flavored syrup
150 gms refined flour
1/2 tsp baking soda
125 gms softened butter
25 gms caster sugar
25 gms brown sugar
1 tsp vanilla essence
80 gms chocolate chips
1 Mixing Bowl
1 Wooden Spoon
1 Baking Tray
1 Baking Sheet
In a bowl, mix the flour, cocoa powder and baking soda. Cream the butter and sugar. Add eggs one at a time followed by vanilla essence. Add the flour mixture, chocolate flavoured syrup and chocolate chips.
Scoop out with an ice cream scoop. Put it on a greased and lined tray. Bake for 20 minutes at 160 C.
(Recipe: Chef Ranveer Brar)