Cranberry Cookies | Diabetic-Friendly Low Glycemic Cookies
These Cranberry cookies are so delicious – soft, chewy, and homemade. It tastes the combination of both, Cranberry provides a tartness and slightly tangy flavor, while dough adds a rich and creamy taste.
It can be enjoyed with a cup of tea, coffee, or alone. Cranberry cookies are especially popular in the holiday season and festive occasions.
When we want to eat cookies, we often buy them from stores. However, these commercially packed cookies contain unhealthy fats and high sugar levels, which can increase blood sugar levels and cause heart disease.
To address this, we are sharing a healthy and low glycemic load cranberry cookie recipe that's easy to make at home. These diabetic biscuits are perfect for those who prioritize their health without compromising the taste.
Cranberry Cookies Ingredients
- NutroActive Almond Flour100g
- NutroActive Brown X-Atta30g
- Diabexy Atta30g
- Butter (melted)60g
- Keto Condensed milk50g
- Egg1
- Amul Cream200g
- Diabexy Sugar30g
- Vanilla EssenceFew drops
- Unsweetened CranberriesFor decoration
- Baking PaperAs needed
- Piping Bag1
How to Make Cranberry Cookies: Step-by-Step Guide
Take 200g of Amul cream and add 40g of butter.
Add 30g of Diabexy Sugar and mix it well.
After boiling, your condensed milk is ready. Take it out and store it in a glass in the refrigerator.
Take 100g NutroActive Almond flour and add 30g NutroActive Brown X-Atta.
Add 60g melted butter, 50g keto condensed milk, vanilla essence, and 1 whole egg.
Mix all the ingredients very well until smooth.
Take a tray and put baking paper on it.
Use a piping bag to shape the batter into cookies on the baking tray.
Decorate with unsweetened cranberries in the middle of each cookie.
Bake the cookies at 180°C for 15-20 minutes.
After baking, let them cool down for 5 to 10 minutes.
Your low glycemic load cranberry cookies are ready!
Estimated Glycemic Load (EGL) per Cookie
0.2Extremely low - Excellent choice for diabetics!
EGL of Cranberry cookies is 0.2 per cookie which is very low. These diabetic biscuits don't impact your blood sugar level.
These cranberry cookies have a low glycemic load compared to other biscuits available on the market. Glycemic load, or GL, is a way to guess how eating carbs will affect your blood sugar levels. Low glycemic foods don't increase blood sugar levels, which is why they are best for people with diabetes.
Frequently Asked Questions
Yes! These cranberry cookies use almond flour, Brown X-Atta, and Diabexy sugar. With only 0.2 EGL per cookie, they're an excellent diabetic-friendly treat.
Regular flour has a much higher glycemic load. The combination of almond flour, Brown X-Atta, and Diabexy Atta keeps the cookies low glycemic and diabetic-friendly.
Store in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks.
Dried unsweetened cranberries work best. Fresh or frozen cranberries release moisture and may affect the cookie texture.
You can replace the egg with a flax egg (1 tbsp flax meal + 3 tbsp water). The texture may be slightly different but still tasty.
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